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Thanksgiving Recipe: Pumpkin Bomboloni

By Katherine Spiers
November 20, 2013
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Some people don't like pie. It seems crazy, but it's true. I like to serve a non-pie dessert option on Thanksgiving (and ... always), and this pumpkin bombolone (that's just a fancy Italian word for donut) recipe is a front runner. It comes from Trattoria Neapolis, which happens to be one of our top restaurant picks in Pasadena. And now that I think about it, it'd be great at a holiday brunch, too.

Pumpkin Bomboloni

2 tbl dry active yeast
½ cup luke warm water
½ cup granulated sugar
9 cups ap flour
1 Tbl + 1 tsp kosher salt
1 cup pumpkin puree
8 whole eggs
4 Tbl Greek Yogurt
1 tsp vanilla extract
8 oz melted butter
Extra AP flour for dusting
1 cup granulated sugar
1 tsp pumpkin pie spice

Whisk together yeast, water, and sugar in a mixing bowl. In a separate bowl combine the flour and salt then set aside.

Whisk together the puree, eggs, yogurt, and vanilla. Add the melted butter and set aside.

Add all wet ingredients followed by the dry and begin mixing with the dough hook in a stand mixer until dough is soft and well-mixed.

On a floured surface, roll out dough to half-inch thick. Use 1-inch ring cutter to cut out donuts.

Set on a floured baking sheet, sprinkle with a little more flour, and let proof for 30 minutes.
Fry in oil at 325 degrees until golden brown then flip over and fry the other side.Toss them in the granulated sugar and pumpkin pie spice mixture. Enjoy!

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