Carefully transfer some of the Bomboloni into the hot oil taking care not to crowd the pan. Fry for 15 seconds on one side and tip to the other side using a long fork for another 15 seconds.

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My quest for airy light and less tangy Bomboloni or Doughnuts is over.

Bomboloni recipe. When you scale a recipe keep in mind that cooking times and temperatures pan sizes and seasonings. 6 - 7. I use a 100 sweet sourdough starter for this recipe and I made my video tutorial as detailed as possible to help you make the recipe.

Heat the oil in a deep pot or deep-fat fryer until the temperature reaches 375º. Knead the dough until it is very smooth then add. These bomboloni fry up so light and airy you can see why almost every culture has had their own incarnation.

Mix them in thoroughly. Add the flour ¼ cup sugar the eggs butter and orange and lemon zest.

The bomboloni are best served just after theyve been fried. When I filled the first one with pastry cream read on for the recipe and took that first bite I was instantly transported back to my childhood in Italy.

Have the fully risen Bomboloni alongside the stove.

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