12 Serves
67 Mins
In a large mixing bowl, combine the all-purpose flour, granulated sugar, yeast, milk, and eggs. Knead the mixture until it forms a smooth, elastic dough.
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FrenchVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
59 µg / 400 µgCalcium
17 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
39 mg / 1,250 mgPotassium
52 mg / 4,700 mgSodium
34 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
0 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Cover the dough and allow it to proof in a warm place until it has doubled in size.
Roll out the dough on a clean surface and use a round cookie cutter to shape the bomboloni, then let them rest for a second rise.
Heat the vegetable oil in a deep pot to 175°C.
Carefully drop the dough rounds into the hot oil and fry until golden brown on both sides, using a slotted spoon to remove them.
Drain the fried bomboloni on a wire rack and toss them in granulated sugar while still warm before serving.
8
g20
g4
g
American