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Every now and then, we love trying out classic desserts with a unique spin. Like the gigantic cookies from New York City and the luxuriously thick hot chocolate from Paris ? Today, we’ll be doing that by diving into one of Italy’s most popular treats - bomboloni! Instead of having the classic hole in the middle, this super fluffy doughnut is filled with a delicious Italian pastry cream that’s just pure heaven. One bite is all it takes for you to fall in love with it and leave you on cloud nine. So, if you’re planning to treat yourself with something special this weekend, this halal bomboloni recipe will do the trick.Ingredients (yields 6)
¼ cup + 3 tbsp milk, room temperature
1 ¼ tsp active dry yeast
2 ½ tbsp granulated sugar
½ cup unsalted butter, room temperature
3 tbsp vegetable oil
1 large egg
1 tsp vanilla essence
2 cups + 2 tns all-purpose flour
1 pinch of salt
1 cup pastry cream of choice (you can use The Kitchn’s recipe but remember to swap out vanilla extract with vanilla essence for an alcohol-free version!)
2 ½ -inch round cookie cutter
In a bowl of the stand mixer, add milk and sprinkle yeast on top. Leave it aside for 5 minutes to activate before mixing them together. Add sugar, oil, egg and vanilla essence and whisk to combine.
Slowly add flour, butter and pinch of salt to the mixture. Using the dough hook attachment, mix the dough on speed 2 until everything is thoroughly incorporated. Knead for about 7 minutes until the dough becomes smooth and elastic.
On a clean work surface, knead the dough several times and shape it into a ball. Place it into a lightly greased bowl and roll the dough around to lightly coat it with the oil. Cover with plastic wrap and leave it aside at room temperature for about 2 to 3 hours until the size has tripled.
Knead the dough a couple of times and roll it out to ¼ - ⅓ inch thick and cut about 6 rounds of dough out with a cookie cutter.
Place the cut dough on a lined baking sheet, then cover with plastic wrap and leave it to rise for about 1 hour.
In a pot, fill it with about 2-inch of vegetable oil and heat to about 170 to 175. Carefully drop the doughnuts in and start frying. Turn them around a few times, cooking it on each side for about 2 to 3 minutes or until golden brown. Check out Kitchen & Craft’s video to see how it’s done:
Remove the fried doughnuts and transfer them to a plate lined with a paper towel. Then, roll them immediately in a bowl of sugar. Make sure to coat the entire doughnut.
Let the doughnuts cool a little before making an indentation at the side using a wooden spoon. Fill the doughnut with a pastry cream of your choice using a piping bag, serve and enjoy!
Baking bombolinis are easy and with this recipe, you'll be indulging a whole batch of delicious Italian doughnuts in no time ?