Fried Bomboloni (Bombe Fritte)
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour | 500g |
| Sugar | 50g |
| Lemon zest | 1 |
| Fine salt | 10g |
| Whole milk | 250ml |
| Butter | 100g |
| Dry yeast | 4g |
| Vanilla bean | 1 |
| Seed oil (for frying) | As needed |
| Sugar (for coating) | As needed |
Instructions
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Begin by sifting 100g of flour into a mixing bowl to ensure it is light and free of lumps. In a separate small bowl, gently warm 125ml of milk and dissolve the sugar into it. Stir until fully dissolved.
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Next, add the yeast mixture to the sifted flour. This will form the base of your dough. At this stage, transfer the mixture into a stand mixer fitted with a paddle attachment. Allow the dough to mix gently.
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In another bowl, dissolve the salt in the remaining 125ml of milk. Add this to the mixing dough, ensuring the mixture remains smooth.
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With the mixer on, gradually incorporate the softened butter into the dough mixture. Continue mixing until the butter is fully integrated into the dough and the mixture starts to come together into a sticky, cohesive mass.
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Once the ingredients are combined and the dough begins to pull away from the sides of the bowl, remove it from the mixer and place it onto a floured work surface. Knead the dough for at least 10 minutes by hand. The goal is to achieve a smooth, soft, and elastic dough.
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After kneading, shape the dough into a ball and place it in a large, lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place for about two hours, or until it has doubled in size.
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Once the dough has risen, gently punch it down to release the air. Using a round cookie cutter or a glass (approximately 8 cm in diameter), cut out circles from the dough, being mindful to maximize the use of the dough. Any leftover scraps should not be reworked, but instead, can be fried as they are.
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Place the cut dough rounds onto a clean kitchen towel that has been lightly dusted with flour. Ensure the dough pieces are spaced at least 2-3 cm apart to allow for proper expansion during frying.
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Heat the oil in a large pot or deep fryer to approximately 180°C (350°F). Once the oil is hot, carefully add the dough circles in batches. Fry them for a few minutes on each side, or until they are golden brown and puffed up. Be sure not to overcrowd the fryer to ensure even cooking.
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Once fried, remove the bomboloni from the oil and place them on a tray lined with paper towels to drain any excess oil. Let them cool for a few moments.
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If desired, roll the bomboloni in sugar while they are still warm for that perfect sweet finish. For an extra indulgence, you can also fill the bomboloni with jam, custard, or chocolate cream. Use a pastry syringe to inject the filling into the center of each bombolone.
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Serve the bomboloni immediately for the freshest taste, and enjoy these golden, fluffy treats as a delightful dessert for any occasion!
Tip: If you’re feeling adventurous, feel free to get creative with the fillings. Classic Italian bomboloni are typically filled with either pastry cream or jam, but you could try a variety of options like Nutella, lemon curd, or even whipped cream for a unique twist.
This recipe brings a piece of Italy right into your kitchen, offering a delightful and authentic treat for your loved ones to enjoy. Whether you’re serving them at a festive occasion or just for a sweet moment, these bomboloni will never disappoint!
