Bomboloni Epic Gooey rec centers heavenly texture pro tips easy steps for perfect fried dough treats Pro tips for airy crumb glaze ideas
Ingredients
Scale
2 1/4 cups all-purpose flour (280 g), sifted
1/4 cup granulated sugar (50 g)
2 teaspoons active dry yeast
1/2 teaspoon salt
2 large eggs
1/4 cup unsalted butter, melted and cooled (60 g)
1/2 cup warm milk (120 ml)
1 teaspoon vanilla extract
Zest of 1 lemon (optional)
Filling options: 3/4 cup pastry cream or lemon curd, or 1/2 cup fruit jam
Powdered sugar, for dusting
Instructions
In a small bowl, warm the milk to about 110–115°F (43–46°C) and whisk in the yeast with a pinch of sugar. Let it sit 5–8 minutes until foamy.
In a large bowl, whisk together the flour, remaining sugar, and salt. Set aside.
In another bowl, whisk eggs, vanilla, and lemon zest (if using). Add the foamy yeast mixture and stir to combine.
Pour the wet ingredients into the dry and mix until a shaggy dough forms. Drizzle in the melted cooled butter and knead until smooth and elastic (about 6–8 minutes by hand, 4–5 minutes with a stand mixer).
Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, 60–90 minutes.
Gently punch down the dough, turn onto a lightly floured surface, and roll to about 1/2 inch (1.3 cm) thickness. Use a round cutter or a glass to punch out circles; re-roll scraps and cut again.
Place cut rounds on parchment, cover loosely, and let them proof for 25–40 minutes until puffed and springy to the touch.
Heat oil in a deep pot to 350°F (175°C). Fry dough rounds in batches, 1–2 minutes per side, until deep golden. Remove with a slotted spoon and drain on paper towels. While warm, roll in granulated sugar if you like extra sparkle.
Once cooled slightly, pipe or spoon the filling into the centers of the bombs or into the sides for a classic injected look. Use a pastry bag with a round tip and fill slowly to avoid bursting.
Dust with powdered sugar and serve warm for the fluffiest bite.
