Bomboloni Volcano: Do you have a penchant for sweet indulgences and a taste for diverse culinary traditions? Is fried bread a particular treat you enjoy? If you’re familiar with doughnuts, here’s an intriguing twist you should explore.
This article provides in-depth information on a novel type of doughnut that’s currently making waves. Gastronomy enthusiasts from countries like Canada and the United States are intrigued and eager to recreate this delicacy at home. So let’s delve into the fascinating world of the Bomboloni Volcano.
What Makes a Bomboloni Resemble a Volcano?
A bomboloni is often likened to a volcano due to its distinctive eruption of filling. These doughnuts are generously filled with cream or Nutella via a small opening. Once you slice or bite into one, the filling surges out, reminiscent of lava flowing from a volcano or the center of a Choco lava cake. This unique characteristic might be the inspiration behind the moniker.
Understanding the Bomboloni
A bomboloni is an Italian variant of doughnut without the characteristic central hole. The term ‘bomboloni’ finds its origin in the Italian word ‘bomba’, which translates to ‘bomb.’
Mastering the Bomboloni Recipe
Here’s a simple step-by-step guide to prepare this dessert at home, yielding about sixteen to eighteen doughnuts.
- Add a cup of lukewarm whole milk into a mixer.
- Incorporate a packet of dry yeast and a teaspoon of granulated sugar into the milk.
- Allow the mixture to rest for five minutes until it becomes foamy before adding six tablespoons of unsalted and softened butter, four cups of all-purpose flour, two eggs, kosher salt and vanilla extract – this should create an incredible flaky base!
- Fill a greased bowl with mixed dough for Bomboloni Volcanos, cover it with plastic wrap, and allow it to rest for one hour before rolling the dough out to 1/2-inch thickness and using a three-inch cutter to shape doughnuts.
- Placing round cutouts onto a parchment-lined baking sheet and allowing them to rise for one hour will get them the ballpark for success.
- Bring vegetable oil up to 350deg Fahrenheit using a heavy bottomed pot before heating for one final fry in another heavy-bottomed skillet.
- Fry the bombolonis on each side for two to three minutes until they take on a golden-brown hue. Ensure you fry in small batches to avoid overcrowding the pan.
- Lastly, roll the fried doughnuts in sugar and set them back on the baking sheet, ready for filling.
- You can choose either pastry cream or Nutella as your preferred filling for the bomboloni.
Why the Recent Buzz Around Bomboloni?
The buzz around bomboloni has recently intensified due to a collaboration between two esteemed confectionery brands, Wildflour, a Filipino brand, and Nutella, the popular spread. This partnership introduced a breakfast combo featuring bomboloni, piquing public interest and curiosity about its origin and recipe.
Wrapping Up
The Bomboloni Volcano is an effortless yet delightful dessert, drawing its name from its resemblance to a volcanic eruption. Expand your baking skills by trying out other varieties of doughnuts. If you reside in the Philippines, consider sampling the Wildflour and Nutella bread box.
