Eggless Bombolone
✨ Sticky dough method | Butter added after mixing | Cinnamon Sugar Coating
📝 Ingredients (8–10 Bomboloni)
For Dough:
2 cups maida (all-purpose flour)
2 tbsp sugar
1 tsp instant yeast
¼ tsp salt
¾ cup warm milk (add gradually)
2 tbsp soft butter (added later while kneading)
For Frying:
Oil for deep frying
For Coating:
½ cup sugar
1 tsp cinnamon powder
👩🍳 Method with Exact Timing
1️⃣ Mix Dry Ingredients (2 minutes)
In a bowl, mix flour + sugar + yeast + salt.
2️⃣ Add Milk & Make Sticky Dough (5 minutes)
Gradually add warm milk.
Mix until a sticky dough forms.
👉 Do NOT add butter at this stage.
3️⃣ Add Butter & Knead (10–15 minutes)
Now add soft butter little by little.
Knead for 10–15 minutes until smooth, soft & elastic.
Dough will become less sticky and stretchy.
✔ Proper kneading gives soft fluffy bombolone.
4️⃣ First Proofing (1–1.5 hours)
Cover and rest in warm place for 60–90 minutes.
Dough should double in size.
5️⃣ Shape (10 minutes)
Punch down dough gently.
Roll ½ inch thick.
Cut round shapes.
6️⃣ Second Proofing (30–40 minutes)
Place on tray, cover lightly.
Rest for 30–40 minutes until puffy.
7️⃣ Frying (2–3 minutes per batch)
Heat oil on medium-low flame.
Fry each side for 1–1.5 minutes until golden brown.
Do not fry on high flame.
8️⃣ Cinnamon Sugar Coating (2–3 minutes)
Mix sugar + cinnamon powder.
Roll warm bombolone in mixture immediately.
⏳ Total Time:
Mixing & Kneading: 20 minutes
Proofing: 1.5–2 hours
Frying & coating: 20 minutes
➡️ Total: Approx. 2.5 hours
💡 Important Tips
✔ Dough must be soft & slightly sticky before butter.
✔ Knead properly for airy texture.
✔ Oil temperature medium-low for white ring effect.
✔ Coat while warm for better cinnamon flavor.
1 Comment
Mouth watering 😭😭😭