Bombolini, Italian Beignet

IMG_5367IMG_5368I’m back from London, where I spent a lovely and amazing trip and where I had the pleasure of meeting up with my friend from the blogosphere Elaine, from Foodbod. It was great fun to meet, a rainy day (London weather of course). We chatted and shared tips (on what to visit, eat and where to go). I really appreciate her friendly company and for taking the time to meet up with me, thanks a lot Elaine!

Now I’m back home and have a sweet surprise for Fiesta Friday #115, where I’m bringing Bambolini, the yummy Italian Beignet/Doughnut. Made with a sweet dough, fried and rolled into sugar or very often filled with jam, these Italian Doughnuts were always on sale at the beaches in Algeria and at fairgrounds. I remember eating them in the evening and watching the sunset before going home with my cousins during the summertime!

Thank you to our host Angieand to our wonderful co-host’s for this week Julie @ Hostess At Heart and Ashley @ Too Zesty!

Serves: 6 larges Bombolini

Ingredients:

  • 500g of flour (all purpose flour/plain flour)
  • 15g of fresh yeast
  • 100g of caster sugar
  • A pinch of salt
  • 125g of butter at room temperature
  • 130ml of full fat milk
  • Zest of 2 lemons
  • Sunflower oil (for frying)
  • Caster sugar for the decoration.

Procedure:

  • In the mixing bowl on the stand mixer add the flour and the sugar.
  • Crumble the fresh yeast in the middle and add the salt on the side.
  • Start to mix all the ingredients with the hook of your stand mixer on a low speed.
  • Add the eggs at the same time and now mix on a medium speed.
  • Pour the milk and continue to mix.
  • Finally add the butter (cut in small cubes) and mix on a high speed until the dough becomes smooth and detaches from the bowl.
  • Cover with a plastic wrap and set aside in a warm place for 1 hour.
  • After 1 hour, refrigerate for 3 hours.
  • Remove the bowl from the refrigerator and transfer the dough onto a floured surface.
  • Flatten the dough and use a round metal circle cookie cutter to make your bombolini.
  • Flour a large baking tray and transfer the bombolini on the tray.
  • Let the dough rise for a good two hours.
  • In a large pot heat the oil.
  • Fry the bombolini one by one in the hot oil.
  • Remove from the pan when they are golden brown on both sides and put them into a colander.
  • Roll the bombolini in sugar and serve with a strong coffee.

Bonne dégustation!

PS: If you use dry yeast follow the instructions behind your package!

Here some pictures from my trip to London 🙂

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65 thoughts on “Bombolini, Italian Beignet

  1. On dirait que tu as quand même eu quelques belles journées de soleil ! Tes beignets ont l’air délicieux et délicatement parfumés, un vrai délice !

    • J’avoue que j’ai eu pas mal de chance néanmoins j’ai quand même beaucoup apprécié la pluie et le froid 🙂 Les beignets étaient moelleux et sont très vite partis! 🙂

  2. How wonderful that you were able to meet up with Elaine! I’m sure you had a wonderful time. Your photos, especially that bread look amazing. I love beignets, but have never had an Italian beignet. I need to figure out where to get some fresh yeast. I would love a couple of these with my morning coffee!

    • I know, it was a very agreeable day. Blogging is a nice community to meet fantastic people!
      You can make the bombolini with dry yeast too. Usually I bought 1/2 kg of fresh yeast, divided small packs of 20gr and then frozen, it works very well. Thanks for co-hosting this week FF! 🙂

  3. How wonderful that you met up with Elaine. I will be in London this summer visiting my family, and Elaine and I are kinda talking about perhaps a meet up. Not sure if it will be feasible though as there’s just so many folks to visit whenever I go to England. So glad you were able to though. Your beignets look amazing. I had no idea that Italians had beignets as well. It looks just gorgeous!

  4. Linda, your bombolinis look amazingly delectable. I love them!
    How lovely that you met up with Elaine. I hope I will meet up with you, Elaine and many, many blogger friends. Thank you for sharing your travel photos. Welcome back!. 🙂

    • Thanks Fae, the bombolinis were yummy and they vanished so fast 😉 I hope I will meet up with you one day (in Dubai or maybe US). I really had a great day with Elaine despite the rain! 🙂

    • You made me laugh Margot 😀 They were good and spongy! I’m lucky to spend a day with Elaine, I hope one day I will meet up with you, ça serait fantastique. London is a beautiful city the complete opposite of Paris et pleine de charme! xx

  5. Wow 🙂 London pics looks so good. I am so in love with London since I visited last year. I had no clue Elaine lives there.. I will surely plan to meet her when I am there next. And coming to the Beignets.. they are absolutely tempting. 🙂

  6. I am very delighted to know about your meet up with Elaine, Linda. You are both amazing! And I would love some of these with my coffee! 😀 I hope you are having a great week. Happy FF! Hugs!

  7. Pure goodness, Linda! You’ve brought back lovely memories of eating warm bambolini, on a brisk Spring day, while strolling the streets of Lucca, Italy. ❤ Thank you!! I'm so happy to hear you and Elaine were able to meet. It's so special to meet our virtual friends in person!

  8. I forgot to tell you how delicious I think your beignets look Linda–VERY well done! And your London trip with Elaine looks like it was a blast 😉

  9. Hey Linda, these bombolinis look delectable! I am so sure I won’t be able to stop at one 🙂 Fabulous pictures of London too!
    As a token of appreciation, I’ll be sharing it’s recipe link as the Recipe of the Day on our Facebook group ‘Recipe Repertoire’ (a group uniting food bloggers and food lovers). Congrats and do join and have a look at https://www.facebook.com/groups/703073099864104/

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