How to cook our Hazelnut Milk Chocolate Bomboloni


CategoryYields1 Serving

Is this your first time having Bomboloni? We created our version of Bomboloni some years ago -  little potato dumplings with a creamy surprise on the inside - but finally they are available to you at home! Below please find instructions on how to cook them correctly right every time!

Bomboloni are sometimes referred to ‘the doughnuts of Tuscany’ due to the assumed birthplace of their conception, though they actually have ties all over Italy! The recipes, however, differ from region to region.

These sweet treats were originally eaten alongside many other celebratory delicacies during the Italian Christian Carnevale holiday, prior to the week of Lent.

It’s safe to say that Bomboloni can now be enjoyed at any point in the year, and doesn't simply have to follow an evening meal. Its versatility means it can be enjoyed at supper, between meals, or maybe as an Italian-inspired light breakfast with your cappuccino.

These Bomboloni can be pan-fried on medium heat in some butter for 3-4 minutes. Remember that the inside is not raw so it doesn’t need to be cooked through - but the Bomboloni are better when crispy on the outside (and still a bit warm!) Below please find the instructions on how to cook in oil.


INGREDIENTS

Please note that some essential ingredients,
such as olive oil, salt, pepper, and eggs, are not
included in our pasta boxes

Buy the ingredients

METHOD

1

Use a saucepan or pan and create a 1 inch depth of vegetable oil (you can choose your own preferred oil)

2

Heat the oil on a medium heat for a few minutes.

3

Drop the Bomboloni into your hot oil - some small bubbles should appear. Keep moving the Bomboloni so that they don’t darken in one spot but brown evenly. 2-3 minutes later when the Bomboloni are 1-2 shades darker - but still a milk chocolate colour - remove from oil and let cool on a paper towel to absorb the excess oil.

4

Most importantly - WAIT for the Bomboloni to cool down. When you are ready to eat, open the first one carefully to check the inside is not too hot! Now you are ready to share them! For an extra fine presentation sprinkle with a bit of icing sugar when serving!

Ingredients

Directions

1

Use a saucepan or pan and create a 1 inch depth of vegetable oil (you can choose your own preferred oil)

2

Heat the oil on a medium heat for a few minutes.

3

Drop the Bomboloni into your hot oil - some small bubbles should appear. Keep moving the Bomboloni so that they don’t darken in one spot but brown evenly. 2-3 minutes later when the Bomboloni are 1-2 shades darker - but still a milk chocolate colour - remove from oil and let cool on a paper towel to absorb the excess oil.

4

Most importantly - WAIT for the Bomboloni to cool down. When you are ready to eat, open the first one carefully to check the inside is not too hot! Now you are ready to share them! For an extra fine presentation sprinkle with a bit of icing sugar when serving!

How to cook our Hazelnut Milk Chocolate Bomboloni

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