The 12 Days of Christmas Baking On the 6th day of Christmas, my true love gave to me These little puffs of joy!
Do you guys ever do things in life that you know can get you in DEEP trouble for but you still do them anyways because some things are just worth the risk??
Well, for us, bomboloni's we're that guilty pleasure. It all started 4 years ago in Italy. You see, our parents are from a small town in Calabria, Italy called Cerisano. In that town there are a total of 3 cafe\bars located on the same street. Our uncle happens to own one of those bars. Since we were little, we were told to NEVER step a foot in those other 2 bars because that would offend our uncle. And trust us, word spreads FAST in that town!
Anyways, during our nightly "passeggiata" we would see people exiting another one of the bars with these big donuts just oozing with chocolate or cream! This was just torture for us. We had to find a way to get our hands on one of those! BIG MISTAKE!
We were addicted from the first one! We made our cousin pass by on her way home and secretly bring them to us! This became a nightly ritual. Yup, shes an aweome cousin!
We pretty much had to spend our entire month of vacation in fear of getting caught, but it was SO worth it and guess what?? Till this day we never got caught! Well that's for now.....
These are actually miniture size bomboloni's called bombolini. Bombolini are little pieces of fried dough that are rolled in sugar and filled with nutella, cream, or jelly. If you follow our blog, you know which one we filled ours with! ;)
This recipe is very simple to follow! We recommend making the dough the night before and doing all the proofing the next morning!
Recipe courtesy Jacques Torres
Ingredients Scant 1/4 cup loosely packed fresh compressed yeast Scant 1/4 cup cold water 3 1/2 cups bread flour 4 large eggs 1/3 cup granulated sugar, plus extra for coating 1 1/2 teaspoons salt 3/4 cup plus 2 tablespoons unsalted butter, cubed Vegetable or canola oil Nutella
Directions Dissolve the yeast in a small bowl with the cold water. Place the flour, eggs, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until the ingredients are dispersed, about 5 seconds. Add the dissolved yeast and beat for about 2 minutes on medium-high speed, until the dough is well combined and holds together. Add the cubed butter and mix for another 5 to 7 minutes, until the dough no longer sticks to the side of the mixing bowl. If the dough is overly sticky, you may need to add about 1 tablespoon of flour. It is usually necessary to scrape down the side of the bowl with a rubber spatula to encourage the dough to form a ball and come away from the side. Remove the paddle and pat the dough into a ball at the bottom of the bowl. Cover the mixing bowl with plastic wrap and let the dough rest at room temperature for about 20 minutes. The dough will rise slightly.
Remove the dough from the mixing bowl and punch it down to remove the air. Spread it onto a lightly floured baking sheet with your fingers and flatten the dough until it is about 3/4-inch thick. Cover with plastic wrap and let it rest in the refrigerator for a minimum of 2 hours or overnight. It will slightly proof.
Remove the dough from the refrigerator and place on a lightly floured work surface. Flatten it slightly with your hands. Cut the dough into circles with a 1 1/2-inch diameter cutter, keeping the cuts as close together as possible. Pat any leftover dough into a rectangle and cut more circles out of it. (At this stage, the Bombolini can be frozen for up to 1 week if well wrapped in plastic wrap. Allow the Bombolini to defrost in the refrigerator before proofing.)
Place the Bomboloni on a parchment covered baking sheet lightly sprayed with vegetable cooking spray. Space them 2 inches apart. Loosely cover the baking sheet with plastic wrap. Allow the Bomboloni to proof at room temperature for about 2 hours, until they have doubled in size and appear light and full of air.
Heat the oil about 15 minutes in an electric fryer or in a 4-quart heavy-bottomed saucepan over medium-high heat to 320 degrees F. If using a saucepan, check the temperature with a candy thermometer. Fry 5 to 7 Bomboloni at one time, any more than that and the oil temperature will dip down too much and they will not fry evenly. Fry for a total of 3 to 5 minutes, until they are golden brown. Turn to evenly fry each side. As they fry, they will increase in size. Remove the Bomboloni with a large slotted spoon and set on a paper towel to drain the excess oil.
While the Bomboloni are still warm, roll them in a bowl filled with granulated sugar until evenly coated. If desired, fill the Bomboloni with a jam-filled pastry bag fitted with a 1/4-inch plain tip. Use a sharp paring knife to make a small hole on the bottom of each Bomboloni. Place the tip of the pastry bag in the hole and squeeze until the Bomboloni feels heavy. It is best to fill the Bomboloni while they are still warm and the dough soft and pliable. Serve immediately.