Homemade Bomboloni in the semi-wholemeal version, without eggs and without butter. Even fried, they will be very light http://www.my-personaltrainer.it/Tv/R... Ingredients Recipe For the dough 160 g of Manitoba flour 150 g of wholemeal flour About 160 ml of sparkling water 4 g of salt Grated zest of an untreated lemon Grated zest of untreated oranges Vanilla essence 30 ml of corn oil 3 g of dried brewer's yeast 80 g of brown sugar For the filling and for the topping Organic food, without added sugars: 70 g of jam 20 g of brown sugar Preparation Vegan Bomboloni - Wholemeal Krapfen without Eggs, Butter and Milk 1. In a bowl, mix the Manitoba flour and the wholemeal wheat flour together with the brown sugar. Flavor the mixture with grated lemon and orange zest, then add a teaspoon of vanilla essence to taste. 2. In the center, add the dry brewer's yeast and start kneading, gradually adding the sparkling water and corn oil. 3. As a final ingredient, add a pinch of salt Did you know that... Sparkling water, rich in carbon dioxide, facilitates leavening and allows air to be incorporated into the dough. To obtain soft and very fluffy bomboloni, it is recommended to mix a part of wholemeal flour with Manitoba flour. That is, a very strong flour capable of developing a lot of gluten when in contact with liquids, the same one used to prepare seitan. The dry brewer's yeast can be replaced with 9 g of fresh brewer's yeast or with a dose of mother yeast equal to 30% of the total weight of the flour. The long leavening allows the mixture to be very digestible and to be enriched with aromatic substances produced by the yeast. 4. Knead the ingredients for a long time, beating the dough on the pastry board to help the gluten mesh develop. Place the dough in the bowl, cover with cling film and leave the dough to rise slowly in the fridge for 24 hours. 5. The next day, remove the bowl from the fridge and leave the dough at room temperature for an hour. 6. Gently open the dough, first with your hands, then with a rolling pin to obtain a disk with a thickness of 4-5 mm. 7. Using a round cutter or the rim of a glass, cut the dough into disks. 8. Fill half of the disks with a teaspoon of organic jam with no added sugar. Alternatively, fill the krapfen with vegan hazelnut cream or vegan custard. 9. Brush the unfilled disks with water, then place them on top of the ones with the filling, carefully sealing the edges. Proceed in this way with the remaining disks. The scraps can be kneaded again to obtain other bomboloni. 10. Place the doughnuts on baking paper and let them rise for an hour. 11. Prepare the oil for frying. Pour the peanut oil into a saucepan and bring to a temperature of 160-170°C. Caution When frying, it is important to constantly monitor the temperature to prevent the oil from exceeding the smoke point, which is the temperature beyond which toxic compounds begin to form. 12. When the oil has reached the right temperature (you can check by inserting a wooden stick into the boiling oil), immerse the doughnuts and cook them for 2-3 minutes, turning them often. 13. When they are cooked, remove them from the oil with the help of a slotted spoon and place them on a sheet of absorbent paper. 14. If desired, sprinkle the doughnuts with powdered cane sugar. 15. For a lighter version, vegan bomboloni can be cooked in the oven at 160°C for 20 minutes. Did you know that… There are two options for storing them in the freezer: the bomboloni can be frozen raw (before the final leavening) or after cooking. In the first case, to cook them you will have to leave them at room temperature for 10-12 hours, until they start to leaven again, and then cook them (in oil or in the oven). In the second case, you will just have to defrost the krapfen slowly in the fridge overnight and heat them slightly to savor their flavor and consistency. ************ Follow Alice's Video Recipes on MypersonaltrainerTv: http://www.my-personaltrainer.it/Tv/R... Follow Alice's Recipes on Facebook: / ricettedialice