The recipe for
bomboloni with lemon custard created by master chef Daniele Persegani from La prova del cuoco. The blogger "Nella cucina di Ely" decided to use our
Dried Sourdough as yeast, also ideal for leavened desserts.
Ingredients
- 500 g of boiled potatoes
- 500 g of Manitoba flour
- 50 g of melted butter
- 75 g of sugar
- 3 eggs
- The grated peel of a lemon
- The tip of a teaspoon of bourbon vanilla
- 70 g of Ruggeri dried sourdough
- Powdered sugar for garnish
- Various seed oil for frying
Perse Bomboloni Preparation
Pour all the ingredients into a food processor and mix until you get a smooth and soft dough, if necessary add a drizzle of flour but not too much. Let it rest and rise for at least an hour and a half, it should swell up nicely. After rising, roll out the dough with a rolling pin to a height of about 1 cm. Cut it with a circular pastry cutter and put the disks to rise for about an hour on baking sheets covered with baking paper. When they have risen well, fry them in hot oil until golden brown. Drain them on trays where you have placed kitchen paper and let them cool. Do not add the icing sugar immediately because it would melt with the heat of frying. When they have cooled, cover with icing sugar and enjoy them in good company.
They can be filled to your taste, with Nutella, jam or even plain.
