Bomboloni Traditional Tuscan Donuts Ingredients (serves 6-8) • 250 g flour • 4 g salt • 50 g sugar • 50 g butter • 2 eggs • 100 ml water • 12 g fresh yeast
Dissolve the yeast in 50 ml of water and mix in a teaspoon of flour. Set aside for 15 minutes. Then mix the flour, salt, sugar, butter, eggs, yeast and the rest of the water and work it with your hands until you obtain a smooth dough. Cover and let it rise in a warm place for half an hour. Work the dough briefly and roll it to a thickness of 1 cm. Cut it into circles of about 6 cm diameter. Place the disks on a floured surface in a warm place. Lightly grease the tops to prevent them from drying out. Let them rise until they double in volume which should take about an hour. Fry them in plenty of oil (165 °C) until golden on both sides. Drain them and place them on kitchen paper. Roll them in the sugar and serve hot.
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