Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled — typically 60–90 minutes depending on temperature. It should feel airy and jiggly.
6. Shape
Turn the risen dough onto a lightly floured surface. Gently deflate and divide into 12 equal pieces (about 55–65 g each — use a scale for precision). Shape each piece into a smooth ball by rolling them under your palm. Place the balls at least 2–3 cm apart on a parchment-lined tray.
7. Second rise
Cover loosely and let proof again for 30–45 minutes until puffed and nearly doubled. They should be soft and spring back slowly when touched.
8. Heat the oil
While they proof, heat oil in your deep pot or fryer to 170–175°C (340–350°F). Use a thermometer — stable temperature is the key to not-getting-greasy Bombolini.
9. Fry (do not overcrowd)
Carefully slide 2–3 dough balls into the oil (depending on pot size). Fry, turning once, until golden brown all over — about 1.5–2 minutes per side. Remove with a slotted spoon and transfer to a cooling rack set over paper towels.
10. Coat and/or fill
While still slightly warm, roll in granulated sugar or sprinkle with powdered sugar. If filling: let cool slightly, then use a piping bag fitted with a long nozzle to inject about 1–2 tbsp of jam or cream into each doughnut.
11. Serve
Serve warm or at room temperature. Resist eating them straight from the fryer with a cup of coffee — but if you must, I won’t judge.
