Now that Christmas is over for a while, you can take a look at New Year’s Eve. Of course, a good recipe for oliebollen should not be missing. Go for bomboloni, a kind of Italian donuts. Mighty delicious.
For about 15 bomboloni
- 7 gram dried yeast (pouch)
- 200 ml lukewarm milk
- 350 gram flower
- 150 gram fine cristalsugar
- 2 egg yolks, stirred loose
- 50 gram butter, in cubes, at room temperature
- Sunflower oil for frying
For the white chocolate pistachio filling
- 95 grams of peeled pistachios
- 200 grams of white chocolate
- Pinch of salt
- Cookie cutter with a diameter of 5 cm (e.g. a glass or cookie cutter)
- Piping bag with star-shaped mouth
Bomboloni are the Italian answer to oliebollen. What they do really cool there is fill the bulbs with different fillings. Nutella, jam, vanilla custard, and even pistachio paste. You can make the pistachio paste yourself or buy it at Dille & Kamille or Oil & Vinegar.
Bomboloni with white chocolate pistachio filling
Mix the yeast with the milk in a measuring cup and let stand for 10 minutes (until small bubbles form).
Add a mixing bowl and sift in the flour with half the sugar (keep the other half of the sugar in a bowl and set aside). Make a well in the center and pour in the contents of the measuring cup and the two beaten egg yolks.
Mix the ingredients together with a wooden spoon until an elastic mixture is formed. Add the butter cubes while kneading and one by one. Knead well is the message! The dough is relatively wet, this is normal.
Once all the butter cubes have been added, knead for another 10 minutes until the butter is completely absorbed. Add some extra flour if necessary. You want a wet and smooth dough ball that slides easily from your fingers.
Grease a large mixing bowl with some butter and transfer the dough ball to the mixing bowl. Let rise for about 2 hours until the dough has doubled in size. Preheat the oven to 150 degrees.
Time for the white chocolate pistachio cream
Time for the white chocolate pistachio cream. Spread the peeled pistachios on a baking tray and roast them in the preheated oven for 10 minutes. While still warm, transfer them to a blender as soon as possible and grind them into a powder that is as fine as possible. Melt the white chocolate. Fold in the pistachio powder and stir with a fork until smooth. Taste and add extra salt to taste. Let the cream cool down.
Has the dough risen sufficiently? Then prepare a baking tray with a paper towel and a layer of flour. Also dust your work surface with a layer of flour.
Pour the dough out onto the floured work surface and shape it into a rectangle (about 2.5 cm thick). Now use the cutter to make about 15 rounds of the dough. Place the circles on the baking tray and cover with a clean tea towel. Place the baking tray with the bomboloni in a warm place and let rise for another 30 minutes.
Fill a deep fryer with sunflower oil and heat to 160 degrees. Prepare a bowl with a paper towel. Deep-fry the bomboloni for 4 to 5 minutes until golden brown. Do this per 4: frying too many bombolini at once will lower the temperature of the oil. Stick to the fire and turn frequently. Remove them from the oil when they are golden brown and drain on a kitchen paper.
Roll the warm bomboloni through the granulated sugar.
Make an incision in the top of each bombolone with a sharp knife. Cut about halfway into the bulb. Fill a decorating bag with the filling and fill the bomboloni with the filling through the notch. Serve immediately.
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