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Spiced Sugar Bomboloni

22

These Italian doughnuts are dusted with spiced sugar and served with espresso.

  • Yield: Makes 25 doughnuts

Source: Blueprint, November/December 2007

Ingredients

  • 4 tablespoons butter
  • 4 tablespoons milk
  • 4 envelopes plus 1 teaspoon active dry yeast
  • 2 large eggs
  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons coarse salt
  • Vegetable oil, for frying

Directions

  1. Heat 1 cup water and the butter in a small saucepan until butter melts. Set aside to cool.

  2. Combine milk and yeast in a large bowl; whisk to dissolve yeast. Add eggs. Do not mix.

  3. Add flour, sugar, and salt in that order. Do not mix.

  4. Add the butter mixture and mix until just combined.

  5. Wrap bowl tightly with plastic. Refrigerate for 2 hours or up to 2 days.

  6. Place dough on floured surface and gently roll out to about 1 inch thick. Cut out circles of dough with a 2-inch round cutter. Place on a well-floured, parchment-lined baking sheet.

  7. Heat at least 3 1/2 inches of oil in a pot until 325 degrees. Fry bomboloni in batches, turning once, until golden brown, 2 to 4 minutes per side. Remove, and drain on paper towels. Dredge in spiced sugar.

  8. To make spiced sugar: Combine 1 cup sugar, 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon allspice, and 1 teaspoon nutmeg in a small bowl.

Reviews Add a comment

  • LemonyLickit
    28 SEP, 2008
    This recipe seems a little odd to me. First, the water is not included in the actual list of ingredients and Second, the dough is not proofed a second time...before frying. Humm....When I've made them in the past I've proofed them a second time (for 2 hours) before frying them. I like the spiced sugar mixture though. I still think the recipe needs tweaking.
    Reply
  • LemonyLickit
    28 SEP, 2008
    This recipe seems a little odd to me. First, the water is not included in the actual list of ingredients and Second, the dough is not proofed a second time...before frying. Humm....When I've made them in the past I've proofed them a second time (for 2 hours) before frying them. I like the spiced sugar mixture though. I still think the recipe needs tweaking.
    Reply
  • Regan
    3 DEC, 2007
    You're right, the direction for the milk and yeast was inadvertently omitted from step two. It has been fixed. Thanks so much.
    Reply
  • Haremscarem
    13 NOV, 2007
    This recipe is mixed up. Do I add eggs and etc. to the butter water? When do I add yeast? Confused.
    Reply
  • Kristin_Zangrilli
    4 NOV, 2007
    For your readers who do not feel comfortable working with yeast, you may want to go back and add that step (when to incorporate) as it was left out.
    Reply