BOMBOLONI {ITALIAN DOUGHNUTS}
Bomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in granulated sugar, and traditionally stuffed with pastry cream.
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!
These are absolutely incredible, and you’ll fall in love with them! Make bomboloni at home and bring a little taste of Italy to you!
BOMBOLONI {ITALIAN DOUGHNUTS}
PREP TIME : 3 hours
COOK TIME : 10 mins
TOTAL TIME : 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
Get the full instruction @thebakingfairy.net
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