ADVERTISEMENT
Activate Yeast: In a bowl, dissolve yeast in lukewarm milk with 1 tbsp sugar. Let it sit for 5–10 minutes until frothy.
Make the Dough: In a large mixing bowl, combine flour, potato starch, salt, remaining sugar, and lemon zest (if using). Add egg yolks, vanilla, and the yeast mixture.
Knead until dough begins to form. Add butter and knead for about 8–10 minutes until smooth and elastic.
Cover and let rise in a warm place for 1 hour, or until doubled.
Roll out the dough to ½ inch thickness. Cut into circles using a cookie cutter.
Place on a tray, cover, and let rise again for 30–45 minutes.
Fry: Heat oil to 170–180°C (340–350°F). Fry bombolini in batches, turning once, until golden brown on both sides (about 2 minutes per side).
Drain on paper towels and roll in granulated sugar while warm.
Fill (optional): Once cooled slightly, use a piping bag to fill with custard, jam, or Nutella.
Serving and Storage Tips:
ADVERTISEMENT
