Gourmet Traveller’s Bomboloni recipe
Like sugar-coated clouds, these Italian filled doughnuts are the perfect sweet treat.
450gm plain flour, plus extra for dusting
7gm dried yeast
Finely grated zest of 2 oranges
130ml lukewarm water
6 egg yolks
70gm raw caster sugar
1 tsp fine salt
45gm butter, softened
Vegetable oil, for deep-frying
Fennel and orange sugar
1 tbsp fennel seeds
110gm raw caster sugar
Finely grated zest of 1 orange
1. Combine 100gm of the flour, yeast, honey, orange zest and lukewarm water in the bowl of an electric mixer fitted with a whisk attachment and whisk on medium speed until smooth. Cover and stand in a warm place until foamy (45 minutes).
2. Change attachment to a dough hook. Add milk, egg yolks, sugar, salt and butter. Mix on low speed to combine, then add remaining flour and mix until dough is silky and sticky (5 minutes). Transfer to a lightly oiled bowl, cover and refrigerate overnight.
3. Meanwhile, for fennel and orange sugar, dry-roast fennel seeds in a small frying pan over medium heat (1-2 minutes), then coarsely grind in a mortar and pestle. Cool then combine in a shallow tray with sugar and orange zest; set aside.
4. Roll dough out on a lightly floured surface to 1.5cm thick. Cut out rounds using a 4cm-diameter cutter.
5. To cook bomboloni, three-quarter fill a large saucepan with vegetable oil; heat to 180°C. Deep-fry bomboloni, turning once, in four batches, until puffed and golden (2-3 minutes). Drain on paper towel then roll in fennel and orange sugar.
6. With a sharp knife, slice bomboloni in half and fill with your favourite homemade jam and whipped cream. Alternatively, you can pipe cream or thick vanilla custard (crème pâtissière) directly into the bomboloni.
Photography: John Paul Urizar
Styling: Amanda Chebatte
Recipe: Gourmet Traveller Magazine
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