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Our recipes: Bomboloni with cream


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Ingredients for about 15 donuts

  • 500 gr of flour
  • 25 gr of brewer’s yeast
  • Two tablespoons of sugar
  • Grated lemon zest
  • A pinch of salt
  • 2 eggs
  • Fresh cream as needed to obtain a soft dough about 250 gr
  • Half a liter of milk
  • 3 eggs
  • 45 gr of flour
  • 130 gr of sugar
  • lemon zest
  • A pinch of salt


In a bowl, dissolve the yeast well with the sugar and eggs, then add the lemon and salt.

Add 200 g of cream and mix until a homogeneous mixture is obtained, then add the flour and knead to obtain a soft and elastic dough. If necessary, add the remaining cream.

Leave to rise covered to prevent the rind from coming into contact with the air.

After about an hour, roll out the dough on a well floured cutting board, and being careful not to stick the dough to the rolling pin, roll out a sheet of about half a cm thick.

Cut as many rounds with the cutter as you can.

Fill no more than half of the circles made with the cream.

Cover with the other half of the circles (the empty ones) and press the edges well to make them stick together.

Trim each donut with the cutter and place it on a sheet of lightly floured baking paper.

Let it rest for 30 minutes.

Fry in abundant hot but not boiling lard, turning them on both sides … they must be golden.

Remove from fat with the help of a slotted spoon.

Dry off excess grease on paper towels and pass immediately into granulated sugar.

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