Italian Donuts - Bomboloni
User Reviews
5
Italian Donuts - Bomboloni
Description
The Italian Donuts - Bomboloni uses a yeast dough made from lukewarm milk, active dry yeast, sugar, vegetable oil, egg, orange zest, vanilla, flour, and salt. Ingredients are mixed and kneaded until smooth and elastic, then left to rise until tripled. The dough is rolled and cut into rounds, which are then fried until golden and puffed. After cooling, each donut is filled with pastry cream of choice and optionally dusted with powdered sugar.
The dough is enriched and lightly scented by orange zest and vanilla, lending a subtle citrus aroma to the soft and airy donut. The frying process creates a light crust while maintaining a tender crumb inside. The creamy filling adds richness and moisture. Baking is offered as an alternative method resulting in a different texture.
Bomboloni are recommended to be eaten freshly filled for best texture and flavor. Unfilled donuts keep well at room temperature for one to two days in an airtight container, while filled ones should be refrigerated and consumed within a few days. Freezing is discouraged to preserve quality. Baking instead of frying is an option for a lighter version.
Ingredients
- ¼ cup milk 105 grams total, if you want to double the recipe double this amount, 2%, lukewarm, approx. 3 tablespoons
- 1¼ teaspoons active dry yeast
- 2½ tablespoons granulated sugar
- 3 tablespoons vegetable oil
- 1 large egg room temperature
- ¾-1 tablespoon orange zest
- ½ teaspoon vanilla
- 2 cups all-purpose flour 275 grams, if you want to double the recipe double this amount, 2 tablespoons
- 1 pinch salt
FILLING
- 1 cup pastry cream choice of type
Instructions
- In the bowl of the stand up mixer add the milk and sprinkle the yeast on top, let it sit for five minutes then mix together. Then add the sugar, vegetable oil, egg, orange zest and vanilla, whisk together to combine.
- Slowly add the flour and pinch of salt and with the dough hook attachment, start to mix the dough until it comes together, remember don't go higher than speed 2, continue to knead the dough for about seven minutes, the dough must be smooth and elastic.
- On a flat surface knead the dough a few times form it into a ball, then place it in a lightly oiled bowl, remember to roll the dough to cover it lightly in the oil. Cover the bowl with plastic wrap and let it sit in a warm draft free area for about two-three hours or until tripled in bulk.
- Once the time has passed, knead the dough a few times, roll it to a thickness of ¼ -⅓ inch, cut into six rounds with a 2½ inch / 6½ cm round cookie cutter, place them on a parchment paper lined cookie sheet, cover with plastic wrap and let them rise again for another hour.
- In a medium sized pot add about 2 inches of vegetable oil, and heat it to 340-350F (170-175C), try to keep it as close to this temperature as possible while frying. Fry the donuts, turning a couple of times for about two to three minutes on each side.
- Remove the fried Bomboloni with a slotted spoon to a paper towel lined plate, but leave them only for a couple of seconds, then roll immediately in granulated sugar, be sure to cover them well.
- Let them cool a little then with the end of a wooden spoon make an indentation at the side of the donut or on top if you prefer, twist it around to open up some space. You are going to want to fill that space with some creamy pastry cream, a simple chantilly cream or even your favourite hazelnut cream. Serve immediately. Enjoy!
Notes
- Bomboloni can be baked instead of fried by baking at 350°F (180°C) for about 20 minutes; cool before filling and sprinkle with powdered sugar.
- Eat the filled donuts immediately for best taste and texture.
- Unfilled donuts store best at room temperature in an airtight container for 1-2 days.
- Filled donuts should be refrigerated and consumed within a couple of days.
- Freezing filled or unfilled donuts is not recommended to preserve quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6donuts
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 60mg | 20% |
| Sodium | 60mg | 3% |
| Potassium | 193mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 147IU | 3% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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