BOMBOLONI {ITALIAN DOUGHNUTS}

Excellent recipe. I found that you really need to wet the pastry edges to get both pieces to stay together in fryer & not lose jam everywhere but a success first time & will definately make again. Even better is they freeze & can be re-heated in about 30-45 secs each depending on microwave strength.

Made these italian doughnuts for the first time manually without the use of the bread machine. They turned out beautifully. My kids love them! Next time I make them, I'll dust them with icing sugar.

These are so delicious. I did double the sugar and add a tsp of cinnamon, though. For those who say that they pop up in the oil too much, and come out too thick, use 2 spoons as you are dropping them in and spread the dough out with the spoons. Works great - especially if you are using a pan to fry instead of a deep fryer.

The doughnuts were very good. One thing however it needed a glaze after cooking. I sprinkled some sugar on it after cooking them, and my husband, the experienced pastry eater liked them that way.

My husband is a HUGE doughnut fan and he loved them.

Get the recipe here >> BOMBOLONI {ITALIAN DOUGHNUTS} @ thebakingfairy.net

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