Bomboloni
Háppy Mondáy! á new crázy week hás begun, ánd reálly the only consolátion I cán give you is doughnuts! More specificálly, Bomboloni, which áre these ábsolutely mind-blowing Itálián doughnuts. These áre completely homemáde ánd eásier thán you’d think! The only problem, ás usuál, is pátience. You háve to give these bábies enough time to rise so thát they become light, fluffy, sugáry clouds. Sooooo good. ánd SO worth the wáit!
INGREDIENTS
- 250g (2 cups) breád flour
- 250g (2 cups) áll-purpose flour
- 75g (heáping ⅓ cup) gránuláted white sugár
- 100g (7 tbsp) unsálted butter, át room temperáture
- 20g fresh cáke yeást or 1 páckáge (7g) dry instánt yeást
- 7g (1½ tsp) sált
- 150g (3) whole lárge eggs
- 40g (2) egg yolks
- 110g (1/2 cup) lukewárm wáter
- zest of 1 oránge
- 1 tsp vánillá extráct
- gránuláted sugár, for coáting
INSTRUCTIONS
- First, dissolve the yeást in the lukewárm wáter, ánd állow it to sit until it blooms.
- In the bowl of á stánd mixer fitted with á dough hook, combine áll ingredients except for one of the whole eggs, ánd beát on medium speed for 5 minutes, then high speed for 5 more minutes.
- ádd in the remáining egg, ánd beát on medium speed until á smooth ánd elástic dough forms {you máy háve to ádd á little more flour if it seems too sticky}.
- Kneád by hánd for á couple of minutes, then pláce the dough in á lárge, lightly oiled bowl, cover with plástic wráp, ánd állow to rise in á wárm pláce for át leást 2 hours until tripled in size.
- Full Instructions See thebakingfairy.net
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