The bomboloni (donuts)
The bomboloni (donuts) are irresistible round and soft fried goodness, a delicacy to be enjoyed at breakfast, as an alternative to croissants, with a good cappuccino or to be enjoyed as a snack or simply when you want a sweet break. Soft and with a creamy heart that has always conquered young and old, donuts are evergreen delights that know neither fashions nor seasons, inevitable on the counters of pastry shops and cafes. Making them at home with our recipe will take some time, but do you want to put the satisfaction of serving these delicacies made with your own hands? Fill them with the cream you love and you will transform the usual breakfast, or a snack, into a very special occasion even in the baked version! They are also perfect as fried or baked Carnival sweets!
INGREDIENTS FOR 10 DONUTS
Flour 500 gFresh brewer's yeast 24 gSalt up 6 gSugar 40 gEggs (2 medium) 120 gWater 100 gSoft butter 40 g
FOR FRYINGSeed oil to taste
FOR FILLINGCustard 500 g
HOW TO PREPARE BOMBOLONI
To prepare the dough of the dough dough pour into a planetary mixer equipped with hook the flour sugar, salt, and fresh brewer's yeast crumbled. Operate the stand mixer at medium speed, to mix the ingredients. After a couple of minutes, always keeping the machine running, pour half the dose of water and continue to knead the dough until completely absorbed by water. After about 3 minutes, pour the second half of the remaining dose of water and continue to knead. After more or less 5 minutes from the last addition of water, the dough will be crumbled, at this point incorporate the eggs to the dough and continue to work the mixture for at least 10 minutes, until all the ingredients are well mixed with each other until they form a compact ball. At this point add the softened butter one piece at a time, waiting for each piece to be absorbed before adding another, and knead the dough for at least 15 minutes, until you get a smooth and compact dough ball. Place the ball of dough inside a bowl, cover with plastic wrap and let rise in the refrigerator for 10 hours or overnight. After leavening time. Take the dough from the fridge and let it acclimatize at room temperature for 10 minutes. Transfer the dough to a lightly floured pastry board and roll it out lightly with a rolling pin until it forms a rectangle about 2 cm thick. Fold inwards one of the shorter sides, the left one, bringing it towards the center in such a way that folding also the other side this is flush with the first bend. Let it rest for 5 minutes, covering with a cloth so as not to dry the dough. After 5 minutes, rotate and roll out the dough again with a rolling pin, always giving it a rectangular shape. Let the dough rest for another 5 minutes, taking care to cover it with a cloth. After the time of the second rest, roll out the dough with a rolling pin on a pastry board to a thickness of about 1 cm. Using a 10 cm diameter pastry cutter, cut out discs of dough (alternatively you can use the edge of a glass for cutting), and gradually transfer them to a tray, where you have placed a lightly floured cloth. You can knead the scraps again and wait about 10 minutes before rolling them out and covering them. Once ready, cover with plastic wrap. Let the doughnuts rise out of the fridge and in a dry place for an hour and a half. In the meantime, also prepare the custard. After the necessary time, you will notice that the thickness of the donuts will be increased. The donuts are ready for cooking: pour the seed oil into the saucepan, heat it and, when it has reached the optimal temperature for frying of 165 ° -170 °C, immerse the donuts one or two at a time, according to the capacity of the pot, so as not to lower the oil temperature. Cook the donuts for about 4 minutes, turning them gently halfway through cooking with the help of a slotted spoon. When the donuts are golden brown, drain them with the slotted spoon on a tray lined with absorbent paper. Let the donuts cool down, then sprinkle the surface with icing sugar to taste and fill them with custard or fruit jam using a sac-à-poche with a smooth and narrow nozzle. Your delicious donuts are ready to be enjoyed!
PRESERVATIONIt is advisable to consume the donuts immediately, or store them not stuffed outside the refrigerator covered with plastic wrap or in a paper bag for a couple of days at most. If stuffed, they can be kept in the refrigerator for a couple of days. I do not recommend freezing the raw dough because, once thawed, it will not swell during cooking. It is very important to work the dough well with the mixer (at least 20-25 minutes of processing) and incorporate the butter little by little, so that each added flake is completely absorbed. The dough will be ready when all the ingredients are well incorporated into each other and the dough will be smooth and compact, leaving no residue in the mixer. The donuts can also be consumed unstuffed, covered with a layer of granulated sugar on both sides. To stuff the donuts you can use jams, custard and spreads of the taste you prefer.
The bomboloni (donuts) are irresistible round and soft fried goodness, a delicacy to be enjoyed at breakfast, as an alternative to croissants, with a good cappuccino or to be enjoyed as a snack or simply when you want a sweet break. Soft and with a creamy heart that has always conquered young and old, donuts are evergreen delights that know neither fashions nor seasons, inevitable on the counters of pastry shops and cafes. Making them at home with our recipe will take some time, but do you want to put the satisfaction of serving these delicacies made with your own hands? Fill them with the cream you love and you will transform the usual breakfast, or a snack, into a very special occasion even in the baked version! They are also perfect as fried or baked Carnival sweets!
INGREDIENTS FOR 10 DONUTS
Flour 500 g
Fresh brewer's yeast 24 g
Salt up 6 g
Sugar 40 g
Eggs (2 medium) 120 g
Water 100 g
Soft butter 40 g
FOR FRYING
Seed oil to taste
FOR FILLING
Custard 500 g
HOW TO PREPARE BOMBOLONI
To prepare the dough of the dough dough pour into a planetary mixer equipped with hook the flour sugar, salt, and fresh brewer's yeast crumbled. Operate the stand mixer at medium speed, to mix the ingredients. After a couple of minutes, always keeping the machine running, pour half the dose of water and continue to knead the dough until completely absorbed by water. After about 3 minutes, pour the second half of the remaining dose of water and continue to knead. After more or less 5 minutes from the last addition of water, the dough will be crumbled, at this point incorporate the eggs to the dough and continue to work the mixture for at least 10 minutes, until all the ingredients are well mixed with each other until they form a compact ball. At this point add the softened butter one piece at a time, waiting for each piece to be absorbed before adding another, and knead the dough for at least 15 minutes, until you get a smooth and compact dough ball. Place the ball of dough inside a bowl, cover with plastic wrap and let rise in the refrigerator for 10 hours or overnight. After leavening time. Take the dough from the fridge and let it acclimatize at room temperature for 10 minutes. Transfer the dough to a lightly floured pastry board and roll it out lightly with a rolling pin until it forms a rectangle about 2 cm thick. Fold inwards one of the shorter sides, the left one, bringing it towards the center in such a way that folding also the other side this is flush with the first bend. Let it rest for 5 minutes, covering with a cloth so as not to dry the dough.
After 5 minutes, rotate and roll out the dough again with a rolling pin, always giving it a rectangular shape. Let the dough rest for another 5 minutes, taking care to cover it with a cloth. After the time of the second rest, roll out the dough with a rolling pin on a pastry board to a thickness of about 1 cm. Using a 10 cm diameter pastry cutter, cut out discs of dough (alternatively you can use the edge of a glass for cutting), and gradually transfer them to a tray, where you have placed a lightly floured cloth. You can knead the scraps again and wait about 10 minutes before rolling them out and covering them. Once ready, cover with plastic wrap. Let the doughnuts rise out of the fridge and in a dry place for an hour and a half. In the meantime, also prepare the custard. After the necessary time, you will notice that the thickness of the donuts will be increased. The donuts are ready for cooking: pour the seed oil into the saucepan, heat it and, when it has reached the optimal temperature for frying of 165 ° -170 °C, immerse the donuts one or two at a time, according to the capacity of the pot, so as not to lower the oil temperature. Cook the donuts for about 4 minutes, turning them gently halfway through cooking with the help of a slotted spoon. When the donuts are golden brown, drain them with the slotted spoon on a tray lined with absorbent paper. Let the donuts cool down, then sprinkle the surface with icing sugar to taste and fill them with custard or fruit jam using a sac-à-poche with a smooth and narrow nozzle. Your delicious donuts are ready to be enjoyed!
PRESERVATION
It is advisable to consume the donuts immediately, or store them not stuffed outside the refrigerator covered with plastic wrap or in a paper bag for a couple of days at most. If stuffed, they can be kept in the refrigerator for a couple of days. I do not recommend freezing the raw dough because, once thawed, it will not swell during cooking. It is very important to work the dough well with the mixer (at least 20-25 minutes of processing) and incorporate the butter little by little, so that each added flake is completely absorbed. The dough will be ready when all the ingredients are well incorporated into each other and the dough will be smooth and compact, leaving no residue in the mixer. The donuts can also be consumed unstuffed, covered with a layer of granulated sugar on both sides. To stuff the donuts you can use jams, custard and spreads of the taste you prefer.
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