Which yeast should I use?

You can use either active dry or instant yeast (also known as quick-rise yeast) to make these bombolinis. If you’re using instant yeast, it should get activated almost instantly once you add it in. However, if you’re using active dry yeast, you need to let it rest for 15-20 minutes before the yeast is activated.

How to know if your yeast has been activated?

Once your yeast is activated it will become foamy and you will notice some bubbles forming on the surface of your mixture. This process might take 15-20 minutes if you’re using active-dry yeast. You should observe it almost immediately in the case of instant or quick-rise yeast.

The two rising steps to make these Italian doughnuts:

The first rise is known as bulk fermentation and the second one is known as proofing. Bulk fermenting is the process of allowing the dough to double in size in a large bowl while proofing is allowing the shaped dough to become puffy just before frying. At a minimum, both steps require an hour to two in a warm place.

How can I make this recipe overnight?

You can do any one of the rising steps overnight by letting the dough chill in the refrigerator for 8-16 hours. Keeping your dough in the refrigerator slows down the rise, however exceeding 16 hours of proofing time will cause it to be over proofed. There is no time limit to bulk ferment your dough however I don’t recommend exceeding 24 hours. I don’t recommend proofing for more than 16 hours in the refrigerator. The next morning, remove the dough from the refrigerator and allow it to rise on the counter for 1-2 hours before frying. If bulk fermenting or proofing for longer durations or overnight, I recommend doing it in the refrigerator and make sure to cover it with a plastic wrap so the dough doesn’t dry out.

How to knead dough by hand?

If you don’t have a stand mixer or a hand mixer fitted with dough attachments, you can knead the dough by hand. Firstly start with stirring your mixture with a spatula until it is crumbly in texture and has started to come together. At this point, flour your work surface and hands. Transfer the dough on the surface. Start by bringing all the bits of the dough together until they stick and you form a ball. If it’s too sticky, now is the time to add in 1-2 tablespoons of flour more. Once your dough has come together, set a timer of 10 minutes and start kneading. To knead, lift a part of the dough and bring it to the center. Then press your palm on the center and push it outwards. Start slow till you gain some momentum. Continue this for around 10 minutes.

How to know if your dough is kneaded properly?

To check if your dough is kneaded properly, poke a finger in your dough. If the dent formed springs right out then your dough is done and you can proceed with bulk fermentation.

How to freeze these coffee bombolinis?

To freeze before frying: the dough should be frozen after the first rise (once it is shaped up with the filling). Place into a pan and cover well, then place in freezer. When you are ready to fry, let the dough thaw in the fridge — preferably overnight, then put in a warm spot for 30 minutes to 1 hour before frying to activate the second rise. Fry doughnuts as directed. To freeze after frying: I don't recommend storing these for too long. They are best eaten the day they are fried. Pro tip: If freezing these bombolinis, be sure to add a date so you don’t forget! You can freeze them upto 3 months.

Recipe Substitutions:

There are a few things you can substitute in this recipe: Milk: If you’re in a pinch, you can replace this with equal quantities of buttermilk. Freshly brewed Espresso: You can substitute this with equal amounts of coffee.

Coffee Bombolinis - ThatBakeBlog

Description

These coffee bombonlinis are the perfect BOMB dessert you need to make this New Years’ Eve. These are Italian doughnuts filled with a light and fluffy coffee whipped cream.

Ingredients

Scale

DOUGH

180ml (¾ cup) warm whole milk, between 110ºF-115ºF
2¼ (¼ oz packet) teaspoons active dry or instant yeast
50g (¼ cup) granulated sugar
1 egg plus 1 egg yolk, at room temperature
56g (¼ cup) unsalted butter, melted
375g (3 cups) all-purpose flour, plus more for dusting
¾ teaspoon kosher salt

FILLING

120ml (½ cup) heavy whipping cream, cold
2 tablespoons confectioners’ or granulated sugar
1½ teaspoon espresso powder
1 teaspoon cold water

Instructions

In a medium bowl, heat the milk to around 110ºF-115ºF. To this, add in the yeast and granulated sugar. If using active dry yeast, let the mixture rest for around 10-15 minutes until the mixture is foamy & bubbly. If using instant yeast, continue to the next step.
Add in the egg and egg yolk into the mixture and beat until completely incorporated.
In a separate bowl, whisk together the flour and salt. If using a stand mixer, do this in the bowl of the mixer fitted with the dough hook.
Pour the wet ingredients into the dry ingredients. Add in the melted butter and knead the dough until it comes together and is crumbly in texture.
Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. The dough should form into a nice ball and be slightly sticky. If it’s too sticky add in 1-2 tablespoons more flour. If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a lightly floured surface.
Once the dough is ready, transfer it to a lightly greased bowl. Cover the dough with a plastic wrap and then a warm towel. Allow to bulk ferment in a warm environment for 1-2 hours or until doubled in size. Alternatively, you can bulk ferment the dough overnight.
Line a baking sheet with parchment paper. Turn the dough out onto work surface (try not to use flour if you can). Divide into 75g portions. Roll each portion into a tight ball, making sure that they are well sealed on the bottom.
Place the rolled doughnuts on the baking sheets, flattening each one slightly, leaving adequate space between.
Cover loosely with a plastic wrap. Allow to proof in a warm environment for 30-45 minutes or until puffy. This rise time will depend on the weather and the temperature of your starting dough so will take anywhere between 20 minutes to an hour. When you poke them lightly with your finger, it should leave a small indentation that springs back.
While the doughnuts are proofing, heat neutral oil in a large heavy-bottomed pot (cast iron works great). Heat the oil to 350°F (180°C). Place a wire rack over a baking sheet lined with parchment paper.
Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the doughnuts, two at a time, into the hot oil. Cook for 3 minutes on one side and then flip again, and cook for a further 3 minutes, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack.
Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts. Once the doughnuts are totally cool, poke a hole in them using a piping tip.
In a medium sized mixing bowl, whip the heavy cream and sugar until stiff peaks form. In a small bowl prepare freshly brewed espresso by adding in espresso and cold water. Fold into the whipped cream.
Transfer the coffee cream filling into a piping bag fitted with a round attachment. Fill each doughnut with the filling, finishing with a little blob on the top.
Doughnuts are best eaten on the day that they are made.

Prep Time: 1 hour
Cook Time: 15 minutes
Category: Bombolinis
Method: Frying
Cuisine: Italian

Keywords: coffee bombolinis, bombolini donuts, italian donuts bombolini, cream filled doughnuts, bombolinis