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

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Reviews (5)

22 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 1
Rating: Unrated
09/28/2008
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.
Rating: Unrated
09/28/2008
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.
Rating: Unrated
12/03/2007
You're right, the direction for the milk and yeast was inadvertently omitted from step two. It has been fixed. Thanks so much.
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Rating: Unrated
11/13/2007
This recipe is mixed up. Do I add eggs and etc. to the butter water? When do I add yeast? Confused.
Rating: Unrated
11/04/2007
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.