Doughnuts; I adore them.
And people, I am not talking about your local Joe’s doughnut shop sort of doughnuts, I’m talking about doughnts.
Not too bland – don’t get me wrong here, I love the old classics, if they’re done right – and not too weird. I like mine pretty basic, a little daring, and worth e.v.e.r.y. bite.
Please don’t think I’m a snob. I enjoy Dunkin and I will (very) gladly take a Krispy Kreme glaze any day, but I think you get my point; there’s doughnuts and then there are doughnuts.
But today, in a way, I guess I’m not really talking about doughnuts either. I’m talking about bomboloni.
What’s the difference, you ask?
I don’t really know if there is one. From what I can tell, they are just the Italian version of cream filled doughnuts, but if you know otherwise feel free to set me straight.
Here is what Wikipedia has to say if that is of any help.
Now lets talk about the difference between frying and baking.
I think we all know that if we want an awesome and authentic experience we have to fry. Have to. But.. frying is a hassle – let’s not even pretend it’s about health, it’s about the hassle (for the most part) – so a lot of times we bake our doughnuts.
Baked doughnuts can be a wonderfully delicious experience (I need to share the recipe my brother uses sometime; heavenly!), but it’s not the doughnut-shop-fried experience.
Anyway, my point being, when you bake doughnuts (if the right recipe is involved) you are going to have a wonderful experience, but if you fry (if the right recipe and technique is used) you are going to have an awesome experience.
So when I tried this recipe a couple of weeks ago, I was a bit apprehensive. Baked bomboloni just didn’t look like the fried bomboloni. The pictures I saw around the web looked, for the most part, dry and bready .
Yes, I was indeed concerned. But I wasn’t going to fry either – too much hassle, remember?
(plus, I found this recipe for baked bomboloni, it looked good, and so baked bomboloni it was going to be!) ;)
However, I was extremely and pleasantly surprised! These were to die for and I think for the first time I could easily be satisfied with these instead of the fried ones (that’s saying a lot, people) – yummy deliciousness!
Also the flavor of lemon that comes through these is superb – I really can’t rave enough about these, so the only thing for you to do is try them for yourselves – you won’t be disappointed!
The lowdown: Bomboloni that is baked and not fried will be sure to please on all accounts. There is no hot oil involved, no standing over a pot, and best of all is they taste wonderful; soft, fluffy, and light, these make for a very pleasant culinary experience.