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Naturally Leavened Bomboloni (Doughnuts)

Recipe By Maurizio Leo     (with permission)

“Naturally leavened bomboloni are essentially sourdough doughnuts (with no sourness). They’re also known as berliner, krapfen, ballen, pączki, donut, and many more names all over the world. It seems everyone at some point figured out that frying enriched dough was incredibly delicious. I’m sure glad they did.

These bomboloni fry up so light and airy you can see why almost every culture has had their own incarnation. When I filled the first one with pastry cream (read on for the recipe) and took that first bite I was instantly transported back to my childhood in Italy. I almost always opted for the cream-filled variety but in the off chance they didn’t have one, the jelly ones came in at second choice. Let’s get frying.”

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Rochelle Greenway

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