Fried Doughnuts

By GialloZafferano · 240 min

Ingredients

Instructions

1. Mix the flours, sugar and crumbled yeast in a stand mixer with a dough hook, then slowly add the water and beaten eggs little by little.
2. Add the salt once the dough starts to come together and mix on medium speed for about 3-4 minutes.
3. When the dough pulls away from the bowl sides, add the softened butter one piece at a time, letting each piece absorb before adding the next.
4. Knead for about 10 more minutes until smooth and compact, then shape into a ball.
5. Cover and let the dough rise at 78-82°F for about 3.5 hours, or until tripled in volume.
6. Roll the dough into a rectangle about 3/4 inch thick, fold both short sides toward the centre so they meet, then cover and rest for 10 minutes.
7. Roll out again into a rectangle and fold the right edge, then the left edge, over the dough. Rest for 10 minutes covered. Repeat folding and resting 3 times in total.
8. Roll the dough to about 1/32 inch thick, cover and rest for 10 minutes.
9. Cut circles of 4 inches diameter, place them on a parchment-lined tray, cover and let rise in a dry place for 1.5 hours until thicker.
10. Cut around each bomboloni in the parchment, then fry in oil heated to 320°F, one or two at a time. Slide them in parchment-side first, pouring hot oil over them, and fry about 4 minutes, turning halfway.
11. Drain on paper towels when golden, let cool slightly, fill with pastry cream using a piping bag with a narrow smooth nozzle, and dust with powdered sugar.

Summarized from GialloZafferano's video. Watch it for the details.

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