International Culinary Center, French Culinary Institute, Cesare Casella, Stephanie Lyness

Shaping and Cooking Yeast Doughs: Bomboloni

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

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Bomboloni are made from a yeast dough into which butter is beaten, like a brioche dough. The technique for making the dough is slightly different than for a basic yeast dough. The dough is rolled into balls just as for pizza dough and deep-fried.

The technique illustrated here is used for making Bomboloni.

Beat the flour, sugar, salt, and yeast in the bowl of a standing mixer fitted with the paddle attachment on low speed until thoroughly mixed.
The eggs are added, one at a time, each beaten well before the next is added. The dough is beaten on medium speed until smooth and satiny.