HOMEMADE ITALIAN BOMBOLONI
Is there anything better than a hot, freshly baked doughnut? Today is going to be a wonderful day because I can share this recipe.
It took me a while to put this together, but the main reason I’m sharing it now is that I know you’ll want to jump in the kitchen and give it a try immediately.
At first look, you could be fooled into thinking that they are just your typical cream-filled doughnuts, but NOOO! I would like to show you today these delicious Italian bomboloni, which, as their name implies, are puffy tiny “bombs.” They are prepared with a dough that is sweet and pillowy soft, fried to perfection, and filled with delicate and creamy custard cream.
This dough is somewhat denser, more flavourful, and less sweet than typical donuts. Sometimes they are filled with chocolate spread or fruit jam, even though the filling is traditionally a sweet pastry cream with a vanilla flavor. After an Italian lunch, serve bomboloni with a cup of espresso or a glass of sparkling red wine and enjoy the amazing taste of real Bamboloni.
THE INGREDIENTS LIST:
- 260 grams.Of bread flour.
- 260 grams.Of all-purpose flour.
- One packet.Of active dry yeast.
- 70 grams.Of granulated sugar.
- 1/2 Tsp.Of salt.
- 2 large beaten eggs.
- 1 Tsp.Of vanilla extract.
- 65 grams.Of unsalted butter; softened at room temp.
- 235 ml.Of warm milk.
- For frying the donuts, I used Canola oil.
- Sifted powdered sugar to decorate.
1st Step: Add the yeast, granulated sugar, and salt to the bowl of your stand mixer. Then, add the two kinds of flour. Combine in order to incorporate.
2nd Step: In a separate smaller bowl, beat the eggs, and then add them, along with the soft butter that has been cut into cubes and the vanilla essence, to the dry ingredients. Combine thoroughly.
3rd Step: After adding the warmed milk, continue to combine the ingredients. If you do, switch to the hook attachment and knead for several minutes until the dough is smooth. If you do not have a mixer with a kneading attachment, transfer the dough to a clean work surface and knead it for several minutes, or until it is smooth and elastic.
4th Step: It will not be too challenging to knead the dough since it is rather sticky and soft. Form into a ball, cover with plastic wrap and a kitchen towel and let rest at room temperature for at least two hours, or until it has doubled in size.
5th Step: Once the dough has doubled in size, move it to a floured surface and roll it out into a rectangle about 1 inch thick.
6th Step: Divide into three equal halves. Turn to the side by 90 °, then roll out and fold once more. Wrap everything in plastic and a towel. Let it rest for one hour.
7th Step: To achieve a thickness of half an inch, roll out the dough. Use circular cookie cutters, disks, or cups to cut the dough. My donuts have a diameter of 4 inches, and I was able to make a total of 12 of them. Remember to make use of the cut-out, and roll some more.
8th Step: You might alternatively divide the dough into balls of around the same size and roll each one out separately. Continue to rest for a further hour after covering it with plastic wrap.
9th Step: Put enough oil in a frying pan so that it comes up about half an inch high. Warm the oil over a flame that is medium-high in intensity.
10th Step: As soon as you see bubbles forming around a wooden spoon, reduce the heat to medium and just fry a few bomboloni at a time.
11th Step: Cook on one side, then when they are golden brown and fluffy on the other, flip them over. It should take around one to two minutes for each side to cook.
12th Step: Cool by draining on a paper towel. After they have cooled, fill each one with some cream and then sprinkle some powdered sugar on top before serving.