Bomboloni with Chocolate Espresso, Whisky Caramel, and Clementine Sauces
Bomboloni—small round Italian doughnuts—is almost as much fun to say as they are to eat. It's like a party in your mouth when you repeat the word, which you will be doing over and over between bites of these balloon-light spheres of the tenderest yeast dough. Bomboloni are the new hot item on restaurant menus these days, and you'll instantly understand why when you taste your first. It won't be your last, that's for sure, which is why we've accompanied them with three different sauces for dipping. Each is delightful on its own, but if you want to go all the way with all three, you'll find they play well together, too.
•Bomboloni can be formed, but not fried, 1 day ahead and chilled on a rimmed sheet pan, loosely covered with plastic wrap. Let stand at room temperature 20 minutes before frying.
•Although bomboloni are best freshly made, they can be fried a day ahead, cooled, and kept covered with plastic wrap at room temperature. Reheat, uncovered, in a sheet pan on a rack in a 300°F oven until warm, 4 to 5 minutes.
•Oil can be cooled to warm, strained through a paper towel–lined sieve, and reused once more.
Recipe notes
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