Bomboloni: Italian Cherry Doughnuts

Makes 30-35

  • 10g instant yeast
  • 3/4 cup lukewarm milk 
  • 3 cups flour
  • 2 tsp salt
  • pinch of ground nutmeg 
  • 1/4 cup softened butter
  • 3/4 cup granulated sugar, plus more for coating
  • 2 free range eggs
  • 1 L cooking oil
  • 1 cup good quality cherry jam

1. Dissolve the yeast in the warm milk; stir in 1 cup of the flour. Cover the bowl with cling wrap and let it prove for about one hour until bubbles have formed. 

2. Whisk together the remaining flour with salt and nutmeg.

3. Beat the butter until creamy, add the sugar and beat until light and fluffy. Beat in the eggs, one at time.

4. Add the yeast mixture to the flour mixture and mix until the flour is incorporated and forms a soft dough that pulls away from the side of the bowl. Transfer the dough to a lightly buttered bowl, cover, and leave at room temperature for 1 hour. (The dough can also be refrigerated up to one day ahead of frying at this point – leave out for one hour before proceeding.)

5. Place the dough on a floured surface and roll it out to 1cm thick. Cut out circles using a 2–3cm diameter biscuit cutter; arrange the doughnuts on a baking sheet, cover lightly with a towel, and let them rise for an hour.

6. Heat the oil in a heavy-bottomed pot.

7. Drop the doughnuts into the oil 4 or 5 at a time. Fry until puffed and golden all over, turning once. Remove the doughnuts as they’re done and immediately roll them in sugar, then put them onto a rack to cool.

8. Put the jam in a piping bag, fitted with a small, plain piping nozzle. Gently poke a hole into each doughnut with a wide skewer and fill each bombolone. Serve freshly made.

Recipe Diane Heierli • Photography C&D Heierli