Bomboloni are a sort of Italian doughnuts found in many a Florentine café and pastry shop. They are filled with cream, jam, or chocolate, and sprinkled with caster sugar. Forget the calories just enjoy them now and again 🙂
- 800g Plain flour
- 600 g boiled potatoes
- 100 gr caster sugar
- 1 pinch of salt
- 2 egg yolks
- 2 tbsp milk
- 1 g vanilla or 1 tsp essence
- 1 tsp. cinnamon (optional)
- 1 pkt dried active yeast
- 50 g butter
- Vegetable oil for frying
- Boil potatoes and mash them. Let them cool.
- In the meanwhile mix all the other ingredients with the milk, except oil and sugar. Add the mashed potatoes.
- Transfer the dough to a lightly greased bowl and cover with clingfilm. Let the dough rise in a warm place until doubled, about 1 hour.
- Make small balls out of the dough, adding a sprinkle of flour if the dough is too sticky. Flatten them slightly place them on a tray covered with clingfilm and allow them to rise for a further 30 minutes.
- Heat oil in a deep-fryer or heavy-based saucepan and heat to 180°C. (If you don’t have a deep-fryer thermometer, test a cube of bread – it should turn golden in about 1 1/2 minutes.)
- Fry the bomboloni 3 or 4 at a time for about 1 1/2 minutes until golden ,turning over half way. Remove from pan and drain on a kitchen towel quickly and immediately roll them in the caster sugar. Fill them from the side using a small long icing syringe.