A bomboloni is basically a fried doughnut, and you can find them across Italy in every pastry shop or coffee bar in a myriad of variations. This recipe created tiny, light as air balls of deliciousness that I filled with a dollop of seedless raspberry jam. I don’t usually deep fry anything anymore, but with both Valentine’s Day and Carnivale coming up, I felt I needed to create a fried treat to celebrate. When my kids were young and we were living in Milan, Italy, they always looked forward to Carnivale in February where fried sweets of every descriptions were sold throughout the city.
This dough is made the day before and allowed to rest overnight in the refrigerator. There is both egg yolks and yeast used as leavening so the dough fries up very quickly into airy balls. You could use just about any favorite jam for the filling, and I am sure even Nutella would be great. You can also roll the bomboloni in either granulated or powdered sugar. I used a pastry tip that I had on hand, and simply squirted in some of the jam right into the center of the fried doughnut, but you could use a squirt bottle as well if you wanted to. I tried using both, and my family preferred granulated sugar over powdered sugar. These fried delights are best eaten warm right after frying, but I am sure if your family is like mine, you won’t have any leftovers!
Deborah Mele 2019
- 3/4 Cup Warm Water
- 3 Teaspoons Active Dry Yeast
- 1 1/2 Tablespoons Honey
- 3 Cups All-purpose Flour
- 4 Tablespoons Whole Milk
- 1 Teaspoon Vanilla Extract
- 6 Large Egg Yolks At Room Temperature
- 1/3 Cup Granulated Sugar Plus More For Rolling
- 1/2 Teaspoon Salt
- 3 Tablespoons Unsalted, Softened Butter
- 3 Cups Vegetable Oil For Frying
- 3/4 Cup Seedless Raspberry Jam At Room Temperature (See Notes Above)
- Mix together the warm water, yeast, honey, and 1 cup of the flour in a small bowl and mix with a fork until blended.
- Cover with plastic wrap and let sit in a warm spot in the kitchen for 1 hour.
- In the bowl of a stand mixer, dump in the yeast mixture, remaining flour, milk, vanilla, eggs, sugar, salt, and butter.
- Using a dough hook, beat until mix, then continue to knead at medium speed until the dough is sticky but elastic, about 5 minutes.
- Place the dough in an oiled bowl, warp with plastic wrap, and refrigerate overnight.
- The day you plan to make the bombolini, heat the oil in a heavy bottomed saucepan until it reaches 375 degrees F.
- Roll out half the dough on a lightly floured surface until it is 1/2 inch thick.
- Use a biscuit cutter 2-inches in diameter and cut out your bombolini.
- Fry 8 doughnuts at a time, turning ver halfway through until golden brown on both sides.
- Place the fried doughnuts on a paper towel lined plate, and roll in the sugar while still warm.
- Using a pastry bag with a 1/4 inch tip, or a squeeze bottle, poke each bomboloni and fill with some jam.
- Enjoy while still warm!
Adapted from Food & Wine
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Nutrition Information:Yield: 12 Serving Size: 3
Amount Per Serving: Calories: 754 Total Fat: 61g Saturated Fat: 7g Trans Fat: 2g Unsaturated Fat: 51g Cholesterol: 117mg Sodium: 158mg Carbohydrates: 46g Fiber: 1g Sugar: 18g Protein: 7g