Bombolino
Sugared doughnuts
Bombolino (ቦምቦሊኖ): soft yeasted doughnuts rolled in sugar, sold in Asmara's cafés with a macchiato
A legacy of the Italian years, bombolino is still part of the morning ritual in Asmara: a warm doughnut rolled in sugar, eaten at a café counter on Harnet Avenue with a small, strong macchiato. Eritrean bombolini are unfilled, either round or ring-shaped, with a pale band around the middle, a feather-light crumb and a hint of lemon in the dough. Bakeries fry them in the early morning and they sell out quickly. At home they make a lovely weekend treat; allow about 1½ hours for the dough to rise and prove. The most common mistake is frying in oil that is too hot, so the outside goes dark while the centre stays doughy; keep it at 170 °C and test the first one. Chef's tip: roll them in sugar while they are still warm, not hot, so the sugar clings without melting.
- Total time
- 125 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the dough
- ¾ cup whole milklukewarm
- 2 ⅛ oz caster sugar
- 1 ⅛ lb plain flourplus extra for dusting
- ½ tsp salt
- 2 eggsat room temperature, beaten
- 1 ¾ oz unsalted buttervery soft
- 1 tsp lemon zestfinely grated
For frying and coating
- 4 ¼ cups vegetable oilfor deep frying
- 3 ½ oz caster sugar
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Method
0/8 doneStep 1: Whisk ¾ cup whole milk, 1 tbsp of ⅜ oz caster sugar and ¼ oz fast-action dried yeast in a jug and leave for 5 minutes until foamy.
5 minStep 2: Mix 1 ⅛ lb plain flour, ½ tsp salt and the rest of 1 ⅔ oz caster sugar in a large bowl. Add the yeast mixture, 2 eggs and 1 tsp lemon zest and mix to a soft, sticky dough.
Step 3: Knead for 5 minutes, then work in 1 ¾ oz unsalted butter a little at a time and knead for another 5–8 minutes, until the dough is smooth, glossy and pulls away from the bowl. A stand mixer with a dough hook makes this easier.
12 minStep 4: Cover and leave in a warm place for about 1 hour, until doubled.
60 minStep 5: Turn out onto a floured surface and roll to about 1.5 cm thick. Cut 7 cm rounds with a cutter (cut a 2 cm hole in the centre for rings), re-rolling scraps once. Set them on squares of floured baking paper.
Step 6: Cover loosely and prove for 30 minutes, until puffy and a gentle press springs back slowly.
30 minStep 7: Heat 4 ¼ cups vegetable oil in a deep, heavy pan to 350°F. Fry 3–4 at a time, lowering them in on their paper (pull the paper out with tongs), for 2–3 minutes a side until deep golden. The first one is your test: break it open and check the centre is cooked through and fluffy.
20 minStep 8: Drain on kitchen paper for 2 minutes, then roll in 3 ½ oz caster sugar while still warm. Eat the same day, ideally within a few hours.
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 6 g
- Carbs
- 40 g
- Fat
- 10 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bombolino take?
- About 125 minutes in total: 100 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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