BOMBOLONI {ITALIAN DOUGHNUTS}

Please See Other Recipes

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!
I went very classic with my bomboloni this time, and I decided to coat them in granulated sugar and fill them with chantilly cream {or diplomat cream, depending on who you ask}, which is a heavenly combination of pastry cream {cream pasticcera} and whipped cream. If I could eat just one thing until the day I die, honestly it would probably be chantilly cream because it’s SO incredibly yummy! It’s rich thanks to the pastry cream but also light and fluffy due to the whipped cream that’s folded in. Basically the best of both worlds. 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
• Get Ingredients Powered by Chicory

INSTRUCTIONS

1. First, dissolve the yeast in the lukewarm water, and allow it to sit until it blooms.
2. 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.
3. 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}.
4. 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.
5. 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!
6. ........................

for full recipes please see : www.thebakingfairy.net

Tweet