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An indulgent Italian breakfast classic! Soft and airy, these bomboloni and ring doughnuts are best enjoyed warm—freshly fried and rolled in sugar.
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Ingredients
- 1 kg Flour (W350 )
- 200 gr Sourdough starter (2nd refresh)
- 40 gr Fresh baker’s yeast
- 100 gr Boiled potatoes, mashed
- 300 gr Whole eggs
- 200 gr Water
- 100 gr Granulated sugar
- 10 gr Fine salt
- 70 gr Flavoring Paste for Leavened Doughts ((see recipe here))
- 200 gr Unsalted butter, soft
Instructions
- In a stand mixer, combine the flour, sourdough starter and fresh yeast, mashed potatoes, sugar, and eggs. Start mixing and slowly hydrate the dough by adding the water a little at a time.
- Mix until the gluten network forms.
- Do the windowpane test: stretch a small piece of dough; it should form a thin, elastic “window.”
- Add the butter, salt, and aromatic mix. Mix until the dough is fully developed and smooth.
- Cover and refrigerate for 10–12 hours.
- Portion the dough into 40–50 g pieces.
- FOR BOMBOLONI (round doughnuts): shape each piece into a tight ball, rest 5 minutes, repeat the rounding, then proof on a tray covered with food-safe plastic.
- FOR RING DOUGHNUTS: round each piece, rest 5 minutes, repeat, then poke a hole in the center with your thumb and gently expand.
- Place on a tray covered with food-safe plastic and let rise.
- Proof 70–90 minutes at 28–30°C (82–86°F). Fry at 170°C (338°F) until cooked through and golden.
- Drain on paper towels and roll immediately in granulated sugar.
- For bomboloni, fill as desired with custard, jam, or gianduja spread.
Notes
Learn more about Sourdough Starter.
Nutrition
Serving: 100g | Calories: 738kcal | Carbohydrates: 110g | Protein: 22g | Fat: 27g | Fiber: 14g | Sugar: 13g
