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1
For first dough: Mix water and yeast till dissolved.
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2
Add in flour and mix well.
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3
(A Kitchen Aid mixer with dough hook works best.)
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4
Let rise in a lightly greased bowl in a slightly hot area for 35-45 min.
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5
Prepare second dough.
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6
For second dough: Dissolve yeast in hot lowfat milk.
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7
Add in flour, sugar and salt.
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8
Start mixing and then add in butter and egg yolks.
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9
Let rise
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10
In a lightly greased bowl in a hot area.
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11
When both doughs have risen sufficiently (35-45 min), combine them in a bowl with a dough hook and knead them together.
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12
Add in all-purpose flour as needed till the dough comes together.
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13
Let rise again till doubled in bulk.
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14
Roll dough out and cut to size with a 3 inch round cutter.
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15
Let proof in a hot area for 10-15 min before frying.
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16
(Any scraps can be cut and fried in oil, as well.
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17
Don't re-roll the scraps to create more round doughnuts because the dough will get over-worked.)
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18
Place some additional sugar in a wide, shallow bowl.
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19
Heat oil in a large pot or possibly deep fryer to 330 degrees, sufficient to fill pot halfway.
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20
Carefully drop bomboloni one or possibly two at a time into the oil and fry 45 to 50 seconds on each side or possibly till golden and cooked through.
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21
Remove with a slotted spoon and let rest briefly on paper towels.
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22
Roll liberally in sugar and serve hot.
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23
Note: Dough may be frozenafter making into rounds as long as it is allowed to thaw fully and proofed to 'hot room temperature' for 15 min before frying.
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24
Bomboloni also may be piped full with plain or possibly flavored pastry creams, jams or possibly jellies or possibly chocolate sauce or possibly served with one of these on the side.
