Spiced Sugar Bomboloni
These Italian doughnuts are dusted with spiced sugar and served with espresso.
- Yield: Makes 25 doughnuts
Source: Blueprint, November/December 2007
- 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
Heat 1 cup water and the butter in a small saucepan until butter melts. Set aside to cool.
Combine milk and yeast in a large bowl; whisk to dissolve yeast. Add eggs. Do not mix.
Add flour, sugar, and salt in that order. Do not mix.
Add the butter mixture and mix until just combined.
Wrap bowl tightly with plastic. Refrigerate for 2 hours or up to 2 days.
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.
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.
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.