- 250 gr Risciola flour
- 250 gr strong white flour
- 200 gr milk
- 100 gr sugar
- 100 gr soft butter (cut in cubes)
- 1 egg
- 20 gr of fresh yeast or 7 gr of dry yeast
- 1 tsp vanilla extract
- 1 pinch of salt
- Sunflower oil to fry
- ‘Confettura di pere e cacao’
- Powder sugar
In a big bowl, mix the flours and the sugar. Dissolve the yeast in the milk at room temperature. Add to it the egg and the vanilla and mix. Add the liquid part to the solid part and start mixing with your hands until the flours have absorbed all the liquids. Start adding the butter a few cubes at the time. Addo more only when the previous ones are incorporated. The doubt will lose consistency once you start adding the butter, but the more you continue the more will come back together. Finally, add the salt and mix it in. The dough is ready when homogeneous, elastic and not sticky anymore. Set it in a bowl, cover it with a loth or a lid and let it rise for about 2 hours at room temperature. It needs to double in volume. When ready, take it out of the bowl and pat it down on your counter (you can use a rolling pin) until it is 1 cm thick. Use a pasta cutter of 6/7 cm (diameter) to cut out about 15 rounds. Set them on a flat tray, cover them with a cloth and let them rise for another 45 minutes.
Warm up the oil to 165°C (use a thermometer to be sure) and fry your bomboloni a few at the time. Don't put too many into the pot otherwise the temperature will drop. It will take about 2-3 minutes per side. Once ready, let them cool down on some kitchen paper. In the meantime, fill your sac à poche with the jam. Use it to fill the bomboloni one by one.
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