Time: 40 min. preparation time, 0 min. baking time
Nutrition: Calories ca 913 / Protein 6g / Carbohydr. 78g / Fat 65g
Ingredients (8 servings)
|5.5 tsp||yeast (dry)|
|330 g||sugar (divided)|
|475 ml||vegetable oil|
|flour for work surface|
plate, standing mixer or hand mixer with beaters, fine grater, paper towels, small saucepan, small bowl
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.
standing mixer or hand mixer with beaters
5.5 tsp yeast (dry) / 1 pinch sugar / 300 ml water / 400 g flour
Next, add butter, rest of the sugar, and lemon zest to standing mixer. Beat until an elastic dough forms.
50 g butter / 130 g sugar / 1 lemon
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.
flour for work surface
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.
plate, paper towels, small saucepan
475 ml vegetable oil
Pour sugar into a small bowl. Roll bombolini in sugar and transfer to a plate for serving. Enjoy!
200 g sugar