making BomboBar a perfect stop no matter the time of day. Pups are welcomed too for doggie doughnuts, woof-cream, and dairy-free gelato. The walk-up window continues to serve fresh coffee, lattes, espresso, tea, and cold brew in partnership with La Colombe Coffee Roasters On offer are Rainbow, Chocolate Peanut Butter, and Salted Caramel Cinnamon, each topped with a mini bomboloni. The unique gelato shakes are a combination of flavors mixed with milk for a frothy, crave-able sipper. Fresh bombos in White Chocolate Malt, Lemon Pistachio, Maple Candied Bacon, Peanut Butter & Jelly, Cherry Cheesecake, and Cookies & Cream will be available a la carte or by the half dozen so guests can try all six flavors. With six bomboloni varieties, 12 gelato flavors, and a trio of gelato shakes. BomboBar serves their bomboloni infused with various filling flavors that are ever-changing on a seasonal basis. The concept name and identity centers around the story of the "bombo" and the secret recipe Fabio keeps close to his heart. After receiving praise and compliments on the dessert dish, Rekhson and Stoioff decided to turn an extra dessert prep area at their upcoming West Loop concept, Bar Siena, into a side concept focusing on the item. A bomboloni (pronounced bomb-bo-loni) is a holeless Italian doughnut and first made an appearance on sister-venue Siena Tavern's dessert menu. The quaint walk-up window started as DineAmic Hospitality principals David Rekhson and Lucas Stoioff's playful idea stemming from Top Chef Fan Favorite and Executive Chef Fabio Viviani's famous bomboloni. So if you want to give an Italian treat a try then I highly recommend these Italian Donuts – Bomboloni.Since 2015, BomboBar has been a staple in Chicago's West Loop - Fulton Market neighborhood. If filled they should be kept in the refrigerator for a couple of days. It is always best to eat the donuts immediately, or you could keep them unfilled in an airtight container at room temperature for 1-2 days at most. Or why not fill with some sweetened whipped cream or as my kids would always choose a Nutella filled Bomboloni. In Italy they are usually filled with a simple Pastry Cream, but a Coffee Pastry Cream or even a Chocolate one would work too. But as most Italian foods they are now all over Italy. Cook and stir over medium heat until mixture reaches at least 160 and coats the back of a metal spoon. In a small saucepan, combine 1/4 cup cream, sugar, egg yolks and salt. In Italy they are from Toscana and the Emilia-Romagna Region. Quickly spread ice cream over the bottom and up the sides to within 1/2 in. Parts of Italy they are often called Bomba / Bombe. The direct translation means Bomb, which is actually the shape of these donuts. Although sunflower and corn oil work well too. The best oils for frying are peanut oil and canola oil because of their high smoke points, which means the temperature when the oil begins to break down and, begins to smoke. If you do bake them, they should be baked in a pre-heated oven at 350F, let them cool before filling, then sprinkle with powdered sugar.īecause they are baked the granulated sugar will not stick, so the dusting of powdered sugar is your best option. Apparently they can also be baked although I have never tried or made them that way. You are going to want to fill that space with some creamy pastry cream, a simple chantilly cream or even your favourite hazelnut cream.Įat warm and as soon as possible. Let them cool a little then with the end of a wooden spoon make an indentation at the side of the donut or on top if you prefer, twist it around to open up some space. This is not the time to be watching your diet! Remove the fried Bomboloni with a slotted spoon to a paper towel lined plate, but leave them only for a few seconds, then roll immediately in granulated sugar, be sure to cover them well. Fry the donuts, turning a couple of times for about two to three minutes on each side. In a medium sized pot add about 2 inches of vegetable oil, and heat it to 340-350F (170-175C), try to keep it as close to this temperature while frying. Once the time has passed, knead the dough a few times, roll it to a thickness of 1/4 -1/3 inch, cut into six rounds, place them on a parchment paper lined cookie sheet, cover with plastic wrap and let them rise again for another hour.
#Bomba dessert free
Cover the bowl with plastic wrap and let it sit in a warm draft free area for about three hours. On a flat surface knead the dough a few times, then place it in a lightly oiled bowl, remember to roll the dough to cover it lightly in the oil. Slowly add the flour and with the dough hook attachment, start to mix the dough until it comes together, remember don’t go higher than speed 2, continue to knead the dough for about seven minutes, the dough must be smooth and elastic. Then add the sugar, vegetable oil, egg, orange zest and vanilla, whisk together to combine. In the bowl of the stand up mixer add the milk and sprinkle the yeast on top, let it sit for five minutes then mix together.