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posted in Food & Drink
    • 250g bread flour
    • 250g all-purpose flour
    • 75g granulated white sugar
    • 100g unsalted butter, at room temperature
    • 20g fresh cake yeast or 1 package (7g) dry instant yeast
    • 7g salt
    • 150g whole eggs
    • 40g egg yolks
    • 110g lukewarm water
    • zest of 1 orange
    • 1 tsp vanilla extract
    • granulated sugar, for coating

  • Instructions

    • First, dissolve the yeast in the lukewarm water, and allow it to sit until it blooms.

    •In the bowl of a stand mixer fitted with a dough  hook, combine all ingredients except for 60g of the whole eggs, and beat on medium speed for 5 minutes, then high speed for 5 more minutes.

    •Add in the remaining eggs, and beat on medium speed until a smooth and elastic dough forms {you may have to add a little more flour if it seems too sticky}.

  • •Knead by hand for a couple of minutes, then place the dough in a large, lightly oiled bowl, cover with plastic wrap, and allow to rise in a warm place for at least 2 hours until tripled in size.

    •After the first rise, lightly knead the dough, roll it out to 1.5 cm/0.5 inch thickness, and cut out rounds. I found a regular water glass to be the perfect size!

    •Transfer all your rounds to baking sheets lined with wax paper, spray lightly with water, and cover with plastic wrap or a tea towel. Allow the bomboloni to rise another hour and a half until they triple in size once more.

  • •When ready to fry, heat vegetable oil in a large, deep pan to a temperature between 170-180C {a frying thermometer comes in handy}.

    •Fry the bomboloni a few at a time, making sure to not crowd the pan. Fry them for about 3 minutes on each side, until they are golden brown, then drain off the excess oil, and set them on a wire rack to cool.

    •While they are still warm, pour some granulated sugar in a small bowl, and roll the bomboloni around until completely coated in the sugar.

    •Fill as desired, and enjoy!

  • NOTE 1: You can also bake these at 350F for about 20 minutes instead of frying.

    NOTE 2: If you find yourself with too much dough, you can freeze the bomboloni after they have been cut into circles but BEFORE the second rise. Lay them out on a baking sheet lined with wax paper, and set them in the freezer until completely solid. You can then put them all in a large zip-top bag and freeze until needed. When you want to eat them, take them out of the freezer and lay them out on a baking sheet the night before, so they can sit out and thaw all night. Proceed with the rest of the recipe as normal.


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