Bomboloni Recipe using Doughnut Mix

⦁ SwissBake® Perfect-Raised Donut Mix – 1000g   

⦁ Water – 430g   

⦁ Fresh Yeast / Dry Yeast – 40g / 12g

MIXING THE DOUGH  

⦁ In an electric mixer, mix on slow speed for 3-4 mins  

⦁ Switch to high speed and mix for 6-8 mins  

⦁ Ensure dough temperature ≤24°C  

⦁ Rest for 15-20 mins 

ROLLING, SHAPING & PROOFING  

⦁ Roll dough to 10mm thickness  

⦁ Cut using a round cutter  

⦁ Proof for 25-30 mins at 32°C and 85% humidity  

⦁ Rest for 2-4 mins at room temperature 

FRYING & FILLING  

⦁ Heat oil to 175°C  

⦁ Fry for 120 sec on each side  

⦁ Use a piping bag to fill with sweet or savoury fillings