Homemade Donuts & Bomboloni



  • 400 ml milk

  • 25 g fresh yeast (1 cube)

  • 50 ml sunflower oil

  • 2 tablespoons sugar

  • Pinch of salt

  • 2 eggs

  • 750 g 00 flour (whole Purpose)

  • frying oil

  • Granulated sugar to taste


  1. In a large bowl pour the warmed milk, add the yeast, sugar and mix to melt everything

  2. In a plate beat the eggs with a fork

  3. Add half the flour to the milk and knead with a spoon or with the hook of the mixer

  4. Combine the oil, salt, beaten eggs, mix and incorporate the remaining flour, continuing to mix everything with a spoon or with a mixer until a smooth and slightly soft mixture is created

  5. Place the dough of the fried donuts in a large bowl brushed with oil, cover with cling film or tea towel and let rise for about 1 hour in a warm place (The dough will be ready when it has doubled its volume)

  6. Flour the work surface, transfer the dough by lightly flour it and roll it out with a rolling pin giving the thickness of about 1 cm to the pastry

  7. With a pastry cutter with a diameter of 8 cm of the disks and with a plastic bottle cap, pierce the disk of dough in the center to obtain the donuts.

  8. Knead the scraps again, let rise, roll it out to get more donuts

  9. Let the donuts rise on the floured work surface until doubled

  10. In a large saucepan, pour plenty of oil, let  it get very hot (about 150 ° C)and dip no more than 5 donuts at a time. (test the temperature of the oil with a piece of dough)

  11. Cover immediately with a bell-shaped lid and cook until they are swollen and the part in contact with oil will be golden brown. Remove the lid, turn the fried donuts to cook them evenly, cover with the lid and continue cooking until golden brown (This is the SECRET to get swollen and slightly greasy fried donuts) 

  12.  Drain them from the oil, pass them still hot in the granulated sugar and place them on a tray lined with kitchen paper