Bomboloni Recipe - The Washington Post

The secret of these irresistible little doughnuts is the cheese, which lightens the dough and gives the interior a pleasing, springy texture. At Fiola, the chefs use a slotted spoon to transfer the doughnuts from the hot oil to two small bowls: the first lined with paper towels for blotting up excess oil, the second

Democracy Dies in DarknesscourseDessertNo ratings yetStart CookingComment on this storyAdd to your saved recipes

The secret of these irresistible little doughnuts is the cheese, which lightens the dough and gives the interior a pleasing, springy texture.

At Fiola, the chefs use a slotted spoon to transfer the doughnuts from the hot oil to two small bowls: the first lined with paper towels for blotting up excess oil, the second filled with sugar. From there, the bomboloni go straight to the table, where they're served with ice cream or jam.

You'll need an instant-read thermometer to monitor the frying oil.

Tip: If you're not used to frying, keep a thin bamboo skewer at hand. Test doneness by gently piercing a just-fried doughnut to the center; if any wet dough clings to the skewer, return the doughnut to the oil and fry for another 20 to 40 seconds.

The ricotta needs to drain for 30 minutes at room temperature. The dough needs to be refrigerated for at least 1 hour and up to several hours before frying. The bomboloni are best served just after they’ve been fried.

Adapted from Tom Wellings, executive pastry chef at Fiola in downtown Washington.

Story continues below advertisement

Advertisement

Ingredients

measuring cup

Servings: 6-7 (makes 24 to 28 small doughnuts)

Directions

  • Step 1

    Line a colander with cheesecloth or paper towels; suspend it over a bowl or place in the sink. Add the ricotta; let it sit for 30 minutes to drain. Discard any resulting whey, or reserve it for another use.

  • Step 2

    Combine the drained ricotta, salt, eggs, 1/2 cup sugar and the vanilla bean scrapings in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until well incorporated. Stop to scrape down the sides of the bowl.

  • Step 3

    Sift together the flour and baking powder. On low speed, gradually add the mixture to the bowl; once it is incorporated, increase the speed to medium-high and beat until smooth and slightly airy.

  • Step 4

    Stop to add the citrus zests; beat on low speed to incorporate. Cover and refrigerate for at least 1 hour and up to a few days.

  • Step 5

    When ready to fry, line a bowl with a few layers of paper towels. Place a good amount (start with 1 cup) of sugar in a separate bowl.

  • Step 6

    Heat the oil in a heavy-bottomed saucepan (so the oil's at least 3 inches deep) over medium-high heat to 350 degrees. Use a standard-size ice cream scoop to drop 3 or 4 portions of dough (slightly smaller than a table-tennis ball) into the hot oil. Fry for about 5 minutes, until deep brown, turning the bomboloni as needed. The doughnut balls should sound hollow when tapped.

  • Step 7

    Use a slotted spoon to transfer the bomboloni to the paper-towel-lined bowl; blot for a minute or two, then transfer to the bowl of sugar and toss to coat evenly.

  • Step 8

    Repeat with the remaining dough. Serve right away.

    • Story continues below advertisement

    Advertisement

    Nutritional Facts

    Per serving (based on 7)

    • Calories

      390

    • Fat

      20 g

    • Saturated Fat

      6 g

    • Carbohydrates

      39 g

    • Sodium

      340 mg

    • Cholesterol

      160 mg

    • Protein

      13 g

    • Sugar

      15 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from Tom Wellings, executive pastry chef at Fiola in downtown Washington.

    Tested by Bonnie S. Benwick.

    Published July 22, 2014

    ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnkqS6o7vLqKWiZw%3D%3D

     Share!