Bomboloni - Chef Sabrina Mancin

Bomboloni

Bomboloni are traditional Italian donuts filled with different creams like pastry cream and Nutella. The whole process is in my YouTube video so check it out for a complete class on the procedure!
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INGREDIENTS

• 56g Water (room temperature)
• 10g Dry yeast
• 82g Whole milk (or 2% at room temp.)
• 126g Sugar
• 104g Eggs, whole (2 eggs)
• 14g Vanilla paste or extract
• 7g (about) Zest of a whole orange
• 1.5g (1/2 tsp) Cinnamon, ground
• 0.66g (2/3 tsp) Nutmeg, ground
• 420g Unbleached all purpose flour
• 34g Cornstarch
• 9g Kosher salt
• 56g Butter, unsalted
• Vegetable oil for frying (canola, evoo, or a mix)
• Sugar for covering them
• Your favorite creams such as vanilla pastry cream, Nutella, dulce de leche, etc.

Preferred piping tip: Ateco #230 or a small star or round tip such as Ateco #822 or #803

PROCEDURE

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Enjoy these sinfully good donuts while they are just coming to room temperature. Buon Carnevale!

Do you really want to learn?