I’m back from London, where I spent a lovely and amazing trip and where I had the pleasure of meeting up with my friend from the blogosphere Elaine, from Foodbod. It was great fun to meet, a rainy day (London weather of course). We chatted and shared tips (on what to visit, eat and where to go). I really appreciate her friendly company and for taking the time to meet up with me, thanks to a lot Elaine!
Now I’m back home and have a sweet surprise for Fiesta Friday #115, where I’m bringing Bambolini, the yummy Italian Beignet/Doughnut. Made with a sweet dough, fried and rolled in sugar or very often filled with jam, these Italian Doughnuts were always on sale at the beaches in Algeria and at fairgrounds. I remember eating them in the evening and watching the sunset before going home with my cousins during the summertime!
Serves: 6 larges Bombolini
- 500g of flour (all purpose flour/plain flour)
- 15g of fresh yeast
- 100g of caster sugar
- A pinch of salt
- 2 eggs
- 125g of butter at room temperature
- 130ml of full-fat milk
- Zest of 2 lemons
- Sunflower oil (for frying)
- Caster sugar for the decoration.
- In the mixing bowl of the stand mixer add the flour and the sugar.
- Crumble the fresh yeast in the middle and add the salt on the side.
- Start to mix all the ingredients with the hook of your stand mixer on a low speed.
- Add the eggs at the same time and now mix on a medium speed.
- Pour the milk and continue to mix.
- Finally, add the butter (cut into small cubes) and mix on a high speed until the dough becomes smooth and detaches from the bowl.
- Cover with a plastic wrap and set aside in a warm place for 1 hour.
- After 1 hour, refrigerate for 3 hours.
- Remove the bowl from the refrigerator and transfer the dough onto a floured surface.
- Flatten the dough and use a round metal circle cookie cutter to make your bombolini.
- Flour a large baking tray and transfer the bombolini on the tray.
- Let the dough rise for a good two hours.
- In a large pot heat the oil.
- Fry the bombolini one by one in the hot oil.
- Remove from the pan when they are golden brown on both sides and put them into a colander.
- Roll the bombolini in sugar and serve with a strong coffee.
PS: If you use dry yeast follow the instructions behind your package!
Here some pictures from my trip to London 🙂