Homemade Italian Bomboloni


  • For about twenty fritters :
  • 520 g flour
  • 15 g fresh or 2 teaspoons baking yeast
  • 50 g sugar 1/4 teaspoon vanilla powder ( not put) 1 teaspoon salt
  • 220 g milk ( or vegetable milk ) spent
  • 20 seconds on micro-wave
  • 2 whole eggs
  • 2 egg yolks
  • 50 g soft butter
  • Neutral frying oil Homemade or organic spreads (or jam, pastry cream, etc.


🔸I used my bread maker program» dough» but I give you the recipe to make them by hand .

🔸The best is to do it either at the MAP or in a robot with the special hook kneading.

1. In a large bowl or bowl, mix flour with dry yeast, add sugar, vanilla and salt and stir again.

2. Dig a well and pour in the milk, whole eggs and yolks.
3. Mix with a wooden spoon, starting at the center and widening the movement towards the edges, dropping the flour as you go.

4. When the dough begins to gather en masse, continue to work it for a few minutes so that it becomes homogeneous and takes on strength.

5. Add the softened butter 3 to 4 times while working the dough after each addition (add flour, I added 3 or 4 times, 1 tablespoon maximum at a time, until the dough is homogeneous and no longer sticks to the walls).
6. Continue kneading at least 10 min after full incorporation of the butter until the dough has become soft, smooth and elastic.

7. Put the dough in a ball in a slightly oiled bowl, cover with food film and let rise about 1h30 ( it must double in volume ).

8. If you use the bread maker, use a program that kneads but does not cook, and go to the end of the program.

9.Take out the dough and crush it gently to degas partially and transfer it to the surface a lightly floured work.

10. Gently roll out the dough to a thickness of about 1.5 cm (work without crushing the dough too much, it must remain soft and swollen).
11. With a 8 to 9 cm cookie cutter or a glass, Cut regular rounds by finishing with a light rotation movement to weld the edges.

12. Place as you go on a baking sheet covered with a sheet of lightly oiled parchment paper, making sure the dough rounds are spaced evenly.

13. Collect the falls without working them too much (eliminate the excess flour) and repeat the operation until the dough is used up.
14. Cover with a clean cloth and let rise at least 30 min near a heat source or in the oven at 30° function» oven «.

15. The doughnuts must have risen and become well curved.

16. Heat the oil in a deep fryer or large pot with high edges until a small piece of dough dipped in immediately rises surrounded by small bubbles: the oil should not be very hot otherwise the donuts immediately brown without cooking inside.

Personally I have turned off my frying pan several times to cool it between the cooking furnaces.

17. Cut the parchment paper around the dough rings without touching them to prevent them from deforming or deflating then gently turn them to the oil surface and plunge them by removing the paper ( I cooked 2/ 3 donuts at a time )

18. Fry for about 30 seconds per face. Be careful, they cook very quickly!

19. Turn them 2 or 3 times quickly. Remove the balls with a skimmer and place them on paper towels.

20. With a chisel, make a notch on half the donut and stuff them with spreads ( or jam or other ), then sprinkle them with icing sugar.