Bomboloni -Italian doughnuts are totally out of this world and super delicious. Think of these Italian doughnuts as moist but fluffy edible pillow pastries.  You can either have them as a snack food or a dessert mainly filled with delicious creams, custards, jam and thick ganache.

Bringing one of Italy’s finest to your own back yard.

Lets’ get started.

Making “Bomboloni -Italian Doughnuts“.

Prep time: 2 hours  Cook time: 10 mins  Total time: 2 hours 10 mins

MAIN INGREDIENTS:

  • 4 cups of all-purpose flour
  • 1/3 cup of sugar
  • 1 Tablespoon of sugar
  • 3 eggs
  • 1 cup of whole milk – Warm
  • 1 teaspoon of salt
  • 2 teaspoons of active dry yeast
  • 1/2 teaspoon of orange zest
  • 7 Tablespoons of unsalted butter /margarine – at Room Temperature
  • 2 teaspoons of vanilla extract
  • 2 Tablespoons of vegetable cooking oil

Extras Ingredients: 

  • Extra flour
  • Vegetable cooking oil – Flavorless
  • Granulated sugar – Coating

Optional ingredients:

  • 8 pieces of oreo biscuits
  • 3/4 cup of chocolate ganache

Necessary tools:

  • 1 large sufuria/ sauce pan
  • a Cookie Cutter/ circular object – 3.5 inches
  • Pastry brush
  • Measuring cups /spoons
  • tongs
  • parchment paper
  • baking tray /large tray
  • piping bag
  • Clean kitchen cloth

INSTRUCTIONS:

Activating the yeast: 5 mins

  1. In a small bowl, add the warm milk + yeast +  1 Tsp of sugar = mix and allow it to sit in a warm area for 5 mins to form and bubble up – smelling like booze.

Preparing the dough:

2. In a large bowl, mix the dry ingredients together. In another smaller dish, mix the wet ingredients together – leave out the butter. Take your wet ingredients + the yeast mixture and add into the dry then the butter goes in last. You can use a stand mixer for this or by hand is okay as well, until you form a less sticky dough.Take the extra flour, and get kneading the dough for 1 min or so. Get a clean bowl, add some oil to the bowl brush the oil to the sides of the bowl. Place our kneaded dough in the oiled bowl, brush more oil on the dough. The oil will prevent the dough from sticking once fermentation takes place. Cover with a clean kitchen cloth and set it in a warm area to double in size for 1 hour.

Cutting out the dough: 1 HOUR LATER!!

3. Once the dough has doubled in size, flour your countertop and knead the dough for 2 mins. Roll it out to a shape of your choice but with at least 2 inches in thickness. Get your cookie cutter and cut out circular shaped pieces. NB: For the remaining dough in this recipe, you cannot reuse it to make other circular shapes since that will change the consistency of the texture – to become tougher. {You need them fluffy not tough} What you can do is, cut out int different shapes and deep fry them.

Another 1 hour for the dough

4. Take out your tray, cover with parchment paper – flour the paper. Assemble the circular-shaped dough – cover with a clean cloth and let them double in size for another 1 hour – in a warm spot.

Deep Frying time & coating them with sugar:

5. Heat your saucepan with flavorless cooking oil. NB: If you cannot tell the temperature of how hot your oil is, take a wooden spoon, deep the handle in the oil. When you see bubbles forming – then your oil is hot enough. Cook them until golden brown – have some paper towels ready to drain excess oil. Have the sugar for coating ready too. You will want to coat with the sugar when they are still warm.

Prepping the filling: OPTIONAL STEP

6. For this step, you don’t have to use my ingredients – get creative with others like custard or jam etc. I first crushed my oreo biscuits in a food processor, then mixed it with some leftover dark chocolate ganache to form a slightly thick “oreo ganache”. Pipe the mix into a pipping bag – set aside.

Final outcome once served.

They are irresistibly light and fluffy with an oreo ganache flavor & taste.

Bon Appetite!

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Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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