After kneading the dough on a floured surface for about 5-7 minutes, I let it rest in a bowl covered with plastic wrap until it doubles in size—this usually takes about 1-2 hours, depending on the ambient temperature. This is my favorite part! While the dough is rising, I often take a moment to clean up my kitchen and prepare my workspace for frying. The anticipation builds, and I can almost taste those sugary bites! Once the dough has risen, I punch it down gently and roll it out to about 1/2 inch thick before cutting out circles with my round cutter. I let these circle-shaped beauties rise again for about 30-45 minutes.
Once they have risen, it’s time for frying! I heat my oil to about 350°F (175°C) in a deep pan, and carefully add a few rounds at a time. They fry for about 2-3 minutes on each side, until they turn a rich, golden brown. The smell—oh my goodness, the smell! It fills my kitchen and makes my mouth water. Once they’re done, I place them on a cooling rack and immediately dust them with powdered sugar while they’re still warm. But hold on, we’re not done! It’s filling time!
Using a piping bag, I carefully inject my bomboloni with my choice of filling. Whether I choose raspberry jam or a creamy vanilla pastry cream, this step is like a mini celebration for my taste buds. The light, airy shell filled with sweet goodness is just perfection!
Pro Tips for Best Results
When it comes to making bomboloni, I’ve learned a few things that make a big difference. First, make sure your sourdough starter is at its peak activity for the best rise and flavor. I usually feed mine the night before I plan to make these doughnuts, ensuring it’s bubbly and thriving.
Another tip is to use a thermometer for frying. Maintaining the oil temperature is crucial, as too hot will scorch the bomboloni and too cool will result in greasy circles. I remember my first attempt—I had some overly dark and some pale doughnuts because I eyeballed the temperature!
Finally, always fill them right before serving if possible. While they’re still delicious the next day, nothing compares to a bombolone bursting with warm filling. Trust me, your friends and family will love you for it!
Common Mistakes to Avoid
We all love to learn from our experiences, right? The first mistake I made was not allowing the dough to rise enough. The result? Dense and sad doughnuts! So, always give your dough the necessary time to rise. Allow it to double in size for that airy texture we all adore.(See the next page below to continue…)