A Bomboloni is basically a fried doughnut, and you can find them across Italy in every pastry shop or coffee bar in a myriad of variations.
In some parts of Italy, they are called bomba or bombe meaning “bomb,” because they resemble a small grenade.
Then add the eggs, milk, butter, and vanilla extract, and mix well. Knead the dough in the stand mixer for 2 minutes, or if making the dough by hand.
tip it onto a floured work surface and knead for about 5 minutes, until it’s smooth and elastic but still quite sticky.
Transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size.
Place the dough on a baking sheet lined with parchment paper, and cover with plastic wrap. Allow rising for another hour.
Remove with a slotted spoon and drain on paper towels. Dredge the doughnuts in granulated sugar until completely covered.
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