Chef Chuck's Italian Doughnuts

Bomboloni


Bomboloni are fried warm doughnuts made of soft dough lightly dusted with cinnamon and sugar. You can make this with a 2 inch round cookie cutter. A dolci to remember, a wonderful treat for the family on Sunday morning!


Italian Donuts
3 tablespoons yeast
1/4 warm water, 110 degrees
1/2 cup sugar
1 egg
2 tablespoons butter, melted
1/2 cup whole milk
1/4 teaspoon vanilla
1/2 teaspoon sea salt
3 cups flour
canola oil for frying
1/2 cup sugar
1 teaspoon cinnamon


In a mixer with dough hook attachment add yeast, water, sugar, egg, melted butter, milk, vanilla and salt. With mixer on low add flour a little at a time. May need to add more flour if dough is too sticky, it will be a little sticky. Knead just enough to form a ball and place in an lightly oiled bowl cover with plastic wrap, let rise 1 hour or overnight. Place dough on a floured board roll out to 1/4 inch thick. Use a 2 inch round cookie cutter and make rounds, or for doughnuts remove the center, place on a floured baking sheet, let rise 10 minutes, in a warm spot discard any left over dough. In a small bowl mix sugar and cinnamon and set aside. In a small heavy pot heat oil to 350 degrees add one or two donuts at a time turning till golden brown. Drain on paper towels, and toss in sugar and cinnamon mixture, serve warm. Makes about 2 dozen.