Official bomboloni

Ingredients for 4 servings:

• 300 g wheat flour type 405
• 150 ml milk, lukewarm
• 50 g sugar
• 50 g margarine, liquid
• 17 g fresh yeast
• 2 egg yolks
• 1 organic orange(s), zest

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 5 minutes

Berliner doughnuts from the oven

Warm the milk to lukewarm. Add the yeast, 25g sugar, and 2 tablespoons of flour to the milk, stir, and let stand for at least 10 minutes. Add the egg yolks, remaining sugar, margarine, orange zest, and yeast mixture to the remaining flour and knead for at least 8 minutes. Add a little more flour now and then (about 1 tablespoon spread over the 8 minutes). Cover with plastic wrap and let rise for 1.5 hours at room temperature. Place the dough on a lightly floured surface, fold from the edge to the center, turn over, and form into an oblong ball. Cut into 12-13 pieces and carefully shape into rounds. Place the balls on a baking sheet lined with baking paper, cover with a tea towel, and let rise for a further 40 minutes. Meanwhile, preheat the oven to 200°C (top/bottom heat), then bake the bomboloni for 15 minutes without steam. Remove the tray, brush the bomboloni all over with a little liquid margarine, and roll in the sugar. Be very careful when working with these, as they are soft and very delicate. Fill these bomboloni with jam or puree to taste using a piping bag.