Bomboloni (Italian jam doughnuts)

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Bomboloni (Italian jam doughnuts)
Bomboloni (Italian jam doughnuts)

1. Mix the yeast and milk in a large measuring jug. Stir until the yeast has dissolved. Mix in 250 ml (1 c) of the flour, cover and leave to stand in a warm place for about 30 minutes or until the surface of the mixture is frothy.

2. Mix the remaining flour, the sugar and salt in the bowl of an electric mixer fitted with a dough hook. Add the butter, eggs and yeast mixture. Mix well, scraping the sides of the bowl to ensure all the ingredients are well incorporated.

3. Keep the mixer running for another 10 minutes until the dough is well kneaded and no longer sticky. Transfer to a greased bowl, cover and leave in a warm place to rise to double its volume

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