Bomboloni

"My Bomboloni are soft, airy, and filled with a sweetened pastry cream. These Italian doughnuts taste better than anything you can get from your local bakery. Why Our Recipe Is the Best: A Sprinkle of Food Science We Use Bread Flour and 00 Flour: The high bread flour creates a strong gluten network that helps it keep its shape when frying, while the 00 flour gives you a delicate pillowy interior. They are tender but never heavy or fragile. We Cook Them At a Medium Temp (337 degrees): The slightly lower temp (donuts usually fry at 350) ensures the thick dough has time to cook through before the exterior burns. We Allow Them To Triple In Size: Enriched dough (a dough with fat and eggs) needs more time to rise so that we get that open airy structure. The difference in the final texture between a double and a triple rise was huge!"

Cooking MethodSkillet