Bombolini
Small, soft, delicious Italian style fried doughnuts are rolled in sugar and dusted with strawberry sugar or cocoa sugar. Perfect for breakfast, brunch, dessert, or snacking.
Ingredients
Bombolini:
- 7 grams dry instant yeast (1 packet or 2-1/4 teaspoons)
- 110 grams lukewarm water (1/2 cup)
- 100 grams unsalted butter (7 tablespoons), at room temperature
- 150 grams egg (3 large), divided
- 40 grams egg yolk (2 large)
- 3 grams fresh lemon or orange zest (1 tablespoon)
- 4 grams vanilla bean paste or vanilla extract (1 teaspoon)
- 250 grams bread flour (2 cups)
- 250 grams all-purpose flour (2 cups)
- 70 grams granulated white sugar (1/3 cup)
- 7 grams fine sea salt (1-1/2 teaspoon)
- 25 grams granulated sugar (2 tablespoons), for coating
- 35 grams powdered sugar (1/4 cup)
Strawberry Sugar:
- 7 grams freeze-dried strawberry powder (2 tablespoons)
- 35 grams powdered sugar (1/4 cup)
Cocoa Sugar:
- 15 grams unsweetened cocoa powder (2 tablespoons)
- 35 grams powdered sugar (1/4 cup)
Instructions
Bombolini:
- Add dry instant yeast to lukewarm water (110 degrees F.). Set aside for 5 to 10 minutes.
- Add unsalted butter, 2 large eggs, 2 egg yolks, fresh lemon zest and vanilla bean paste to stand mixer.
- Add bread flour, all-purpose flour, granulated sugar, and fine sea salt to stand mixer.
- Add yeast/water mixture to stand mixer.
- Using dough hook attachment, beat on low for 5 minutes. Increase speed to medium and beat an additional 5 minutes.
- Add remaining egg and beat on low for 2 minutes. Increase speed to medium and beat 3 additional minutes.
- Remove bowl from stand mixer. Transfer dough to lightly oiled bowl, cover with plastic and proof for 3 hours at room temperature. Knock the dough down and knead it gently in the bowl. *
- Measure dough into 1/2 ounce portions and roll into small balls. Place rolled dough balls on lightly floured parchment paper. Cover with plastic wrap loosely, and proof for 90 minutes.
- Heat oil in large deep saucepan (1-1/2 inches of oil) to 330 degrees F. Fry for 4 minutes, about 2 minutes per side. Remove from oil and drain on paper towels. Cool doughnuts completely.
- Coat cooled doughnuts in granulated sugar.
- Coat doughnuts in powdered sugar.
Strawberry Sugar:
- Mix strawberry powder with powdered sugar. Coat doughnuts in strawberry sugar.
Cocoa Sugar:
- Mix cocoa powder with powdered sugar. Coat doughnuts in cocoa powder.
Notes
*Dough can be covered and refrigerated for up to 2 days at his point. Cover with plastic and chill.