2000s Recipes + Menus
Gorgonzola Bomboloni
Makes16 savory doughnuts
- Active time:30 min
- Start to finish:2 1/2 hr
October 2007
You’ll be happy that these are generously sized, and that the recipe will leave you with a few extras. Tender textured, with an oozing cheese center, they’re sure to be devoured before the frying oil has had a chance to cool down.
- 1 teaspoon active dry yeast (from a 1/4-ounce package)
- Scant 1/2 cup warm whole milk (105-115°F)
- 1 1/4 cups all-purpose flour, divided
- 1 large egg
- 2 tablespoons unsalted butter, softened
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 lb chilled Gorgonzola, rind discarded and cheese cut into 16 (3/4-inch) cubes
- About 4 cups vegetable oil
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Equipment:
a stand mixer fitted with paddle attachment; a deep-fat thermometer
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Stir together yeast and milk in bowl of mixer and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.) Mix in 3/4 cup flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled and bubbly, about 1 hour.
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Line a baking sheet with wax paper and lightly sprinkle with flour. Punch down dough and turn out onto a lightly floured surface. Cut into 16 equal pieces. With lightly floured hands, flatten 1 piece of dough and put a cheese cube in center. Pinch closed, then roll into a ball and transfer to baking sheet. Make 15 more balls, arranging 1 inch apart.
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Heat 2 inches oil in a 2-quart heavy saucepan over medium heat to 350°F. Fry bomboloni, 4 at a time, turning frequently, until puffed and golden, about 2 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F between batches. Serve hot.
Cooks’ note: Bomboloni can be filled and formed (but not fried) 1 day ahead and chilled, covered.
- Keywords
- holly smith,
- cheese,
- italian,
- vegetarian,
- dairy
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