Bomboloni donut. Find Deals on Bomboloni in Novelty Apparel on Amazon. Bomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in granulated sugar, and traditionally stuffed with pastry cream. A new crazy week has begun, and really the only consolation I can give you is doughnuts!

We went to one of the famous bakeries near the sea and had a warm just made Bomboloni. Bombolini are little, perfectly sized Italian donuts (or doughnuts) that are very easy to prepare at home. I use a slightly different method than most other recipes you'll find. You can have Bomboloni donut using 9 ingredients and 12 steps. Here is how you cook that.

Ingredients of Bomboloni donut

Prepare 150 gr of tepung terigu protein tinggi.
Prepare 3 sdm of gula pasir.
You need 1 butir of kuning telur.
It's 1 sdm of margarine.
You need 80 ml of susu cair hangat.
It's 1 sdm of ragi.
It's secukupnya of Garam.
It's of Selai Blueberry / (sesuai selera).
It's of Gula halus.

These can be challenging to execute properly and do take some practice. Use the photos in this post and the following four extremely important details to ensure success. To make these as light as air, you will need: A strong levain; Sufficient dough strength (lots of mixing, almost to full. While the Bomboloni are still warm, roll them in a bowl filled with granulated sugar until evenly coated.

Bomboloni donut instructions

Langkah pertama kita aktifkan dulu raginya dengan cara menambahkan susu cair hangat + ragi dan sedikit gula pasir, aduk aduk lalu diamkan sekitar 5-7 menit.
Lalu kita buat adonannya, campurkan tepung terigu, gula pasir, kuning telur, dan ragi yang sudah diaktifkan lalu kita uleni dengan mengunakan mixer sampai dengan 1/2 Kalis, jika tidak punya mixer bisa juga dengan cara manual menggunakan tangan.
Lalu kita tambahkan margarin e, lalu uleni kembali sampai dengan Kalis elastis.
Jika adonan sudah Kalis, tempatkan ke wadah lain lalu rounding sebentar, lalu istirahatkan adonan sampai dengan mengembang sekitar 5-10 menit dengan cara menutupi adonan dengan plastik wrap atau dengan kain.
Jika adonan sudah mengembang, lalu kempiskan dan uleni lagi sebentar, setelah itu potong potong adonan menjadi sepuluh bagian.
Bulatkan bulatkan dan tempatkan di wadah yg sudah dilapisi terigu, agar nanti saat akan digoreng, adonan tdk akan lengket.
Lalu istirahatkan kembali adonan sekitar 15-20 menit.
Panaskan minyak lalu goreng bomboloni nya dengan menggunakan api kecil, jgn terlalu sering dibolak Bali pada saat menggoreng.
Jika sudah matang, angkat lalu tiriskan, tunggu hingga bomboloni dingin.
Beri lubang dengan menggunakan sumpit pada samping bomboloni lalu isi dengan selai sesuai selera.
Gulingkan bomboloni ke dalam gula halus.
Bomboloni siap dihidangkan.

To make the crumb tender and light, I swapped out most of the milk traditionally used in bomboloni for sour cream. Its acidity, lactose, and high fat content act as dough tenderizers, and since sour cream is far more viscous than liquid, I was able to make a dough that was sturdy enough to maintain its shape while air frying instead of deflating into a gooey, gummy mess. Bomboloni are Italian filled doughnuts primarily connected to the Tuscany region, but they may have origins in Austria. In some parts of Italy, they are called bomba or bombe meaning "bomb," because they resemble a small grenade. What makes them different from American-style doughnuts is that the creamy filling is visible from the top rather than hidden inside.