Tuscan bombolini

Step 1/5

• 5½ tsp yeast (dry)
• 1 pinch sugar
• 300 ml water
• 400 g flour

• standing mixer or hand mixer with beaters

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.

Step 2/5

• 50 g butter
• 130 g sugar
• 1 lemon

• fine grater

Next, add butter, rest of the sugar, and lemon zest to standing mixer. Beat until an elastic dough forms.

Step 3/5

• flour for work surface

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.

Step 4/5

• 475 ml vegetable oil

• plate
• paper towels
• small saucepan

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.