A doughnut is a delightful fried snack made from sweetened dough which comes in the shape of a ball or ring and enjoys popularity in many countries, including Nigeria. It can be prepared in various forms, either homemade or purchased from bakeries, and can be enjoyed plain or adorned with glazes, frostings, or powdered sugar.
However, Bomboloni is a slightly crispy, soft, and light Italian doughnut, typically with an overwhelming sweet filling like whipped cream, jam, caramel cream, and chocolate, eaten as a snack food and dessert. The name bomboloni, also known as a bombe, means “big bomb” as it is a real explosion of flavor in the mouth.
Basically, there are two types of bomboloni: the original Tuscan style and the Krapfen style, more common in the regions that used to be under Austrian rule. The first is known to be more traditional, and the latter has become more common over the years. Both are made with yeast dough, proofed for a few hours, and then fried in vegetable oil.
The market for doughnuts in Nigeria is growing big as there is an increasingly high demand for this mouth-savory snack by people of all ages. Many Nigerian bakers are struggling to make Bomboloni doughnuts, which have now become the new popular recipe that allows for creativity and experimentation with different fillings to attract more potential customers in the Nigerian market.
Making Bomboloni doughnuts may not be as simple as it seems. According to a talented Nigerian baker, Tasty Dainty, who spent three months before she mastered the Italian doughnut, she highlighted the difficulties that bakers face in trying to make Bomboloni as incorrect way of kneading, using too much flour or too little, pouring water all at once, over-proofing the dough, high heat for frying, bad yeast, bad ingredients, and a bad recipe. As a result, the dough becomes sticky when fried, failing to give the actual taste, texture, and shape required.
To start a successful Bomboloni doughnut production business in Nigeria, it’s essential to have a delicious and enticing recipe that will keep customers coming back to you.
Here are the step-by-step methods to get you started:
1) 500g all-purpose flour
2) 120g sugar
3) 1 tbsp instant yeast
4) 250ml milk
5) 50g butter
6) 1 cup water
7) 1 egg
8) 3 inches deep oil
Firstly, you don’t need a mixer to make Bomboloni. You can knead the dough until it feels tacky and does not stick to a clean finger when quickly touched. Put the flour, sugar, and yeast in the mixer bowl and stir to combine. Scatter cubes of butter over the flour, so it’s evenly distributed, then pour in the egg, lukewarm milk, and water.
After that, you will bring the dough out onto a clean surface. Shape the dough into a small ball by kneading it 2-3 times. Place the dough in a clean bowl lightly greased with oil and cover it with plastic wrap. Leave it to prove for 2-3 hours. If the doughnut doesn’t rise, and the yeast is good, then preheat your oven to a very low temperature, turn the oven off, and then stick your bowl of dough in the oven. The warmth in there will help it rise faster.
Once the dough has risen, knead it into a smooth ball, flatten the dough with your hand, and use a cookie cutter to cut out the doughnut about 3-5 inches in diameter.
You can cut it into any shape. Place the cutout doughnut on a surface lined with baking parchment and leave it to prove until tripled in size. Once it’s proven, then fry in oil around 3 inches for the best result. Leave to cool. Best served with hot chocolate or a chilled drink.
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