Texas Style Bomboloni Spudnuts filled with Nutella and whip cream are a wonderful Christmas treat for the whole family. 

A Bomboloni is an Italian filled doughnut eaten as a continental breakfast or dessert throughout any occasion. 

A Spudnut is a American creation by two brothers, Bob and Al Pelton from Salt Lake City. They began the historical adventure of turning [donuts] into something better – Spudnut – a potato flour ingredient with the use of yeast, pure vegetable shortening and certain spices.

Let’s get started – This is medium cooking experience. Beginners can give it a try but use caution when deep frying.  Make sure no children are near your deep fryer. Be extremely careful. 

Dry Ingredients: 

  • 3 1/2 cup of sifted flour 
  • 1/2 cup of sifted Potato flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt

Method : 

Mix above ingredients into large bowl – set to the side.

Wet Ingredients: 

  • Lightly stir 2 packages of yeast in 1 1/2 cups of warm milk. Let set for 10 minutes. ( Make sure your warm milk doesn’t exceed 110 degrees F) 30 seconds in microwave depending on microwave. 
  • 1/2 cup of butter
  • 1/2 cup of sugar 
  • 1 teaspoon of vanilla
  • 1 tablespoon of cinnamon 
  • 2 large Eggs and 1 egg yolk.

Method: 

  • With your favourite mixer add room temperature butter. Whisk until a pale yellow. 
  • Add sugar and mix until well incorporated. It should have a fluffy light texture. 
  • Add vanilla and cinnamon.  Mix. 
  • As the mixer is on, add the eggs until well incorporated. 
  • Now add your warm milk yeast mixture.
  • Now place on your dough hook and slowly add in your flour mixture in 3 parts until all incorporated in.  Let it mix for 12 minutes. 
  • After 12 minutes of continuous mixing, remove Spudnut dough from your mixer and place back into the large bowl. Lightly oil and cover with dry towel. Place in a warm area. 
  • I place mine on top of the stove. I turn my oven on to 190 degrees F and leave a small crack opening on the oven door. This way warm air circulates to the above surface. 
  • Let your sweet dough rest for 35 minutes. 

See my video below explaining the step-by-step process. 

  • After 35 minutes have passed by your sweet dough should have double in size.  You have two choices here : 
  • Roll out to 1/2 thick and cut uniform round circles.

OR 

  • Divide the sweet dough into 12 uniformed pieces. Roll into oval balls. 
  • Which ever way you choice, place on a baking sheet with dry cloth and once again, place in warm area to rise for 45 minutes. 

In the meantime, you either have a deep fryer or an oil temperature gauge ( like I do – see my video ) with canola oil or frying shortening. Heat up until it reaches between 350 – 360 degrees F. Don’t allow to get higher for obvious reasons. 

  • After your sweet dough is ready, start the deep frying to new golden brown. 
  • Place cooked Bomboloni Spudnuts on a dry rack with paper towel. 
  • Once your finished deep frying. Place Bomboloni Spudnuts onto another baking sheet with either silicon or parchment paper. 

FILLING MIXTURE : 

  • 1 jar of Nutella 
  • 2 cups of whipping cream 
  • Mix together. 
  • Make a small slit into the Bomboloni Spudnuts and fill up with the Nutella mixture.
  • Sift icing sugar on top of each Bomboloni Spudnuts and begin enjoying your reward with your family and friends.  Goes great with coffee, milk or hot chocolate.

I hope you enjoy my latest Spudnut ( potato flour donut ).

Cheers! 

Chef Bari 

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Texas Style  Bomboloni Spudnuts

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