What makes them different from American-style doughnuts is that the creamy filling is visible from the top rather than hidden inside. A bombolone (Italian: [bomboˈloːne], pl. bomboloni) is an Italian filled doughnut (similar to the Berliner, krafne, etc.) and is eaten as a snack food and dessert. The pastry's name is etymologically related to bomba (bomb), and the same type of pastry is also called bomba (pl. "bombe") in some regions of Italy.

Bahan Membuat Bomboloni

200 gr tepung protein tinggi(cakra).
60 gr tepung protein sedang(segitiga).
30 gr gula pasir.
1 butir telur+susu cair total 160-180 ml(tidak harus habis).
30 gr margarine.
1 sdt ragi instan.

Langkah Memasak Bomboloni

Siapkan bahan2 nya.
Ayak dan campur kedua terigu dan ragi instan. aduk gula bersama larutan susu+telur sampai larut,. Masukkan cairan susu ke tepung sedikit2 uleni sampai d rasa cukup kalis, jangan terlalu kering karena akan susah d cetak dengan mulus.
Setelah setengah kalis, masukkan margarine uleni lagi sampai kalis elastis. Cetak dan diamkan sekitar 45 menit sampai mengembang 2 x lipat.
Goreng dengan sekali balik, dahulukan yg pertama d cetak ya balik hanya sekali saja pakai api kecillll.
Boleh d isi dengan sesuai selera, atau hanya d tabur gula halus aja.
🍩 nya yg ngasih toping adek, d kasih toping coklat d tabur gula halus.. sesuai keinginan nya😄.
Super empuks.

My first experience with eating a Bomboloni was an evening out with friends. It all started out as a walk along the boardwalk and then a delicious experience with a soft donut, that was filled with a creamy vanilla pastry cream. Bomboloni, the fried Italian style donuts found throughout Italy but especially popular in Tuscany are certain to bring a smile to just about anyone. These etherial lemon infused bites, a specialty of the seaside town of Livorno, were introduced to me by my teacher & friend Giuliano Bugialli so many years ago. A special treat enjoyed by the Italian Jewish community for the coming holiday of.

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