Bomboloni (italian doughnuts) - Guide Recipe
These are absolutely incredible , and you’ll fall in love with them! Make bomboloni at home and bring a little taste of Italy to you
The only downside to this heavenly mixture is that the cream starts to deflate and liquify as it sits in the bomboloni , so I’d say stuff right before serving for best results!
The only downside to this heavenly mixture is that the cream starts to deflate and liquify as it sits in the bomboloni , so I’d say stuff right before serving for best results!
Ingredients;
- 250g (2 cups) bread flour
- 250g (2 cups) all-purpose flour
- 75g (heaping ⅓ cup) granulated white sugar
- 100g (7 tbsp) unsalted butter , at room temperature
- 20g fresh cake yeast or 1 package (7g) dry instant yeast
- 7g (1½ tsp) salt
- 150g (3) whole large eggs
- 40g (2) egg yolks
- 110g (1/2 cup) lukewarm water
- zest of 1 orange
- 1 tsp vanilla extract
- granulated sugar , for coating
Instructions;
- First , dissolve the yeast in the lukewarm water , and allow it to sit until it blooms.
- In the bowl of a stand mixer fitted with a dough hook , combine all ingredients except for one of the whole eggs , and beat on medium speed for 5 minutes , then high speed for 5 more minutes.
- Add in the remaining egg , and beat on medium speed until a smooth and elastic dough forms {you may have to add a little more flour if it seems too sticky}.
- Knead by hand for a couple of minutes , then place the dough in a large , lightly oiled bowl , cover with plastic wrap , and allow to rise in a warm place for at least 2 hours until tripled in size.
- After the first rise , lightly knead the dough , roll it out to 1.5 cm/0.5 inch thickness , and cut out rounds. I found a regular water glass to be the perfect size!
- Transfer all your rounds to baking sheets lined with wax paper , spray lightly with water , and cover with plastic wrap or a tea towel. Allow the bomboloni to rise another hour and a half until they triple in size once more.
- When ready to fry , heat vegetable oil in a large , deep pan to a temperature between 170-180C {a frying thermometer comes in handy}.
- Fry the bomboloni a few at a time , making sure to not crowd the pan. Fry them for about 3 minutes on each side , until they are golden brown , then drain off the excess oil , and set them on a wire rack to cool.
- While they are still warm , pour some granulated sugar in a small bowl , and roll the bomboloni around until completely coated in the sugar.
- Fill as desired {I have included a link to the chantilly cream below} , and enjoy!
- *NOTE 1* You can also bake these at 350F for about 20 minutes instead of frying.
- *NOTE 2* If you find yourself with too much dough , you can freeze the bomboloni after they have been cut into circles but BEFORE the second rise. Lay them out on a baking sheet lined with wax paper , and set them in the freezer until completely solid. You can then put them all in a large zip-top bag and freeze until needed. When you want to eat them , take them out of the freezer and lay them out on a baking sheet the night before , so they can sit out and thaw all night. Proceed with the rest of the recipe as normal.
_______________________________________