Ciao Chow Linda

Bomboloni

Author: Ciao Chow Linda

Serves: 18-20

Adapted from Valentina, The Baking Fairy

Ingredients

• FOR THE BOMBOLONI DOUGH:

• 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

• pastry cream, Nutella, or jam, for filling

• FOR THE VANILLA PASTRY CREAM FILLING:

• 1 box instant vanilla pudding

• 1/2 cup whipping cream

Instructions

1. First, dissolve the yeast in the lukewarm water, and allow it to sit until it blooms.

2. 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.

3. 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}.

4. Knead by hand for a couple of minutes, then place the dough in a large, lightly oiled bowl, cover with plastic wrap, and allow to rise in a warm place for at least 2 hours until tripled in size.

5. After the first rise, lightly knead the dough, roll it out to 1.5 cm/0.5 inch thickness, and cut out rounds. I found a regular water glass to be the perfect size!

6. Transfer all your rounds to baking sheets lined with wax paper, spray lightly with water, and cover with plastic wrap or a tea towel. Allow the bomboloni to rise another hour and a half until they triple in size once more.

7. When ready to fry, heat vegetable oil in a large, deep pan to a temperature between 170-180C {a frying thermometer comes in handy}.

8. Fry the bomboloni a few at a time, making sure to not crowd the pan. Fry them for about 3 minutes on each side, until they are golden brown, then drain off the excess oil, and set them on a wire rack to cool.

9. While they are still warm, pour some granulated sugar in a small bowl, and roll the bomboloni around until completely coated in the sugar.

10. FOR THE VANILLA PASTRY CREAM FILLING:

11. Make the vanilla pudding according to instructions on box.

12. Whip the cream with 2 Tablespoons confectioner’s sugar until it reaches soft peaks.

13. Gently fold the whipped cream into the pudding.

14. Fill a pastry bag that has a long metal tip, with the filling.

15. Insert a knife into the side of a bombolone and squeeze in some of the filling.