Bomboloni Recipe
In Italy, you’ll often find elegant signore eating these opulent doughnuts for breakfast with an espresso or cappuccino. As with most elements of the Italian lifestyle, it’s definitely a habit worth adopting!
Difficulty: ★★★★★
Makes 10 doughnuts
- 420g plain flour
- 30g caster sugar, plus extra for coating
- ½ tsp fine salt
- 14g dry active yeast
- 220ml semi-skimmed milk, lukewarm
- Finely grated zest of 1 large orange
- 2 large eggs, lightly beaten
- 40g unsalted butter, softened
- Vegetable oil, for deep-frying and greasing
- Crème patisserie, jam or chocolate spread for filling
- Put the flour, sugar, salt and yeast in the bowl of a stand mixer and stir together. Add the warm milk, orange zest and the eggs and mix with the dough hook attachment at medium speed for about 5 minutes. Use a spatula to scrape down the dough if it starts climbing up the bowl too much. Switch off the mixer and let the dough relax for 5 minutes.
- 再次与电动机运行,加入软化ter, a little at the time. Once it’s all in, continue mixing for 5 minutes at medium speed, until the dough is smooth and shiny.
- Transfer to a lightly oiled bowl, cover with oiled clingfilm and leave to prove at room temperature for 30 mins to 1 hour, until doubled in size. The time it takes will depend on the temperature in your kitchen.
4. Lightly grease two baking sheets with oil. Turn the proved dough out onto a very lightly floured work surface and separate the dough into 10 pieces, about 70g each. Then shape them into smooth tight balls, laying them out onto the oiled baking sheets as you go, leaving plenty of space between them. Arrange them neatly, as you’ll be frying them in the order in which they were shaped to control the proving time. Cover with oiled clingfilm and prove again until doubled in size, about 15-20 minutes.
5.加热oil in a deep saucepan to 160°C, making sure to check the temperature with a thermometer. Fry one or two doughnuts at a time so as not to overcrowd the pan. Carefully lower the doughnuts into the oil and fry for 2 minutes on each side, or until golden brown and puffed up. Drain on a tray lined with kitchen paper.
6. Toss the doughnuts in caster sugar while still warm until well-coated, then fill with crème patisserie, jam or chocolate spread.
