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Bomboloni (Italian jam doughnuts)


Bomboloni (Italian jam doughnuts)

Ingredients 11
Servings makes 18
Time 30 min

Ingredients

  • 10
    g
    instant yeast
  • 250
    ml
    lukewarm milk
  • 750
    ml
    flour
  • 125
    ml
    sugar
  • 5
    ml
    salt
  • 60
    ml
    butter, melted
  • 2
    eggs, whisked
  • oil for deep-frying
  • TO COMPLETE
  • 125
    ml
    sugar
  • 80
    ml
    jam
 

Method

20 min / rising: 1½ hours
 

1. Mix the yeast and milk in a large measuring jug. Stir until the yeast has dissolved. Mix in 250 ml (1 c) of the flour, cover and leave to stand in a warm place for about 30 minutes or until the surface of the mixture is frothy.

2. Mix the remaining flour, the sugar and salt in the bowl of an electric mixer fitted with a dough hook. Add the butter, eggs and yeast mixture. Mix well, scraping the sides of the bowl to ensure all the ingredients are well incorporated.

3. Keep the mixer running for another 10 minutes until the dough is well kneaded and no longer sticky. Transfer to a greased bowl, cover and leave in a warm place to rise to double its volume

4. Knead the dough down lightly and shape into doughnuts the size of  tennis balls. Allow to rise for another 30 minutes.

5. Heat the oil in a saucepan for deep frying. Fry the doughnuts in batches until golden brown (make sure the oil isn’t too hot other-wise the doughnuts will get dark too quickly). Drain on paper towels.

6. To complete: Roll the hot doughnuts lightly in the sugar. Spoon the jam into a piping bag, make a small hole in the side of each doughnut and pipe in a little jam.

7. Store in an airtight container

 

 

Read more on: desserts
 

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2020-03-27 17:21
 
 
 
 
 
 
 
 
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