makes
16
prep
20 minutes
cook
10 minutes
difficulty
Mid
makes
16
serves
preparation
20
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 185 g (1¼ cups) plain flour
- 2 tsp sugar
- 7 g dried yeast
- 140 ml milk, warmed
- 2 tbsp unsalted butter, melted
- ½ egg, lightly beaten
- olive oil, to deep fry
- cinnamon sugar or caster sugar, to serve
Resting time 2½ hours
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Combine half the milk, yeast and sugar in a bowl and stir to dissolve. Set aside for 10 minutes.
Add the remaining milk, butter and egg to the yeast mixture. Place the flour in a large bowl and add the combined wet ingredients. Mix with a wooden spoon until well combined, cover and set aside for 2–2½ hours until doubled in size.
Roll 20 grams portions of the dough into balls about the size of a ping pong ball and arrange on a lightly floured tray. Cover lightly with plastic wrap and allow to prove for 2 hours or until the bomboloni look light and fluffy (you can also prove the bomboloni overnight in the fridge).
Fill a deep saucepan with 10 cm of olive and bring to 170˚C. Deep fry the doughnuts in batches, for 2–2½ minutes, turning a few times until golden. Drain on paper towel then roll in cinnamon sugar.
Serve immediately.
Photography by Alan Benson
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
