A.K.A. “Bomboloni” in Italy; “Beignet” in France. Whatever we call them we like them with Bob’s Hot Chocolate!


These may be filled with pastry cream folded with whipped cream.


  • 1 cup warm water

  • 1 scant Tablespoon dry yeast
  • 3 cups AP flour
  • 1/3 cup sugar
  • ¼ cup salted butter, soft
  • 1 lemon zested
  • Dash sea salt
  • 1 teaspoon cinnamon
  • 5 cups EVOO for frying


Place water in a large bowl and sprinkle yeast over; let stand 10 minutes; add flour and ¼ cup of the sugar, soft butter, lemon, salt and cinnamon; with a dough hook, gently work to combine; knead 10 minutes once combined; remove to floured bowl and let stand at room temperature until doubled, approximately 2 hours.

Punch the dough down and cut into desired size; flatten to ½” thick and place on floured pan; let rise again until doubled, approximately 30 minutes.

Heat oil in a heavy pan to 350ºF; gently float doughnuts in oil and fry until golden brown on both sides (turn over); remove to paper towel and toss with sugar. Serve hot. Optional: To fill: using pastry tube and round tip, fill with nutella and force fill each donut before rolling in cinnamon sugar.



  • 8 ounce heavy cream

  • 8 ounce whole milk
  • 2 ounce butter
  • 2 ounce granulated sugar
  • 8 ounce bittersweet chocolate, broken into small pieces
  • Dollops of Kahlua flavored whipped cream for each cup


Place all ingredients except chocolate into heavy bottom sauce pan; bring to simmer.  Add chocolate until completely melted and absorbed. Ladle into cups; garnish each with dollop of spicy whipped cream & splash of Kahlua.

Sprinkle of nutmeg, cocoa powder, or cinnamon.
Suggested size serving: 8 four ounce servings–it is rich!!


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