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Bomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in granulated sugar, and traditionally stuffed with pastry cream. Happy Monday! A new crazy week has begun, and really the only consolation I can give you is doughnuts! More specifically, Bomboloni, which are these absolutely mind-blowing Italian doughnuts. These are completely homemade and easier than you’d think! The only problem, as usual, is patience. You have to give these babies enough time to rise so that they become light, fluffy, sugary clouds. Sooooo good. And SO worth the wait!
BOMBOLONI {ITALIAN DOUGHNUTS}
SAVE PRINT
PREP TIME
3 hours
COOK TIME
10 mins
TOTAL TIME
3 hours 10 mins
Recipe type: Breakfast
Cuisine: Italian
Serves: 20 bomboloni
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.
- Read Full Recipes >> www.thebakingfairy.net