Fried Dough with Sugar and Cinnamon
Easy
MAKES 18 DONUTS
On Fat Tuesday, Martedi Grasso, the day before the long Lenten season, I indulge myself and my family by making these donuts, reminiscent of those I have eaten in Tuscany. Called bomboloni, they are usually deep-fried and then given a light veil of confectioners’ sugar. In this version, the donuts are baked, then filled with a velvety vanilla and chocolate pastry cream, which gives them a certain culinary panache.
Comments
Concetta Mertz
I made the filling for the doughnuts on Sunday and the doughnuts yesterday. The filling didn’t get as thick as it should have. Otherwise they are tasty and we will enjoy them today. I love reading through your cookbooks. I always find something that reminds me of growing up in an Italian family out east. Thank you.
joe powell
ciao Maryann! First..I love your show..it brings back memories was a child living in Naples Italy…which where I really start my love of cooking…I remember this Italian sea food restaurant where I got my first job when I was twelve….one of my absolute favorite things they made early in the morning were donuts…I believe they were called grafs. They were these huge raised donuts that were rolled in sugar when hot and were devoured when warm…I’ve been looking for a recipe for ehese light airy slightly chewy delicious delight…unfortunately I have yet tho find it..I was hopping you would have one…thank you for your time and thanks Asian for bringing back fond memories…sincerely..Joe Powell..or as my Italian friends called me…Pepe or gusepe