Looks like the best results. I’ve honestly seen three different recipes and techniques on the three recipes I’ve looked at! One called for powdered milk only and dough improver? I don’t know what dough improver is and don’t use powdered milk to have on hand soooo although results looked good - that was out. The second had less eggs, zero cornstarch and no vanilla in the dough. It also rolled and cut the dough into circles - which I thought left them flatter than the first and yours. Plus your pastry cream looks yummy.
@@nomnomdayss HELP - making recipe now - but you don’t have butter amount for pastry cream in description?? The video starts with saying 7tbsp out to soften…. But the dough calls for all of that?? I see you can make pastry cream both ways… but I’d like to try it with, except I think 7tbsp is probably too much??
Sigh ok… my dough turned out much firmer than yours… I’m guessing my eggs weren’t as large. So adding in the butter was difficult. It still looks firmer than yours …. I’m not sure if I needed it too much or too little (because it doesn’t do the droopy see through thing without breaking. But I don’t know if I can afford to add liquid willy nilly at this point 😢 So we are rising (I hope) to the occasion!! I hate quick rise yeast!! It doesn’t bloom like regular yeast and never rises as enthusiastically for me. I’m glad I bloomed the first packet though… it didn’t make one bubble so I threw it out.
Hey! Can I use all purpose flour instead of bread flour? In that case is the quantity of the flour same or should I add more? Btw donuts looks scrumptious🤤♥️
Thanks😄! Yep, you can use all purpose flour in the same amount. It might be a bit less chewy, but still delicious. If it’s sticky, add a little more flour at a time until it feels right. Hope you enjoy them!
@nomnomdayss also, one more doubt..Can I refrigerate it and make it the next day? If so, should I do it after bulk fermentation stage or after bench proofing? Do I have to proof it the next day or bring them to room temperature before frying? Sorry for asking so many questions🙈
I thought that traditional for Italy would be Zeppola. What you do here is Traditional Polish Donuts (Pączki), but with Custard Cream witch isn't so traditional for those. Pączki have been known in Poland at least since the Middle Ages.
Since you are quoting the wikipedia article for Pączki you could also look at the "Bombolone" article which states that they (bombolone) are "similar to a Berliner, pączek, etc." (pączek leading to the pączki article). Pączki may have a longer history in Poland than bombolone in Italy (although cooking methods and ingredients in the middle ages were different than today obviously) and it is possible that bombolone were inspired by pączki (and pączki may in turn be inspired by some other culture that dipped sweet dough in hot fat), but that does not stop Bombolone from being traditional to Italy.
Amazing. Grazie mille. The video sequences in the beginning and end are so tempting looking.
Thank you!😊
Great video! Very relaxing
So great, such a superb recipe. I finish 5 donutes in 6 hours. Cant stop eating it
Thanks! So glad you like it!🙌
Stupendi, bravissimo 💯👏
@@assuntinacianfanelli2611 Grazie mille!🙌😄
Love your videos - such good quality! & all you make looks delicious!
Thanks so much! 😊
Looks like the best results. I’ve honestly seen three different recipes and techniques on the three recipes I’ve looked at!
One called for powdered milk only and dough improver?
I don’t know what dough improver is and don’t use powdered milk to have on hand soooo although results looked good - that was out.
The second had less eggs, zero cornstarch and no vanilla in the dough. It also rolled and cut the dough into circles - which I thought left them flatter than the first and yours.
Plus your pastry cream looks yummy.
Appreciate your kind words! So glad you like it🙌
@@nomnomdayss HELP - making recipe now - but you don’t have butter amount for pastry cream in description?? The video starts with saying 7tbsp out to soften…. But the dough calls for all of that??
I see you can make pastry cream both ways… but I’d like to try it with, except I think 7tbsp is probably too much??
Sigh ok… my dough turned out much firmer than yours… I’m guessing my eggs weren’t as large. So adding in the butter was difficult. It still looks firmer than yours …. I’m not sure if I needed it too much or too little (because it doesn’t do the droopy see through thing without breaking.
But I don’t know if I can afford to add liquid willy nilly at this point 😢
So we are rising (I hope) to the occasion!!
I hate quick rise yeast!! It doesn’t bloom like regular yeast and never rises as enthusiastically for me. I’m glad I bloomed the first packet though… it didn’t make one bubble so I threw it out.
Hey! Can I use all purpose flour instead of bread flour? In that case is the quantity of the flour same or should I add more? Btw donuts looks scrumptious🤤♥️
Thanks😄! Yep, you can use all purpose flour in the same amount. It might be a bit less chewy, but still delicious. If it’s sticky, add a little more flour at a time until it feels right. Hope you enjoy them!
@nomnomdayss also, one more doubt..Can I refrigerate it and make it the next day? If so, should I do it after bulk fermentation stage or after bench proofing? Do I have to proof it the next day or bring them to room temperature before frying? Sorry for asking so many questions🙈
Can we ??
Looks amazing! How many does this recipe typically make?
Appreciate it! 😊 The recipe typically yields 14-15 bomboloni, though size can vary.
FOR SOME ODD REASON THIS VIDEO TURNS ME ON 🤔
I thought that traditional for Italy would be Zeppola. What you do here is Traditional Polish Donuts (Pączki), but with Custard Cream witch isn't so traditional for those. Pączki have been known in Poland at least since the Middle Ages.
Since you are quoting the wikipedia article for Pączki you could also look at the "Bombolone" article which states that they (bombolone) are "similar to a Berliner, pączek, etc." (pączek leading to the pączki article). Pączki may have a longer history in Poland than bombolone in Italy (although cooking methods and ingredients in the middle ages were different than today obviously) and it is possible that bombolone were inspired by pączki (and pączki may in turn be inspired by some other culture that dipped sweet dough in hot fat), but that does not stop Bombolone from being traditional to Italy.
@@musicmonkeyboard Yes dear...
Infatti il bomboloni sono una ricetta Italiana 😊@@musicmonkeyboard