Bomboloni are classic Italian doughnuts from Tuscany, beloved for their soft, fluffy dough and creamy filling. Treccie, their braided cousins, offer a delightful twist. Perfect for breakfast or a sweet treat any time of day.
1. In a stand mixer, combine flour and salt. Add eggs, lard, sugar, starter (biga), vanilla extract, Vin Santo, and Grand Marnier.
2. Gradually mix in water with dissolved yeast. Mix until a smooth dough forms. Cover and let rise in a warm place (80–85°F) for 4 hours.
3. Roll dough on a floured surface to 2-inch thickness. Cut into strips and twist to form treccie (braids).
4. Let rise again for 1 hour. Heat oil to 275°F and fry until golden brown and crisp.
5. Drain on paper towels, then toss in sugar. Serve warm filled with pastry cream.
Calories: 390 | Fat: 18g | Carbs: 48g | Sugar: 22g | Protein: 6g
Banfi Brachetto d’Acqui Rosa Regale
A sweet, sparkling red wine that complements the richness of fried dough and cream with bright berry notes.
