Vegan Bomboloni - Italian Doughnuts
Bomboloni are Italian doughnuts made with a soft leavened dough. They are filled with chocolate, jam, or custard, and covered in sugar. Our vegan oven-baked bomboloni are super soft, sweet, light, airy and delicious. Our recipe follows the traditional Italian method of making bomboloni, but it's free of butter, milk, and eggs.
Servings: 10 bomboloni
- 500 g flour all-purpose, wholegrain, spelt
- 100 g sugar white, brown
- 7 g instant dry yeast
- 150 g water
- 100 g soy milk
- 60 g sunflower seed oil
- 1 tsp vanilla extract
- 1 pinch salt
- 250 g your favourite jam sour cherry, apricot, blueberry
Sift the flour in a large bowl, then add sugar, yeast, and give it a stir. Add soy milk and water at a lukewarm temperature. Then sunflower seed oil and mix with a spatula.Add a pinch of salt and keep mixing until all the ingredients come together. Transfer on a worktop and knead vigorously with your hands for at least 5 minutes.Your dough should be smooth, soft, very moist and almost sticky. Brush the inside of a large clean bowl with some oil. Then put in the dough ball, and brush it with a thin layer of the oil. Cover the bowl with a moist kitchen cloth. Let proof the dough for 2 hours in a warm space.TIP: you can turn your oven on for 40 seconds to make it slightly warm. Then turn it off and let the dough proof in it. After proofing, transfer the dough onto a clean worktop. Flatten it with your hands and fold it on itself once or twice. Then with the help of a rolling pin, roll it down to 1.2 cm (0.5 inch) thick.TIP: your dough should be very very moist and soft. You should try not to use any flour. If your dough is too sticky just use a little flour.
With a round pasta cutter, cut as many discs as you can. We recommend using a pasta cutter that is 7.5 cm (3 inches) in diameter. This will yield bomboloni that have a 10cm diameter once cooked.
With your fingers, push down gently at the centre of each disc to create space for the jam. Fill half of the discs with a scant tablespoon of jam. If the discs shrink, you can stretch them a bit with your hands to make space for the jam.
Brush the edge of the discs with water, then put an empty dough disc on top of one with jam. Seal them well together by pinching them together with your fingers.
Once they are all well sealed, cut them again with the pasta cutter to create a perfectly round bomboloni shape. Now take all the dough scraps, put them together, and make more bomboloni until you run out of dough. You should be able to get between 9 to 12 bomboloni.
Put the bomboloni on a baking tray lined with parchment paper. Leave some some distance between them and let them proof a second time for 1 hour.
Preheat the oven to 180C / 356F. Bake the bomboloni for about 16 minutes. TIP: baking will take between 15-18 minutes depending on the oven. So keep a close eye on them, they should not be too brown on top. Once cooked, top your bomboloni with either sugar or powder sugar and enjoy.Sugar coating: dip you bomboloni in plant milk then dip them in regular white sugar.Powdered sugar: with a sieve, sprinkle powdered sugar on top of your bomboloni.
Calories: 262kcal | Carbohydrates: 52g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Potassium: 77mg | Dietary Fiber: 2g | Sugar: 17g | Vitamin A: 33IU | Vitamin B6: 1mg | Vitamin C: 1mg | Vitamin E: 2mg | Vitamin K: 1µg | Calcium: 20mg | Folate: 94µg | Iron: 2mg | Manganese: 1mg | Magnesium: 11mg | Zinc: 1mg