No Tangy Sourdough Bomboloni II 👇Ingredients II Sourdough Donuts
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- Опубликовано: 12 сен 2024
- My quest for airy, light, and less tangy Bomboloni or Doughnuts is over! 🤗 These Bomboloni are rolled in cinnamon sugar then filled with Nutella are insanely delicious and make such a special weekend treat! 😉🍩 Video text correction: Use 45g cold milk, not 100g. 👍
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🇩🇰 DANSK - Berliner Donuts med 100% Surdej II Donuts med Surdej II Ingredienser 👇
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My kitchen temperature is around 23C / 73F. Please adjust the proofing time according to your kitchen temperature. 👍😊
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For 11 to 12 Sourdough Bomboloni, you will need:
For the sweet levain
20 grams sweet sourdough starter (100% hydration)
10 grams granulated white sugar
40 grams water
40 grams bread flour
For the Bomboloni dough (Video text correction: Use 45g cold milk, not 100g. 👍)
100 grams sweet sourdough starter
100 grams egg (approx. 2 medium-sized eggs), cold from the fridge
45 grams water or whole milk
250 grams bread flour
40 to 50 grams granulated white sugar
6 grams fine salt
60 grams unsalted butter, softened and cut into small cubes
MY BAKING SCHEDULE:
Friday
8:00 am - 4:00 pm: Build the sweet starter
4:00 pm - 4:30 pm: Make the dough
4:30 pm - 10:30pm: Bulk fermentation
fra 10:30pm: Cold retard
Saturday
4:00 pm: Divide the dough into small portions
4:20 pm: Bulk the Bomboloni dough until it tripled in volume
Sunday
1:00 pm: It’s frying time. 😊
Procedure (video):
Prepare your levain: First, build the sweet levain. Combine all the ingredients, cover, and let ferment at room temperature until ready.
Making the dough and bulk fermentation
Making the dough: Once the starter or levain is ready, add the starter, eggs, milk, flour, sugar, and salt to a stand mixer bowl. Using a dough hook or flat beater, mix the ingredients for 1 minute until no dry flour is left. Cover and let rest for 15 to 20 minutes. While the dough is resting, check your butter for how much it has softened. It should be pliable enough to show an indent when lightly pressed with a finger but should not be fully melted. Use a dough hook and remix the dough for 5 minutes, then slowly add the butter, small chunks at a time, allowing the dough to absorb the butter before adding the next butter chunk. This should take about 15 to 20 minutes.
Room temperature bulk fermentation: Transfer the dough into a lightly greased bowl or container, cover, and allow the dough to ferment for 6 hours at room temperature (24C / 75F). After 1 hour, air fold the dough, cover, and let the dough rest for 2 hours. Next, stretch and fold the dough. Cover then let the dough rest undisturbed for 3 hours.
Cold temperature bulk fermentation: After the last fold, allow the dough to rest in the fridge for 12 to 18 hours. My fridge temperature is 5C / 41F.
Dividing, shaping, and proofing Bomboloni
The next day, prepare two baking trays with clipped baking paper and dust them liberally with flour.
Divide and shape: Divide the dough into 11 to 12 pieces, about 50 grams each. Shape the dough pieces into small balls and place them with the closure downwards, with a sufficient distance between them, on the prepared baking trays.
Proof: Cover the tray with plastic film for 18 to 20 hours (23C / 73F) or until they are tripled in size. But still, check your dough from time to time because many factors will determine the length of time. After the proofing time, the Bomboloni should almost double or triple in size, be very light and puffy, and be delicate to touch as they are full of air.
Frying Bomboloni
Put enough oil in a large pan or deep fryer and bring maximum heat to 180C / 356F. While the oil is heating, you can place the fully-proofed dough in the fridge to make it a little firmer and easier to transfer between the trays and the oil.
Fry: Once the oil is ready, carefully drop the Bomboloni dough in the pan. Fry 2 minutes per side, or fry until slightly golden. Wooden sticks are ideal for turning. Watch the video tutorial to see how I fry my doughnuts. After frying, use a slotted spoon, remove the Bomboloni from the oil, and drain well on the kitchen paper. Repeat the same frying method until you have fried all your doughnuts.
If desired, you can coat the Bomboloni with cinnamon sugar and fill them with vanilla cream.
If you tried this recipe, please tag me on Instagram @fildankitchen to share your results. Thanks, and happy Sourdough baking! 🤗❤
Waited 18h for the main dough to duplicate (21/22c for 8h, 10h at 24/25). Made the donuts, Waited 4h to duplicate (kept at 26c). Baked at 170c. Lovely taste and all. No hint of acidity.
الله يعطيك الصحة
شكرا جزيلا 😊
عرض موفق
شكرا لك 😊
wow galing m tlga bea
That's such a long process.. but it's healthier for my IBS ;-;
do you have video pp how to make sweet sourdough starter? :)
Hola, me gustaría saber cómo iniciar mi masa madre
Podrías compartirnos la receta? ❤
For the proof after it’s formed and shaped is it in or out of the fridge
Weinerbrod Spandauer opskrift, please👍🏻
Is the 20g sweet starter from just water and flour or water, flour and sugar?
Mba, setelah adonan dishape didiamkan 20 jam atau sampai naik 3X lipat itu di kulkas atau suhu ruang mba? Sy mau nyoba bikin 😊
ماذا يعني ال20 جرام من العجين المخمر الحلو ؟ هو عبارة عن ويش ؟ .. شكرا جزيلا ع الوصفة
kalo telur nya aku ganti pake minyak bisa ga y kak?
Iba din ba yung sourdough starter sa sweet dough Starter?
Both no and yes 😂 No, because normal sourdough starter doesn’t have sugar in it. And sweet sourdough starter you added sugar in your starter 😊
Oh God!! The amount of milk!!! It's not 100g!!!!! This is not funny!!!!
Hi Y R U not speaking it better to hear someone speak to explain what they R doing