Dissolve yeast and part of sugar in lukewarm water and then add mixture to a standing mixer with flour. Beat until a smooth, even dough forms. Cover and let rise in a warm place for approx. 15 – 20 min. until dough has doubled in volume.
- standing mixer or hand mixer with beaters
- 5.5 tsp yeast (dry) / 1 pinch sugar / 300 ml water / 400 g flour
Next, add butter, rest of the sugar, and lemon zest to standing mixer. Beat until an elastic dough forms.
- fine grater
- 50 g butter / 130 g sugar / 1 lemon
Transfer dough to a floured work surface. Now, form the dough into small, golf ball-sized rounds. Allow to rise for approx. 25 – 30 min. Then, flatten out dough and with a small cookie cutter, cut out the center of the dough. Allow dough to rise for approx. another 50 – 60 min.
- flour for work surface
Heat some vegetable oil in a small saucepan over medium heat. Fry bombolini in oil for approx. 3 – 4 min. until golden brown. Remove from oil and transfer to a paper towel-lined plate.
- small saucepan, paper towels, plate
- 475 ml vegetable oil
Pour sugar into a small bowl. Roll bombolini in sugar and transfer to a plate for serving. Enjoy!
- small bowl
- 200 g sugar