A bomboloni is basically a fried donut and you can find them throughout Italy in every pastry shop or bar in a myriad of variants. This recipe created tiny, light as air balls of delicacy that I filled with a spoonful of seedless raspberry jam. Usually I don’t get anything more, but both with Valentine’s Day and with carnival coming, I felt I had to create a fried surprise to celebrate. When my children were young and lived in Milan, in Italy, they did not always see carnival impatience in February, where fried desserts of each description were sold throughout the city.
This dough is done the day before and left to rest during the night in the refrigerator. There are both yolks and egg yeast used as leavening, so the dough winds very quickly in airy balls. You could use almost any favorite jam for the filling and I am sure that Nutella would also be fantastic. You can also roll the bomb in granulated sugar or a veil.
I used a tip of pasta that I had at hand and I simply splashed a little jam in the center of the fried donut, but you could also use a bottle of Squirt you wish. I tried to use both and my family preferred granulated sugar on icing sugar. These fried delights are better eaten hot immediately after frying, but I’m sure your family is like mine, you won’t have leftovers!
Enjoy your meal!
Deborah Mele
Ingredients
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3/4 cup of hot water
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3 teaspoons of active dry yeast
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1 1/2 tablespoons of honey
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3 cups of flour for all uses
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4 tablespoons of whole milk
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1 teaspoon of vanilla extract
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6 large egg yolks at room temperature
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1/3 of cups of granulated sugar more for the rolling
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1/2 teaspoon of salt
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3 tablespoons of non -salty butter and softened
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3 cups of vegetable oil for frying
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3/4 cup of seedless raspberry jam at room temperature (see notes above)
Instructions
- Mix the hot water together, the yeast, the honey and 1 cup of flour in a small bowl and mix with a fork until it is mixed.
- Cover with a plastic wrapping and leave to sit in a hot point in the kitchen for 1 hour.
- In the bowl of a support mixer, download in the mixture of yeast, remaining flour, milk, vanilla, eggs, sugar, salt and butter.
- Using a hook for the dough, beat up to mix, then continue kneading at medium speed until the dough is sticky but elastic, about 5 minutes.
- Place the dough in an oiled bowl, deform with plastic casing and refrigerate overnight.
- The day you plan to prepare the bomb, heat the oil in a saucepan with a heavy bottom until it reaches 375 degrees F.
- Spread half the dough on a slightly floured surface until it has 1/2 inches thick.
- Use a biscuits of 2 -inch biscuits in diameter and cut your bomb.
- Fry the donuts at a time, transforming halfway until golden on both sides.
- Put the fried donuts on a lined plate of paper towel and roll in the sugar while it is still hot.
- Using a pastry bag with a 1/4 thumb or a bottle of narrow, hit every bomb and fill with a little jam.
- Have fun while it is still hot!
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Nutrition information:
Product: 12
Portion size: 3
Amount for portion:
Calories: 754Total fat: 61 gSaturated fat: 7gTrans fat: 2gFatty fat: 51gCholesterol: 117mgSodium: 158mgCarbohydrates: 46gFiber: 1gSugar: 18gProtein: 7g
