A classic Tuscan 'merenda', snack, or even breakfast item, these are simple, essential doughnut dough that does not call for eggs or milk. You can have them simply rolled in sugar (or cinnamon sugar), or you can also pipe jelly or custard into the centres. <br /> <br />Tips for making bomboloni: <br /> <br />When leaving the dough to rise, it’s important that they have a warm place. If it’s winter and your kitchen is cold, you can even warm up the oven a little, turn it off, then place the bowl in the warmed oven. <br /> <br />If you don’t have a sugar syrup or oil thermometer on hand to test the temperature of the oil, throw a cube of bread into the oil – it should go golden in about 15 seconds. Any sooner, it’s too hot, any longer, it’s not hot enough. Be very careful with these bomboloncini as they fry at a relatively low temperature (about 160ºC), to get that crisp, golden brown exterior and fluffy interior. <br /> <br />Use plenty of vegetable oil, so that the bomboloni float – you will have to flip them over just once. <br /> <br />The bomboloni must be very hot for the sugar to stick to them evenly, so pop them straight into a bowl of sugar as soon as they come out of the hot oil from frying. <br /> <br />

Oct. 1, 2021, 11:48 a.m.

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