Sweeten your day with bomboloni, an Italian ricotta donut, which in this version is tossed in cinnamon sugar, and then dribbled with honey.
I do love a good Italian ricotta donut. Or are they fried ricotta fritters? No matter, they are delicious. Fried ricotta balls that are sprinkled with cinnamon sugar, and then dribbled with honey.
This recipe comes from Restaurant Candelori’s in Smithfield, Australia. A lovely bright and airy Italian restaurant that serves wonderful wood fired pizzas, pastas, crudos and many Italian classics. The restaurant has been around for more than 35 years, and they know their stuff. 
Then we have the bombolini, which I fell in love with the first time I tried them. Light a fluffy ricotta and lemon donuts served with honey. I loved them so much I pestered them for the recipe, which I am happy to report they were okay sharing.
To all our benefit.
Step by Step Guide to Making Ricotta Bomboloni
Preparing the Dough:
Mix Wet Ingredients: In a large mixing bowl, combine the ricotta cheese and eggs. Beat together until the mixture is smooth.
Incorporate Flavors: Split the vanilla bean lengthwise and scrape out the seeds. Add the vanilla seeds (or extract), cinnamon, and lemon zest to the ricotta mixture, mixing well to distribute the flavors evenly.
Add Dry Ingredients: Sift the flour and baking powder into the wet ingredients. Beat everything together until a smooth batter forms. The consistency should be thick enough to hold its shape briefly when dropped from a spoon but not too stiff.
Frying the Bombolini:
Heat Oil: Fill a deep fryer or a large, deep saucepan with vegetable oil. Heat the oil to 356°F (180°C). If you don’t have a thermometer, test the oil’s readiness by dropping a small amount of batter into the oil; it should sizzle and float.
Fry Doughnuts: Carefully drop spoonfuls of the batter into the hot oil. Do not overcrowd the pan. The bombolini will initially sink to the bottom but will puff up and float to the surface as they cook.
Cook Until Golden: Fry the doughnuts for 3-4 minutes, turning them occasionally to ensure even cooking. They are done when they are a deep golden brown and puffed up.
Drain and Coat: Use a slotted spoon to transfer the cooked bombolini to a plate lined with paper towels to drain. While still warm, toss them in caster or cinnamon sugar to coat evenly.
Serving:
Serve Warm: For the best taste and texture, serve the bombolini warm. For an extra touch of sweetness, drizzle with honey before serving.
Recipe Notes:
Serving Size: This recipe yields approximately 15-20 small doughnuts, perfect for sharing.
Fresh is Best: These doughnuts are best enjoyed the day they are made, particularly when served warm for that melt-in-your-mouth experience.
Flavor Variations: Feel free to experiment with the sugar coating or drizzling. Maple syrup, powdered sugar, or even a chocolate dip could offer delightful variations.
No Deep Fryer, No Problem: If you don’t have a deep fryer, a heavy-bottomed pot or deep pan will work just fine. Just be sure to monitor the oil temperature.
How to Make Ricotta Bomboloni – Italian Donuts
- Total Time: 30 minutes
- Yield: 15 donuts 1x
Description
An Italian ricotta donut, which in this version is tossed in cinnamon sugar, and then dribbled with honey.
Ingredients
- 7 ounces (200 g) ricotta cheese
- 2 large eggs
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- ½ teaspoon cinnamon
- 2.5 ounces (70 g, approximately ? cup) all-purpose flour
- Zest of 1 lemon
- ½ teaspoon baking powder
- Vegetable oil for frying
- Caster sugar or cinnamon sugar for coating
- Honey for drizzling (optional)
Instructions
Preparing the Dough:
- Mix Wet Ingredients: In a large mixing bowl, combine the ricotta cheese and eggs. Beat together until the mixture is smooth.
- Incorporate Flavors: Split the vanilla bean lengthwise and scrape out the seeds. Add the vanilla seeds (or extract), cinnamon, and lemon zest to the ricotta mixture, mixing well to distribute the flavors evenly.
- Add Dry Ingredients: Sift the flour and baking powder into the wet ingredients. Beat everything together until a smooth batter forms. The consistency should be thick enough to hold its shape briefly when dropped from a spoon but not too stiff.
Frying the Bombolini:
- Heat Oil: Fill a deep fryer or a large, deep saucepan with vegetable oil. Heat the oil to 356°F (180°C). If you don’t have a thermometer, test the oil’s readiness by dropping a small amount of batter into the oil; it should sizzle and float.
- Fry Doughnuts: Carefully drop spoonfuls of the batter into the hot oil. Do not overcrowd the pan. The bombolini will initially sink to the bottom but will puff up and float to the surface as they cook.
- Cook Until Golden: Fry the doughnuts for 3-4 minutes, turning them occasionally to ensure even cooking. They are done when they are a deep golden brown and puffed up.
- Drain and Coat: Use a slotted spoon to transfer the cooked bombolini to a plate lined with paper towels to drain. While still warm, toss them in caster or cinnamon sugar to coat evenly.
Serving:
- Serve Warm: For the best taste and texture, serve the bombolini warm. For an extra touch of sweetness, drizzle with honey before serving.
Notes
- Serving Size: This recipe yields approximately 15-20 small doughnuts, perfect for sharing.
- Fresh is Best: These doughnuts are best enjoyed the day they are made, particularly when served warm for that melt-in-your-mouth experience.
- Flavor Variations: Feel free to experiment with the sugar coating or drizzling. Maple syrup, powdered sugar, or even a chocolate dip could offer delightful variations.
- No Deep Fryer, No Problem: If you don’t have a deep fryer, a heavy-bottomed pot or deep pan will work just fine. Just be sure to monitor the oil temperature.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dessert, Dolci
- Method: Frying
- Cuisine: Italian
I am totally making this as soon as I can get hold of some ricotta. Looks DELICIOUS.