Menu
The Flour Pot Kitchen
  • home
  • upcoming adult classes & events
  • kids & teens in the kitchen
  • thoughts of the day
  • snapshots
  • schedule events and upcoming classes
    • Charity Blue Ribbon Pie Party
    • Adult private cooking classes with your group
    • age 16 & under private cooking celebrations
    • home school classes
    • Public class registration
    • Private Event Registration
    • refund policy
  • contact information
  • Thank You
  • Blog
  • random thoughts & musings
  • home
  • upcoming adult classes & events
  • kids & teens in the kitchen
  • thoughts of the day
  • snapshots
  • schedule events and upcoming classes
    • Charity Blue Ribbon Pie Party
    • Adult private cooking classes with your group
    • age 16 & under private cooking celebrations
    • home school classes
    • Public class registration
    • Private Event Registration
    • refund policy
  • contact information
  • Thank You
  • Blog
  • random thoughts & musings

Bomboloni- this time the recipe

7/14/2014

 
It's kind of hot to be making this deep-fried treats right now but the rain will be back in a few months. Make them this Fall and eat them all!
*warning* once you eat one it's hard to stop.
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


Directions:

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.



Comments are closed.

    Inspired by the loves of my life. the hunger in my stomach and my SPONTANEOUS nature.
    DELICIOUS home-made food is my passion.
    The smiles on the faces that eat it and the hands that clean up the messes I make.

    Picture

    RSS Feed

Flour Pot Kitchen 9801 116th St NE Arlington, WA 98223
flourpotkitchen@gmail.com
© 2020 Flour Pot Kitchen. All rights reserved.