Bomboloni - Italian donuts with cream

Category: Bakery products
Kitchen: italian
Bomboloni - Italian donuts with cream

Ingredients

Dough:
pressed yeast 10 g
wheat flour of the highest grade 300 g
milk 110 g
egg (weight without shell) 60 g
sugar 30 g
salt 3 g
vegetable oil 37 g
zest of one lemon
Cream:
yolks 2 pcs
milk 120 g
sugar 30 g
corn starch 10 g
nutella 70 g
Additionally:
vegetable oil for frying
powdered sugar for serving

Cooking method

  • Donuts:
  • Bomboloni - Italian donuts with creamGrind yeast with your fingertips with flour (1 tbsp. L leave), pour in warm milk and an egg, add salt and sugar. Knead for 7-8 minutes.
  • Add lemon zest, vegetable oil and remaining flour. Knead a soft, non-sticky dough.
  • Bomboloni - Italian donuts with creamFermentation at a temperature of 27-28C degrees for an hour and a half, with one stir in the middle of fermentation.
  • Bomboloni - Italian donuts with creamRoll out the dough into a layer 1.5 cm thick.
  • Bomboloni - Italian donuts with creamCut dough pieces with a diameter of 6-8 cm.
  • Bomboloni - Italian donuts with creamProofing under a foil for 40-45 minutes, until the volume of dough pieces doubles.
  • Bomboloni - Italian donuts with creamHeat the oil to 170C degrees. Fry the dough pieces on both sides until golden brown.
  • Bomboloni - Italian donuts with creamPut the finished donuts on paper towels.
  • Bomboloni - Italian donuts with creamSprinkle the donuts with powdered sugar. Make a groove in each donut.
  • Bomboloni - Italian donuts with creamAnd fill it with cream.
  • Cream:
  • Bomboloni - Italian donuts with creamGrind the yolks with sugar and starch.
  • Bomboloni - Italian donuts with creamIn a saucepan, bring milk to a boil. Pour half of the hot milk into the yolks, stir.
  • Bomboloni - Italian donuts with creamPour the mixture into a saucepan with the remaining milk. Cook, stirring occasionally, over low heat until the cream thickens.
  • Bomboloni - Italian donuts with creamAdd Nutella to the hot cream, mix.
  • Bomboloni - Italian donuts with creamCover the cream with a film so that it touches its surface. Cool down.
  • Bomboloni - Italian donuts with cream
  • Enjoy your tea!

The dish is designed for

8-10 pieces

Time for preparing:

3 hours

Note

I spied the recipe on an Italian blog.

You can bake in the oven: 5-6 minutes with steam at a temperature of 220C degrees, then until tender at a temperature of 180-190C. These, of course, will not be donuts, but buns.

Tosha
I'm flooding with saliva!
Can you bake this beauty in the oven?
Sonadora
Antonina, can. You get buns with cream.
Creamy
Sonadora, Manechka, wow, what a beauty! : rose: Bravo! Every recipe is a masterpiece!
Rituslya
Oh! Oh! Phew!
What donuts !!!
Already from the photograph you can determine that the author is our Manechka! The beauty!
Miracle! It's just a miracle!
Manechka, this is very cool!
Manechka, how many donuts are obtained from this amount of dough? ten?
Gayane Atabekova
Sonadora, Manya, what a beauty. They are incomparable. And how much dry yeast to pour?




Can I use potato starch instead of corn starch?
Sonadora
Alevtina, Rita, Gayane, girls, thank you very much for your attention to the recipe. I would be glad if it is useful to you.
Quote: Rituslya

how many donuts are made from this amount of dough? ten?
Ritusya, if you cut circles with a diameter of 6 cm, then yes, 10 pieces.

Quote: Gayane Atabekova

dry yeast how much to pour?
Gayane, 3 grams of dry yeast.
Quote: Gayane Atabekova

Can I use potato starch instead of corn starch?
Can.
Trishka
What chubby, you can immediately see the Manyashins!
Wonderful donuts!
It's great that you can bake in the oven too!
Thanks for the recipe!
baba nata
Trishka, Trishechka, and where is it written about the oven? I also want it in the oven ..

Manyasha, thanks, if not for frying !? Prohibited!
Twig
How beautiful, like from Auchan
kirch
Wow, what a beauty. I want it too. Manechka than cut holes. Probably not through and through?
nut
Ludmila, it is very convenient to do this with a pastry syringe
Sonadora
Ksyusha, Natalia, Veta, Ludmila, Irinathanks girls. Help yourself.
Quote: Baba Nata

if not to fry !?
Natalia, you can bake in the oven: 220C with steam for the first 5-6 minutes, then until cooked at 190C. These will, of course, no longer donuts, but buns.

Quote: kirch

than cut holes. Probably not through and through?
Ludmila, you don't need to make holes through and through, the cream will run away. So just deepening. You can make a spoon / pusher / handle with any object with a diameter of about one and a half centimeters. Then fill it with cream from a pastry bag or, as advised nut-Irinausing a pastry syringe.
Tatyana1103
Manechka, bombshells
Sonadora
Thank you, Tanya.
They are still flamboyant. I ate one in the morning and went for a two-hour run, so as not to turn into bomboloni.
Trishka
Quote: Baba Nata
where is written about the oven
Duc in the recipe, or there below the girls asked
gawala
Sonadora, so I am convinced once again that Europe is one big village. The Italians have Bomboloni. We have krapfens. But whatever they are called, it's so delicious .. mmm
Tanya-Fanya
Sonadora, it's impossible! Can't keep up with you! Such a beauty!

Now to the point: if we fry, then there is a cavity inside and cream will enter there.
And if you bake it, what do you think, Manechka, can you cut them up so that more of such a delicious cream will enter?
Sonadora
Quote: Trishka

Duc in the recipe, or there below the girls asked
Ksyusha, I added it in a note so as not to look for it in the discussion.

Quote: gawala

I am convinced once again that Europe is one big village. The Italians have Bomboloni. We have krapfens.
Galina, and what kind of filling for krapfens is considered classic, jam?

Tatyana, Thank you.
Quote: Tanya-Fania

can cut them up so that more of such a delicious cream will enter?
Tan, the cream then, in my opinion, should be made more dense.
Arka
Do not take your eyes off! Such fluffs! Only you have such "rolls", Man, you have to assign the title to you: honored bulkoved / bulkodel / bulkopek / fluffy bulk, etc.
baba nata
Sonadora, Manyusha, thank you! : girl_curtsey: Boom to try!
gawala
Quote: Sonadora
and what kind of filling for krapfens is considered classic, jam?
Apricot marmalade. But I like it more with custard ..: oops: And on the side, a hole is made and filled with marmalade or cream.
Sonadora
Nata, Thank you. Only you got it wrong in one letter.
Quote: Arka

bulkoved
Bulkoed, it will be more accurate.

Natalia, bake to your health.
Galina, cool! Mnu just has apricot jam, as well as custard cream in the freezer, you also need to stir up donuts with them.
I went a little deeper into the donut theme, and then ... mamadorograya! - what current recipes from the chefs are not present!
Light
Quote: gawala
The Italians have Bomboloni. We have krapfens.
The Germans have Berliners

We need to somehow bungle donuts with such a delicious filling
Arka
Quote: Sonadora
Bulkoed, it will be more accurate.
Well, what are you a bulkoeed ?! Do not make me laugh! Ate a donut - for a run!
And the buns pushed all the buns into one face and onto the sofa.
Sonadora
Light, Thank you. I would be glad if I like this version of donuts too.

Nata, she, after donuts, on the sofa in any way, the cheeks in the g / l helmet will not fit.
Nastasya78
Good day. Tell me, can you use dry yeast in an amount of 3-4 grams?
Is it possible to knead the dough in a bread maker and distance the yeast dough in the mode (kneading and proofing for 1.5 hours with built-in kneading)?
Sonadora
Anastasia, sure you may.
Nastasya78
Good evening. Today I did. I didn't bother with the cream, just sprinkled the cooled donuts with powdered sugar. Delicious. Sugar-free reminiscent of pie dough. I just thought that it is quite possible to fry pies from this dough, for example, with apple jam ...




Vkusnaaaaaaaaaaaaaa will be :-)))
Sonadora
Anastasia, to health. I'm glad we liked it. The dough here is ordinary, universal. I think it will be good with any filling, even if you make cabbage pies from it.
Nastasya78
Bomboloni - Italian donuts with cream




This is my photo report. Still hot ... I sprinkled it with icing sugar when they cooled down ...




I did it without cream, so with a hole ...
Light
Quote: Nastasya78
I did it without cream, so with a hole
Nastasya78, Anastasia, you can spread the cream and eat
Nastasya78
There was not enough time for the cream
Light
Nastasya78, Anastasia, a!
Next time with cream?
Sonadora
Anastasia, very beautiful, lush!
Nastasya78
With cream! Necessarily :-))




Thank you :-)
NM
Manechka, I baked them, they are delicious you can swallow your tongue. Made with apricot jam, kneaded in a bread machine, it turned out 14 donuts,: hi: thank you for the recipe, as always, quickly, tasty and without problems
Sonadora
Hope, Thank you so much! It's nice that you liked the donuts.

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