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    This recipe is for bomboloni, Italian doughnuts. It makes about 20 doughnuts and takes over 3 hours total to prepare. The dough is made from bread flour, all-purpose flour, sugar, butter, yeast, salt, eggs, water, orange zest and vanilla. The dough is kneaded, risen twice, cut into rounds, fried until golden brown and coated in sugar. The bomboloni can be filled with chantilly cream and enjoyed.

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    Bomboloni {Italian Doughnuts}

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    This recipe is for bomboloni, Italian doughnuts. It makes about 20 doughnuts and takes over 3 hours total to prepare. The dough is made from bread flour, all-purpose flour, sugar, butter, yeast, salt, eggs, water, orange zest and vanilla. The dough is kneaded, risen twice, cut into rounds, fried until golden brown and coated in sugar. The bomboloni can be filled with chantilly cream and enjoyed.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    40 views1 page

    Bomboloni (Italian Doughnuts)

    Uploaded by

    Patty
    This recipe is for bomboloni, Italian doughnuts. It makes about 20 doughnuts and takes over 3 hours total to prepare. The dough is made from bread flour, all-purpose flour, sugar, butter, yeast, salt, eggs, water, orange zest and vanilla. The dough is kneaded, risen twice, cut into rounds, fried until golden brown and coated in sugar. The bomboloni can be filled with chantilly cream and enjoyed.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 1

    4/30/22, 6:58 AM bomboloni {italian doughnuts}

    bomboloni {italian doughnuts}


     
    Prep time Cook time Total time
    3 hours 10 mins 3 hours 10 mins
     

    Author: Valentina | The Baking Fairy


    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
    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. 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.
    7. When ready to fry, heat vegetable oil in a large, deep pan to a temperature between 170-180C {a frying
    thermometer comes in handy}.
    8. 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.
    9. While they are still warm, pour some granulated sugar in a small bowl, and roll the bomboloni around until
    completely coated in the sugar.
    10. Fill as desired {I have included a link to the chantilly cream below}, and enjoy!
    11. *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).
    Recipe by The Baking Fairy at https://www.thebakingfairy.net/2016/05/bomboloni-italian-doughnuts/

    https://www.thebakingfairy.net/easyrecipe-print/5664-0/ 1/1

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