BOMBOLONI {ITALIAN DOUGHNUTS}
Happy Monday! A new crazy week has begun, and really the only consolation I can give you is doughnuts! More specifically, Bomboloni, which are these absolutely mind-blowing Italian doughnuts. These are completely homemade and easier than you’d think! The only problem, as usual, is patience. You have to give these babies enough time to rise so that they become light, fluffy, sugary clouds. Sooooo good. And SO worth the wait!
I had these all the time growing up in Italy, but really the last time I had these wonderful sugar bombs was the last time I took a trip there, which was like… a million years ago. Or more realistically like 4 years ago, but STILL. I even included a picture of bomboloni in this little recap travel post I wrote because they’re amazing and I think everyone deserves to eat them.
INGREDIENTS
INSTRUCTIONS
for full recipes please see : www.thebakingfairy.net
I had these all the time growing up in Italy, but really the last time I had these wonderful sugar bombs was the last time I took a trip there, which was like… a million years ago. Or more realistically like 4 years ago, but STILL. I even included a picture of bomboloni in this little recap travel post I wrote because they’re amazing and I think everyone deserves to eat them.
INGREDIENTS
- 250g (2 cups) bread flour
- 250g (2 cups) all-purpose flour
- 75g (heaping ⅓ cup) granulated white sugar
- 100g (7 tbsp) unsalted butter, at room temperature
- 20g fresh cake yeast or 1 package (7g) dry instant yeast
- 7g (1½ tsp) salt
- 150g (3) whole large eggs
- 40g (2) egg yolks
- 110g (1/2 cup) lukewarm water
- zest of 1 orange
- 1 tsp vanilla extract
- granulated sugar, for coating
INSTRUCTIONS
- First, dissolve the yeast in the lukewarm water, and allow it to sit until it blooms.
- ...........................
for full recipes please see : www.thebakingfairy.net
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