Description
Bomboloni are traditional Italian filled doughnuts, light and fluffy with a tender crumb, fried to golden perfection, and filled with luscious pastry cream or other delicious fillings. This recipe provides detailed instructions for making the dough from scratch, proofing, frying, and filling with classic Italian pastry cream or alternative flavors for an authentic Italian dessert experience.
Ingredients
Dough Ingredients
- 4 cups 00 flour or all-purpose flour (480 gr)
- 3 large eggs (beaten at room temperature)
- 6 tablespoon butter (softened and cut into cubes)
- ½ cup granulated sugar
- ½ cup whole milk (warmed)
- 1 teaspoon vanilla extract
- 2 ¼ teaspoons active dry yeast
- 1 small pinch salt
- Zest of 1 orange or lemon (optional, but traditional to Italian donuts)
For Rolling and Frying
- ½ cup granulated sugar or confectioners sugar for rolling doughnuts
- Sunflower or vegetable oil for frying
Fillings
- 1 recipe Classic Italian Pastry Cream
- Best Italian Pistachio Cream (optional)
- Italian Chocolate Pastry Cream (optional)
Instructions
- Prepare Pastry Cream: Begin by making the classic Italian pastry cream according to your preferred recipe. Chill it in the refrigerator for up to 24 hours to allow it to set and develop flavor.
- Activate Yeast: In a small bowl, warm the whole milk and sprinkle the active dry yeast on top. Let it sit for 5 minutes until it bubbles or foams to ensure the yeast is active. If not bubbly, try with fresh yeast.
- Combine Dry Ingredients: In the bowl of a stand mixer, whisk together the flour, sugar, and salt to evenly distribute the ingredients.
- Add Wet Ingredients: Add the milk and yeast mixture, beaten eggs, vanilla extract, and orange or lemon zest to the dry mixture. Attach the dough hook to the mixer and knead on low speed until ingredients start to come together, scraping down the bowl sides and bottom as needed.
- Incorporate Butter: Scatter the softened butter cubes evenly over the dough and continue kneading on low speed for 10 minutes until the dough becomes smooth, elastic, and slightly sticky.
- First Rise: Grease your hands and shape the dough into a smooth ball. Place it in a clean, lightly oiled bowl and cover with plastic wrap. Let it rest in a warm, draft-free place for 2-3 hours or until the dough triples in size.
- Shape Doughnuts: After the first rise, punch down the dough and knead it a few times into a smooth ball. Roll out the dough on a lightly floured surface to about ½ inch thickness. Cut out rounds approximately 3.5 inches in diameter using a cookie cutter or glass. Collect scraps, re-knead, and cut additional rounds.
- Second Rise: Place cut doughnuts on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a clean towel and allow to proof for 1 to 1.5 hours until they have tripled in size again.
- Heat Oil: Preheat sunflower or vegetable oil in a large deep pan or Dutch oven to 170-175°C (340-350°F). Use a frying thermometer to ensure accurate temperature.
- Fry Doughnuts: Place each doughnut on a small piece of parchment and carefully lower it into the hot oil. Quickly remove the parchment with tongs. Fry doughnuts in batches without overcrowding, cooking each side for about 2 minutes until golden brown.
- Drain and Sugar-Coat: Use a slotted spoon to remove the fried doughnuts and drain them on paper towels. While still warm, roll doughnuts in granulated or confectioners sugar to coat evenly. Allow to cool slightly before filling.
- Fill Bomboloni: Using a small knife, make a small incision on the side of each doughnut. Fill a piping bag with chilled pastry cream or desired filling and gently pipe it into the hole until filled.
- Serve or Store: Serve bomboloni immediately for best freshness and texture. Alternatively, store in airtight containers for 1 to 2 days.
Notes
- Use 00 flour for the most authentic and tender texture, but all-purpose flour works well too.
- Warming the milk is crucial to activate the yeast properly but avoid overheating to prevent killing the yeast.
- The first and second rises are essential for light, airy doughnuts; do not rush them.
- Maintaining oil temperature between 170-175°C ensures even cooking and prevents greasy doughnuts.
- Rolling the doughnuts in sugar while warm helps the sugar adhere well and adds a delightful sweetness.
- Fill the bomboloni just before serving to retain freshness and avoid sogginess.
- Leftover scraps can be re-rolled and fried to avoid waste.
- Experiment with alternate fillings like pistachio or chocolate pastry creams for variety.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
