Bomboloncini (Italian Doughnut Holes) – a delicious recipe with yeast, flour, water, sugar, butter, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
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
Place the superfine sugar in a small bowl.
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.
334
kcal
Calories
3
g
Fat
72
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/2 teaspoons (7 grams) dry instant yeast, 1 1/2 cups plus 2 1/2 tablespoons (200 gr) all-purpose flour, 1/3 cup (80 ml) of lukewarm water, 1/4 cup (50 gr) sugar, and more.
Yes, Bomboloncini (Italian Doughnut Holes) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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