Description
Delicious bomboloni filled with peach bellini filling, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk (warm)
- 2 tablespoons unsalted butter (melted)
- 1 cup peach puree
- 1/4 cup prosecco
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 4 cups vegetable oil (for frying)
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- In a mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- Add flour, salt, egg, and melted butter to the yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
- In a bowl, whisk together peach puree, prosecco, heavy cream, powdered sugar, and vanilla extract until smooth.
- Transfer the mixture to a pastry bag and refrigerate until ready to use.
- Once the dough has risen, punch it down and roll it out to about 1/2 inch thick. Cut out circles using a cookie cutter.
- Heat vegetable oil in a frying pan to 350°F (175°C). Fry the dough circles until golden brown on both sides, about 2-3 minutes per side.
- Remove from oil and drain on paper towels.
- Mix granulated sugar and cinnamon in a bowl. Roll the warm bomboloni in the mixture to coat.
- Using the pastry bag, fill each bomboloni with the peach bellini filling.
Notes
- Make sure the oil is hot enough before frying to achieve the perfect golden brown color.
- Adjust sugar and cinnamon mixture to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 bomboloni
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg