Bombolone | ബോംബോലോണി

Bombolone | ബോംബോലോണി

Ingredients:
Milk 1/2 c
Yeast 1tsp
Sugar 2 1/2 tbsp
Egg 1
Lemon rind 1/2 tsp
Salt 1/4 tsp
Melted butter 3 tbsp
All purpose flour 2-21/4 c
Oil for deep frying
Caster sugar 1 1/2 tbsp
Cinnamon powder 1/2 tsp

For custard:
Milk 1 1/4 c
Egg yolk 2
Sugar 3 tbsp
Corn flour 21/2 tbsp
Vanilla essence 1/2 tsp

Products used in this video:
Frying skillet;
Mixing bowl
Measuring cups;

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Bomboloni is Italian Doughnut Lets watch how it is made ! I’m mahima Simon Welcome to Mahimas cooking class! Into this bowl , take 1/2 c milk Take lukewarm milk 1/2 c milk (125ml) Add 1tsp Active dry yeast Add 2 1/2 tbsp sugar As i’m using Active dry yeast I’m mixing all ingredients together Add zest of 1 lime It gives a better flavor Instead you can use vanilla essence or extract 1/4 tsp salt Add 3 tbsp melted butter Mix until combined Now add flour Add 2c flour now, remaining we can add later 1c will be around 120g flour I’m using 250ml measuring cup Mix well with hands to a smooth dough Depending on the size of egg you add, flour needed might vary Add extra flour till the dough is not sticking to your fingers Knead for 5 minutes I used 1/4 c more flour while kneading Cover and keep aside till it double in size Time will vary depending on the weather and place you live. This dough i mixed and kept 2 hrs ago it has risen well If you apply little oil on the cling wrap you can prevent sticking Now divide this dough You can either roll this out and cut using a 3” cutter to make bombolini We make small dough balls (as bomb) Usually bombolinis are sligly bigger. I’m making small sized ones Divide into 8 or 10 Roll into small dough balls and keep on to a lined tray I lined this tray with a parchment paper Try not to add too much flour while shaping Add little flour only if your dough is sticky Similarly do the rest If you want exactly same size, use a weighing scale to get same quantity Cover again with a wet cloth or cling wrap Keep aside for 30 min-1 hr or till it double in size Meanwhile let’s make the custard filling I have taken 2 egg yolks Add 3 tbsp sugar Add 2 1/2 tbsp corn flour Heat 1 c milk Mix the egg yolk and sugar Add 1/4 c milk and mix Add hot milk to egg mixture Bring this back to heat and cook till thick Cook till thick We need it thick thats why we added that much corn flour Once it comes to a boil, it will become thick Switch off and add 1 tbsp butter A pinch of salt 1/2 tsp vanilla essence transfer to a bowl till cool The dough balls have been resting for 30 min and has doubled in size Always keep it covered with a wet cloth Use any neutral oil for frying Canola or sunflower oil When oil is medium hot, add bombolini When you fry bombolini make sure you dont deflate the air while handling Or add along with parchment paper and remove the paper Cut parchment papr into small squares and keep bombolini on each paper Cook over medium -low heat while frying Take out when both sides are golden brown Fry the remaining too I’m cooking over low-medium heat Otherwise it will not be cooked inside I finished frying While it is hot ,coat with cinnamon sugar Take 1 1/2 tbsp caster sugar Add 1/2 tsp cinnamon powder Coat each one with this mixture Now let’s fill each one For that make a hole in each bombolini Prick using a knife or a bamboo skewer or chopstick After frying, cut open oneand see if it is cooked . if not fry again Once you coat with sugar, then we cant do that Into this piping bag, I have inserted a nozzle after cooling the filling ,I wrapped it with cling wrap and kept it refrigerated Fill the remaining Here I gave custard filling, instead you can fill with nutella or chocolate filling When you eat bombolini , you will get a burst of custard in your mouth Please try out this recipe! See you all in the next video Thank you for watching Mahimas cooking class!