Khapli Atta

Sourdough Bombolonis

(Italian Doughnuts) Recipe With 7 Sweet Fillings

Quick Summary

Doughnuts are the bomb, at least that’s what the Italians think because they named their doughnuts ‘bomboloni’, which is derived from the Italian word ‘bomba’, meaning bomb. It is quite fitting as these doughnuts are stuffed with different fillings that are a delicious treat whenever you're craving something sweet. They don’t have the hole in the centre that American doughnuts do and are made with an enriched dough, made out of maida. To swap that with khapli atta, which has different properties, will take some patience and skill.

Deep Dive

Making khapli atta bomboloni starts with understanding a bomboloni, which is a round, fried Italian doughnut made from an enriched yeasted dough that consists of eggs, butter, milk, and sugar folded into flour. This doughnut puffs up when fried in hot oil and gets rolled in sugar before being filled with cream (crema pasticcera), jam, or chocolate. Bomboloni are believed to have originated in Tuscany. To use khapli wheat flour instead of refined flour or a mix of refined flour and bread flour can pose some challenges, as khapli atta’s lower gluten content yields a brittle dough. 

Nevertheless, it is well worth the challenge as khapli wheat is nutritionally dense with more protein and fibre, plus iron and vitamin B1, important for energy metabolism. Besides this, a sourdough version that makes the starter do most of the job, via fermentation, can make it easier to make these Italian doughnuts as compared to the standard commercial-yeast version. So, grab your pack of Aashirvaad Chakki Khapli Atta, as this article guides you through the adjustments and fillings for the bombolonis.

Regular Bomboloni Dough vs Khapli Sourdough 

The typical bomboloni dough uses commercial yeast, all-purpose flour or a blend of ‘00’ (a special Italian wheat flour used for pizza) and bread flour, and double proofing, where the dough rises, which is typically short, before frying. From start to finish, most recipes take between 3 and 4 hours. Khapli atta is much different from both the 00 flour and the bread flour as well as refined flour; it contains fibre, and its gluten structure is also weak. So, to compensate for the gluten, the leavening agent shifts from commercial yeast to a sourdough culture, and the dough needs a longer fermentation. It also needs to be handled more carefully than the standard bomboloni or a standard sourdough doughnut.

Why Khapli Flour Needs a Different Approach

Enriched doughs, which have added sugar and fats, are already harder on gluten development than lean bread doughs (which lack butter), typically used to make crusty bread, since their fat and sugar coat flour proteins to slow down gluten formation. This is something that you will find across many sourdough doughnut recipes that call for a windowpane test – a golf-sized amount of the dough is taken and stretched thin to check the gluten development – before moving on to bulk fermentation. 

Khapli wheat's gluten makes this test difficult, as it may tear due to its lower elasticity. The dough will not be as stretchy and as translucent as you would expect from the windowpane test, as a high-protein flour ranks better in. Rather than turning into a kitchen alchemist and chasing that unbreakable stretch, judge the dough by how it feels – it should be smooth, slightly sticky, and hold its shape without tearing when stretched.

Adjusting the Sourdough Fermentation with Khapli Atta

• Increase the bulk fermentation time: Enriched doughs (with butter, eggs, sugar, milk) generally ferment more slowly because sugar and fat affect yeast activity and gluten development. This works in favour of khapli dough, as this longer time can improve flavour and dough development, but the dough should be monitored closely to avoid over-proofing.

• Cold-proof overnight: After the dough has had its first fermentation, put it in the refrigerator for 12-24 hours. This can slow fermentation, deepen flavour, and make the enriched khapli dough easier to shape.

• Knead less, rest more: Because khapli atta develops a more delicate gluten network, kneading in intervals with rest in between can help the dough hydrate and develop structure.

• Shape with light pressure: Khapli wheat dough can be a diva; don’t stress it out of sheer frustration because it is not producing the same results as the typical bomboloni recipe calls for. Shape it with a gentle hand to avoid stressing its weaker gluten network. 

• Fry at a slightly lower and steady temperature: Keep the oil between 170-180°C, as this helps the bomboloni develop a golden crust while the centre cooks fully. 

How Does This Compare to a Standard Bomboloni Recipe?

Because khapli wheat's gluten is structurally weaker, a 100% khapli dough will rise less dramatically in the fryer than a dough made from stronger flour. This also applies to the resting time for the khapli atta bomboloni. Those wanting a taller, airier bomboloni closer to the typical Italian one can use a blend of khapli atta with a small proportion of a stronger glutinous flour.

Classic Bomboloni Fillings

• Crema pasticciera (vanilla pastry cream): The classic filling of bomboloni is built around a milk, egg yolk, sugar, and vanilla custard, sometimes finished with lemon or orange zest. This is the one to make first if bomboloni are new to your kitchen. It's what most Italian bakeries default to.

• Chocolate pastry cream: The same custard base as crema pasticciera, with melted dark chocolate folded in before it sets. It's the filling to reach for when serving a crowd with a variety of palates, where a plain vanilla custard might feel too simple, and it needs no extra garnish.

• Chocolate hazelnut spread: No cooking is required, as this sweet chocolatey spread is piped into the bomboloni after it cools. This is the easiest option on the list and the one kids gravitate toward. It's also the filling most associated with Rome's bomboloni style, and is more indulgent than Tuscany's.

• Pistachio cream: A custard base infused with pistachio paste, giving the filling its characteristic pale green colour and a nutty, slightly savoury edge, perfect against the sweetness of the bomboloni. This one's for anyone hosting a slightly more grown-up dessert table.

• Fruit jam (raspberry or apricot): The lightest option on this list, using good-quality jam straight from the jar rather than a cooked custard. It's the filling that works best for breakfast or brunch bombolonis, since it's less rich than the cream-based options and goes well with coffee.

• Ricotta cream: Sweetened ricotta, whose mouthfeel is lightened with a little whipped cream and mixed with candied fruit or chocolate chips, is quite similar to the Sicilian cannoli. This is the one for anyone who wants a textured bite rather than a fully smooth custard and perfect on a shared bomboloni platter.

• Zabaione (Marsala custard): A frothy custard made from egg yolks, sugar, and Marsala wine, whisked over a double boiler until thick, this dessert has its roots in Piedmont and is served warm with biscotti or over fruit. This is the filling for an adults-only dessert spread or a festive, wintery occasion like Christmas.

Khapli Sourdough Bombolonis Made Easy

Rise to the challenge, if healthy eating, when it comes to all things salty and sweet, is your motto. Use the nutrient-dense khapli atta and take the sourdough starter route to fry your own batch of Italian doughnuts that are simply too irresistible not to want to dig into more than one. You can also experiment with trending fillings like the Dubai kunafa, goat cheese and hot honey and enjoy the ‘flavour bomb’ quite literally.