ITALIAN BOMBOLONE
(FRIED & PILLOW-SOFT BUNS)
Makes: 8-10buns
Ingredients
For dough:
* 2 cups all-purpose flour (maida)
* 3 tbsp sugar
* 1¼ tsp instant yeast
* ¼ tsp salt
* ½ cup warm milk (not hot)
* 2 egg yolks *(very important for softness)*
* 2 tbsp butter (soft, room temp)
* ½ tsp vanilla **or** lemon zest
* Oil for frying
For filling:
Butter: 1/4 cup
Powdered sugar: 2tbsp
Melted chocolate:2tbsp
Milk: according to the consistency
Condensed milk(optional)- 1tbsp
🥣 Dough Method
1.Activate yeast
* Warm milk + 1 tbsp sugar + yeast
* Rest 5–10 mins until foamy
2.Make dough
* In a bowl: flour, remaining sugar,
salt
* Add yeast mixture, egg yolks, vanilla/zest
* Knead 6–8 mins until soft
* Add butter little by little and knead till elastic
Dough should be very soft and slightly sticky(don’t add extra flour).
Cover and rest 1½–2 hours until doubled
Roll dough into small balls and cover it and let it rest for 30-40 mins. The balls may expand.
1. Heat oil on LOW–MEDIUM heat
(Oil should be warm, not hot)
2. Fry 2–3 at a time
3. Fry slowly, turning often
4. Cook till light golden on both sides
Filling:
Beat the butter (room temperature) into light yellow add other ingredients gradually and beat until needed consistency.
(This is my version of filling authetic filling is a different one and any filling would go nicely with the bun)
* Cool the bun completely
* Make a hole on side or bottom
* Pipe the filling inside
✨Pro Bakery Tips
Egg yolks only= rich & soft bun
Low heat frying = cooked inside
Soft dough = fluffy bombolone
Fill only after cooling
Best eaten same day
The bun would be crunchy outside and soft inside. Share it with your loved ones and enjoy. Thankyou.
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AlchemyTips
Thankyou