Spiced Sugar Bomboloni

By Carla

The perfect little doughnut.

I based this from a recipe on Epicurious for Gorgonzola Bomboloni, originally taken from Gourmet Magazine.

Ingredients

• BOMBOLONI:
• 1 teaspoon active dry yeast (from a 1/4-ounce package)
• 1/2 cup warm whole milk (105-115°F)
• 1 1/4 cups all-purpose flour, divided
• 1 large egg, lightly beaten
• 2 tablespoons unsalted butter, softened
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 4 cups vegetable oil
• SPICED SUGAR:
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp allspice
• 1/2 tsp nutmeg

Details

Servings 16
Adapted from epicurious.com

Preparation

Step 1

Equipment: a stand mixer fitted with paddle attachment; a deep-fat thermometer

Mix together all spiced sugar ingredients in a deep bowl and set aside.

Stir together yeast and milk in bowl of mixer and let stand until foamy, about 5 minutes. Mix in 3/4 cup flour. Cover bowl with plastic wrap let dough rise in a draft-free place at warm room temperature until doubled and bubbly, about 1 hour.

Mix in lightly beaten egg, butter, sugar, salt, and remaining 1/2 cup flour at low speed until combined. Increase speed to medium and beat dough until satiny and elastic, 5 to 7 minutes. Scrape dough into center of bowl and dust lightly with flour. Cover bowl with plastic wrap and rise at warm room temperature until doubled, about 1 hour.

Line a baking sheet with wax paper and lightly sprinkle with flour. Punch down dough and turn out onto a lightly floured surface. Cut into 16 equal pieces. With lightly floured hands, roll into a ball and transfer to baking sheet spacing 1-inch apart.

Heat oil in a 2-quart heavy saucepan over medium heat to 350°F. Fry bomboloni, 4 at a time, turning frequently, until puffed and golden, about 2 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F between batches.

Once cool enough to handle, roll in spiced sugar.

Serve hot.

Note: Bomboloni can be formed (but not fried) 1 day ahead and chilled, covered.