Description
Bomboloni are classic Italian doughnuts characterized by their light, airy texture and deliciously rich fillings. These deep-fried treats are coated in sugar and traditionally filled with creamy pastry creams such as classic Italian custard, pistachio, or chocolate cream, creating a perfect balance of sweetness and indulgence. This recipe involves making a yeasted dough with milk, eggs, and butter that is doubled-risen for a tender crumb, fried to golden perfection, and then filled with luscious cream.
Ingredients
Scale
Donut Dough
- 4 cups 00 flour or all-purpose flour (480 g)
- 3 large eggs (beaten at room temperature)
- 6 tablespoons 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 (one packet)
- 1 small pinch salt
- Zest of 1 orange or lemon (optional)
For Frying and Coating
- Sunflower or vegetable oil (enough for deep frying)
- ½ cup granulated sugar or confectioners’ sugar for rolling
Fillings
- 1 recipe Classic Italian Pastry Cream (prepared ahead)
- Optional: Best Italian Pistachio Cream
- Optional: Italian Chocolate Pastry Cream
Instructions
- Make Pastry Cream: Prepare one recipe of Classic Italian Pastry Cream following your favorite recipe and refrigerate for up to 24 hours until needed.
- Activate Yeast: In a small bowl, add the warm milk and sprinkle the active dry yeast on top. Let it sit for 5 minutes until it becomes foamy and bubbly, indicating the yeast is active.
- Combine Dry Ingredients: In the bowl of a stand mixer, whisk together the flour, sugar, and salt to evenly distribute.
- Add Wet Ingredients and Mix: Add the milk-yeast mixture, beaten eggs, orange or lemon zest, and vanilla extract to the flour mixture. Attach the dough hook to the mixer and knead on low speed until the dough just comes together, scrapping the sides as needed.
- Add Butter and Knead: Scatter softened butter cubes evenly over the dough. Knead on low speed for 10 minutes until the dough is smooth, elastic, and slightly sticky.
- Shape and First Rise: With greased hands, shape the dough into a smooth ball by kneading briefly on a clean surface. Place it into a lightly oiled bowl, cover with plastic wrap, and let rise in a warm, draft-free place for 2 to 3 hours or until tripled in size.
- Shape Donuts: After the first rise, punch down the dough on a lightly floured surface and knead a few times into a smooth ball. Flatten with hands, then roll out to a ½-inch (1.3 cm) thickness. Cut into 3.5-inch (9 cm) rounds with a cookie cutter or glass. Save scraps for re-rolling or frying.
- Second Rise: Place cut doughnuts on a baking sheet lined with parchment paper, cover loosely with plastic wrap or a kitchen towel, and allow to proof for 1 to 1.5 hours until nearly tripled in size.
- Heat Oil for Frying: Heat sunflower or vegetable oil in a large, deep pan or Dutch oven to 170-175°C (340-350°F). Use a frying thermometer for accuracy.
- Fry Donuts: Carefully drop doughnuts in the hot oil, removing parchment paper with tongs immediately. Fry in batches to avoid overcrowding, cooking about 2 minutes per side until golden brown and cooked through.
- Drain and Coat: Remove fried donuts with a slotted spoon and drain on paper towels to remove excess oil. While still warm, roll each doughnut in granulated or confectioners’ sugar.
- Fill Donuts: Once cooled slightly, use a small knife to make a small hole on the side of each doughnut. Fill a piping bag with pastry cream or desired filling and pipe into the hole until filled.
- Serve or Store: Serve bomboloni immediately for best texture and flavor. Alternatively, store in an airtight container for 1-2 days.
Notes
- Ensure your yeast is fresh and proof it properly by checking for bubbles to guarantee a good rise.
- Do not add extra flour while shaping the doughnuts to keep them tender.
- Maintain oil temperature at 170-175°C (340-350°F) for even frying and to avoid greasy donuts.
- Use a frying thermometer for precise oil temperature control to achieve perfect texture.
- Allow donuts to cool slightly before filling to prevent melting the pastry cream.
- Dough can be flavored with orange or lemon zest for a traditional Italian touch.
- Scraps from cutting can be re-rolled once to minimize waste and maximize yield.
- Bomboloni are best enjoyed fresh but can be refrigerated and gently warmed before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Keywords: Bomboloni, Italian donuts, fried doughnuts, pastry cream filled donuts, classic Italian desserts
