Tuscany

Bomboloni

Name: Bomboloni
Prep time: 2 h
Cook time: 2 h
Total time: 4 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 cups maida (all-purpose flour, plain flour); 3/4 cup for dough 1 2/3 cups for custard milk; 2 egg; 1/3 cup dough 1/3 cup custard, 1/4 cup coating sugar; 4 tbsp soft butter; 2 tsp instant dry yeast; 1/2 tsp salt; 3 yolks egg yolk; 3 tbsp cornflour (cornstarch); 1 tsp vanilla essence (vanilla flavouring, imitation vanilla extract); Lemon, zest; Cooking oil (vegetable oil), for deep frying, about 7 tbsp absorbed

Italian doughnuts, sugar crusted and plump with custard. The beach snack Tuscany sells from bicycles.

120 minTime

12 gProtein each

mildSpice

2hPlan ahead. Soak for 2 hours first; the 120 minutes come after.

Tuscan doughnuts1 chapter · 1 min read

Make it your way

Grandma's wayYeast doughnuts, custard filled.

The original

592kcalsame

12 gproteinsame

2 gfibresame

120minutessame

Bomboloni.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)4 cups

Milk¾ cup for dough, 1 2/3 cups for custard

Egg2

Sugar⅓ cup dough, 1/3 cup custard, 1/4 cup coating

Butter4 tbsp, soft

Instant dry yeast2 tsp

Salt½ tsp

Egg yolk3 yolks

Cornflour (cornstarch)3 tbsp

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Lemonzest

Cooking oil (vegetable oil)for deep frying, about 7 tbsp absorbed

Method

5 steps

1Knead flour, 200 ml milk, eggs, a third of the sugar, yeast, salt and zest; add butter and knead until silky. Rise 1 1/2 hours.
2Roll 1.5 cm thick, cut 8 cm rounds and rise again 45 minutes.
3Make custard with remaining milk, yolks, sugar, cornflour and vanilla; cook until thick and cool.
4Fry at 170C, 2 minutes a side, until golden with a pale ring around the middle.
5Roll warm in sugar, slit the side and pipe in custard.

Serve it like this

Serve warm on a plate, rolled in sugar with custard peeking from the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tuscany

Bomboloni

Italian doughnuts, sugar crusted and plump with custard. The beach snack Tuscany sells from bicycles.

120 minTime

12 gProtein each

mildSpice

2hPlan ahead. Soak for 2 hours first; the 120 minutes come after.

Tuscan doughnuts1 chapter · 1 min read

Make it your way

Grandma's wayYeast doughnuts, custard filled.

The original

592kcalsame

12 gproteinsame

2 gfibresame

120minutessame

Bomboloni.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)4 cups

Milk¾ cup for dough, 1 2/3 cups for custard

Egg2

Sugar⅓ cup dough, 1/3 cup custard, 1/4 cup coating

Butter4 tbsp, soft

Instant dry yeast2 tsp

Salt½ tsp

Egg yolk3 yolks

Cornflour (cornstarch)3 tbsp

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Lemonzest

Cooking oil (vegetable oil)for deep frying, about 7 tbsp absorbed

Method

5 steps

1Knead flour, 200 ml milk, eggs, a third of the sugar, yeast, salt and zest; add butter and knead until silky. Rise 1 1/2 hours.
2Roll 1.5 cm thick, cut 8 cm rounds and rise again 45 minutes.
3Make custard with remaining milk, yolks, sugar, cornflour and vanilla; cook until thick and cool.
4Fry at 170C, 2 minutes a side, until golden with a pale ring around the middle.
5Roll warm in sugar, slit the side and pipe in custard.

Serve it like this

Serve warm on a plate, rolled in sugar with custard peeking from the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bomboloni

Make it your way

Ingredients

Method

Bomboloni

Make it your way

Ingredients

Method

Make it a meal