Bomboloni
Instructions
Knead 500 g flour, 75 g sugar, a pinch of salt, lemon zest, butter and a little cold water.
Stir the yeast dissolved in warm water and knead the dough until it is elastic.
Cover and allow to rise in a sheltered place, for 2 hours.
Then on floured pastry Board hang at a height of 1 cm and cut into discs (6 cm diameter), rimpastando cutouts.
Let them rise again, covered with a towel, for another hour and then FRY in plenty of hot oil, to regular temperature until puffy and Golden will be.
Serve sprinkled with remaining sugar.
Ingredients and dosing for 8 persons
- 550 g of flour
- 125 g of sugar
- 75 g of butter
- 25 g of brewer's yeast
- 1 pinch of salt
- Zest of lemon
- Frying oil