Bomboloni with sourdough, soft fried brioches, perfect to enjoy as they are or filled with cream, Nutella, or even with good ice cream or jam, in short, they are good with everything. I love making leavened goods at home, and since I ventured into making sourdough, I like to use it occasionally to make not only good homemade bread but also delicious desserts. This time I tried making some brioches, both baked and fried, so here is the recipe for bomboloni; for the baked brioches, only the final procedure and cooking method change, but the result is equally wonderful, very soft brioches and bomboloni. So I would say let’s get to the recipe, and I’ll also share my collection of sweet cream recipes, with and without cooking, ideal for filling these delicious and very soft bomboloni or krapfen made with sourdough, without yeast.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 16 Hours
- Preparation time: 40 Minutes
- Portions: 15
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for about 15 bomboloni
- 2 cups all-purpose flour
- 2 cups Manitoba flour
- 2 eggs
- 1 cup milk
- 1/2 cup sugar
- 5 oz sourdough
- 1/4 cup extra virgin olive oil or sunflower oil
- 1 packet vanillin or 1 teaspoon vanilla extract
- orange and lemon zest
- to taste powdered sugar
- to taste sunflower oil
Tools
- 1 Bowl
- 1 Round Cutter
- 1 Pan
- 1 Tongs
Steps for Homemade Sourdough Bomboloni by Hand
In a large bowl, put the sourdough, 5 oz already refreshed in the last 2 days. Add part of the milk, stir with a spoon to soften it. Here is the recipe for the homemade sourdough, from start to maintenance.
In the other milk, add 2 eggs and stir. Also, add half of the flour to the sourdough, then add the milk with the eggs, and start mixing with a spoon. Add the sugar and stir again. Then add the oil, lemon or orange zest, and vanilla extract, a pinch of salt, and continue working; then slowly add the rest of the flour. Work with a spoon as much as you can, taking breaks, and then when the dough becomes harder, proceed by hand. Work on a surface for a few minutes to make the dough nice and elastic. If needed, add a little more flour, but don’t overdo it. By working the dough well, it becomes elastic and detaches from the base without needing to use too much flour.
Let the dough rise until it has doubled in volume; the time varies depending on the temperature, it can take from 24 hours to 5 hours, don’t go below these times because very fast rises are not suitable for these preparations.
When the dough has risen, work it on a floured surface, doing 2 rounds of folds at short intervals, then let the dough rest for at least 10 minutes. Here are the details for the reinforcement folds.
Now shape our bomboloni; on a floured surface, roll out the dough with a rolling pin, creating a nice thick sheet, about 1 cm, or a bit more.
With an 8 cm round cutter, cut out the bomboloni; if you don’t have a cutter, use a wide glass. Use the scraps to make more bomboloni. Simply form a dough ball, let it rest for a few minutes, and roll it out as before.
Let the cut bomboloni rise on lightly floured parchment paper. Again, the time may vary depending on the temperature, so keep them warm for a quick rise, or at room temperature, knowing that in winter it will take longer, even several hours if the heaters are not on.
When the bomboloni are swollen, we can fry them in hot sunflower oil at 355°F. Let them brown on one side and turn over with tongs. When golden, dry them on paper towels, quickly pass them in granulated sugar, or even better, sprinkle with powdered sugar.
Of course, we can fill them as we like, just put our favorite cream in a piping bag and with a nozzle make a hole on the side or on the surface and fill it, so the cream will find space between the soft crumb and fill the bombolone deliciously.
Store in a closed container to keep them soft for longer.
