Bomboloni with Brioche Dough
Bomboloni with Brioche Dough are definitely a treat to indulge in on special occasions. Flour is mixed with eggs and large amounts of butter resulting in a dough that brings the Bomboloni to a whole new level. Eaten plain or paired with the filing of your choosing, this sweet treat will surely become a family favorite. Let's get started!
- Wood Fired Pizza Oven
- Pot for frying - heavy bottomed pan or Dutch oven, or deep cast Iron pans are also perfect for frying
- Round cookie cutter, doughnut cutter or a drinking glass
- Dough trays or cookie sheet
- Food safe absorbent paper or paper towels
- Wire skimmer
- Long doughnut piping tip and pastry bag ( to fill the Bomboloni)
- Brioche Dough
- 1 gallon frying oil - we used peanut oil
- 180 grams sugar
- Filling of your choosing
- Preheat the cast iron surface of the Wood Fired Pizza Oven
- Remove the brioche dough from the refrigerator and place it on a flour dusted work surface.
- Lightly dust the top of the dough as well as the rolling pin, and roll it out into about 1.5 cm - 1/2 inch thickness.
- With a round cookie cutter or doughnut cutter, begin cutting out the dough. It is helpful to dip the rim of the utensil of your choosing in some flour to prevent it from sticking to the dough.
- For the Ciambelle (doughnut with a hole), use a smaller round cookie cutter in order to cut out the center of the Bombolone. The smaller pieces can also be set aside to rise and then fry.
- Place the cut out Bomboloni onto lightly flour dusted dough trays or baking sheets. Cover the dough trays with the lid or plastic wrap, and allow the Bomboloni to rise for about one hour.
- Heat the oil in a frying pan that has taller sides, as shown in the video.
- Once the Bomboloni have risen and the oil reaches 185°C - 365°F, the dough is ready to be fried.
- Prepare your work station with a tray covered with absorbent food safe paper, a bowl of sugar, and an empty bowl to dip the doughnuts in. It is best to only add small amounts of sugar into the dipping bowl. Sugar tends to quickly get saturated with oil so it is best to add more sugar to the dipping bowl as needed.
- Carefully place the doughnuts in the hot oil, being careful not to overcrowd them.
- Allow them to fry for about 2 minutes on each side. Carefully flip them with a wire strainer.
- Once they are golden brown on both sides, but still have a lighter ring all around the outer edge, remove the Bomboloni form the oil with the wire strainer and place them on the absorbent paper. Allow them to cool for about 1 minute.
- Once they have slightly cooled but are still hot, pour a small amount of sugar into the dipping bowl. Gently roll each Bombolone in it so as to lightly cover them with sugar.
- Transfer the Bomboloni on a plate. They can either be eaten immediately simply dusted with sugar, or filled with a filling of your choosing, such as Crema Pasticcera, Nutella or preserves. Today's choice was Nutella.
- In order to fill them, place the filling of your choosing in a pastry bag with a long doughnut piping tip. Insert the tip in the center of the Bombolone, and gently squeeze the filling inside, as shown in the video. Bomboloni are ready to be served, and best when still hot! Enjoy!
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