- VE
- LF
Caramel Bomboloni
Soft, pillowy Italian doughnuts filled with rich, gooey caramel, these bomboloni are pure indulgence in every bite. Lightly dusted with sugar and bursting with a luscious center, they’re warm, fluffy, and absolutely irresistible.
Caramel Bomboloni
By
Cookin’ with ShaIngredients
Instructions
- Step 1
In a mixing bowl, combine bread flour, cake flour, sugar, salt, yeast. Add the egg + milk mixture. Mix until a rough dough forms. Add the softened butter and continue kneading until the dough is smooth, elastic, and slightly tacky (10-15 minutes by mixer, longer by hand). Place in a lightly oiled bowl, cover, and let rise for 1-1.5 hours or until doubled.
- Step 2
Punch down the risen dough and make balls each weighing about 74-75g. Place on parchment-lined trays, cover, and let rise for 35-45 minutes until puffy.
- Step 3
Heat oil to 160-165°C. Low heat helps them cook evenly and stay light. Fry 1-2 pieces at a time.
- Step 4
Do not overcrowd. Cook each side for 2-3 minutes until golden. Let them cool down until they're warm not hot for filling in with caramel.
- Step 5
After frying cover the bomboloni with caster sugar as shown in the video when they have cooled down little bit.
- Step 6
Fit a piping bag with a medium round tip and fill the piping bag with caramel. Poke a small hole on the side of each bombolone and fill in with caramel.
Tips & Tricks
Per serving
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