Bomboloni - a Italian donut usually with stuffing, usually sold as street food. I love eating it while walking along the street in Rome, window shopping. So satisfying and pleasurable.
When I was younger, I did not quite care about the texture of the donut, as long as it is tasty. Perhaps I am much older now and I mind if the donut is too dense for me as I certainly prefer a lighter, airier version.
So, after a few trials and error and many guinea pigs (you know who you are and thank you so much) feedback, I have concluded this recipe.
Make about 26 based on 60g dough, you can half it if you are not planning to eat so much.
Thermomix Version
1. 240g milk and 14g instant yeast add into mixing bowl, 2min/37°C/Spoon.
2. 560g bread flour, 2 eggs, 80g sugar, ½ tsp salt and a dash of nutmeg, 3min/knead (no MC). - APOLOGIES FOR THE MISTAKE ON VIDEO. BREADFLOUR SHOULD BE 560G
3. Add 80g butter cubes while kneading.
4. Proof 45min, based on weather temperature of 31°C.
5. Roll out dough and cut out, proof another 30min.
6. Cook in hot oil and coat sugar.
Regular Version
1. 240g warm milk and 14g instant yeast, mix and set aside.
2. In a separate bowl, add 560g bread flour, 2 eggs, 80g sugar, ½ tsp salt and a dash of nutmeg. Mix well
3. Then add milk + yeast into the dough. Mix well.
4. Add 80g butter cubes and continue kneading.
5. Proof 45min, based on weather temperature of 31°C.
6. Roll out dough and cut out, proof another 30min.
7. Cook in hot oil and coat sugar.
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Alicia lives in Singapore and own a Ecommerce site - www.allaboutalicia.com. She sells handcrafted skincare products, teaches DIY skincare, create Ecommerce site for clients and do book publishing, you can check that out on her site at www.allaboutalicia.com. If you are interested in engaging in any of her services or explore possible collaboration, you can reach out to her - alicia@allaboutalicia.com
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