Bomboloni Recipe
Ingredients:
525g unbleached bread flour
50g granulated sugar
6g instant dried yeast
6g sea salt
125g whole milk
200g unsalted butter (chilled)
4 large eggs
Instructions:
Measure your ingredients using a kitchen scale that measures in grams
Combine all dry ingredients, milk and eggs in a stand mixer bowl
Mix on lowest setting with a dough hook attachment until fully combined (~5min)
Begin adding butter to your dough 1-2 tablespoons at a time. Continue mixing dough on low for ~20 minutes until dough is pulling away from the sides of your bowl.
Remove dough from bowl and use the slap & fold technique to form dough into a smooth ball.
Place dough in a large bowl, cover and put straight into the fridge.
Leave dough in the fridge for a minimum of 24 hours, no longer than 72 hours before using.
Remove dough from fridge onto a clean work surface. Divide dough into 60g pieces or as even in size as possible. Roll divided dough pieces into smooth dough balls, avoid using too much extra flour here.
Place dough balls on a piece of square parchment paper (about 4x4) and onto a baking sheet or cutting board. Cover gently with a kitchen towel or plastic wrap and place in a warm place to proof.
Once your dough balls have doubled in size and bounce back slowly when indenting with your finger (1-2 hours), they’re ready to fry.
Heat oil on the stove to about 350 degrees and gently place dough balls top down into oil. Fry for 1.5 minutes on each side.
Remove bombos gently from oil and place on a cooling rack or paper towels. Allow to cool for a few minutes then lightly coat in granulated sugar.
Enjoy as is or get even fancier by filling with them with your choice of filling. *Bonus filling recipes will be available soon!