How to Make Bomboloni (Italian Doughnuts)

At this time of the year, the body needs some sweet dishes and craves them.

Egyptian food blogger Andaleeb Zohdyi, who is known for her delicious dessert recipes, shared directions on how to make soft and light Italian Bomboloni doughnuts in all its flavors.

Ingredients

Doughnut dough:

1 cup of milk (230 grams)

1/3 cup sugar (67 grams)

1 egg + 3 egg yolks. The weight of the eggs after breaking is 120 grams

1 1/2 teaspoon instant yeast

Vanilla:

1/4 cup butter (57 grams)

1/4 cup oil (43 grams)

1 teaspoon salt

4 cups flour (520 grams)

Vanilla custard:

1 1/3 cup milk (350 grams)

1 1/3 cup cream (350 grams)

6 egg yolks

vanilla

1/2 cup sugar (100 grams)

3 tablespoons of starch (30 grams)

1/2 teaspoon salt

Directions

Dough:

Take the bowl of the mixer and put all the ingredients for the doughnut dough, except for the salt and flour, and mix them well.

Add the flour and start kneading for 5 minutes, then salt, and continue kneading until the dough becomes soft. The dough should be very soft and a bit sticky.

Place the dough at room temperature since the weather is still very hot, don’t heat the oven just place it at room temperature and leave it to yeast for a minimum of an hour and a half depending on the place.

Don't leave it to yeast too much because the weather is really hot these days, which will only weaken its size.

Custard:

In a bowl, add the egg yolks and sugar, and blend with a hand mixer, then add the vanilla and starch and continue to stir, followed by the milk and cream mixture one by one, and stir well.

With a spatula, scrape down the sides of a bowl, removing batter and dough that might be clinging to the surface.

Put the bowl on fire and stir until it reduces and boils, then put it in another bowl, cover it, and put it in the refrigerator.

When the dough is yeast, we put it out of the bowl on the table, roll it out, cut it, and place it on a baking sheet, then cut it into squares, about the size of the bomboloni.

Put them in a tray, cover them, and let them yeast for half an hour, but no more, until the oil is ready.

The oil should be hot, but not too hot, in order not to burn the donuts and leave them unbaked from the inside. Also, if it is not too hot, it will drink oil.

Use the wooden stick to test the oil temperature, then place the donuts in the oil for a few seconds, then remove them and put them on the baking paper. It is preferable to turn them over until they are done on both sides.

Let them take a sweet color and put them on a wire rack. Add sugar and cinnamon or just sugar when it is hot.

Make a hole with a wooden stick-like chopsticks to stuff the bomboloni stuff it.

Bon appétit

Contributed by Yara Sameh

Bomboloni (Italian Doughnuts)