Felicity is.... a Fresh "Bombolone" stuffed with ricotta



Portrait of Birdie: strong, young, smiling, smart, prompt, funny

Portrait of Felicity: teenager, pretty, sport-girl, great cook, happy

Birdie came all the way thorugh from Australia, just to cook with me

Felicity met her mother in Singapore, where Felicity works with her husband and takes care of her six ( yeah! SIX !!!! ) kids.

The three of us found immediately a good "friendly chemistry" with cooking and... chatting!


Frying can be fun, if the result is this:

The recipe? here it is:




600 gr  ( 20 oz) wheat flour
150 gr ( 5 oz) sugar
100 gr (3 + oz) butter
30 gr ( 1 oz) beer yeast
frying oil

Activate the yeast with a little lukewarm water and a pinch of sugar.
Mix it with some of the flour and let it rise for about 20 minutes.
Put in the mixing bowl: flour, sugar, the grated lemon zest, the softened butter, a pinch of salt, enough water to get a compact dough 8 about 250 m). Add the yeast. Let the dough to rise for 2 hours.
Stretch the dough with the rolling pin, 1 cm thickness. Cut it in rings, cover with a napkin and set for an extra half a hour.
Bring the frying oil to the frying temperature (180° C) and fry the Bomboloni on both sides.
Pass them in the sugar and eat still hot.

The filling is: Ricotta worked with a little powder sugar and enriched with chocolate chips and Marsala......


Dear Birdie & Felicity: sincerely: it has been a real pleasure to have you at GiglioCooking. I expect you to come back to do together something