Tuscan Bombolini


  • 400g flour
  • 5.5tsp yeast (dry)
  • 330g sugar (divided)
  • 300ml water
  • 50g butter
  • 1 lemon (zest)
  • 475ml vegetable oil
  • flour for work surface


standing mixer or hand mixer with beaters, fine grater, small saucepan, paper towels, plate, small bowl



1. Dissolve yeast and part of sugar in lukewarm water and then add mixture to a standing mixer with flour. Beat until a smooth, even dough forms. Cover and let rise in a warm place for approx. 15 – 20 min. until dough has doubled in volume.

2. Next, add butter, rest of the sugar, and lemon zest to standing mixer. Beat until an elastic dough forms. Tuscan Bombolini

3. Transfer dough to a floured work surface. Now, form the dough into small, golf ball-sized rounds. Allow to rise for approx. 25 – 30 min. Then, flatten out dough and with a small cookie cutter, cut out the center of the dough. Allow dough to rise for approx. another 50 – 60 min.

 Tuscan Bombolini

4. Heat some vegetable oil in a small saucepan over medium heat. Fry bombolini in oil for approx. 3 – 4 min. until golden brown. Remove from oil and transfer to a paper towel-lined plate.

5. Pour sugar into a small bowl. Roll bombolini in sugar and transfer to a plate for serving. Enjoy!


Source: Microplane


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