👨‍🍳 조리법

1. 1

   Prepare the Dough: In the bowl of a stand mixer, combine the flour, 1/4 cup of the granulated sugar, yeast, and salt. Whisk to blend. Add the lukewarm milk, eggs, vanilla extract, and orange zest (if using). Mix on low speed with the dough hook attachment until a shaggy dough forms. Gradually add the softened butter cubes while continuing to mix on low speed. Increase speed to medium-low and knead for 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky. It should pull away from the sides of the bowl. If the dough is too sticky, add a tablespoon of flour at a time, but avoid adding too much.

   ⏱️ 10 minutes
2. 2

   First Rise: Lightly oil a clean bowl. Transfer the dough to the oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   ⏱️ 5 minutes
3. 3

   Shape the Bomboloni: Turn the risen dough out onto a lightly floured surface. Gently punch down the dough to release air. Roll the dough out to about 1/2-inch (1.3 cm) thickness. Use a 3-inch (7.5 cm) round cookie cutter to cut out circles. Place each cutout dough round onto a square of parchment paper. Cover the dough rounds loosely with plastic wrap or a clean kitchen towel and let them rise for another 30-45 minutes, or until puffy.

   ⏱️ 10 minutes
4. 4

   Prepare for Frying: Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven, ensuring it's about 3 inches deep. Heat the oil over medium heat to 350°F (175°C). Use a thermometer to monitor the temperature closely. While the oil heats, mix the remaining 1/4 cup of granulated sugar with an optional 1/2 teaspoon of cinnamon in a shallow dish for rolling.

   ⏱️ 1.5 - 2 hours
5. 5

   Fry the Bomboloni: Carefully place 2-3 dough rounds at a time into the hot oil, keeping them on their parchment squares. Once in the oil, gently slide the parchment paper out from underneath the dough with tongs. Fry for 2-3 minutes per side, until golden brown and puffed up. Do not overcrowd the pan, as this will lower the oil temperature. Use a slotted spoon to remove the fried bomboloni and place them on a paper towel-lined plate to drain for a moment.

   ⏱️ 15 minutes
6. 6

   Sugar Coating: While the bomboloni are still warm, immediately roll them in the prepared sugar mixture, ensuring they are well coated. Set aside on a wire rack to cool slightly.

   ⏱️ 45 - 60 minutes
7. 7

   Fill the Bomboloni: Once the bomboloni have cooled slightly but are still warm, use the handle of a wooden spoon or a small knife to create a small opening in the side or top of each doughnut. Fill a piping bag with your desired filling (pastry cream, jam, Nutella, etc.) and pipe it into the opening until the bomboloni is generously filled. Serve immediately for the best experience.

   ⏱️ 10 minutes
8. 8

   Fry the bomboloni: Carefully lower 3-4 bomboloni at a time into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, until they are a deep golden brown and puffed up. They should float to the surface. Adjust the heat as needed to maintain the oil temperature between 340-360°F (170-180°C).

   ⏱️ 15 minutes (total for batches)
9. 9

   Drain and coat: Using a slotted spoon or spider strainer, remove the fried bomboloni from the oil and place them on the prepared paper towel-lined plate to drain any excess oil. While they are still warm, gently roll them in granulated sugar (or powdered sugar) to coat evenly.

   ⏱️ 5 minutes
10. 10

    Fill and serve: Once slightly cooled but still warm (this helps the cream adhere and creates a lovely contrast), use a piping bag fitted with a long, thin tip to inject a generous amount of chilled pastry cream into each bombolone. Make a small hole in the side or bottom and pipe until you feel resistance. Serve immediately for the best texture and flavor.

    ⏱️ 10 minutes