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Bombolini
Bombolini
Bombolini is an Italian dessert pastry that is also known as a bombolone. It is typically a round shaped pastry that is filled with cream or jam and dusted with powdered sugar.
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1/2 cup warm whole milk
- 2 eggs
- 1/4 cup unsalted butter melted
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
- Jam or custard (for filling)
Instructions
- In a large bowl, combine the flour, sugar, salt, and instant yeast.
- In a separate bowl, whisk together the warm milk, eggs, and melted butter.
- Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
- Knead the dough for about 10 minutes, until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Punch down the dough and divide it into 12 equal-sized pieces.
- Roll each piece of dough into a ball, and place it on a baking sheet lined with parchment paper.
- Cover the dough balls with a towel and let them rise again for about 30 minutes.
- Heat the vegetable oil in a large, deep frying pan until it reaches 350°F.
- Fry the dough balls in the hot oil, a few at a time, until they are golden brown on all sides.
- Use a slotted spoon to remove the fried Bombolini from the oil and place them on a paper towel to drain.
- Once the Bombolini have cooled slightly, use a piping bag to fill them with jam or custard.
- Dust the Bombolini with powdered sugar and serve immediately.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 535kcal (27%)Carbohydrates: 82g (27%)Protein: 16g (32%)Fat: 16g (25%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 116mg (39%)Sodium: 631mg (27%)Potassium: 237mg (7%)Fiber: 4g (17%)Sugar: 8g (9%)Vitamin A: 523IU (10%)Vitamin C: 0.02mgCalcium: 70mg (7%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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