Bomboloni With White Buttercream Filling

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Hello everyone,
Bomboloni, which we know as donuts from Italy, is being talked about a lot. Many bakeries provide bomboloni as one of the types of bread they sell. The famous donut with a topping inside that is different from other donuts which is topped on the top, bomboloni is able to compete in the market.

Well, I'm one of those people who really likes bomboloni, it's so delicious that bomboloni has its own taste. Shortly after biting it, there will be a surprise from inside the donut that will break on our tongues, that's why bomboloni is in demand by many people.

Bomboloni made me challenged to make it, with recipes available on the internet, I made it in various ways until I got the right recipe. From several recipes that I modified, until finally I was able to make bomboloni with a simple recipe so that readers of my recipe can easily understand how to make delicious and easy bomboloni.

This time, I want to make bomboloni with buttercream filling and dipped in sugar flour, this is one type of bomboloni that I like. The taste is very complex when it enters the mouth. This time I also made bomboloni for my nephew who really likes bomboloni, I think he will really like it. So, here's my easy and delicious bomboloni recipe.

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Bomboloni With White Buttercream Filling_{The Recipe}

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Ingredients;

Bomboloni Dough;

• 220 gr high protein flour edge
• 1 tsp instant yeast
• 35 gr sugar
• 1 egg
• 125 ml of liquid milk
• 30 gr butter
• 40 gr of powdered milk

Buttercream Dough;

• 100 grams of refined sugar
• 100 gr of white butter
• 200 gr buttercream
• Piping bags

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How to make bomboloni with white buttercream;

• Mix flour with instant yeast, stir using a spatula. Make sure the instant yeast used is active so that the dough doesn't become sticky or fail.

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• Add powdered milk, sugar and eggs, stir using a mixer at medium speed. Find butter and wait for it to cool. Slowly add the milk so the dough isn't too soggy.

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• If the mixture is well mixed, slowly add the melted butter. Then mix until smooth and elastic. The sign that it is smooth and elastic is that the dough does not break when pulled.

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• Let the dough rest for 30 minutes, then weigh 30 grams of the dough, then cover it with plastic or parchment paper, shape it according to the bomboloni as usual, flat and round. Rest for 20 minutes.

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• While waiting for the donut dough to rest, I made white buttercream. Mix all buttercream ingredients, mixer at high speed. Make sure the dough gets stiff as a sign of proper buttercream for the bomboloni filling. Put it in a piping bag and store it in the refrigerator when not using it.

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• To fry the donuts, heat 500 ml of vegetable oil over medium heat. Add the donut dough one by one, flip when it changes color and expands. Remove and drain, then wait until the donuts cool slightly.

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• Make a hole in the middle of the donut from the side, then fill it with buttercream. Sift the bomboloni with powdered sugar.

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• Bomboloni with white buttercream is ready to be served.

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See you the next time hive friends!

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Editing by Lightroom and VN iphone 11

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