Originally posted January 14, 2016

Sourdough Bomboloni

Sourdough Bomboloni by Sarah Xiong

Incredibly light, fluffy, not too sweet.


  • 4 oz starter
  • 1 egg yolk
  • 2 egg whites
  • 3.5 oz bread flour
  • 3.5 oz 00 italian flour
  • zest of 1 lemon, chopped fine
  • 1/2 tsp salt
  • 1.5 oz sugar
  • 1 oz clarified butter, soft
  • 1 oz water
  • 1.5 oz coconut milk
  • 1 tsp vanilla bean paste
  • 1/2 tsp orange extract
  • Raspberry jam
  • Powdered sugar


Mix starter, yolk, whites, flours, salt, zest, sugar, water and coconut milk til mixed. Dough will be very wet. Mix for 20 on medium. Rest 10 minutes. Do this 3xs til gluten develops. Add softened butter, extract and vanilla bean til incorporated.

On lightly floured surface, do folds 3xs every 20 minutes. Place in oiled bowl and let rise for an hour. Put in refrigerator overnight.

Fold one more time. Lightly pat out on floured surface. Punch out holes. Cover and let rise for 2 hours. Deep fry til lightly brown. Dust with powdered sugar and fill with raspberry jam.



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