Bamboline Recipe
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Bamboline recipe

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Soft and light EGGLESS Italian Bomboloni Doughnuts rolled in sugar and filled with Nutella. 🍫 These doughnuts are insanely delicious and make such a special treat! 🍩 They’re called Bomboloni and Bombolini BOTH. They are delightful even without a filling, but if you fill them with chocolate-hazelnut spread, jam or pastry cream. 🤤

🌟Ingredients ✨
 • Warm Milk- 1/4 Cup + 2 Tbsp
 • Sugar- 1/4 Cup
 • AP Flour- 2 Cups
 • Instant Dry Active Yeast- 1 + 1/4 Tsp
 • Butter- 90 Gms
 • Yogurt- 2 Tbsp
 • Vanilla Essence- 1 Tsp
 • Oil- for Frying
 • Castor Sugar- for Coating
 • Nutella- for Filling

💥MAKE SURE TO SEAL THE BOTTOM WELL WHILE SHAPING. OTHERWISE THE BOMBOLONI WILL BURST OPEN WHILE FRYING.💥
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As promised I am back with my eggless Berliner recipe 🥳 This is a foolproof way to the softest, fluffiest, and just as delicious Berliners at home🍩✨ Try it out and let me know how you like it 🥰🕺🏻  Credit by :- @shivesh17  Comment EGGLESS RECIPE for the recipe in your DMs  bake with shivesh, shivesh bhatia, berliners, eggless treats, eggless desserts, eggless baking, recipes, yummy, november, desserts, quick recipes
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For the Doughnuts:

1 1/2 cups milk
 • 1/2 cup granulated sugar
 • 1 1/2 teaspoons salt
 • 1/4 cup (2-ounces) unsalted butter, more for the bowl
 • 1/2 cup warm water
 • 2 envelopes (4 1/2 teaspoons) active dry yeast
 • 2 large eggs, beaten
 • 6 1/2 cups sifted all-purpose flour, or as needed, divided
 • 1 teaspoon finely grated lemon zest
 • Canola oil, or vegetable oil, for frying
 • Confectioners' sugar, for garnish, optional
 • For the Filling:

4 cups cold milk
 • 2 (3.4-ounce) packages instant pudding mix
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Ingredients:
 • 1 cup Warm Milk
 • 3/4 tsp Instant Dry Yeast
 • 2 tbsp Sugar
 • 2+¼ cup All-Purpose Flour
 • ¼ cup Melted Butter
 • Oil, for frying

Filling:
 • Pastry Cream / Custard Filling

Caramel Top:
 • 1 cup Sugar
 • 1/4 cup Water

Method:
 • 1. Add flour, sugar, yeast, milk, and melted butter in a bowl. Knead the dough using a stand mixer or your hands till it all comes together and forms a smooth, non-sticky dough. Do the windowpane test to check if the dough is ready.
 • 2. Line another bowl with oil and place the rolled dough carefully in it. Cover it with a damp cloth and let it proof in a warm place for 1-2 hours till it is doubled in size.
 • 3. Once the dough is double in size, knock down the dough and place it on a floured surface to knead again.
 • 4. Knead for a minute
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