Bomboloni (Italian Donuts)

 

Ingredients:

 

Dry Ingredients:

 

1350g all-purpose flour

12g salt

45g dry yeast

180g caster sugar

Wet Ingredients:

 

900ml milk

180g egg yolks

300g softened butter

Instructions:

 

Activate the yeast:

In a small bowl, mix the dry yeast with a little bit of warm water and a pinch of sugar. Let it sit for about 5-10 minutes until it becomes frothy.

Prepare the dough:

In a large mixing bowl, combine the flour, salt, and caster sugar.

Make a well in the center of the dry ingredients and pour in the activated yeast mixture, milk, and egg yolks.

Mix the wet and dry ingredients together until a shaggy dough forms.

Knead the dough:

Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic.

Incorporate the butter:

Gradually add the softened butter to the dough, kneading continuously until it's fully incorporated and the dough is smooth and shiny.

First rise:

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

Shape the bomboloni:

Once the dough has risen, punch it down to release the air. Divide the dough into equal-sized portions(30g)   and shape them into balls.

Second rise:

Place the dough balls on a baking sheet lined with parchment paper, leaving some space between them. Cover them with a clean kitchen towel or plastic wrap and let them rise again for about 30-45 minutes.

Frying:

Heat oil in a deep fryer or large pot to 350°F (180°C).

Gently place the risen dough balls into the hot oil, a few at a time, and fry them for 2-3 minutes on each side or until they turn golden brown and puffy.

Drain and coat:

Once fried, remove the bomboloni from the oil using a slotted spoon and drain them on paper towels to remove excess oil.

While still warm, roll the bomboloni in caster sugar to coat them evenly.

Serve:

Serve the bomboloni warm or at room temperature, dusted with powdered sugar if desired. Enjoy your delicious Italian donuts!

Enjoy your homemade bomboloni! They're best served fresh and warm. Buon appetito!

By Satguru Singh