A perfect dough for donuts and fried or baked bomboloni is achievable and easy to make. If you want to make everyone happy, this dough is perfect. Of course, fried gives its best, but even baked, the donuts or bomboloni are wonderfully soft. If you don’t have sourdough, you can make a dough ball with brewer’s yeast. Simply mix 2 tablespoons of water, in which you have dissolved 1 teaspoon of brewer’s yeast, and 1/2 cup of flour. Let the dough rise, and when it is well risen, use it instead of the sourdough for the preparation of the perfect dough for donuts and fried or baked bomboloni.
- Difficulty: Medium
- Cost: Economical
- Rest time: 6 Minutes
- Preparation time: 25 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3.5 oz sourdough
- 3 1/4 cups All-purpose flour
- 1 medium egg
- 3/8 cup Sugar
- 1 cup cup Milk
- 2.8 oz butter
- 1 1/2 grated lemon zest
- 1 pinch of salt
Tools
- Stand mixer
- Frying pan
Preparation
Mix the sourdough with the flour and milk. Add the egg, and when the liquids have been absorbed, add the sugar. Then add the softened butter, salt, and grated lemon zest.
Knead until you obtain a smooth and elastic dough, which you place to rise in a bowl covered with a cloth until doubled in volume. Turn the risen dough onto a floured work surface and roll out very gently. With two cookie cutters of different diameters, shape the donuts or with one, the bomboloni, and let them rise on a baking tray lined with parchment paper. Let rise.
When they are well puffed, brush them with melted butter and bake at 350°F, static, for about 20 minutes, or cut the parchment paper beneath each bombolone or donut and drop in hot oil. Once in the oil, remove the paper and cook for a few minutes on each side. Drain and roll in granulated sugar.
