Soft and fluffy donuts even when fried..So yummy with Chocolate, Bavarian, Jelly filling! In Italy they call these donut as Bombolone..or from the root word bomba (maybe because of its surprise filling inside when you bite it). Try it today, homemade is always better because your always sure there is no bread improver or its bromate free. Beware of breads, donuts that tells you they’re so fluffy and soft..not knowing their secret ingredients. Some ingredients in softer bread might be carcinogenic to your families health. Homemade is always better!
Servings: 13 (35g/each)
Pinoy Donut Recipe
- For the Dough:
- 1 cup fresh milk (240ml)
- 3 tbsp granulated sugar
- 1 ½ teaspoon instant yeast (5g)
- 1 egg
- 2 ½ cups all purpose flour (320g)
- ½ teaspoon salt
- 2 tablespoon unsalted butter (30g), softened at room temp
- For the Fillings:
- Bavarian filling (recipe below)
- Chocolate filling (recipe below) or use store bought Nutella/Finetti
- Sugar Sprinkle: Bianca Snow Powder (or Donut sugar/bakers donut powder or any sugar)
- For Dough: In a large bowl, add milk, sugar, yeast, crack an egg and whisk it well.
- Add all purpose flour and salt. Mix it again until it becomes dough in texture. Add softened butter and mix it to the dough.
- Transfer dough into a kneading table and oil/dust your hand (It will be sticky but no need to add extra flour). Knead the dough for about 10 minutes. Stop kneading once it becomes elastic when stretched with fingers.
- Gently, turn it around on the table to form into a round shape until the top becomes smooth and round.
- Prepare a glass bowl, add some oil, and transfer the dough. Turn it around to coat with oil. Cover the bowl with cling wrap and let it proof for an hour until doubled in size.
- After proofing, gently punch down the dough 4 times to release all the air. Dust the table with flour, oil your hands and rolling pin. Spread out the dough with the rolling pin. And cut the dough using a round metal cutter for each donut (or you may use a cup). Repeat the same for the remaining dough. Then just shape the remaining small dough into balls and flatten with palm.
- Divide the dough into 35 grams balls and place it on individually cut round baking paper. Transfer it on the baking sheet and cover with cling wrap. Let it rest again for 20-30 minutes until half inflated.
- For frying: About 10-15 minutes before frying, remove the cover of the dough. So the outer surface of the dough becomes a bit dry. This will help reduce oil absorption when frying.
- In a frying pan, heat the oil on a medium-low heat, add the donuts one by one with the liner (don’t go back and forth). Then remove each liner from the oil.
- Wait until the bottom of each donut is light brown then flip it over. Once donuts are cooked evenly, remove and drain. Let it cool.
- Fill the Donuts: Use a pastry bag with ½” round tip (or just use a squeezable ketchup plastic bottle). Fill each donut with your chosen filling. Then use a strainer or sprinkle duster with bianca snow powder. Alternatively for home consumption, you may use your favorite sugar. You may also use any sugar like: bakers donut sugar, confectioners sugar, granulated sugar.
Chocolate and Bavarian Filling Recipe
- FOR CHOCOLATE:
- 1 can condensed milk
- 1 can evaporated milk
- 3 Eggs
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter
- ¼ to ½ cup cocoa powder (adjust to your taste)
- FOR BAVARIAN:
- 2 egg yolks
- 1 cup fresh milk or evaporated milk, (240ml)
- 1/4 cup sugar (50g)
- 2 tbsp cornstarch
- Follow the same procedure below for whichever filling you choose. Or cook it separately in each saucepan.
- Without Heat: In a saucepan, whisk egg and all other ingredients until well combined.
- Then start heating the saucepan on a stove and use low heat only (slow cooking so it doesn’t burn at the bottom). Cook and whisk until thickened. Turn off and remove from heat. Set aside and let it cool first before filling the donuts.
Tips on Proofing Dough:
Underproof: When the finger is pressed on the dough, the dough reflects back to its original form without leaving a mark.
Proven: Fingers pressed, dough bounces slowly and returns to half the original form only, (not returning 100%)
Overproof: When the finger is pressed, the dough does not reflect anymore, and the finger effects remain the same.
Tips before frying:
Remove the cover of the dough 10-15 minutes before frying, so that the outer surface becomes a little dry, it will help reduce oil absorption. Make sure to remove the cover when it is not fully proof.