Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1/4 cup whole milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup ricotta cheese
- 1/4 cup powdered sugar
- 1/4 cup mini chocolate chips
- Vegetable oil, for frying
- Powdered sugar, for dusting
Special Equipment Needed:
- Large mixing bowl
- Electric mixer
- Rolling pin
- 2-inch round cookie cutter
- Candy thermometer
- Slotted spoon
- Paper towels
Step-by-Step Instructions:
1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
2. Add the cold butter to the dry ingredients and use an electric mixer to mix until the mixture resembles coarse sand.
3. In a separate bowl, whisk together the milk, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Turn the dough out onto a floured surface and knead for 1-2 minutes until smooth.
6. Roll out the dough to 1/4 inch thickness and use a 2-inch round cookie cutter to cut out circles.
7. In a separate bowl, mix together the ricotta cheese, powdered sugar, and mini chocolate chips.
8. Spoon a small amount of the ricotta mixture onto the center of each dough circle.
9. Fold the dough over the ricotta mixture and pinch the edges to seal.
10. Heat vegetable oil in a large pot to 350°F.
11. Fry the bomboloni in batches until golden brown, about 2-3 minutes per side.
12. Use a slotted spoon to transfer the fried bomboloni to a paper towel-lined plate to drain excess oil.
13. Dust the bomboloni with powdered sugar and serve warm.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 12-15 bomboloni
Nutritional information:
Calories: 160
Fat: 8g
Carbohydrates: 19g
Protein: 3g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Mini chocolate chips can be substituted with chopped nuts or dried fruit.
Variations:
- Add lemon zest or orange zest to the ricotta mixture for a citrusy twist.
- Use Nutella or peanut butter instead of ricotta cheese for a different filling.
Tips and Tricks:
- Make sure the butter is cold when adding it to the dry ingredients to ensure a flaky texture.
- Don't overfill the bomboloni with the ricotta mixture to prevent it from leaking out during frying.
- Use a candy thermometer to monitor the oil temperature to ensure even frying.
Storage Instructions:
Store leftover bomboloni in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
Reheat the bomboloni in the oven at 350°F for 5-7 minutes or until warmed through.
Presentation Ideas:
Serve the bomboloni on a platter dusted with powdered sugar and garnished with fresh berries.
Garnishes:
Fresh berries, whipped cream, or chocolate sauce.
Pairings:
Coffee, hot chocolate, or espresso.
Suggested Side Dishes:
Fresh fruit salad or a side of gelato.
Troubleshooting Advice:
If the bomboloni are too dense, make sure not to overwork the dough when kneading.
Food Safety Advice:
Make sure the oil is hot enough to prevent the bomboloni from absorbing too much oil.
Food History:
Bomboloni are a traditional Italian pastry that originated in Tuscany. They are similar to doughnuts and are typically filled with pastry cream or jam.
Flavor Profiles:
Sweet, creamy, and slightly crunchy.
Serving Suggestions:
Serve the bomboloni as a dessert or a sweet snack.
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Region: Italian