How to make
Let me introduce these oven-baked donuts - Bombolini al forno.
Pour the yeast into the warm milk and add a little of the sugar and mix. Leave it for 10-15 minutes to activate. Usually, dry yeast is not activated in advance, but to be sure of its qualities, I do it, it costs me nothing - by the time I measure my products, the yeast has activated.
Pour the flour into the mixer bowl, knead and add the activated yeast and the remaining sugar. Knead on low speed and add the egg, yolk, grated lemon peel, vanilla sugar and knead the dough until a ball is formed.
The dough is soft and slightly sticky on the hands, you can add up to 1 tbsp. of flour if it is too sticky, but it is not necessary, the recipe is very accurate and I have not added more flour.
After the ball of dough is formed, the diced butter is added, it is kneaded until it is absorbed by the dough, which is hard, does not stick to the hands.
Transfer it into a lightly greased bowl and let rise at room temperature for about 1 - 1.30 hours, or until it has doubled in size.
The risen donut dough is taken out and pieces of about 80 - 100 g each are torn from it.
Form them into balls and arrange them in a tray onto baking paper. Cover with cling film. Leave them to rise again for about 1 hour.
Spread several times with the separated egg white until the oven is heated to 360°F (180°C).
Bake the donuts in the oven for about 15 - 20 minutes.
Take them out of the oven and while still warm, the homemade donuts are generously spread with melted butter with a silicone brush.
They are dipped in sugar and rolled on all sides.
