Bomboloni (italian doughnuts

Bomboloni (italian doughnuts

  • Prepare: 3H
  • Cook: 10M
  • Total: 3H 10M
Bomboloni (italian doughnuts

Bomboloni (italian doughnuts

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1 Orange, zest of
  • Refrigerated

    • 40 g (2 egg yolks
    • 150 g (3 whole large eggs, whole large
  • Baking & Spices

    • 250 g All-purpose flour
    • 250 g Bread flour
    • 20 g Cake yeast, fresh
    • 1 Granulated sugar
    • 7 g Salt
    • 1 tsp Vanilla extract
    • 75 g White sugar, granulated
  • Dairy

    • 100 g Butter, unsalted
  • Liquids

    • 110 g Water
  • Time
  • Prepare: 3H
  • Cook: 10M
  • Total: 3H 10M

Found on

Description

Making magic in my tiny kitchen

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

Directions

  • 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* I have read that you can also bake these at 350F for about 20 minutes instead of frying (but I have not personally tried it).
  • Serves: 20 bomboloni
  • Prepare: 3 hours
  • Cook Time: 10 mins
  • TotalTime:
thebakingfairy.net

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Title:

bomboloni {italian doughnuts} | The Baking Fairy

Descrition:

Bomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in granulated sugar, and traditionally stuffed with pastry cream.

Bomboloni (italian doughnuts

  • Produce

    • 1 Orange, zest of
  • Refrigerated

    • 40 g (2 egg yolks
    • 150 g (3 whole large eggs, whole large
  • Baking & Spices

    • 250 g All-purpose flour
    • 250 g Bread flour
    • 20 g Cake yeast, fresh
    • 1 Granulated sugar
    • 7 g Salt
    • 1 tsp Vanilla extract
    • 75 g White sugar, granulated
  • Dairy

    • 100 g Butter, unsalted
  • Liquids

    • 110 g Water

The first person this recipe

thebakingfairy.net

thebakingfairy.net

246 0

Found on thebakingfairy.net

The Baking Fairy

bomboloni {italian doughnuts} | The Baking Fairy

Bomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in granulated sugar, and traditionally stuffed with pastry cream.