Advertisement
Bomboloni
Doughnuts
- Makes about
3 dozen
- Difficulty
Easy
Bomboloni are deep-fried pastries made with a butter-and-egg-rich yeast dough (similar to brioche), shaped into balls. The cooked bomboloni are often, though not always, filled with pastry cream, jam, or chocolate and finished with a sugar coating. They are eaten hot from the fryer, generally for breakfast.
The dough may be made by hand, but a standing mixer works very well. The key in either case is to mix or beat the dough sufficiently before adding the butter, which
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
Hi Alejandra - we will check this with the author and publisher, but having looked at the hardcopy of the book, and also at the step by step instructions for making bombolini later in the book, it seems that this recipe deliberately uses only the eggs, plus a very small amount of water, to make up the dough. It looks like the problem may be with the size of the 'large eggs' as this can vary. If your eggs are perhaps not quite large enough and the dough is too dry, we'd suggest adding more eggs (perhaps you may need a total of 6 or 7 or even 8 smaller eggs) until the dough is an appropriate consistency.
(Some baking authors including Rose Levy Beranbaum specify the quantity of eggs to use by weight, in order to avoid this problem.)