Filled Bomboloni Doughnuts

I’ve seen a lot of online classes being advertised for bomboloni doughnuts, so I decided to challenge myself and see if I could find a recipe on the internet to try or if it was really necessary to join a class.I made these doughnuts a few years ago, but I wanted to improve on them because I remember them not being fully cooked on the inside. This time it took 2 trials to get it right. The first time was a fail because I didn’t knead the dough enough, and I didn’t allow it to rise enough due to the cold weather. This recipe takes a lot of patience and kneading, so be prepared. I would rate this recipe a 9/10.

Filled Doughnuts

Indulge in homemade perfection with this irresistible bomboloni recipe. With a fluffy interior and a golden, crispy exterior, these bite-sized treats are a delight

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Resting time 1 hour hr

Course Dessert

Ingredients

  

• 250 grams of flour
• 15 grams of powdered milk
• 35 grams of sugar
• 1 teaspoon instant yeast
• 1/2 teaspoon salt
• 30 grams of butter or margarine
• 1 egg yolk and cold water Total of both will be 140-150 grams

Measurement in cups [Approximately]

• 1/4 cup powdered milk
• 3 1/2 tablespoons sugar
• 1 teaspoon instant yeast
• 1/2 teaspoon salt
• 2 tablespoons butter or margarine
• 1 egg yolk + 1/2 cup water
• 2 cups flour

Instructions

 

• In a bowl, combine flour, powdered milk, sugar, instant yeast, salt, butter or margarine, egg yolk, and warm water.
• Mix until just combined, then knead the dough in a mixer on low to medium speed for at least 25 minutes, or until it passes the windowpane test. If kneading by hand, ensure the dough passes the windowpane test for light and fluffy doughnuts.
• Avoid adding too much flour; the dough will be sticky at first but will come together with kneading.
• Cover the dough and let it rest for 30-40 minutes, or until it doubles in size.
• Divide the dough into 12 parts (38-39 grams each) using a scale for accuracy.
• Quickly and tightly round the dough into balls, coating the bottoms with flour, and place them on a parchment-lined tray.
• Cover and allow the dough to double in size, leaving space between each doughnut.
• Open the doughnuts 10 minutes before frying.
• Heat the oil to 170°C. Test with a wooden stick; bubbles around the stick indicate the oil is hot enough.
• Fry the doughnuts on low to medium flame until golden brown, flipping halfway through. Fry for 5-10 minutes in total.
• Drain the doughnuts and toss them in caster sugar if desired.
• Once cooled, fill the center of the doughnuts with your favorite filling.
• Check my next post for the filling recipe..

Notes

1. Use a Kitchen Scale: Accurate measurements, especially for the dough portions, are crucial for consistent results. Weighing your ingredients ensures that each doughnut is uniform in size and cooks evenly.
2. Be Patient with Kneading: Proper kneading develops the gluten in the dough, resulting in a light and fluffy texture. Use a mixer or knead by hand until the dough passes the windowpane test, where a small piece of dough can be stretched thin without tearing.
3. Control the Dough Consistency: While kneading, resist the temptation to add too much flour. The dough will initially be sticky but will become smoother with continued kneading. Adding too much flour can lead to dense and tough doughnuts.
4. Allow Sufficient Resting Time: Letting the dough rest allows the yeast to ferment, leading to better flavor and texture. Ensure the dough doubles in size during resting for optimal results.
5. Maintain Proper Oil Temperature: Fry the doughnuts in oil heated to around 170°C (340°F). Using a thermometer ensures the oil stays at the right temperature, preventing the doughnuts from absorbing too much oil or cooking unevenly.
6. Fry in Batches: Avoid overcrowding the frying pan or deep fryer, as this can cause the temperature of the oil to drop, resulting in greasy doughnuts. Fry the doughnuts in small batches to maintain consistent heat.
7. Drain Excess Oil: Once fried, place the doughnuts on a wire rack or paper towels to drain any excess oil. This helps keep the doughnuts light and prevents them from becoming overly greasy.
8. Carefully Transfer: When it’s time to fry the doughnuts, carefully lift the parchment paper with the dough balls and transfer them to the hot oil. Using parchment paper reduces the need to handle the dough directly, minimizing the risk of deflating the doughnuts.

Keyword Bakery, bomboloni, dougnuts