“A modern take on a traditional Italian sweet. Usually enjoyed for breakfast with a good quality cappuccino”
Makes: 20 Bomboloni
Bomboloni preparation time: 3 hours
Bomboloni cooking time: 10 minutes
Coffee and Hazelnut cream filling preparation time: 5 minutes
Coffee and Hazelnut cream filling cooking time: 10 minutes
What You’ll Need:
Bomboloni
- 250g bread flour
- 250g plain white flour
- 75g granulated sugar
- 100g unsalted butter – room temperature
- 20g fresh yeast/ 7g dry instant yeast
- 7g table salt
- 3 large eggs/150g
- 2 egg yolks/40g
- 110ml luke-warm water
- zest of 1 orange
- 1 tsp vanilla extract
- granulated sugar for coating
Coffee and Hazelnut Cream filling ingredients
- 250ml milk
- 4tsp of Lavazza’s Prontissimo – a premium instant coffee which has a higher percentage of micro-ground coffee adding a rich depth of flavor
- 3 tbsp hazelnut syrup
- ½ tsp vanilla bean/paste
- 2 large egg yolks
- 45g granulated sugar
- 15g corn flour
- 15g unsalted butter
- 2 sheets of gelatine
- 150ml double cream
What To Do:
Bomboloni
- Using a food processor and the dough-hook, combine all ingredients except for one of the whole eggs and beat on a medium speed for 5 minutes then on a high speed for 5 more minutes
- Add in the remaining egg and beat on a medium speed until a smooth and elastic dough forms. You may have to add a little more flour if it seems too sticky
- Knead by hand for a couple of minutes and then place the dough in a large, lightly oiled bowl. Cover the bowl with cling film and allow the dough to rise in a warm place for at least 2 hours and until it has roughly tripled in size
- After the first rise, lightly knead the dough then roll it out to 1.5 cm thickness and cut out rounds. A wine glass does the job to achieve the right size
- Transfer all your rounds to baking sheets lined with wax paper and then cover with cling film or a tea towel. Allow the bomboloni to rise for another hour and a half until they triple in size once more
- When ready to fry heat vegetable oil in a large, deep pan to a temperature between 170-180C
- Fry the bomboloni a few at a time making sure to not crowd the pan. Fry them for about 2 minutes on each side until they are golden brown, then drain off the excess oil and set them on a wire rack to cool
- While they are still warm pour some granulated sugar in a small bowl and roll the bomboloni around until completely coated in the sugar
- You can also bake these at 350F for about 20 minutes instead of frying
Coffee and Hazelnut cream filling
- Begin by placing the gelatine sheets in cold water for 10 minutes
- Combine milk, instant coffee, hazelnut syrup and vanilla paste with half of the granulated sugar in a saucepan. Bring almost to the boil over a medium to low heat
- In a small bowl combine the remaining sugar, egg yolks and cornflour. Whisk until thoroughly combined
- Pour a small amount of the warmed milk mixture into the bowl with the egg yolks, sugar and cornflour, whisking the whole time. After 30 seconds or so add another splash of the warm milk mixture, again whisking the whole time.
- Next pour the egg, sugar and milk mixture back into the pan with the remaining warmed milk, ensuring you stir continuously to avoid any lumps or curdling
- Now place all the combined ingredients back on the heat and allow to boil for around 2 minutes stirring the whole time to avoid lumps forming
- Remove from the heat, add in the butter and whisk until dissolved
- Next add in the softened sheets of gelatine and again whisk until fully dissolved
- Pour the full final mix into a bowl or tray and cover with cling film to avoid a skin forming
- Whip up the double cream until it begins to hold its shape then combine with the cooled pastry cream then return to the fridge to keep shape
- Pipe into bomboloni shortly before serving