Bomboloni

<a href="/technique/PXKXVQTM/dissolve">Dissolve</a> the <a href="/technique/HF7TLMS7/yeast">yeast</a> in a small bowl with the cold water. Place the flour, eggs, sugar, and <a href="/technique/DPSVTKVY/salt">salt</a> in the bowl of a stand mixer fitted with the paddle attachment and <a href="/technique/3CYMY2D7/beat">beat</a> on medium speed until the ingredients are dispersed, about 5 seconds. Add the <a href="/technique/PXKXVQTM/dissolved">dissolved</a> <a href="/technique/HF7TLMS7/yeast">yeast</a> and <a href="/technique/3CYMY2D7/beat">beat</a> for about 2 minutes on medium-high speed, until the dough is well combined and holds together. Add the cubed butter and <a href="/technique/7S3QCKWK/mix">mix</a> for another 5 to 7 minutes, until the dough no longer sticks to the side of the <a href="/technique/7S3QCKWK/mixing">mixing</a> bowl. If the dough is overly sticky, you may need to add about 1 tablespoon of flour. It is usually necessary to scrape down the side of the bowl with a rub

Remove the dough from the refrigerator and place on a lightly floured work surface. Flatten it slightly with your hands. <a href="/technique/XZBDDD5G/cut">Cut</a> the dough into circles with a 1 1/2-inch diameter cutter, keeping the <a href="/technique/XZBDDD5G/cut">cuts</a> as close together as possible. Pat any leftover dough into a rectangle and <a href="/technique/XZBDDD5G/cut">cut</a> more circles out of it. (At this stage, the Bombolini <a href="/technique/TPWNYF5L/can">can</a> be <a href="/technique/YCPJKCW5/frozen">frozen</a> for up to 1 week if well <a href="/technique/X75YQJ6B/wrapped">wrapped</a> in plastic <a href="/technique/X75YQJ6B/wrap">wrap.</a> Allow the Bombolini to defrost in the refrigerator before proofing.)

Place the Bomboloni on a parchment covered <a href="/technique/RNT367Z2/baking">baking</a> sheet lightly sprayed with vegetable cooking spray. Space them 2 inches apart. Loosely cover the <a href="/technique/RNT367Z2/baking">baking</a> sheet with plastic <a href="/technique/X75YQJ6B/wrap">wrap.</a> Allow the Bomboloni to proof at room temperature for about 2 hours, until they have doubled in size and appear light and full of air.

<a href="/technique/XZFHRHHF/heat">Heat</a> the oil about 15 minutes in an electric fryer or in a 4-quart heavy-bottomed saucepan over medium-high <a href="/technique/XZFHRHHF/heat">heat</a> to 320 degrees F. If using a saucepan, check the temperature with a candy thermometer. <a href="/technique/NZ2LK8CC/fry">Fry</a> 5 to 7 Bomboloni at one time, any more than that and the oil temperature will dip down too much and they will not <a href="/technique/NZ2LK8CC/fry">fry</a> evenly. <a href="/technique/NZ2LK8CC/fry">Fry</a> for a total of 3 to 5 minutes, until they are golden <a href="/technique/D434P8MH/brown">brown.</a> <a href="/technique/B52FHCF2/turn">Turn</a> to evenly <a href="/technique/NZ2LK8CC/fry">fry</a> each side. As they <a href="/technique/NZ2LK8CC/fry">fry</a>, they will increase in size. Remove the Bomboloni with a large slotted <a href="/technique/NX588QBK/spoon">spoon</a> and set on a paper towel to drain the excess oil.

While the Bomboloni are still <a href="/technique/FVYNJCCW/warm">warm</a>, <a href="/technique/LTNN8R88/roll">roll</a> them in a bowl filled with granulated sugar until evenly <a href="/technique/6BTCX64M/coated">coated.</a> If desired, fill the Bomboloni with a jam-filled pastry bag fitted with a 1/4-inch plain tip. Use a sharp <a href="/technique/XYDYJ832/paring">paring</a> knife to make a small hole on the bottom of each Bomboloni. Place the tip of the pastry bag in the hole and <a href="/technique/KVDHNZ86/squeeze">squeeze</a> until the Bomboloni feels heavy. It is best to fill the Bomboloni while they are still <a href="/technique/FVYNJCCW/warm">warm</a> and the dough soft and pliable.

<a href="/technique/Y6MVNCHX/serve">Serve</a> immediately.