BOMBOLONI {ITALIAN DOUGHNUTS}

INGREDIENTS

• 250g (2 cups) bread flour
• 250g (2 cups) all-purpose flour
• 75g (heaping ⅓ cup) granulated white sugar
• 100g (7 tbsp) unsalted butter, at room temperature
• 20g fresh cake yeast or 1 package (7g) dry instant yeast
• 7g (1½ tsp) salt
• 150g (3) whole large eggs
• 40g (2) egg yolks
• 110g (1/2 cup) lukewarm water
• zest of 1 orange
• 1 tsp vanilla extract
• granulated sugar, for coating

INSTRUCTIONS

1. First, dissolve the yeast in the lukewarm water, and allow it to sit until it blooms.
2. In the bowl of a stand mixer fitted with a dough hook, combine all ingredients except for one of the whole eggs, and beat on medium speed for 5 minutes, then high speed for 5 more minutes.
3. Add in the remaining egg, and beat on medium speed until a smooth and elastic dough forms {you may have to add a little more flour if it seems too sticky}.
4. ..............
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