Bomboloni

To prepare the bomboloni dough, place the all-purpose flour and Manitoba flour 1, sugar 2, and crumbled fresh yeast 3 in a stand mixer fitted with a dough hook.

Start the mixer and slowly pour in the water 4, then add the beaten eggs a little at a time 5. When the dough starts to come together, add the salt 6. Let the mixer run at medium speed for about 3-4 minutes.

When the dough pulls away from the sides of the bowl, add the softened butter, one piece at a time 7, waiting for each piece to be absorbed before adding the next. Once all the butter is incorporated, knead the dough for another 10 minutes or so until it’s smooth and compact 8. Transfer the dough to a work surface, fold it a couple of times, and form a ball 9.

Place the dough in a bowl, cover with plastic wrap, and let it rise at a temperature of 78°F-82°F for about 3.5 hours 10 or until it has tripled in volume 11. After the rising time, transfer the dough to a lightly floured work surface 12.

Roll it out slightly with a rolling pin to form a rectangle about 3/4 inch thick 13. Fold one of the shorter sides 14, the left one, towards the center so that when you fold the other side, it aligns with the first fold 15.

Cover with plastic wrap 16 and a kitchen towel 17 and let rest for 10 minutes. After 10 minutes, rotate and roll out the dough again with the rolling pin, forming a rectangular shape 18.

Proceed with another 2 folds, starting with the right edge 19 and then the left edge 20. Let the dough rest again 21 for another 10 minutes, covered with plastic wrap and a kitchen towel. Repeat the folds and resting time (a total of 3 times).

After the resting time, roll out the dough on the work surface with the rolling pin to about 1/32 inch thick 22. Cover with plastic wrap and let rest for 10 minutes before cutting the dough because if cut immediately, it tends to shrink back 23. Using a 4-inch diameter round cutter, cut out circles of dough 24 (alternatively, you can use the edge of a glass for cutting).

Transfer them to a baking sheet lined with parchment paper 25. Once ready, cover with plastic wrap. Let the bomboloni rise in a dry place for an hour and a half 26. In the meantime, prepare the pastry cream. After the necessary time, you will notice that the thickness of the bomboloni has increased. Cut the parchment paper around each bombolone 27, which will help to immerse them in the oil.

Pour the seed oil into a saucepan, heat it, and when it reaches the optimal frying temperature of 320°F, immerse the bomboloni one or two at a time, depending on the capacity of the pan, so as not to lower the oil temperature. Slide them from the parchment paper directly into the saucepan 28. Use a spoon to pour hot oil over the bombolone for even cooking. Fry the bomboloni for about 4 minutes, turning them gently halfway through with a slotted spoon. When they are well golden, drain them with the slotted spoon 29 onto a tray lined with paper towels 30.

Let the bomboloni cool slightly, then fill them with pastry cream using a piping bag with a narrow, smooth nozzle 31. Dust the surface with powdered sugar to taste 32. Your delicious bomboloni are ready to be enjoyed 33!