Spicy Anchovy and Artichoke Bomboloni with Smoked Paprika Aioli

Instructions

1. 1

   In a small bowl, combine warm water, yeast, and sugar. Let it bloom for 5-10 minutes until frothy.

   ~10 min
2. 2

   In the bowl of a stand mixer fitted with a dough hook, combine flour and salt. Add the bloomed yeast mixture and olive oil. Mix on low speed until a shaggy dough forms.

   ~5 min
3. 3

   Increase speed to medium and knead for 8-10 minutes until the dough is smooth and elastic.

   ~10 min
4. 4

   Transfer the dough to a lightly oiled bowl, cover with plastic wrap and a kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.

   ~90 min
5. 5

   While the dough rises, prepare the filling. In a small bowl, combine chopped artichoke hearts, chopped anchovies, minced garlic, red pepper flakes, and grated Parmesan cheese. Mix well.

   ~5 min
6. 6

   Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Roll out the dough to about 1/2 inch thickness.

   ~5 min
7. 7

   Using a round cutter (about 3 inches in diameter), cut out circles of dough. Place a teaspoon of the filling in the center of half the dough circles.

   ~10 min
8. 8

   Lightly moisten the edges of the dough circles with water. Place the remaining dough circles on top, pressing the edges firmly to seal, ensuring no filling escapes.

   ~5 min
9. 9

   Heat vegetable oil in a large saucepan or deep fryer to 350°F (175°C).

   ~10 min
10. 10

    Carefully fry the bomboloni in batches for 3-4 minutes per side, until golden brown and puffed up.

    ~15 min
11. 11

    Remove the bomboloni with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

    ~2 min
12. 12

    While the bomboloni are frying, prepare the aioli. In a small bowl, whisk together mayonnaise, smoked paprika, and lemon juice until smooth.

    ~3 min
13. 13

    Serve the bomboloni warm, drizzled with the smoked paprika aioli.