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Baci bomboloni
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Prep Time:
240 minutes
Cook Time:
25 minutes
Total Time:
265 minutes
Indulgent Baci-filled Italian doughnuts - guaranteed to wow Mama on Mother's Day.
Ingredients:
  • 300ml warm milk
  • 7g sachet dried yeast
  • 70.95 gm caster sugar
  • 2.40 gm sea salt flakes
  • 500g plain flour
  • 75g softened butter, chopped
  • Vegetable oil, for deep frying
  • 215.00 gm caster sugar, extra, for rolling
  • 125g packet Baci Original Dark Chocolates, unwrapped
  • 300mls thickened cream
  • Baci Original Dark Chocolates, halved, to decorate
Instructions:
  • In a jug, combine milk, yeast, and 1 tablespoon of sugar. Allow the mixture to sit in a warm place for 15 minutes until it becomes frothy and bubbly.
  • Combine the remaining sugar, salt, and flour with butter in a bowl. Add the yeast mixture and mix with your hands until combined. Transfer the dough onto a floured board.
  • Massage the dough for 5 minutes, incorporating a touch more flour as necessary, until it becomes silky and stretchy. Transfer to a lightly oiled bowl, cover with a fresh tea towel, and let it rest in a cozy spot for approximately 2 hours to double in size.
  • Once the dough has almost doubled in size, deflate it by gently punching it down. Roll out the dough on a lightly floured surface to a thickness of approximately 1.5cm using a rolling pin. Cut out 30 rounds with a 5cm pastry cutter and arrange them on a baking tray, leaving space for them to expand. Cover the rounds with a tea towel and let them rise for 1 hour.
  • In a deep-fryer or heavy-based saucepan, heat oil to 180°C. Fry bombolini in batches until golden and fully cooked, making sure to turn them for even cooking. Remove with tongs or a slotted spoon, drain on paper towels, and then roll them in extra sugar while still warm. Let them cool completely.
  • Finely chop or crush the Baci. Beat the cream with an electric mixer until soft peaks form, then gently fold in half of the Baci.
  • Before serving, delicately slice the bomboloni with a sharp knife, making sure not to cut all the way through. Carefully fill them with the cream, then sprinkle the remaining chopped Baci on top. For an extra touch, garnish the bomboloni with halved Baci.

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