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Recipe for "Bomboloni Italian Doughnuts (Donut Itali)"

Tips

1. Don't forget to flour the surface of the tray used to rest the dough

2. You don't have to let the dough rest twice if you don't have much time.

Ingredients

All Purpose Flour 1 1/4 cups
Sugar 2 tablespoons
Dried Yeast (Mauri-Pan) 7g
Milk, Warmed 140ml
Butter/margerine (Melted) 2 tablespoons
Egg (Lightly Beaten) 1
Oil For Frying 3 cups
Castor Sugar/cinnamon Powder For Coating 1 cup

Instructions

1

Combine half of the milk, yeast and sugar in a bowl and stir to dissolve. Set aside for 10 minutes.

2

Add the remaining milk, butter and egg to the yeast mixture.

3

Place the flour in a large bowl and add the combined wet ingredients. Mix with a wooden spoon until well combined, cover and set aside for 2 hours.

4

Shape the dough into desired shape (I did into small round shape) and allow it rest for another 2 hours.

5

Deep fry the dough until golden brown. Drain on paper towel and roll in sugar or cinnamon sugar (adjustable)