Instructions
Making the Dough
In a large bowl, combine the flour, granulated sugar, and salt. In a separate small bowl, dissolve the yeast in the warm milk and let it sit for about 5 minutes until it becomes frothy.
Add the yeast mixture, melted butter, egg yolks, and vanilla extract to the dry ingredients. Mix until a soft dough forms.
Turn the dough out onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Making the Filling
In a medium bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until well combined. Gently fold in the mini chocolate chips. Set the filling aside.
Assembling and Frying the Bomboloni
Once the dough has doubled in size, punch it down and turn it out onto a floured surface. Roll the dough out to about 1/2 inch thickness.
Using a round cookie cutter or a drinking glass, cut the dough into circles. Place a small spoonful of the ricotta and chocolate filling in the center of each circle.
Fold the dough over the filling and pinch the edges to seal, forming a ball. Place the filled bomboloni on a baking sheet lined with parchment paper and cover with a clean kitchen towel. Let them rise for an additional 30 minutes.
Heat vegetable oil in a deep pot to 350°F (175°C). Carefully add the bomboloni to the hot oil, a few at a time, and fry until golden brown, about 2-3 minutes per side.
Remove the bomboloni from the oil and place them on a paper towel-lined plate to drain excess oil. Let them cool slightly.
Dust the warm bomboloni with confectioners’ sugar before serving.
Serving
Serve the ricotta and chocolate stuffed bomboloni warm as a delicious dessert or sweet snack.
Enjoy with a cup of coffee or a glass of milk for a delightful treat.
