Kickstarting my food blogging journey with this gold recipe. Bombolini is the fluffier, airier cousin of doughnuts. In Germany, it is known as “Berliner” and “Krapfen” in certain regions.

There are seasonal Berliners such as Eggnog Berliner which I never got down to trying (haram y’all). I miss the very chocolatey ones from Bäckerei Wölf, just 5 minutes away from where we lived. Such a delightful treat!

Scroll below for the recipe and I’ve added in a short video on how I did these Bombolinis.

Recipe

*makes 10 Bombolinis

250g All Purpose (AP) flour

110ml milk (warm)

1 egg

6g instant dry yeast

25g caster sugar (plus more for coating)

30g butter (room termperature)

A pinch of salt

Spread of your choice (I used Biscoff and a hazelnut chocolate spread)

Method

Add all the ingredients except butter to a mixer at medium speed. Once well combined, add butter in bit by bit and continue to knead at medium speed until the dough is no longer sticky.

Sprinkle flour to a separate bowl and place the dough in it. Cover and leave to rise for about 45 minutes to 1 hour.

Once it has doubled in size, punch down the dough, knead it a little and divide it into 10 pieces.

Form them into balls. Cut the baking paper into squares large enough to fit each ball (remember, it will expand further!) and place it onto the paper. Cover the balls loosely with a clean towel or a cling wrap to prevent them from drying out. Leave the dough balls to rise for about 30 minutes.

Heat up enough oil in a pan. Once it’s hot enough, fry the dough. Be careful to not deflate the dough or it will not be airy.

Once done, leave the Bombolinis to cool down before coating each with caster sugar.

Using a butter knife poke through the Bombolinis and pipe your favourite spread in.

Guten Appetit!

(Note: I live in Singapore and it is mostly warm and humid in the tropics so, please adjust the amount of flour accordingly)

Here’s the video to guide you: