Bomboloncini (Italian Doughnut Holes)

1. 1

   Combine all the ingredients (except the vegetable oil and extra sugar) in a bowl and combine until it comes together. You may not need all the water, you may need a tablespoon or two more, this will depend on your flour and environment. Knead the dough on a floured surface until no longer sticky and you have a soft and elastic ball, about 7-8 minutes. Place the dough in a bowl and cover with a tea towel. Let rise in a warm spot for about 2 hours.

2. 2

   Roll the dough onto a lightly floured surface to about 1/2 inch thickness. Cut out the bomboloni with a little glass or a small round cookie cutter - I like one about 2 inches (5cm) in diameter. You can re-roll the off cuts. Continue until you have used all the dough.

3. 3

   Place the superfine sugar in a small bowl.

4. 4

   Deep fry in batches of 3-4 in a small saucepan of vegetable oil at about 160u00b0C (320F) for 2 minutes on each side or until golden. Drain on paper towels for a minute then immediately roll in the bowl of superfine sugar. These are best while still warm.

* Per serving · 4 servings · Values may vary.