Fluffy Baked Bomboloni with Jam or Cream Filling

Baked Bomboloni Recipe

Category: Yeast-Raised Pastries
Serves: 5
Preparation time: 15 minutes
Resting time: 2 hours
Cooking time: 20-25 minutes

Ingredients

Instructions

1. Prepare the Dough: Begin by placing the 00 flour, sugar, fine salt, and fresh brewer’s yeast (crumbled) into the bowl of a stand mixer fitted with a dough hook. Mix on medium speed to combine the ingredients.

2. Incorporate Water: Gradually pour in half of the total water while keeping the mixer running. Allow the dough to combine for about 3 minutes. Add the remaining water and continue mixing until fully incorporated.

3. Add Butter: With the mixer still running, add the softened butter in small pieces, one at a time. This will help it blend into the dough smoothly.

4. Shape the Dough: Once all ingredients are incorporated, form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise until doubled in size, about 1 to 1.5 hours.

5. Folding the Dough: After the dough has risen, transfer it onto a lightly floured work surface. Fold the dough by bringing one short edge towards the center, followed by the opposite edge. Let the dough rest for 5 minutes under a towel to prevent it from drying out.

6. Second Fold and Rest: After the 5-minute rest, rotate the dough and roll it out again with a rolling pin to form a rectangle. Fold the dough again, starting with the right edge this time, and let it rest for another 5 minutes.

7. Cutting the Bomboloni: Roll the dough into a rectangle again, and using a 10 cm round cutter, cut out circles of dough. Place each circle onto a lightly floured tray, making sure there’s enough space between each. If you have leftover dough scraps, you can knead them together and let them rest for 10 minutes before cutting out more bomboloni.

8. Proof the Bomboloni: Once all the circles are cut, cover them loosely with plastic wrap and leave them to rise in a warm, dry place for about 1.5 hours. The dough should puff up and become slightly thicker.

9. Egg Wash: In a small bowl, mix the egg yolk with the milk. Use a pastry brush to lightly coat the top of each bombolone with the egg-milk mixture.

10. Baking: Preheat your oven to 175°C (347°F) in static mode. Place the bomboloni on a baking tray lined with parchment paper and bake them for 20-25 minutes, or until golden brown on top.

11. Cool and Fill: Once the bomboloni are baked, allow them to cool slightly. Once they are warm, use a piping bag fitted with a smooth nozzle to fill them with your choice of jam or cream.

12. Enjoy: Serve your freshly baked bomboloni warm and enjoy the fluffy, delicious pastries filled with your favorite filling!

Nutritional Information (per serving)

Tips:

• If you want a richer flavor, you can substitute the whole milk with cream for a creamier texture.
• For a sweet twist, consider filling the bomboloni with Nutella, custard, or even a chocolate ganache.