Ingredients with Measurements:
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon salt
- 4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup caramel sauce
- 1/4 cup powdered sugar
Special equipment needed:
- Stand mixer with dough hook attachment
- Pastry bag with a small round tip
- Deep fryer or large pot for frying
- Candy thermometer
Step-by-step instructions:
1. In the bowl of a stand mixer, combine warm milk, yeast, and granulated sugar. Let sit for 5 minutes until foamy.
2. Add eggs and salt to the bowl and mix on low speed until combined.
3. Add flour and mix on low speed until a dough forms.
4. Increase the speed to medium and add softened butter, one tablespoon at a time, until fully incorporated.
5. Knead the dough with the dough hook attachment for 10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
7. Roll out the dough on a floured surface to 1/4 inch thickness.
8. Use a round cookie cutter to cut out circles of dough.
9. Place a small dollop of caramel sauce in the center of each circle.
10. Fold the dough over the caramel and pinch the edges to seal.
11. Place the bombolone on a baking sheet lined with parchment paper and let rise for 30 minutes.
12. Heat oil in a deep fryer or large pot to 350°F.
13. Fry the bombolone in batches until golden brown, about 2-3 minutes per side.
14. Remove from the oil with a slotted spoon and let drain on a paper towel-lined plate.
15. Fill a pastry bag with remaining caramel sauce and pipe a small amount into the center of each bombolone.
16. Dust with powdered sugar and serve warm.
Time:
Preparation time: 2 hours
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 12 bombolone
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 47g
Protein: 6g
Sodium: 130mg
Sugar: 15g
Substitutions for ingredients:
- Whole milk can be used instead of warm milk.
- Instant yeast can be used instead of active dry yeast.
- Brown sugar can be used instead of granulated sugar.
- Store-bought caramel sauce can be used instead of homemade.
- Margarine can be used instead of unsalted butter.
Variations:
- Nutella or jam can be used instead of caramel sauce.
- Add cinnamon or nutmeg to the dough for extra flavor.
- Top with a chocolate glaze instead of powdered sugar.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying to prevent the bombolone from becoming greasy.
- Use a candy thermometer to monitor the oil temperature.
- Don't overfill the pastry bag with caramel sauce to prevent it from oozing out of the bombolone.
- Dust the bombolone with powdered sugar right before serving to prevent it from melting into the caramel.
Storage instructions:
Store leftover bombolone in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the bombolone in a 350°F oven for 5-7 minutes until warm.
Presentation ideas:
Serve the bombolone on a platter with a dusting of powdered sugar and a drizzle of caramel sauce.
Garnishes:
Garnish with fresh berries or whipped cream.
Pairings:
Serve with a hot cup of coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more milk.
- If the bombolone are not sealing properly, wet the edges of the dough with water before pinching them together.
Food safety advice:
- Make sure the oil is at the correct temperature before frying to prevent the bombolone from becoming greasy.
- Use caution when working with hot oil.
- Store leftover bombolone in an airtight container at room temperature for up to 2 days.
Food history:
Bombolone is a traditional Italian pastry that originated in Tuscany. It is similar to a doughnut and is typically filled with pastry cream or jam.
Flavor profiles:
Sweet, rich, and buttery with a gooey caramel center.
Serving suggestions:
Serve warm as a breakfast pastry or as a dessert.
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Region: Italian