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Donuts "Bomboloni"


It's Micki's recipe ... and it's the first time I've made such donuts, but I assure you they're delicious.

  • 300 g flour
  • 100 ml of milk
  • 1 or
  • 50 g butter
  • 75 g old
  • 1 sachet of dry yeast
  • 1 vial of vanilla essence
  • lemon peel
  • a pinch of salt
  • frying oil
  • sugar for decoration

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Donuts "Bomboloni":

I put all the ingredients in the bread machine and I selected the kneading and leavening program.

When it was ready, I took it out on the table powdered with flour and spread it with the rolling pin in a thicker sheet. I cut the slices with the glass and left them to rise for another 15 minutes, then I fried them in an oil bath on both sides.

Careful! All the dough rounds must be made from the beginning, and then we can start frying because they are made very quickly.

As soon as I took them out of the frying pan, I put them in sugar.

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The denomination & # 8222Krapfen & # 8221 means a group of fried pastry, made of dough (for donuts).


500g flour
1 sachet of dry yeast Dr. Qetker
1 or
60g butter
35g old
250 ml of warm water
1 sachet of vanilla sugar
Grated peel from 1 orange
7g salt

Frying oil
Powdered sugar for powdering donuts

Method of preparation:
Put the flour in a bowl and mix it with the sachet of dry yeast, then let this mixture rest for 15 minutes.

Put the flour mixed with yeast in a larger bowl, pour over the flour 125ml of water (from the total amount of water needed which is 250ml), add the chopped butter, caster sugar, vanilla sugar sachet, egg, grated orange peel, and the dough, after which we mix until the dough takes on consistency.

Over the formed dough, pour the other amount of water needed, 125ml, and start to knead well all the dough until we bring it back to a consistent shape.

If the dough is too sticky, add more flour (I added 75g of flour) and knead until you get a thick dough, but not very thick, hard. after that the dough is well kneaded (it took me about 20-25 minutes to knead the process by hand), cover the dough with a towel and let it rest for 30 minutes in a warm place.

After 30 minutes the dough rose.

Knead the work surface well, pour the dough on it and spread it in a 1.5 cm thick sheet.

After we have spread the sheet of dough, with the sharpener of a round shape with a diameter of about 8cm (it can be a cup, a glass), we cut circles. The dough around the circles, we gather it, we gather it in a ball that we knead a little, so that it becomes homogeneous and we spread again a sheet from which we can cut some other donuts.

Leave the donuts to ferment for 2 hours to double their volume.

After 2 hours, the donuts have doubled in volume and are ready to fry.

In a deep frying pan, or in a saucepan, heat the oil.

When the oil is hot enough, take a donut with a spatula (not by hand, because it would be good for the surface of the donuts to remain untouched, smooth) and fry it in the pan.

If the donut stays on the surface and does not leave at the bottom, then the donuts are ready to be fried, if not, we must leave them to rise.

After the donuts turn golden, we turn them on the other side, using a fork.

When they are browned enough on both sides (be careful that they brown very quickly, you burn them and the flame is not at maximum), we take them out on the absorbent napkins to drain the excess oil, then we powder them with sugar. powder if we serve them. They are absolutely gorgeous. The donuts are very fluffy, they melt in your mouth.



Dissolve the yeast in the preheated milk.

Add the egg and egg yolk and mix.


Place flour, sugar and vanilla pods on a work surface.

Pour the milk mixture with the eggs in the center and knead until the dough becomes tender.

Add the butter cut into small pieces, salt and lemon peel.


Put the dough in a bowl, cover and let it rise for about 2 hours.

Break out of the dough and form with your hands balls of about 40g.

Place them on a tray lined with baking paper and let them grow until they double in size.

Fry the spheres in hot oil (175 & deg C).

Place the fried donuts on a plate on which you have placed a few napkins and let them cool.


Using a pos, fill each donut with 15g of Nutella & reg.

Cut a star out of paper and use it as a decoration. Sprinkle powdered sugar on top, then remove the paper star from the donut.

Search words "donuts"

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"He spooned them," said the donkey, "why are you following him?"

I put them on tomorrow's list, I hope they're tasty

Ghattas, November 13, 2017

Doinita Gabi Ardeleanu, January 27, 2016

It looks like eclipse dough!

Adrian Nedelcu, June 11, 2015

I'm Robert, like Carla

Steluta Mari, October 12, 2013

Bebe Mik Smek, August 6, 2013

Ionut Marius, July 28, 2013

bath the flavors, smells something is not put so simply toast :))))))) hm what pastries.

Carla Florentina, July 10, 2013

aromas nothing you eat so toast in hot oil: :)).

Alexandrina (Chef), September 9, 2012

How nice it looks !! I would eat about two servings.

burdulea maria elena (Chef de cuisine), July 16, 2012

KARINA SINGH (Chef), March 23, 2012

bravo! ingenious idea. of fapr to the eclair dough you added a little starch, a little baking powder and raisins and the donuts came out. cool. congratulations. looks great. that some bubbles are ready to be filled with cream :)))

ica (Chef de cuisine), April 25, 2010

a quick and good sweet, congratulations

marta gabriela abdelhafiz (Chef de cuisine), April 25, 2010

looks very good. and I die for donuts

maria mihalache, April 25, 2010

Your donuts are very good, Diana.

burdulea maria elena (Chef de cuisine), April 23, 2010

I really like the donuts, since I saw them on the blog, I liked them, I think I will try them, I am very tempted!

Piri Piri and Cinnamon (Chef de cuisine), April 23, 2010

I will try to do it too, thanks for the recipe. Congratulations!

lucica mihaila (Chef de cuisine), April 22, 2010

A quick and very tasty dessert!

Dana Saila (Salwa Nabhani) (Chef de cuisine), April 22, 2010

These assholes in love make me sad. I'm on a diet, but it's worth a try. at least once. congratulations.

valentina ionita (Chef de cuisine), April 22, 2010

Lia Maria (Chef), April 22, 2010

Congratulations ! I really like the recipe, I have to try it. You have my vote.