Shop Carolina Bucci

Bomboloni: The Jeweller's Way

In our Atelier, every Wednesday at 4pm, all tools are put down for jeweller Lorenzo to make his word class doughnuts on the same burner where gold is normally melted.

"I Bomboloni"

Makes 20 doughnuts.

Doughnuts at the Atelier


— 250g of "00" flour

— 250g of matinoba flour

— 250g of water

— 60g of butter

— 75g of sugar

— 30g of beer yeast

— 1 egg

— 7g of salt

— Zest of 1 lemon

— 1 sachet of "Vanillina" vanilla powder


Combine the ingredients and knead well until the dough is smooth and does not stick to your hands.

Leave to rest for about 20 minutes covered with cling film. After 20 minutes knead everything well and let rise for 1 hour and 15 minutes.

Then roll out a sheet of about 1.5 cm high, cut the doughnuts with a pastry cutter (or glass) and let them rest for about 20 minutes covered in foil.

In the meantime, heat a generous amount of peanut oil (because it has the highest smoke point, and is best for frying) and fry the doughnuts, preferably not with your hands but with a spatula and... buon appetito!