|7½ g||yeast (dry)|
|330 g||sugar (divided)|
|475 ml||vegetable oil|
|flour for work surface|
An Italian pastry deserves an Italian coffee drink. Warm, flaky, sugary dough paired with hot, frothy milk and coffee can’t be beat.
Dissolve yeast and part of sugar in lukewarm water and then add mixture to a standing mixer with flour. Beat until a smooth, even dough forms. Cover and let rise in a warm place for approx. 15 – 20 min. until dough has doubled in volume.
Next, add butter, rest of the sugar, and lemon zest to standing mixer. Beat until an elastic dough forms.
Transfer dough to a floured work surface. Now, form the dough into small, golf ball-sized rounds. Allow to rise for approx. 25 – 30 min. Then, flatten out dough and with a small cookie cutter, cut out the center of the dough. Allow dough to rise for approx. another 50 – 60 min.
Heat some vegetable oil in a small saucepan over medium heat. Fry bombolini in oil for approx. 3 – 4 min. until golden brown. Remove from oil and transfer to a paper towel-lined plate.