Impasto del Bombolone (Italian Doughnut Dough)

Bomboloni are delightful Italian doughnuts, originating from the central regions of Italy, particularly Tuscany and Lazio. These soft, fluffy treats are typically filled with pastry cream, jam, or chocolate, and are a beloved snack or dessert. From my own personal experience, making bomboloni at home is a rewarding endeavor that yields delicious results.

Let me show you how I make Bomboloni at home:

Notes:

• The dough should be soft and slightly sticky. If it’s too sticky to handle, add a little more flour, but be careful not to add too much, as it can affect the texture.
• Ensure the oil temperature remains consistent during frying to achieve even cooking.
• Allow the bomboloni to cool slightly before filling to prevent the filling from melting.

Ingredients:

• 500g (4 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar
• 10g (1 tablespoon) active dry yeast
• 2 large eggs
• 250ml (1 cup) whole milk, lukewarm
• 60g (1/4 cup) unsalted butter, softened
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Pinch of salt
• Vegetable oil, for frying
• Powdered sugar, for dusting
• Filling of choice (pastry cream, jam, or chocolate)
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Instructions:

1. Activate the Yeast:
   • In a small bowl, combine the lukewarm milk with a teaspoon of sugar. Sprinkle the active dry yeast over the milk and let it sit for about 5 minutes until it becomes frothy.
2. Prepare the Dough:
   • In a large mixing bowl, whisk together the flour, remaining sugar, and a pinch of salt.
   • Create a well in the center and add the eggs, activated yeast mixture, vanilla extract, and lemon zest.
   • Mix until a shaggy dough forms.
   • Add the softened butter and knead the dough for about 10 minutes until it becomes smooth and elastic.
3. First Rise:
   • Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for approximately 1.5 to 2 hours, or until doubled in size.
4. Shape the Bomboloni:
   • Once risen, punch down the dough to release air bubbles.
   • Turn the dough onto a lightly floured surface and roll it out to about 1.5 cm (1/2 inch) thickness.
   • Using a round cutter (about 5 cm or 2 inches in diameter), cut out circles and place them on a floured tray.
   • Cover the tray with a cloth and let the doughnuts rise for another 30 minutes.
5. Fry the Bomboloni:
   • In a deep frying pan or pot, heat vegetable oil to 170°C (340°F).
   • Fry the doughnuts in batches, turning them until golden brown on all sides, about 2-3 minutes per side.
   • Remove with a slotted spoon and drain on paper towels.
6. Fill and Serve:
   • Once cooled slightly, use a piping bag to inject your chosen filling into the center of each bombolone.
   • Dust with powdered sugar before serving.

Variations and Tips:

• Vegan Option: Substitute dairy milk with plant-based milk (such as almond or soy) and use vegan butter. Ensure the filling is also vegan-friendly.
  The Plant Based School
• Gluten-Free: Use a gluten-free all-purpose flour blend. Note that the texture may differ slightly.
• Baked Bomboloni: For a lighter version, bake the doughnuts at 180°C (350°F) for 10-12 minutes until golden brown.
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Nutritional Information (Per Serving):

I hope this guide has made making Bomboloni seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.