Serves : 4
Let yeast soften into warmed milk and mix with flour, sugar, the pinch of salt and the eggs. Knead the dough.
Roll the dough out gently till to have a rectangular shape (about 1cm thickness) and cut out many round circles with a 10 cm pastry ring.
Let the circles rise for approx 2 hours, till they have doubled in size their volume. Once the circles have risen, heat the Di Augusto Extra Virgin Olive Oil to about 180°C in a large saucepan or deep fryer.
Fry the Bomboloni one by one at a time, for a few minutes: turning every 20-30 seconds, until they are golden.
Place the Bomboloni on a kitchen paper to drain. Let them cool a little bit and fill the Bomboloni with custard or jam using a pastry bag. Sprinkle the Bomboloni with icing sugar before serving.