Bombolone: Italian Donut Recipe by Olivigna | Pietro Gallus Estate

Bombolone: Italian Donut Recipe by Olivigna

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Bombolone: Italian Donut Recipe by Olivigna

Did you know? Bombolone literally translates as big bombs which is such a perfect name for big round donut jam-packed with an irresistible filling!

Makes around 20

INGREDIENTS

  • Deep fryer OR Large deep pan/pot of oil brought up to 170°C
  • 250g of flour
  • 30g of sugar
  • ½ cup of milk
  • 30g of butter, melted and cooled
  • 8g of powdered yeast mixed with a little warm water
  • A good dash of cooking passion!

METHOD

  1. Mix together to form a smooth, firm dough.
  2. Pinch approximately 25gm of dough (about the size of a walnut) and roll until smooth. Repeat.
  3. Leave the dough balls to prove for 30 minutes.
  4. Place into the deep fryer or deep pot/pan and turn frequently to ensure a consistent colour. Once golden – this will take just a minute or two – remove and pat dry with kitchen towel.
  5. Roll in cinnamon sugar or dust with icing sugar, then splice with lemon curd or Nutella.
  6. Serve with fresh local strawberries if in season.
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