Paradiso’s Cinnamon Bomboloni

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While East Passyunk Avenue Restaurant Week is wrapping up Saturday, there is still time to enjoy a feast at a discounted rate. 

At Paradiso, 1627 E. Passyunk Ave., owner/chef Lynn Rinaldi is featuring her dessert, Cinnamon Bomboloni, which is on her regular menu as well, replacing zeppoli with ricotta filling two years ago.

“When they get served, everyone around them is, ‘Oh, it smells so good,’” the resident of 17th and Porter streets, who also own Izumi, 1601 E. Passyunk Ave., with husband Corey Baver, said.

Rinaldi has worked in restaurants most of her life. While a café owner at The Pennsylvania Academy of Fine Arts, she attended culinary school part time in her late-20s. Upon graduating, she scoped the city for a location for what now is Paradiso. 

“It was like every time I walked into a place it didn’t seem right until I walked in here,” she said of the restaurant near her 12th-and-Dickinson-streets childhood home.

Cinnamon Bomboloni


1/2 cup of warm water

5 teaspoons of yeast

3/4 cup of milk

1 stick of butter 

3-1/4 cups of sugar

6 cups of flour plus more for needed consistency

1 teaspoon of salt

1 tablespoon and 1 teaspoon of cinnamon

1/2 teaspoon of nutmeg

4 eggs

4 to 6 cups of olive oil


Place the water in a small bowl and sprinkle the yeast on top. Measure 1-1/4 cups of sugar and add a 1/2 teaspoon of it to the bowl. Stir to dissolve the yeast. Set aside and allow the yeast to proof until foamy, for about 4 minutes.

Heat the milk and butter in a saucepan until the butter melts.

Using an electric mixer’s paddle attachment, combine the flour, salt, 

nutmeg, 1 teaspoon of cinnamon, and the remaining 1-1/4 cup of sugar thoroughly in a bowl. Make a well in the center of the dough and add the yeast and milk mixtures and eggs. Beat on medium until a smooth dough forms. Replace the paddle with the dough hook, and beat on low, adding additional flour to make a smooth, soft, somewhat elastic dough. Increase to medium and mix for about two minutes.

Turn the dough into a greased bowl, cover with plastic wrap and place in a warm area to allow the dough to rise until doubled, about 2 hours.

Gently deflate the dough by pulling it from the bowl and turn it onto a floured surface. Roll the dough to about a 1/2-inch thickness. Using a fluted or plain-edged round cutter, cut doughnuts 1- to 1-1/2-inch in diameter. Dust them with the flour, place on a baking sheet, cover with plastic wrap and allow to proof.

Heat 6 inches of olive oil to 360 degrees in a large, heavy-bottomed pot. Fry four to five doughnuts at a time, gently turning them until they are golden brown on both sides and cooked in the center.

Drain the doughnuts on paper towels. Combine the remaining 1 tablespoon of cinnamon and 2 cups of sugar and roll the warm doughnuts in it.

Gianduja Dipping Sauce


2 cups of toasted hazelnuts
1/4 cup of sugar
8 ounces of bittersweet chocolate
3 cups of heavy cream
Pinch of salt


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