Ricotta and lemon bomboloni

Recipe by Smeg chef Elke Travers

250g bakers or plain flour

2 teaspoons dry yeast

125ml milk, lukewarm

1 tablespoon caster sugar

3 eggs

1 lemon, zested (use juice in syrup)

1 cup ricotta

50g melted butter

Lemon syrup

½ cup caster sugar

250ml water

1 lemon, juiced

1 bay leaf

Using a Smeg stand mixer with the dough hook fitted, combine flour, yeast, milk, caster sugar, eggs and lemon zest until smooth and elastic.  Remove the bowl from the mixer, cover with a tea towel and prove until doubled in size, approximately 1 hour.

Place the bowl back on the stand mixer, add ricotta and melted butter and mix until combined.  Spoon mixture into greased muffin tins.  Prove until doubled in size, approximately 1 hour.

Set combi-steam oven to fan forced + steam and pre-heat to 180⁰C with 25% steam. 

Bake bombolini for 10 minutes or until golden. 

For lemon syrup, combine all ingredients in a small saucepan, bring to the boil and simmer for one minute.

To serve, dip bombolini in lemon syrup.

 Recipe created with the Smeg Classic Thermoseal Oven and stand mixer.