Tuscan bombolini

Step 1/ 5

• 1⅜ tsp yeast (dry)
• ¼ pinch sugar
• 75 ml water
• 100 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

• 12½ g butter
• 32½ g sugar
• ¼ 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

• 118¾ 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.

Step 5/ 5

• 50 g sugar

• small bowl

Pour sugar into a small bowl. Roll bombolini in sugar and transfer to a plate for serving. Enjoy!

Enjoy your meal!