Bombolini - Italian doughnuts

Bombolino (Italian doughnuts) at The Larder in Mirimar, Wellington Photo: Supplied

Ingredients

• 270g (2 cups) bread flour
• 250g (2 cups) all-purpose flour
• 75g (heaping ⅓ cup) granulated white sugar
• 100g (7 tbsp) unsalted butter, at room temperature
• 7g dry instant yeast
• 7g (1½ tsp) salt
• 3 large eggs
• 2 egg yolks
• 1/2 cup lukewarm water
• zest of 1 orange
• 1 tsp vanilla extract
• granulated sugar, for coating

Method

Dissolve the yeast in the lukewarm water, and allow it to sit until it blooms.

In the bowl of a kitchen aid ( with a dough hook) combine all ingredients except for one of the eggs, and beat on medium speed for 5 minutes, then high speed
for 5 more minutes.

Add in the remaining egg, and beat on medium speed until a smooth and elastic dough forms {you may have to add a little more flour if it seems too sticky}.

Knead by hand for a couple of minutes, then place the dough in a large, lightly oiled bowl, cover with plastic wrap, and allow to rise in a warm place for at
least 2 hours until tripled in size.

After the first rise, lightly knead the dough, roll it out to 1.5 cm thickness, and cut out rounds.

Transfer all your rounds to baking sheets lined with wax paper, spray lightly with water, and cover with plastic wrap or a tea towel.

Allow the bombolini to rise another hour and a half until they triple in size once more.

When ready to fry, heat vegetable oil in a large, deep pan to a temperature between 170-180C.

Fry the bombolini a few at a time, making sure to not crowd the pan. Fry them for about 3 minutes on each side, until they are golden brown, then drain off the excess oil and set them on a wire rack to cool.

While they are still warm, pour some granulated sugar in a small bowl, and roll the bombolini around until completely coated in the sugar.

*NOTE* you can also bake these at 180c for about 20 minutes instead of frying.