Spiced Sugar Bomboloni Recipes
SPICED SUGAR BOMBOLONI
These Italian doughnuts are dusted with spiced sugar and served with espresso.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 25 doughnuts
Number Of Ingredients 8
Steps:
- Heat 1 cup water and the butter in a small saucepan until butter melts. Set aside to cool.
- Combine milk and yeast in a large bowl; whisk to dissolve yeast. Add eggs. Do not mix.
- Add flour, sugar, and salt in that order. Do not mix.
- Add the butter mixture and mix until just combined.
- Wrap bowl tightly with plastic. Refrigerate for 2 hours or up to 2 days.
- Place dough on floured surface and gently roll out to about 1 inch thick. Cut out circles of dough with a 2-inch round cutter. Place on a well-floured, parchment-lined baking sheet.
- Heat at least 3 1/2 inches of oil in a pot until 325 degrees. Fry bomboloni in batches, turning once, until golden brown, 2 to 4 minutes per side. Remove, and drain on paper towels. Dredge in spiced sugar.
- To make spiced sugar: Combine 1 cup sugar, 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon allspice, and 1 teaspoon nutmeg in a small bowl.
SPICED SUGAR DOUGHNUTS
Provided by Food Network
Time 1h55m
Number Of Ingredients 11
Steps:
- Combine flour baking soda; baking powder; salt cinnamon and allspice into a bowl. In another bowl combine sugar; eggs and melted butter. Whisk mixture to finish combining. Says he has 1 cup milk. Adds 1/3 cup of the milk and l cup flour mixture to bowl containing the sugar and eggs. Adds remaining flour mixture alternately with the remaining 2/3 cup milk, 1/3 cup at a time. Combine mixture well and chill for l hour.
- Turn dough out onto a lightly floured surface adding just enough flour to form a soft dough. Halve the dough and refrigerate one half while preparing the first batch of doughnuts. Roll dough l/3 inch thick and with a floured doughnut cutter, cut out rounds.
- Have 3 inches. oil heated to 365 degrees. Add doughnuts to heated oil along with the holes, 2-3 at a time. until golden brown. Remove with a slotted spoon and drain on paper towels. Roll doughnuts and holes in vanilla sugar.
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ITALIAN DONUTS - BOMBOLONI RECIPE - AN ITALIAN IN MY KITCHEN
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4.9/5 (21)Calories 316 per servingCategory Breakfast, Dessert, Snack
- In the bowl of the stand up mixer add the milk and sprinkle the yeast on top, let it sit for five minutes then mix together. Then add the sugar, vegetable oil, egg, orange zest and vanilla, whisk together to combine.
- Slowly add the flour and pinch of salt and with the dough hook attachment, start to mix the dough until it comes together, remember don't go higher than speed 2, continue to knead the dough for about seven minutes, the dough must be smooth and elastic.
- On a flat surface knead the dough a few times form it into a ball, then place it in a lightly oiled bowl, remember to roll the dough to cover it lightly in the oil. Cover the bowl with plastic wrap and let it sit in a warm draft free area for about two-three hours or until tripled in bulk.
- Once the time has passed, knead the dough a few times, roll it to a thickness of 1/4 -1/3 inch, cut into six rounds with a 2 1/2 inch / 6 1/2 cm round cookie cutter, place them on a parchment paper lined cookie sheet, cover with plastic wrap and let them rise again for another hour.
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4.8/5 (4)Servings 12Cuisine AmericanCalories 46 per serving
- Slit the vanilla beans lengthwise with a small, sharp knife and scrape out the seeds. Add the seeds to the bowl.
- Sprinkle in the cinnamon, cardamom and nutmeg and stir well to distribute all the spices evenly. If there are any clumps, break them up and pass the mixture through a sieve.
- Divide spiced sugar among 12 small jars such as these wide-mouth half pint jars — about 6 heaping tablespoons per jar plus a little extra for good luck.
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- Put dough on a floured bench and knead until a bit sticky, yet smooth and stretchy. About 5 minutes.
GOJUCHANG BOMBOLONI - TASTEMADE
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- In a stand mixer fitted with a dough hook, add bread flour, all-purpose flour, sugar and salt. Combine.
- Stop the mixer, and add yeast mixture, eggs and butter. Combine on medium speed until the dough is smooth and pliable.
- Lightly spray a bowl with nonstick cooking spray, and transfer dough to bowl. Cover with plastic wrap and allow to rise for 2 hours.
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