Read...
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.
