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    BOMBOLONI {ITALIAN DOUGHNUTS}

    INGREDIENTS

    • 250g (2 cups) bread flour
    • 250g (2 cups) all-purpose flour
    • 75g (heaping ⅓ cup) granulated white sugar
    • 100g (7 tbsp) unsalted butter, at room temperature
    • 20g fresh cake yeast or 1 package (7g) dry instant yeast
    • 7g (1½ tsp) salt
    • 150g (3) whole large eggs
    • 40g (2) egg yolks
    • 110g (1/2 cup) lukewarm water
    • zest of 1 orange
    • 1 tsp vanilla extract
    • granulated sugar, for coating
    BOMBOLONI {ITALIAN DOUGHNUTS}



    INSTRUCTIONS

    1. First, dissolve the yeast in the lukewarm water, and allow it to sit until it blooms.
    2. In the bowl of a stand mixer fitted with a dough hook, combine all ingredients except for one of the whole eggs, and beat on medium speed for 5 minutes, then high speed for 5 more minutes.
    3. Add in the remaining egg, and beat on medium speed until a smooth and elastic dough forms {you may have to add a little more flour if it seems too sticky}.
    4. ..............
    5. Get full recipe >> click Here

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