Martin! Putting this on the list for my next free bake day. Cannot resist a baked (or fried) good that looks dark and dangerous. Cocoa! Spices! Whipped Pastry Cream! Gawl Dang.
Martin, thanks for this! These are on my ever-growing weekend baking list. I made something similar recently that called for baking instead of frying, rolling the dough into balls. Would it be worth a shot with your bomboloni?
I appreciate you checking in. They are delicious, to be sure.
I have worked on some baked doughnuts at points and sometimes they can be surprisingly good. When I have made them I've usually written recipes that are specifically tailored to the change in cooking method. So I guess my initial advice would be to use a recipe from a trusted source that is designed for baking? I know that frying can be a little messy, smelly, and so forth. But, like good fish and chips, potato chips, and delicious doughnuts, sometimes the effort is worth the reward.
These look great! Will try them soon. If I wanted to make a non-chocolate version of the dough, would you just omit the cocoa powder, or add in some extra butter/fat to compensate? Or something else? Love your work!
My assumption is that these wouldn't fry up easily if there were cut into squares, right? The corners would get too crispy instead of deliciously crispy?
Regarding optimism, a pile of baby goats sleeping in your lap will help an awful lot.
These look so yum! Thank you for sharing!! (And i appreciate you taking the time to show the measurements.)
lol. Indeed. The digital scale is a game changer. But showing the approx thickness was what I appreciated. Context matters.
Exactly, weight, thickness, dimensions, information is powaaaaaaaaahhhh.
Have fun,
M
Thanks, Diane! Measuring makes it easier, right???
🤎💣🤎💣🤎
Okay these look AMAZING! How do you recommend storing these (that is if they are not all devoured as soon as they’re done)
Hey Kellie,
I’d recommend holding them as dough, covered well in the fridge, frying in batches. But really, it’s never hard to give (or receive) a free doughnuts!
My god, these look amazing. And yes to a little optimism!
Birds at daybreak for optimism, bomboloni to throw at fascists! 🙏🏼💣🤎💣🙏🏼
My granddaughter has asked if she could stay over for several days so we could make these ❤️
Martin! Putting this on the list for my next free bake day. Cannot resist a baked (or fried) good that looks dark and dangerous. Cocoa! Spices! Whipped Pastry Cream! Gawl Dang.
Even some wholegrain in the dough, lol. You’ll take my start and improve it, I’m sure! 🤎💣🤎💣🤎💣😂💣
Martin, thanks for this! These are on my ever-growing weekend baking list. I made something similar recently that called for baking instead of frying, rolling the dough into balls. Would it be worth a shot with your bomboloni?
Hey Rachel!
I appreciate you checking in. They are delicious, to be sure.
I have worked on some baked doughnuts at points and sometimes they can be surprisingly good. When I have made them I've usually written recipes that are specifically tailored to the change in cooking method. So I guess my initial advice would be to use a recipe from a trusted source that is designed for baking? I know that frying can be a little messy, smelly, and so forth. But, like good fish and chips, potato chips, and delicious doughnuts, sometimes the effort is worth the reward.
Be well, and happy baking!
Martin
Oh my goodness…how have I not know about a dough caliper?! Now I’m on the hunt to find one. Are they readily available?
Any caliper will do! Very cheap is a-ok!
Thank you!
These look great! Will try them soon. If I wanted to make a non-chocolate version of the dough, would you just omit the cocoa powder, or add in some extra butter/fat to compensate? Or something else? Love your work!
Thanks Luca! Make these, no changes!
https://sassafrascurio.substack.com/p/spiced-doughnuts
Great! Thanks!
I have to admit that I love that you use calipers. They are a tool in my life.
Sometimes only measuring will do!
Enjoy the bake!
Martin
So chocolate. ♥️ I will have to try this recipe.
Thank you.
This must be premonition. I was just looking at bomboloni recipes and making a spreadsheet to try a recipe 😂
We are the same. Always start with a spreadsheet!
Yess! It also helps with scaling up and down the recipes later on instead of going back and forth to the calculator.
And helps to see the ratios, too.
Yes in baker’s percentages
My assumption is that these wouldn't fry up easily if there were cut into squares, right? The corners would get too crispy instead of deliciously crispy?
Regarding optimism, a pile of baby goats sleeping in your lap will help an awful lot.
That is surely the GOAT of preciousness. ❤️❤️
I think squares would work!? Might be hard to get the filling into corners but they’re doughnuts—their delicious spirit is indomitable!
M