Sourdough Bomboloni Doughnuts

There's nothing I cherish more than traditional European culinary delights, especially sourdough doughnuts! It's a festive favorite across Europe, gracing tables on Festival day under a hundred different names.

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Prep Time 1

Cook Time 30

Additional Time 1

Total Time 1 1 30

Servings 10 doughnuts

Calories 152

Equipment

1 stand mixer with a hook attachment
1 Mixing bowl
1 kitchen scale or measuring cups and spoons
1 plastic wrap or damp tea towel
1 Dough scraper or a very sharp knife for dividing the dough
1 deep pan for frying
1 Wire rack

Ingredients

125 grams bread flour
125 grams all-purpose flour
120 grams milk whole milk works best
100 grams sourdough starter
30 grams unsalted butter unsalted is best
30 grams sugar
4 grams salt
2 egg yolks
vegetable oil for frying

Instructions

In the bowl of a stand mixer, begin by mixing your sourdough starter, milk, egg yolks, sugar, salt, and both flours in a stand mixer with a dough hook. Start on low to get everything combined nicely.
Let the dough rest covered for about 5-10 minutes, so the flour has a chance to absorb the liquids. Then knead it on low, adding half the butter until it's absorbed, then add the remaining butter. Mix for about 15 - 20 minutes overall. Aim for a smooth, shiny dough that passes the windowpane test.
Let the dough rise at room temperature for at least 10 hours ideally overnight for 12 hours. This slow rise adds flavor and texture.
Chill the risen dough in the fridge for about 2 hours to firm up, making it easier to handle and shape.
On a lightly floured surface, divide the chilled dough into 10 pieces, each about 55g. Roll them into smooth balls and place them in a dish lined with a floured tea towel or floured parchment paper. Cover them with plastic wrap, so they won't dry out. Use a dish that is deep enough. That way, when the dough balls expand during the bulk rise, you won't have to worry about them sticking to the plastic wrap.
Let the dough balls proof for another 8-10 hours in a warm spot until they've nearly tripled in size, getting ready for their big fry.
Heat your frying oil (vegetable oil is a good choice) to 360°F. Fry the donuts in batches, turning once, for 2 minutes on each side.
Drain the fried donuts on a rack with paper towels under them.
When cool enough to handle but still warm, sprinkle them with powdered sugar or roll them in granulated (regular) sugar. They're ready to enjoy, best served the same day for that perfect soft bite!

Video

Notes

if you're worried you won't be able to move donuts into the frying oil gently enough, you can do the following: grab a piece of parchment paper and cut it into 6-8 individual rectangles. Place them on the bottom of the dish you are planning to proof your donuts. Place one dough ball on one rectangle. That way, when the donuts are done proofing, you can lift them up by taking the individual piece of parchment paper from the dish and just slide them off into the oil. That way you avoid the finger prints on the donuts!
Although you are aiming for the dough to not stick to the sides of the bowl when you are done with mixing, it sometimes happens that it will still stick a little. Also, if your stand mixer is not the best (like mine), that will happen even more often. If you see that the dough is stretchy and elastic, don't worry about it. Don't add any flour and attempt to get it into a dough ball in the mixer, but simply form a ball with your hands and begin proofing.
These donuts are very light and airy when they are fully proofed, so handle them very gently! If you're afraid to leave finger dents in them when transferring them into the oil, use a parchment paper trick I describe in the hint below instructions!
Add butter to your dough in stages, ensuring it's fully incorporated before adding more. This method ensures a uniform texture in your donuts, making them light and fluffy.
Keep a close eye on your oil temperature – too hot, and your donuts will burn on the outside before cooking through; too cool, and they'll soak up oil, becoming greasy. Aim for that sweet spot of 360°F.

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