Italian Cherry Doughnuts Bomboloni Recipes
ITALIAN CHERRY DOUGHNUTS (BOMBOLONI)
If using cherry preserves, mash or puree to remove pieces of fruit that may clog the pastry tip.The bomboloni are wonderful plain too, if you don't want to go the trouble of filling them. Another option - split them in half and spoon over preserves or filling of your choice.
Provided by Karen Tedesco
Categories Desserts
Time 3h
Number Of Ingredients 10
Steps:
- Dissolve the yeast with the milk in a medium bowl Stir in 1 cup of the flour. Cover the bowl with plastic wrap and let it proof until bubbly, about 1 hour.
- Whisk together the remaining flour with the salt and nutmeg in a bowl.
- Beat the butter in a standing mixer with the paddle attachment until creamy, about 30 seconds; add the sugar and beat until light and fluffy. Beat in the eggs, one at time, until blended.
- Add the yeast mixture along with the flour mixture. Mix on medium speed until the flour is incorporated and a soft dough that pulls away from the side of the bowl forms, 2 or 3 minutes. Transfer the dough to a lightly buttered bowl, cover and leave at room temperature 1 hour. (The dough can also be refrigerated up to one day ahead of frying at this point - leave out for one hour before proceeding.
- Place the dough on a floured surface and pat or roll it out ½-inch thick. Cut out circles using a 1 - 1/2-inch diameter biscuit cutter. Arrange the doughnuts on a baking sheet, lightly cover with a towel and let them rise for an hour.
- Pour oil to a depth of 4 inches in a heavy pot or saucepan (I used a 3-quart) and heat to 350 (175 C) degrees.
- Drop the doughnuts into the oil 3 or 4 at a time. Fry until puffed and golden all over, turning once. Remove the doughnuts as they're done and immediately roll them in sugar, then onto a rack to cool.
- Put the jam and/or pastry cream in a piping bag or a sealable plastic bag fitted with a plain pastry tip. Gently poke a hole into each doughnut with a wide skewer (or use the pastry tip) and fill each bomboloni. Serve freshly made.
Nutrition Facts : ServingSize 1 serving, Calories 311 kcal, Carbohydrate 19 g, Protein 2 g, Fat 26 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 139 mg, Sugar 9 g, TransFat 1 g, Fiber 1 g
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- Meanwhile, in a pot off the heat, combine the sugar, flour and cornstarch. Whisk in the egg yolks, eggs, ½ cup (125 ml) of the milk and the vanilla until smooth. Add the remaining milk (3 ½ cups/875 ml). Cook over medium heat, whisking constantly, scraping the sides and bottom of the pan until the mixture starts to boil and thicken. Remove from the heat.
- Preheat the oil in the deep fryer to 340°F (170°C) (see note). Line a baking sheet with paper towels.
- With the point of the star tip, pierce a hole in the top centre of the cooled doughnuts. Fill with the pastry cream. Serve immediately, or refrigerate and enjoy them ideally the same day.
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- Warm 1 cup whole milk in 15-second intervals in the microwave or in a small saucepan over low heat until warm, 100 to 110°F. Pour into a stand mixer. Sprinkle with 1 packet active dry yeast and 1 teaspoon of the granulated sugar and stir to combine.
- Add 4 cups all-purpose flour, 1/4 cup of the granulated sugar, softened butter, 2 large eggs, 1 teaspoon kosher salt, and 1 teaspoon vanilla extract. Mix with the dough hook attachment on low speed until the flour is incorporated.
- Scrape the dough onto a lightly floured work surface. Knead with your hands a few times until it forms a ball. Lightly grease a large bowl with canola oil.
- Line 2 baking sheets with parchment paper. Transfer the dough to a lightly floured work surface. Roll out until 1/2-inch thick. Using a 3-inch round cutter, cut out as many rounds as possible and transfer to the baking sheets.
- Cover the baking sheets loosely with clean dish towels or plastic wrap. Let rise in a warm place until puffed, about 1 hour. Meanwhile, line a third baking sheet with paper towels.
- Heat 2 quarts canola or vegetable in a large Dutch oven or heavy-bottomed pot over medium-high heat until 350°F.
- Fry the doughnuts in batches of 3 to 4: Gently add the doughnuts to the hot oil and fry until deep golden-brown on the bottom, 2 to 3 minutes. Flip the doughnuts and fry until puffed and the second side is deeply golden-brown, 2 to 3 minutes more.
- While the next batch is frying, add the just-fried doughnuts to the bowl of sugar one at a time and toss to coat. Return to the baking sheet. Let the doughnuts cool for 15 minutes before filling.
- Scrape about 1 1/2 jars Nutella into a piping bag fitted with a large round piping tip. Insert the tip of a small knife or chopstick into the side of each doughnut and rotate to make a small hole for the filling.
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