Naturally leavened bomboloni are essentially sourdough doughnuts (with no sourness). These bomboloni required a lenghtly bulk fermentation and proofing steps. You have to give these bomboloni enough time to rise so that they become light and fluffy.
It's easy enough to prepare the dough a day or two in advance, proof overnight, and have fresh bomboloni first thing in the morning. The dough is rather flexible, you can adjust the schedule to make these in advance until ready to fry.
These bomboloni are so fluffy, airy and light. They are chewy, for the first two chews and then they will just melt in your mouth. I like to eat on its own with a light dusting of sugar, but, with or without the cream-filled variety, there are equaly delicious.
Sourdough does make these doughnuts much fluffier and lighter due to a longer fermentation period and more trapped air. But it also adds a mild sourness that helps to balance the sweetness from the dough and sweet fillings and toppings or glaze. And trust me these sourdough doughnuts taste pleasantly delicious.
👆Ready to fry...
Sourdough Bomboloni (Sourdough Doughnuts)
Ingredients for bomboloni dough:
125g All purpose flour
125g Bread flour
50ml Full cream milk/ water
50g Caster sugar
1 Egg size A + 1 Egg size B
50g Butter
5g Salt
100g Mature 100% hydration levain
Strawberry Whipped Cream:
150g Whipping cream
50g Strawberry jam
* Beat whipping cream till slightly thicken, then add in strawberry jam and continue beating until firm peak.
Cinnamon and sugar coating:
2 Tbsps Caster sugar
1 tsp Cinnamon powder
* Mix both.
Snow sugar powder for coating:
2Tbsps snow sugar powder
Method:
1. First, build the levain.
2. Mix all the ingredients (except the butter ) and knead till form a dough. If the dough is overly dry add in a little bit more water (be cautious doing so, we don’t want to have a dough that’s too wet).
3. Add in butter and continue to knead till smooth dough. At half way kneading, stop the mixer, scrape down the sides and paddle and continue mixing. You will have to do this several times throughout mixing.
4. Near the end of this mixing, the dough will almost pass the windowpane test. When finished, transfer the dough to a container for warm bulk fermentation.
5. This dough requires a long and warm bulk fermentation. The dough will ferment 6 hours at room temperature before it's placed in the fridge overnight.
6. Perform a total of 4 sets of stretch and folds during bulk fermentation , 30 minutes intervals.
7. After the last set (2 hours into bulk), let the dough rest for the remaining 4 hours. By the end of the 6 hours, the dough should have risen by at least 30%. Ensure the bulk container is covered and place it in the refrigerator overnight for cold bulk fermentation.
8. Take the cold bulk fermentation container out of the fridge, uncover, and dump the dough to an un-floured work surface.
9. Divide the mass of dough into 12-13 pieces (45g+- each) . Preshape the dough pieces into rounds and rest for 15 minutes.
10. Flaten the dough and round it again. Place it on parchment paper and cover with plastic wrap. Allow the bomboloni to rise about 8-12 hours until they are triple in size. (I keep them in my oven with a cup of hot water.)
11. Heat up oil (about 160°C) and fry in hot oil until golden brown( about 2 mins each side), then drain off the excess oil, and set them on a wire rack or paper towel to cool.
12. Let cool several few minutes then toss in a mixture of sugar & cinnamon or dust with snow sugar powder. Or, pipe with cream, if desired.
Notes:
- The duration of this cold bulk fermentation step is very flexible. The dough can continue to rest in the fridge several more hours (or perhaps even more).
- It’s very important the dough is fully proofed before you begin to fry these. They should almost double in size and be very puffy and delicate.
- You can also freeze the shaped and proofed donuts, and fry them later. For frying, let them thaw at the room temperature for 3-4 hours, before frying.
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