Delicious Bombolini from Australia’s Candelori

An Italian ricotta doughnut, which in this version is tossed in cinnamon sugar, and then dribbled with honey.

Delicious Bombolini from Australia’s Candelori

I do love a good Italian ricotta doughnut. 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.

Traditionally they probably aren’t heavily doused in cinnamon sugar, nor dribbled generously with honey, but that’s the way I like them.

I recently visited Candelori’s in Smithfield. A lovely bright and airy Italian restaurant I have been invited to try the new dessert menu. But before we do we sample some of their wood fire oven pizzas.

Delicious Bombolini from Australia’s Candelori

The Teramano is my favourite (pictured above). A thin pizza base topped with bufala mozzarella, thinly sliced mushrooms and prosciutto. It is then given a slight splash of truffle oil, which really does bring this pizza to a new level, delicious. Of course there are many other pizzas on the menu, all just as appetizing.

Delicious Bombolini from Australia’s Candelori

Then we have the bombolini, which I fell in love with. Light a fluffy ricotta and lemon donuts served with honey, pistachio nuts and vanilla gelato. I loved them so much I pestered them for the recipe, which I share with you below.

Try these bombolinis, which are denser and more cake like, but still quite good.

Delicious Bombolini from Australia's Candelori
 
An Italian ricotta doughnut, which in this version is tossed in cinnamon sugar, and then dribbled with honey.
Author:
Recipe Type: Dessert, Dolci
Cuisine: Italian
Serves: 12 donuts
Ingredients
  • 200g (7 ounces) ricotta
  • 2 eggs
  • 1 vanilla bean
  • ½ teaspoon of cinnamon
  • 70g (2.5 ounces) flour
  • 1 lemon zest
  • ½ teaspoon of baking powder
Instructions
  1. Heat the vegetable oil in a deep fryer to 180 degrees.
  2. In bowl beat together the ricotta & eggs until smooth. Add the remain ingredients and beat until a smooth batter is formed.
  3. To cook the doughnuts, push a dollop of the ricotta batter off a spoon into the hot oil, the doughnuts will form in the bottom of the oil but will puff up and rise to the surface.
  4. Cook the doughnuts for 3 to 4 minutes, turning over in the oil regularly to ensure they are cooked evenly. When they are golden brown remove from the oil and drain on paper towel. Toss in caster sugar and serve warm.
  5. I tossed mine in cinnamon sugar and then drizzled them in honey.
Notes
These delicious little donuts are best eaten on the day. And if you serve them warm, then you get extra brownie points for that.
 

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