I can’t quite shake the way in which the name of these wonderful little Italian doughnuts reminds me of the Gipsy King’s Bomboleo. Linguistics aside, the joyfulness of the anthem is certainly reflected in the delight that these tasty morsel impart on the lucky eater.
As a coeliac, the food that I have missed the most since my diagnosis back in 2002 is doughnuts. Gluten free doughnuts are almost impossible to buy – and I mean proper fried doughnuts, not the baked, ‘healthier’ ring-shaped cakes that lurk around health food shops, deceitfully masquerading themselves as the real thing.
Admittedly, these ricotta and orange bomboloni aren’t strictly doughnuts, seeing as they’re yeastless and therefore very low-maintenance. They’re perhaps best described as a cross between a beignet, churro, and loukoumade. I have made my own gluten free yeasted doughnuts in the past, and they were good, but labour intensive and temperamental. These bomboloni are the closest thing I’ve had to a damn good doughnut in 18 years , and they seem too good to be true – ludicrously easy and yet ludicrously delicious. In fact, they almost feel like cheating; they entail minimum effort but yield maximum satisfaction. There’s no yeast, no proving, no special equipment – the batter is literally the work of 5 minutes plus half an hour of resting time (for both you and the batter).
I can take no credit whatsoever here for the recipe – it’s one by Ravneet Gill for the Guardian over the summer. I can, however, confirm that they adapt very well to be coeliac-friendly; simply substitute the flour for gluten free plain flour (I use the Doves Farm one). We demolished these very quickly just as they were, but I think they would also be very nice indeed served with a hot, bitter chocolate sauce.
Makes about 12-14 bomboloni
- 2 large eggs
- 40g of caster sugar, plus extra, for coating
- Grated zest of 1 orange
- 220g ricotta
- 110g plain flour
- 2 tsp baking powder
- 1 pinch salt
- Vegetable or sunflower oil, for frying
- 1 tsp ground cinnamon
- Lightly whisk the eggs in a bowl, add the sugar and orange zest, and whisk again to combine. Add the strained ricotta and stir gently to combine – don’t overwork it because you want to keep some of the lumps intact.
- In a second bowl, combine the flour, baking powder and salt, then add to the ricotta mixture and whisk to combine.
- Scrape down the sides of the bowl, cover with a tea towel and leave to rest at room temperature for 30 minutes (or for up to two hours in the fridge).
- Put a medium-sized saucepan on the hob, add enough oil to come halfway up the sides and put on a medium heat. You’re ready to cook once the oil is hot enough to make a droplet of batter sizzle gently and float to the surface.
- Cooking the bomboloni in batches, drop small tablespoons of batter into the oil and fry for two to two and a half minutes in total, until golden – the bomboloni should naturally flip by themselves after about a minute.
- Use a slotted spoon to lift the cooked bomboloni from the pan and transfer to a plate lined with kitchen paper. Repeat with the remaining batter. Once all the batter is used up, toss the bomboloni in the extra sugar mixed with cinnamon, and serve. These are best eaten fresh, but they keep for a few hours at room temperature (once cooled, it’s best to store them in an airtight container).