The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bomboloni Italian donuts

Cgeronimo's picture
Cgeronimo

Bomboloni Italian donuts

Hi all!

Im a baker doing some work for a resto that needs bomboloni, which are Italian donuts. They are essentially a brioche type dough but with some potato in the mix. I’ve tried several recipes and changed them to my liking, the final product is great BUT I’m running into a problem. When I cut circles out of the dough within 15 min they become oblong. I thought the flour was too strong so I switched to KA Galahad instead of Special, added more butter to the mix to help shorten the dough more and undermixed slightly (I’m doing an overnight fridge rise), but they are still not staying perfect circles and are becoming oblong after cutting them out. Any suggestions?

thanks 

Christian 

alpaca's picture
alpaca

My guess is when you are flattening the dough, you stretch it more in one direction than the other...so that when you cut the circle, the side that was stretched further wants to shrink back more.

 

Try rotating the dough as you flatten so that it gets stretched evenly in all directions...e.g. flatten a bit, rotate the sheet of dough 90 degrees, flatten some more, etc.

Cgeronimo's picture
Cgeronimo

Yes! I’m gonna try that. I wasn’t rotating because I’m using pastry bars for consistent width and it didn’t even occur to me that may be a problem. Thanks for the reply.