The are many variations of bomboloni, the little cream filled doughnuts of Italy. These are an adaptation of the recipe I used when I worked at Carravaggio in New York City and are not filled. Instead, they are made with ricotta which provides and moist creamy center to these wonderful treats.
by volume by weight
1½ cups all purpose flour 187 grams all purpose flour
1/4 cup sugar 50 grams sugar
3 large eggs 204 grams eggs
1 teaspoon baking powder 4 grams baking powder
1/2 teaspoon salt 2 grams salt
1¾ cups ricotta 430 grams ricotta
2 teaspoons vanilla 8 grams vanilla
It is important to use high quality ricotta for these delicious treats. If there seems to be excess liquid in the ricotta, place it in a piece of cheesecloth to drain for an hour. Mix the ricotta and sugar together. Add the eggs and vanilla and stir until well incorporated.
Sift the flour, baking powder, and salt together and add to the ricotta mixture. Mix just to combine.
Heat approximately 3 inches of vegetable oil to 350F.
Use a spoon or scoop to form the bomboloni. Dip the spoon or scoop into the hot oil first and then use it to make the bomboloni.
The spoon being hot and also covered with oil will help the bomboloni slide off easily into the oil.
Fry until deep, golden brown. The bomboloni should turn themselves over automatically. If they don’t, use a spoon to help them rotate. Drain the bomboloni on paper towels and dust immediately with cinnamon sugar.
Serve with chocolate sauce and honey for dipping.
I like bomboloni dusted with sugar and cinnamon but plain sugar or powdered sugar are also great choices. A little orange zest in the batter is also a nice addition. These little doughnuts can also be dipped in caramel sauce or fruit compote. Just be sure to serve them warm – they are at their most delicious when freshly made!