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By Antonio Carluccio and Priscilla Carluccio
Published 1997
As the name suggests, this deep-fried sweet is German in origin. An Italian version, called bomboloni, is very popular in Emilia-Romagna. It is made of a leavened dough formed into balls which are deep-fried until brown. Bomboloni are usually dusted with sugar, but may also be filled with jam, like apricot or cherry, or with custard.
ยฉ 1997 Antonio Carluccio estate. All rights reserved.
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