Posted by Katy P., Feb 18 2010: After being offered to Prabhupada and Krishna, these are THE most delicious little balls of pillowy, apricot jam filled goodness! I wish you could smell them. The dough is intoxicating. Even before you take a bite you’re sucked in to their magnetic forcefield. Seriously. THAT. good.
Depending on where you are in Italy they can be called doughnut or Bombolini. Either way you’re going to want to make them for your deities. I had these in Milano’s Govinda. Luckily, when I was leaving Milano earlier this year I had a apricot filled doughnut and it was so good I was making noises out loud while I was eating it (& nope didn’t care either LOL)
Only regret was that I didn’t eat it until I got to my gate at the airport and it was too late to go back & get another one (well I could have but that would have entailed missing my flight & well I was already at the gate LOL).
Can’t wait to hear what you stuff your Bombolini with!
What you’ll need:
420g or roughly 3 cups of Flour
100g or roughly 2/3 cups water – room temp
15g or roughly 5 tsp of fresh vegetarian Yeast
80g or roughly 1/2 cups of Sugar
1 spoon baking soda
2 cups of sour cream
1 lemon – zested
65g or roughly 4.5 tbsp Unsalted Butter – room temp
371g jar of Apricot jam
Powdered Sugar to garnish
Vegetable oil or Ghee – enough to fry your Bombolini
Salt -pinch
What to do:
In a small mixing bowl, add the yeast into the water, gently stir with some flour & set aside. Into your mixing bowl add: flour, sugar, sour cream, lemon zest, pinch of salt. Pour in the water/yeast mixture. Mix with your paddle attachment until it forms into a ball.
Switch to the dough hook attachment and knead for 8-10 mins until dough is soft & supple. Add your butter & knead by hand for approx 8-10 mins. Cover your bowl with a kitchen towel & allow to rise in a warm place for approx 2 hours or until it clearly doubles in size.
When dough has doubled, knead it again for approx 8-10 mins & then roll out onto a floured surface. Roll to about half centimeter thickness. Using a juice glass cut circles into the dough. Onto half of the circles place a small dollop of apricot jam. Seal each one well. Allow Bombolini to rest & rise for approx 10 mins
WHILE Bombolini are resting, place enough vegetable oil/Ghee in a large fry pan (about 1.5-2″) & heat to approx 175 degrees. Place a few Bombolini into oil (do not crowd the pan) & cook just enough to allow them to puff up & turn golden. This will take about 5 min. Turn them with spoons. Transfer to paper towels to absorb oil & then sprinkle with powdered sugar. Continue until all Bombolini are cooked.
Offer to Prabhupada, Buon Appetito, Hari Bol!
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