Hello everyone!
It seems I haven't shared delicious and simple recipes for a month. I miss cooking! I'm sorry, because this month I'm not fit and I'm stuck with creative ideas, and I'm also taking a complete rest because I really want to take care of my health.
Cooking takes extra energy, especially since I usually do it myself without anyone's help. Starting from preparing, setting the camera and recipes, after that I have to write all the recipes so well that they can be enjoyed and understood easily by the readers. So, it's time for me to get back to writing recipes to help you guys cook!
For this time, I want to share a recipe for making bomboloni. This food is the same as donuts in general, only the shape is different. Donuts are generally like a ring with a hole in the middle, but the bomboloni is shaped like a burger bun and filled with buttercream, so that when you bite it, the buttercream breaks and makes it taste very good, sweet and fat.
This time, I will also share tips to make cheap and easy buttercream. Even though the ingredients are cheap, this buttercream is spotless and soft, like buttercream with expensive ingredients. So, curious about the recipe for bomboloni and buttercream? Follow me!
Ingredients:
Bomboloni
- 250gr high protein flour
- 7 grams of instant yeast
- Pinch of salt
- 30 grams of sugar
- 1 egg
- 120 ml of liquid milk
- 35 gr butter
Chocolate Buttercream
- 100 gr white butter
- 100 gr unsalted butter
- 250 gr holman buttercream
- Fine granulated sugar
- Dark chocolate (melted)
How to cook bomboloni with chocolate buttercream:
- Mix flour, sugar and yeast. Mix well. Then add the eggs and milk, mix with a mixer. Once mixed, add salt and butter, mix until elastic.
- While waiting for the bomboloni ingredients to be smooth, make buttercream. Combine all ingredients, mixer until fluffy. It took me 15-20 minutes to get good results. Store in the refrigerator.
- After the bomboloni material is elastic, divide and weigh as much as 40 grams and make a round shape. Then wait for 30 minutes.
- After the bomboloni material is elastic, divide and weigh as much as 40 grams and make a round shape. Then wait for 30 minutes.
- The dough will rise, then deflate then return to a round shape and put paper on the bottom of the dough to make it easy to fry. Leave it for 25 minutes.
- Heat the oil over medium heat, then put the dough one by one into the hot oil, don't forget to turn it over so that it cooks evenly. Lift and drain.
- Let stand until the bomboloni is cold, then put the buttercream into a piping bag, and fill the bomboloni with buttercream.
- Spread some buttercream on top of the bomboloni and sprinkle a little sprinkle.
- Chocolate buttercream Bomboloni is ready to serve!
