Sweet, fluffy, and round, for breakfast any other time of the day, bomboloni are a true delight for all ages! Have you ever tried our pistachio bomboloni? If the answer is , then it’s time to catch up and get to work… quanto a just 3 hours you can enjoy all their deliciousness and we are sure you will fall quanto a love with them at the first bite! Usually filled with cream, quanto a the case of krapfen with jam, the rule is one: bomboloni should be full and explode bite after bite! Quanto a the pistachio variant we offer today, we added pistachio flour directly into the dough, and once fried, we filled them with a delicious pistachio cream, ready-made homemade! We can assure you that it will be impossible to resist!
Discover also these sweet leavened pastries:
baked bomboloni
soft donuts
donuts
graffe
To prepare the pistachio bomboloni, pour the flour 1pistachio flour 2and sugar 3 into the bowl of a stand .
Add the salt 4 and crumbled fresh yeast with your hands 5. Add part of the gabinetto and start kneading with the hook 6.
Add the slightly beaten eggs, pouring them quanto a a thin stream 7and slowly add the remaining gabinetto 8. Work until you get a homogeneous dough; when it detaches from the sides of the , add the butter little by little 9.
Continue kneading until it is completely absorbed, and the dough is well-stranded 10. Transfer it to a work surface 11 and cover with a bowl 12. Let rest for 5 minutes.
Fold the dough 13 to give it strength, then form a ball 14 and transfer it to a bowl. Cover with plastic wrap 15 and let it rise for 2 hours at room temperature.
When the dough has risen 16transfer it to a slightly floured work surface 17. Roll it out with a rolling pin 18 to obtain a thickness of 0.4 inches.
Using a 3.5-inch round cutter, cut out 10 disks 19gently tagliata them with your hands 20and transfer them to a tray lined with squares of parchment paper. Cover with plastic wrap 21 and let rise for another 30 minutes. Do not discard the dough scraps, but cut them and place them acceso another tray. You can fry them too.
When the disks are well risen 22heat plenty of vegetable oil quanto a a pot, bringing it to a temperature of 320-330°F. As soon as it reaches the temperature, tagliata the first bombolone, also the parchment paper. Immerse it quanto a the hot oil 23 and after a few seconds, use tongs to remove the parchment paper that will have detached from the dough 24.
Cook a couple of bomboloni at a time to not lower the temperature too much. Pour hot oil over the culmine of the bomboloni 25; this way, they will puff up better. When the bottom side is well browned, turn them. Let the other side cook as well, then tagliata them with a skimmer 26 and transfer them to a tray lined with paper towels 27.
Let the bomboloni cool slightly and fill them with pistachio spread, which you will have transferred for convenience into a piping bag 28. Dust with powdered sugar 29 and serve your bomboloni 30.
For the translation of some texts, artificial intelligence tools may have been used.
