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Bomboloni: Italian Doughnuts

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Stefano Borella
Stefano Borella
Lovely warm doughnuts the Italian way! Dusted with sugar or covered in Nutella, treat yourself with these delicious Bombolini, an Italian festival favorite. Chef Stefano Borella demonstrates his step by step recipe and technique in this fun and easy Grokker Premium video.

Cooking Recipe

Servings: 4
Cook Time: 15 minutes
Prep Time: 1 hour and 20 minutes
Ready In: 1 hour & 35 minutes

1.25 cups (300ml) of whole milk
1.5 tbsp (10g) of fresh yeast
half a stick (50g) of butter
4 cups (500g) of bread flour
1/4 cup (50g) of granulated/caster sugar
2 tsp (10g) of salt
2 large eggs
Oil, for deep frying
Granulated/caster sugar or cinnamon sugar, for coating

1. Place bread flour, sugar and salt in a large bowl. In a separate bowl pour your milk and then crack your eggs into the milk. Whisk vigorously until eggs are completely beaten into milk.

2. Pour the milk and egg mixture over the dry ingredients. Add yeast. With a bread scraper begin scraping your ingredients all together until incorporated. Using your fingers, break the soft butter into small pieces and add to the dough mixture. Using the scraper once again, mix in the butter until incorporated.

3. Scrape your dough out of the bowl on to a floured work surface and knead, with the help of a plastic dough scraper, until a smooth and elastic dough is formed. This should take about 10 minutes. Put the dough into an oiled bowl, cover with a cloth and leave in a warm place to rise until doubled in volume. This should take about 30 minutes.

4. Once it has risen and doubled in size, carefully turn out the dough on a floured work surface, it should be about 4-6 inches long. Using the flat edge of your scraper, divide the dough in half lengthwise and again in half to create four long strips of dough, each about 1 inch wide.

5. Cut the dough sticks into 1 inch sized pieces of dough. On a dry surface gently roll your dough pieces into round balls and place on a lined and floured baking sheet. When all your dough balls are formed and placed on the floured tray, cover with a tea towel, and leave to rise to double the size. This second rising should take around 30 minutes.

6. Meanwhile, heat the oil in a deep fat fryer or large saucepan to 170°C/340°F. When the doughnuts have risen, drop them, a few at a time, into the hot oil for about 5 minutes, turning them, halfway through, until golden brown in color. Drain on kitchen paper, then dip into sugar or cinnamon sugar. Serve with Nutella.

Italian Doughnuts
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