Vegetable oil for frying — about 1.5–2 liters in the pot (you won’t use it all, but you need enough for deep frying).
Granulated or powdered sugar for coating — about ¾–1 cup.
Filling (optional): jam, pastry cream, Nutella, mascarpone cream — about 1 cup total depending on choice.
Step-by-step instructions
1. Prepare the yeast mixture (quick option)
If you prefer a classic, proofed start: stir the 2¼ tsp instant yeast into the ½ cup lukewarm milk with 1 tsp of the sugar and wait 3–5 minutes until slightly frothy. (Instant yeast can be mixed directly into dry ingredients if you’re short on time — both methods work.)Kitchen ingredient delivery
2. Combine dry ingredients
In a large bowl, whisk together 2½ cups all-purpose flour, 2 tbsp potato starch (optional) and ¼ tsp salt. Reserve a tablespoon of flour for dusting.
3. Mix wet ingredients
In a separate bowl, whisk the 3 egg yolks with the remaining sugar. Add the milk + yeast mixture (or just milk if you used instant straight-in) and mix.
4. Form the dough
Add the wet mixture to the dry ingredients. Add the ¼ cup softened unsalted butter in small pieces. Mix until a shaggy dough forms, then knead (stand mixer with dough hook on medium for 6–8 minutes, or by hand on a lightly floured surface 10–12 minutes) until the dough is smooth, elastic and slightly tacky but not sticky. The dough should pass the “windowpane” test (a thin stretch shows gluten development).Kitchen ingredient delivery
5. First rise (bulk fermentation)
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled — typically 60–90 minutes depending on temperature. It should feel airy and jiggly.
6. Shape
Turn the risen dough onto a lightly floured surface. Gently deflate and divide into 12 equal pieces (about 55–65 g each — use a scale for precision). Shape each piece into a smooth ball by rolling them under your palm. Place the balls at least 2–3 cm apart on a parchment-lined tray.
7. Second rise
Cover loosely and let proof again for 30–45 minutes until puffed and nearly doubled. They should be soft and spring back slowly when touched.
8. Heat the oil
While they proof, heat oil in your deep pot or fryer to 170–175°C (340–350°F). Use a thermometer — stable temperature is the key to not-getting-greasy Bombolini.
9. Fry (do not overcrowd)
Carefully slide 2–3 dough balls into the oil (depending on pot size). Fry, turning once, until golden brown all over — about 1.5–2 minutes per side. Remove with a slotted spoon and transfer to a cooling rack set over paper towels.
10. Coat and/or fill
While still slightly warm, roll in granulated sugar or sprinkle with powdered sugar. If filling: let cool slightly, then use a piping bag fitted with a long nozzle to inject about 1–2 tbsp of jam or cream into each doughnut.
11. Serve
Serve warm or at room temperature. Resist eating them straight from the fryer with a cup of coffee — but if you must, I won’t judge.
