Wednesday, February 10, 2010
Bomboloni are Italian doughnuts, popular in Florence. These are more doughnut holes than doughnuts, filled with vanilla pastry cream, raspberry jam, or other fillings. The Italian “bomboloni” has been compared to the French “beignet” and the German “bismark” or “bismarck.”
Preparation time: 30 minutes.
Standing time for the dough: 3 hours.
Cooking time: 15 minutes.
25g dried yeast
500g plain white flour
2 teaspoons vanilla flavouring
Extra-virgin olive oil
Put the dried yeast, warmed milk, half of the sugar and a pinch of salt into a bowl and mix together carefully with a wooden spoon. Transfer to a baking bowl and add the sifted flour; grated rind of half the lemon, vanilla and the melted butter.
Work the dough well until smooth and elastic. Cover and leave to rise in a warm place for two hours.
Roll the dough out to a thickness of about one centimetre; use a glass to cut out rounds about five centimetres in diameter. Gather up the remaining pieces, roll out and cut more rounds until you have used up all the dough. Cover with a cloth and leave to rise a further hour. Fry in plenty of hot oil, turning until golden on both sides. Remove the doughnuts one by one, drain on kitchen paper and sprinkle with the sugar.
If you like, you can fill them with jam, confectioner’s custard or chocolate cream.