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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine all purpose flour, instant yeast, and salt in a large mixing bowl.
Add milk and whole eggs to the dry ingredients and mix until a dough forms.
Incorporate butter into the dough and knead until smooth and elastic.
Cover the dough with a damp cloth and let it rise in a warm place until doubled in size.
Punch down the dough and divide it into equal portions.
Shape each portion into a ball and place on a baking sheet.
Cover and let rise again until puffy.
Heat oil in a deep fryer or large pot.
Fry the bomboloni in batches until golden brown on all sides.
Remove from oil and drain on paper towels.
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Ensure the milk is warm, not hot, to activate the yeast properly.
For a richer flavor, use high-quality butter.
Can I use active dry yeast instead of instant yeast?
Yes, but you'll need to activate it in warm milk before adding to the flour.
How do I know when the dough is properly kneaded?
The dough should be smooth and elastic, and it should not stick to your hands.
What is the best oil for frying bomboloni?
Use a neutral oil with a high smoke point, such as canola or vegetable oil.
