Bombolini
Prep Time: 1 hour 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Ingredients:
For the chocolate buttercream frosting:
2 1/4th teaspoon saf-instant yeast
1 tablespoon + 1/2 cup granulated sugar
1 1/2 cup whole milk
6 tablespoons lukewarm water
2 eggs beaten
1 teaspoon sea salt
6 tablespoons butter, melted
5 cups all purpose flour
2 tablespoons olive oil
1-2 cups nutella (optional)
1 cup granulated sugar
Instructions:
In a bowl (I use my kitchen aid mixer), add yeast, 1 tablespoon sugar and the lukewarm water. Let stand for a few minutes until it foams.
Add the 1/2 cup of sugar, milk, salt, eggs and butter and mix on medium speed for a few minutes. Slowly add the flour while the motor is running. Beat until smooth.
Transfer the dough with oiled hands into a lightly greased bowl.
Cover with a plastic wrap and set in a warm place until doubled in size (approximately an hour).
Lightly dust a work surface with flour and roll out the dough to a 1/2 inch thickness.
Cut rounds with a floured ring cutter. Cover and leave for a few minutes.
Heat the vegetables oil to 325 degrees fahrenheit.
Fry the rounds in small batches until puffed and golden.
Drain on a wire rack and roll in sugar while still hot.
Fill Nutella in a piping bag. Poke a hole in the bamboloni and pipe in the Nutella. Serve warm for extra deliciousness!!
Notes: Instead of Nutella you can also fill with Custard, Creme , Jam or any filling you fancy!
