Ingredients
Equipment
Method
- Make the Dough
- In the bowl of a stand mixer, stir together the warm milk, 1 tablespoon of the sugar, and the yeast. Let it stand for 5 minutes, until foamy.
- Add the flour, remaining sugar, salt, egg, egg yolk, lemon zest, and vanilla. Mix with the dough hook on low speed until a shaggy dough forms. Add the butter, a tablespoon at a time, and knead on medium speed for 8 to 10 minutes, until smooth, soft, and slightly tacky.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour, until doubled in size.
- Make the Ganache and Lava Sauce
- Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until steaming, then pour it over the chocolate. Let stand for 2 minutes, then stir until smooth and glossy. Stir in the butter and salt. Let cool at room temperature for 40 to 60 minutes, stirring now and then, until thick enough to pipe.
- In a small saucepan, combine the strawberries, sugar, and lemon juice. Simmer over medium heat for 8 to 10 minutes, mashing the berries, until the sauce is syrupy and deep red. Whisk the cornstarch with the water, stir it in, and cook for 1 minute until slightly thickened. Keep warm.
- Shape and Fry
- Punch down the dough and divide it into 12 pieces, about 2 ounces (60 g) each. Roll each into a smooth, tight ball. Place on parchment squares on baking sheets, 2 inches (5 cm) apart, cover loosely, and let rise for 45 minutes, until puffy.
- Heat the oil in a heavy pot to 325°F (165°C). Fry the bomboloni 3 at a time, lifting them with the parchment, for 2 to 3 minutes per side, until deep golden brown. Drain on a wire rack for 30 seconds, then roll in the sugar while still warm. Let cool for 10 minutes.
- Fill and Serve
- Poke a hole into the side of each bomboloni with a skewer or paring knife and wiggle it to create a pocket. Fill a piping bag with the ganache and pipe about 1 1/2 tablespoons (20 g) into each.
- Serve warm with the strawberry lava sauce spooned or poured over the top so it drips down like blood.
Notes
Oil temperature: Keep the oil at 325°F (165°C). Hotter oil browns the outside before the center cooks, and cooler oil makes greasy doughnuts. Adjust the heat between batches.
Frying safety: Hot oil can cause serious burns. Use a deep, heavy pot, fill it no more than halfway, never leave it unattended, and lower the dough in gently.
Dough texture: The dough should be soft and slightly sticky. Add flour only a tablespoon at a time. Too much flour makes dense bomboloni.
Pale ring: A pale line around the middle is the sign of properly proofed dough. If they sink, the second rise was too long.
Ganache: Cool until thick but still pipeable. If it sets too firmly, warm it in the microwave for 5 seconds. For a softer, molten center, use 1 cup (240 ml) cream.
Lava sauce: Frozen strawberries work. Add a few raspberries for a deeper red color. Reheat gently before serving.
Baked option: Brush shaped rolls with melted butter and bake at 375°F (190°C) for 12 to 15 minutes. The texture will be more like a soft roll than a doughnut.
Allergies: This recipe contains wheat, dairy, and eggs.
Storage: Bomboloni are best the same day. Keep the unfilled doughnuts covered at room temperature for up to 1 day, and fill just before serving. Nutrition (per bomboloni) Calories 430 kcal Carbohydrates 52 g Protein 7 g Fat 22 g Saturated fat 11 g Cholesterol 55 mg Sodium 150 mg Potassium 190 mg Fiber 3 g Sugar 25 g
Frying safety: Hot oil can cause serious burns. Use a deep, heavy pot, fill it no more than halfway, never leave it unattended, and lower the dough in gently.
Dough texture: The dough should be soft and slightly sticky. Add flour only a tablespoon at a time. Too much flour makes dense bomboloni.
Pale ring: A pale line around the middle is the sign of properly proofed dough. If they sink, the second rise was too long.
Ganache: Cool until thick but still pipeable. If it sets too firmly, warm it in the microwave for 5 seconds. For a softer, molten center, use 1 cup (240 ml) cream.
Lava sauce: Frozen strawberries work. Add a few raspberries for a deeper red color. Reheat gently before serving.
Baked option: Brush shaped rolls with melted butter and bake at 375°F (190°C) for 12 to 15 minutes. The texture will be more like a soft roll than a doughnut.
Allergies: This recipe contains wheat, dairy, and eggs.
Storage: Bomboloni are best the same day. Keep the unfilled doughnuts covered at room temperature for up to 1 day, and fill just before serving. Nutrition (per bomboloni) Calories 430 kcal Carbohydrates 52 g Protein 7 g Fat 22 g Saturated fat 11 g Cholesterol 55 mg Sodium 150 mg Potassium 190 mg Fiber 3 g Sugar 25 g