👩🍳 Instructions:
1. Activate the Yeast (if needed):
If using active dry yeast instead of instant, dissolve it in the warm milk with a pinch of sugar and let it sit for 5–10 mins until foamy. If using instant yeast, skip this step.
2. Make the Dough:
In a large bowl or stand mixer:
- Combine flour, sugar, salt, and lemon zest.
- Add yeast (or foamy milk-yeast mix), lukewarm milk, eggs, butter, and vanilla.
- Mix until dough forms, then knead for 8–10 minutes until smooth and elastic. Dough will be soft and slightly sticky.
3. First Rise:
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1½ hours, or until doubled in size.
4. Shape the Bomboloni:
- Turn dough onto a floured surface and roll to about ½ inch thickness.
- Cut out circles using a 2½ to 3-inch round cutter.
- Place rounds on parchment paper squares and let rest for 30–45 minutes until puffy.
5. Fry:
- Heat oil to 340–350°F (170–175°C).
- Fry a few at a time, 1–2 minutes per side, until golden brown.
- Drain on paper towels.
6. Coat & Fill:
- While warm, roll in granulated sugar.
- Once cool, use a piping bag to fill with jam, Nutella, or pastry cream (poke a hole in the side).
💡 Tips:
- Don’t overcrowd the fryer — it drops the oil temp.
- Want extra fluffy donuts? Do a cold overnight rise in the fridge, then shape and fry in the morning!
- For more richness, swap milk for half milk, half cream.