Bombolino (Italian doughnuts) at The Larder in Mirimar, Wellington Photo: Supplied
Italian doughnuts (aka bombolini) are one of the most popular items on the menu at Jacob Brown's Wellington restaurant The Larder. He shares the recipe with us.
Doughnut dough is fun to make, and the trick is to make it really strong, Jacob says.
"Work it on low for about five minutes. Leave it to sit so the gluten and flour soak up all that moisture. Then work it again for another five minutes. It has to be really shiny and silky."
Then give it the 'window test'.
"Put a little bit between your fingers and stretch it out - and you should be able to read the newspaper through it. When you can do that you know it's ready."
If you don't have a deep-fryer or would rather not use it, you can also bake these doughnuts.
"Get the little rounds of donut dough and put them on a baking parchment on a tray. Cook them on a medium to hot oven - 180 to 200 degrees Celsius depending on your oven. They'll take anywhere between 15 to 22 minutes."
Note - it's hard to get the sugar to stick to a baked doughnut. Jacob recommends spraying them with a little bit of water when they get out of the oven then dipping them in sugar.
Recipe: Bombolini (Italian doughnuts)
