BOMBOLONI {ITALIAN DOUGHNUTS}
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 had these all the time growing up in Italy, but really the last time I had these wonderful sugar bombs was the last time I took a trip there, which was like… a million years ago
BOMBOLONI {ITALIAN DOUGHNUTS}
PREP TIME
3 hours
COOK TIME
10 mins
TOTAL TIME
3 hours 10 mins
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
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INSTRUCTIONS
First, dissolve the yeast in the lukewarm water, and allow it to sit until it blooms.
In the bowl of a stand mixer fitted with a dough hook, combine all ingredients except for one of the whole eggs, and beat on medium speed for 5 minutes, then high speed for 5 more minutes.
Add in the remaining egg, and beat on medium speed until a smooth and elastic dough forms {you may have to add a little more flour if it seems too sticky}.
Read full recipes here >>https://www.thebakingfairy.net/2016/05/bomboloni-italian-doughnuts/
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