Main Profile

At A Glance

Making Bomboloni: The Dough || KIN STORY #42

See more compelling tales from KIN STORY here: You all voted and decided that I should try my hand at making Bomboloni -- cream filled Italian doughnuts. Did I mention this is quite possibly the most difficult dessert in the world to make? Here is Part 1: Making the Dough ----------------------------------------- This recipe for the Bomboloni dough is from Pino Luongo's cookbook "Simply Tuscan: Recipes for a Well-Lived Life." Link to the book is here: 1 oz yeast 1 C warmed whole milk 3 ? C flour ? C sugar 2 eggs 1 Tbs room temp butter 1 tsp orange zest 1 tsp lemon zest 1 tsp salt 2 quarts vegetable oil for frying Dissolve yeast into milk. Add flour, sugar, eggs, butter, orange and lemon zest and mix together till smooth. Then add salt and knead 3 min more. Cover with plastic wrap and put in fridge for 6 hours. Roll dough to 1/4" thick and cut circles. Let sit for another 30 min. Fry in oil heated to 375F till golden brown. Drain on paper towels and roll in more sugar Makes approx 20 --------------------------------------- This recipe for the Bomboloni cream filling is from Grace Langlois' blog La Mia Vita Dolce at (Grace's original recipe calls for using a vanilla bean, which I didn't do). Crema Pasticcera 2 C warmed whole milk 6 egg yolks A little more than 3/4 C sugar 1/3 C flour Wisk egg yolks and sugar together. Wisk in flour then slowly pour in warmed milk. Put all back into a saucepan and stir constantly until it thickens. Strain out lumps Let cool a bit and load into cream gun. Fill the bomboloni. ------------------------------- Keep up with more of my Tuscan adventures on my blog --------------------------- SUBSCRIBE on YouTube (Never miss a video!)
Length: 02:17


Questions about Making Bomboloni: The Dough || KIN STORY #42

Want more info about Making Bomboloni: The Dough || KIN STORY #42? Get free advice from education experts and Noodle community members.

  • Answer