Brioche dough bomboloni and donuts are among the leavened goods I adore. I have a special passion for these sweets.
I like it prepared in all its variations. I like it in the loaf shape, bomboloni, braids, croissants; well, you got it, I’ve made it in so many ways.
I really think so. In my opinion, this type of dough is the right solution for a delicious but genuine treat. If we enrich it with creams, jams, and chocolate, it will become even more appetizing, but even in its basic consistency, I think it’s ideal for healthy breakfasts and snacks. Come with me, I’ll show you my version of “brioche dough bomboloni and donuts.”
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 18 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
Let’s see what we need to prepare these ultra-soft bomboloni and donuts.
- milk (1 cup of warm milk)
- fresh yeast (20g)
- sugar (80g; you can add a little more if you like)
- vegetable oil (1/3 cup)
- 2 eggs
- 1 packet vanillin
- lemon (lemon or orange zest, whichever you prefer)
- potato starch (70g)
- flour (600g; you can use type 0 or 1)
- as needed chocolate chips (to taste)
Steps
Let’s see the steps to make the Brioche Dough.
As I always write in the recipes, my sweets are generally just right in sugar, I don’t like them to be too sweetened.
This is to say that if you want, you can add 20/30g more than what I write in the ingredient list. It depends on your taste. With that said, let’s move on to the process.
Mix the eggs and sugar together until they become beautifully frothy. Add the oil gradually, the grated lemon or orange zest, the packet of vanillin, and continue mixing.
Now dissolve the yeast in the warm milk, and when it’s ready, we will combine everything with the previous mixture.
Now take the dry ingredients and start adding the potato starch and flour. Little by little, until completely absorbed.
When it’s no longer possible to stir the dough with a fork, start working with your hands until you create a nice dough ball that doesn’t stick to your fingers but is still soft.
Let the mixture rise in a bowl covered with plastic wrap for at least 1.5 to 2 hours, until it doubles in size.
When you take it from growth, it should be super soft. Look how the hand sinks into the softness. Now take the dough and shape it into the forms you like. I made these bomboloni and little donuts.
Shape them and let them rise again on baking paper for at least another two hours. When they are nice and tall, they will be ready to be baked. I added some chocolate chips. Do as you please.
Turn on the oven to 180 degrees Celsius, static mode, and as soon as it’s up to temperature, bake for about 15 minutes. Always do the toothpick test.
Take them out of the oven, enjoy the wonderful scent that has filled the entire house, and proceed to taste them. The softness of these brioches will win you over. Without butter but just as delicious and fragrant.
Storage and tips
Brioche dough bomboloni and donuts will stay fresh under a glass dome for up to 3 days.
If you make a large batch or double my quantities, don’t worry. Once baked and cooled, you can store them in the freezer. I often do this, and do you know how I handle them when consuming?
If I decide to have the donut for breakfast, I take the brioche in the evening, put it in the fridge, and the next morning, a quick reheat in the microwave (or in a pan or oven) will make it like freshly baked. Try it.
If my little recipe has won you over, continue to follow my culinary adventures, not only here but also on my Instagram page by clicking my name in red below. Thank you very much and see you soon.
FAQ (Frequently Asked Questions)
Do you love this type of leavened goods? Do you like brioche dough?
If you are enthusiasts like me, don’t miss my other proposals, which you can find at the introduction of the recipe and on the blog.
If you are enthusiasts like me, don’t miss my other proposals, which you can find at the introduction of the recipe and on the blog.
