I have already posted the recipe of Bomboloni recipe in French but it’s coming with new photos this time, and another language for the English-Speakers who visit my blog.
I’m happy with the results. This bombolini recipe has less butter and offers a lighter version to some other recipes I have tried and seen before, but you you still get soft and absolutely wonderful doughnuts.
My husband was begging for these softs yummy Brioche-like doughnuts this week (hence,some of them in a doughnut shape and not round-pillow shape).
Bomboloni come under different names depending where you are in the world; Berliner, Krafne, Jelly Doughnuts, Sufganiyots, Beignets, Coussinets, Pączki…..By the way, I don’t know why I always call them bombolini instead of bomboloni? I keep doing it!!!
If you have a stand mixer such as my lovely KitchenAid back home, you’ll be laughing! I had to do it all manually and since I’m lazy and don’t do this often, my arms are still screaming with pain! But the results are just amazing!! I used canola oil for frying to feel less guilty.
For 20 bombolinis
Prep Time: 30-45 min- Proofing: 2 h 30 – Cooking Time: 10 min
For the starter dough
100g flour T55 (or strong bread flour)
3 tsp instant dry yeast
100 g of lukewarm water
For the final dough
150g bread flour
250g all purpose flour
1 tsp of salt
50g of caster sugar
The entire starter
150 g of milk
2 eggs, lightly beaten with a fork
¼ orange or lemon zest to taste
½ vanilla bean (makes it incredibly tasty)
60g soft butter
Frying, finishing and garnishing
1 ½ l of vegetable oil for frying (eg sunflower) depending on the depth of your frying pan.
Caster or powder sugar
Jam, cream, Nutella……
The starter dough
Mix instant yeast with lukewarm water to dissolve it, you add a hint of sugar to this.
Make a well in the flour and add it the yeast. Stir vigorously with a wooden spoon or a whisk to have a semi-liquid paste that is smooth. Cover the bowl with plastic wrap and clean cloth. Leave it for 20 or 30 min until it doubles in volume and becomes and full of bubbles.
The main dough
1/ Using a stand mixer: In the bowl of a stand mixer with the paddle attachment, mix the flour with salt and sugar. Make a well and start adding the starter, the eggs, the milk, the zests and the scraped vanilla beans. Beat for about 2 minutes on medium-high speed, until the dough is well combined and not runny. Mix from the centre to the edges with a rubber spatula to amalgamate all the flour and to form a sticky dough.
Change from the paddle to the hook, Add the cubed butter and mix for another 6 min, until the dough stops from sticking to the sides of the bowl. If the dough is overly sticky, you may need to add about 1 tablespoon of flour. Scrape down the side of the bowl with a rubber spatula to encourage the dough to form a ball and come away from the side.
2/ I kneaded the dough it manually and I followed the instructions on how to knead a brioche-like dough here, nicely explained, with a video too. Here are the details:
In a bowl, place the flour and sugar, make a well, fold in the other ingredients except the butter. Mix the ingredients a with bowl scraper, rotating bowl, until liquid is absorbed and a wet, sticky dough forms.
Scrape it out onto a lightly floured surface. Knead the dough for a few minutes to promote the development of gluten following this process: Slide your fingers underneath both sides of dough with your thumbs on top. Lift dough up (to about chest level) with your thumbs toward you, letting dough hang slightly. In a continuous motion, swing dough down, slapping bottom of dough onto surface, then stretch dough up and back over itself in an arc to trap in air. Repeat, lifting, slapping, and stretching, scraping surface with flat side of bowl scraper as needed, until dough is supple, smooth, elastic, slightly adherent to the touch but not sticky. This process should take you anywhere between 8 min to 15 min, depending how fit and experienced you are with manual kneading.
If it is still somewhat sticky, if you really have to, sprinkle a veil of flour to the surface and your hands and keep kneading until you get soft and smooth dough. DO NOT add more flour. By working the dough through a process of repeatedly stretching and folding it over onto itself, trapping air, dough will become cohesive and supple..
Add butter in small pieces, kneading after each addition until fully incorporated. When all the fat has been incorporated, continue to knead the dough for several minutes until it becomes homogeneous with no apparent trace of butter. It should be soft and silky.
Transfer the dough into a ball in a lightly buttered or oiled bowl, cover with plastic wrap and a towel and let rise for about 1:30 or overnight in the fridge (the dough should double in volume).
Making the bombolinis
Place the dough onto a lightly floured work surface, fold it 3 times on itself or just punch it twice. Flatten It.
Roll the dough with light pressure on 1 cm thickness or slightly less. Cut the dough into neat circles with a 6-7 cm diameter cutter. Place them on a floured towel or tray, spaced. Cover with a clean cloth and let them double in volume, at room temperature for about 45 min, until they have doubled in size and appear light and airy.
Heat the oil in a Frying pan (oil should reach at least 6 cm so you can get the famous white collar). The frying temperature should be 175 ° C.
About that collar: I’ve read somewhere that you may cover the frying pan so the bombolonis puff and give you a guaranteed white collar but I never needed that. Try it and let me know if it works for you.
Do not overload the frying pan, count approximately 1 min per side, turning halfway through cooking, the doughnuts puff and take a nice golden colour with that beautiful with collar in the middle.
Drain on paper towels and sprinkle with granulated sugar or powdered sugar while still hot or wait until completely cooled before you fill with the custard, or jam, or Nutella. I grew up having them with apricot Jam in Morocco, where we just call them Beignets. Nowadays, they even come with some sort of lemony filling looking like a thickened lemon curd.
To fill them, use a sharp paring knife to make a small hole on the bottom of each one. Place the tip of the pastry bag in the hole and squeeze some jam inside the Bomboloni . Fill them while they are still warm. Serve within the next hour, although I keep them in the fridge for the next day and they taste even better, after warming at room temperature.
Bomboloni can be frozen uncooked for up to 1 week if well wrapped in plastic wrap. Just defrost in the refrigerator before proofing.
Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks.
Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.
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