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Bombe fritte ( Italian doughnuts recipe)

08 Mar

Italian doughnuts just in time for Carnival and Mardi Gras! From GialloZafferano, Italy’s #1 food website.
Welcome to the GialloZafferano kitchen. I’m Sonia and today for Carnevale, we’ll be making Bombe Fritte. I know you can eat them throughout the year, but why not make them specially for this celebration? Let’s see what we’ll need to make them.
• 5 cups of flour
• 7 tablespoons of butter
• 1 and 1 quarter tablespoons of yeast
• 1 lemon
• A pinch of salt • A teaspoon of vanilla extract
• 5 tbsp of sugar and enough to coat the finished pastries
• 1 cup of milk
• Peanut oil for frying the dough
Let’s make our bombe fritte
First of all heat your milk until it’s warm. Add the salt to the sugar and then dissolve both completely into the milk. When you hear that the sugar is dissolved, pour half of the milk into a small bowl and add the yeast. Stir to dissolve the yeast, and when the yeast looks like it’s dissolved for the most part, add this liquid to 1 cup of flour. Now mix to form a paste, and then cover the bowl with plastic wrap and leave the mixture to rise for at least an hour to an hour and a half in a warm place. The mixture should double in size.
Here we are. After an hour, the paste has doubled in size. Now, pour in the rest of the flour, the grated zest from the lemon, the butter softened at room temperature, and little by little, the rest of the milk into which you can mix the vanilla. Knead everything together well until you find that you have a dough that’s very smooth. Then cover the dough again and leave it to rise for about 2 hours or until the dough has doubled in size.
After two hours, the dough has doubled in size. Now all we need is to roll it out. Sprinkle a worktop with some flour, and roll out the dough to a thickness of about a half an inch.
After rolling out the dough, it’s time to cut out the forms. Try to cut the circles as close to each other as possible, because the dough cannot be rekneaded. When you cut the circles, place them on a floured tea towel. Continue until you’ve gone through all the dough. Keep the remaining bits of dough and fry them as well.
Here are our circles of dough. I’ve laid them evenly spaced out on a floured tea towel because they’ll need to rise for another half hour. The extra bits are here, they’re not pretty but they’ll taste fine. I used a circular cutter of about 3 and ¼ inches in diameter, which resulted in 16 discs. Now, wait for them to rise and then it’s time to fry them.
Here we are frying our pastries. Fry your dough at a temperature of 340 — maximum 350 degrees F. You can test the temperature of the oil by frying the extra bits first. Here are the first batch of bombe. Now let both sides of the dough gently get golden and after, let them dry on a few sheets of kitchen roll. Then all we need is to top them with sugar.
And here are our bombe fritte. Of course I’ve splashed a bit of oil on my apron, but looking at these treats it was certainly worth it. From Sonia at GialloZafferano, Happy Carnevale, enjoy your bombe fritte, and see you next video recipe.

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