Bomboloni with Jam Preserves
Italian Jam Filled Doughnuts
2⅓ cups all-purpose flour + 2 tablespoons
⅔ Cups warm milk 108-110 degrees
¼ cup sugar, divided
¼ cup butter
1 package active dry yeast
2 egg yolks
1 teaspoon grated orange zest
1 jar small jar of your favorite preserves for filling. raspberry, blackberry etc. Or pastry cream is divine
Powder sugar or fine granulated sugar for dusting
In a large bowl combine warmed milk, yeast and 2 tablespoons of the sugar, letting this rest for 10 minutes until bubbly.
Add remaining sugar, egg yolks, butter, flour and orange zest
Knead for about 8 minutes in your mixer with the dough hook attachment until smooth and elastic.
Bring into a ball shape; lightly grease a large bowl putting the dough into the bowl, covering resting the dough until doubled in size. (In a warm spot it should take about an hour.)
When the dough as doubled in size, form the dough into a roll and cut off 12-15 evenly sized pieces forming each piece into a little smaller than a golf ball size. Or you may roll the dough with a rolling pin to ½ thickness and use a small circle cookie cutter. About a two inch diameter works well.
Place balls on a baking sheet with parchment paper dusted with flour and let rest covered with a dish towel for about 40 minutes. If you let them rise too much at this stage they will not properly fry. They could have “air pockets” and puff out at the sides.
In a cast iron skillet or deep fryer, heat canola oil to 375 degrees. Use a deep fry thermometer to keep the oil at a consistent heat.
Drop a few dough balls at a time being careful to not over crowd the pan. With chopsticks flip dough to the other side until golden fluff balls.
Drain on paper towels. When cool to the touch, take a sharp knife and slit a small hole in the side. Using a pastry bag with a filling tip, fill with your favorite berry preserves. Toss in the sugar of choice.