If you have been to Florence Italy, maybe you noticed that several cafés offer “hot bomboloni” in the afternoon. The bomboloni are balls of sweet dough, fried and spread with sugar. The bomboloni recipe is very simple and you possibly have all the needed ingredients already. The two main shapes are the donut and the ball, which is generally filled with cream, jam, or chocolate. To see how to prepare cream and chocolate to fill the bomboloni, look at the Zuppa Inglese recipe. The Tuscan bomboloni recipe is different from the German krapfen, because we don’t use eggs in the dough. This makes bomboloni lighter (still not a light food at all).
- “00” Flour 500gr
- Sugar 80 gr
- Butter 80 gr
- Beer yeast 20 gr (or dry yeast 15 gr)
- Lemon zest
- Extravergine olive oil
Prepare a dough with flour, sugar, butter, yeast (liquefy yeast in a glass of warm water), grated lemon zest and a pinch of salt. You must obtain a smooth ball, similar to bread dough.
Let the dough grow for a couple hours, covered with a film
With a rolling pin, stretch the dough until it’s 1 cm high.
With a glass, cut the dough in circles. Stretch out again the surplus and continue. Use two glasses of different diameter to obtain donuts.
Let the circles grow again for about an hour, covered with a rag. Make sure you cover tham with flour so that they don’t attach to the rag.
Fry the bomboloni in hot extravergine olive oil. Oil must be very abundant, the bomboloni must float without touching the pan.
Roll the bomboloni into sugar.
…and here they are! Buonissimi!