Bomboloni Salati (Savory Fried Doughnuts) by @cakeofgina_

55 min

12 servings

🌾

500 g

Flour 0

🥔

200 g

Boiled potatoes

🍞

16 g

Yeast

🥛

120 ml

Milk

🥚

2

Eggs

🧂

10 g

Salt

🍬

10 g

Sugar

🧈

50 g

Butter

🫗

Oil for frying

Filling

  1. Boil
    • Boiled potatoes

    Boil the potatoes and mash them well with a fork or pass them through a potato masher.

  2. Put
    • Flour 0 (230w)
    • Boiled potatoes
    • Yeast

    Put all the ingredients except butter and salt into a stand mixer.

  3. Knead

    Knead until you obtain a smooth, well-developed dough.

  4. Knead
    • Butter
    • Salt

    Add the softened butter a little at a time while continuing to knead, then add the salt.

  5. Form

    Form a ball and let it double in size, covered with plastic film.

  6. Divide

    Divide the dough into balls of about 60g each.

  7. Place

    Place on baking paper as shown in the video and let double in size.

  8. Fry
    • Oil for frying

    Fry in hot oil.

  9. Fill

    Fill as desired.

Bomboloni Salati (Savory Fried Doughnuts) by @cakeofgina_

55 min

12 servings

🌾

500 g

Flour 0

🥔

200 g

Boiled potatoes

🍞

16 g

Yeast

🥛

120 ml

Milk

🥚

2

Eggs

🧂

10 g

Salt

🍬

10 g

Sugar

🧈

50 g

Butter

🫗

Oil for frying

Filling

Preparation Steps

  1. Step 1/9

    Boil the potatoes and mash them well with a fork or pass them through a potato masher.

    🥔Boiled potatoes
    🍴Fork
    🥔Potato masher

  2. Step 2/9

    Put all the ingredients except butter and salt into a stand mixer.

    🌾Flour 0 (230w)
    🥔Boiled potatoes
    🍞Yeast
    🥛Milk
    🥚Eggs
    🍬Sugar

  3. Step 3/9

    Knead until you obtain a smooth, well-developed dough.

  4. Step 4/9

    Add the softened butter a little at a time while continuing to knead, then add the salt.

    🧈Butter
    🧂Salt

  5. Step 5/9

    Form a ball and let it double in size, covered with plastic film.

    Plastic film

  6. Step 6/9

    Divide the dough into balls of about 60g each.

  7. Step 7/9

    Place on baking paper as shown in the video and let double in size.

    📜Baking paper

  8. Step 8/9

    Fry in hot oil.

    🫗Oil for frying

  9. Step 9/9

    Fill as desired.

    Filling

Composition

Ingredients

Types

Grains, Vegetables, Leavening agent, Dairy, Eggs, Spices, Sweeteners, Fats and Oils, Other

Ingredients

Flour 0, Boiled potatoes, Yeast, Milk, Eggs, Salt, Sugar, Butter, Oil for frying, Filling

Notes

Flour 0 (type 0 flour, 230w strength, 230w), Eggs (medium eggs), Butter (softened), Oil for frying (plenty of oil, no amount given), Filling (to taste, filling not specified)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Nut-Free, soy-free, Vegetarian, Pescatarian

Calories

220 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 28g, Fat: 10g, Fiber: 1.5g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 320mg, Potassium: 140mg, Calcium: 30mg, Iron: 1mg

Vitamins

Vitamin A: 45mcg, Vitamin B1 (Thiamin): 0.15mg, Vitamin B9 (Folate): 20mcg

Preparation

Time Information

Preparation

40 minutes

Cooking

15 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

9 steps

Equipments

Utensils

Potato masher, Plastic film, Baking paper, Fork

Appliances

Stand mixer, Deep fryer

Type

Type

Type Of Dish

Bread, Snack

Occasions

Everyday Snack, Party Food, Street Food Fair

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Fluffy, Soft, Crispy Exterior, Pillowy

Flavors

Savory, Salty, Buttery

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

best eaten fresh : same day (fried doughnuts are best consumed within a few hours of frying, unfilled, at room temperature), fridge storage : up to 2 days (store in an airtight container if filled or if not eaten the same day,reheat briefly before serving to restore texture), freezer storage : up to 1 month (freeze unfilled, cooled doughnuts in an airtight bag,thaw and reheat in oven before filling and serving)