{"id":686,"date":"2021-03-30T19:06:11","date_gmt":"2021-03-30T17:06:11","guid":{"rendered":"https:\/\/www.molinoborgioli.it\/mb\/?post_type=ricette&p=686"},"modified":"2021-04-01T10:06:07","modified_gmt":"2021-04-01T08:06:07","slug":"bomboloni-krapfen","status":"publish","type":"ricette","link":"https:\/\/www.molinoborgioli.it\/en\/ricette\/bomboloni-krapfen\/","title":{"rendered":"Bomboloni"},"content":{"rendered":"
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\"\"<\/figure>\n\n\n\n

<\/p>\n\n\n\n

Ingredienti<\/em>
Farina W320 di grano toscano<\/strong><\/strong> Molino Borgioli – 500 g<\/strong>
Zucchero – 75 g
Burro – 100 g
Lievito di birra fresco – 20 g
Sale – 7 g
Uova intere – 3
Tuorli – 2
Acqua – 110 g
Scorza grattugiata di mezzo limone
La raschiatura di mezza bacca di vaniglia
Olio di semi di arachide per friggere – 1 l
zucchero a velo q.b.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Preparazione<\/em><\/strong>
Mettere tutti gli ingredienti, tranne 3 uova, nel robot da cucina e mescolare per 5 minuti a media velocit\u00e0 poi per altri 5 minuti ad alta velocit\u00e0.
Incorporare le restanti uova. Formare una pasta elastica ed asciutta, mettere l\u2019impasto in una ciotola e lasciar lievitare per circa due ore a temperatura ambiente fino a che il volume iniziale sar\u00e0 triplicato. Formare delle palline di circa 35 g ciascuna e schiacciarle leggermente con le mani. Coprire le palline con un canovaccio o con pellicola alimentare e far lievitare per 1 ora e mezza.
Friggere i bomboloni \u2013 krapfen nell\u2019olio bollente a 175\u00b0 fino a doratura. Farcire con crema pasticcera o confettura di albicocca per renderli ancora pi\u00f9 golosi. Spolverizzare con zucchero a velo.<\/p>\n\n<\/div><\/div><\/div>\n<\/div>\n\n\n

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