Description
Bomboloni, Italy’s heavenly pastry, delivers a sweet symphony of pillowy dough and luscious fillings that dance on your palate. Crisp exteriors give way to creamy centers, inviting you to savor each delightful bite of this classic Italian treat.
Ingredients
Scale
- 4 cups vegetable oil (for frying)
- 2 ½ cups (315 g) all-purpose flour
- 2 large eggs, room temperature
- 1 cup (200 g) granulated sugar (for coating)
- ½ cup (120 ml) warm milk (110F/43C)
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 g) unsalted butter, softened
- 1 packet (2 ¼ tsps) active dry yeast
- 1 cup pastry cream, Nutella, or fruit jam
- ½ cup whipped cream (to lighten the pastry cream, optional)
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tsp grated lemon zest (optional)
Instructions
- Yeast Activation: Blend warm milk, yeast, and sugar in a small container, allowing the mixture to bloom and become frothy for 5-10 minutes.
- Dough Preparation: Combine dry ingredients in a mixing bowl, then incorporate yeast mixture, eggs, butter, lemon zest, and vanilla extract. Knead thoroughly until the dough transforms into a smooth, elastic consistency, adjusting flour if necessary.
- Initial Fermentation: Transfer dough to a greased bowl, shield with a damp cloth, and let rise in a warm environment until volume doubles, approximately 1-2 hours.
- Dough Shaping: Deflate the risen dough and roll out to a half-inch thickness on a flour-dusted surface. Utilize a circular cutter to create uniform rounds, arranging them on a parchment-lined tray.
- Secondary Proofing: Allow cut dough circles to rest and expand, covered, for 30-45 minutes until they appear puffy and light.
- Frying Process: Heat oil to precise 350F (175C) in a deep pot. Carefully submerge bomboloni in small batches, frying until achieving a rich golden-brown color, approximately 1-2 minutes per side.
- Sugar Coating: Immediately transfer fried donuts to a paper towel to drain excess oil, then generously roll in granulated sugar while still warm.
- Filling Technique: Using a piping bag with a specialized tip, inject chosen filling – whether pastry cream, Nutella, or jam – into the center of each bombolone.
- Serving Recommendation: Present bomboloni warm or at ambient temperature, ensuring maximum enjoyment of their delicate texture and rich flavors.
Notes
- Ensure milk is warm (not hot) between 100-110°F to activate yeast without killing it, creating perfect rising conditions.
- Add flour gradually during kneading to achieve smooth, elastic texture; sticky dough means more flour is needed for ideal bomboloni structure.
- Maintain consistent oil temperature at 350°F; fluctuations cause uneven cooking and greasy donuts. Use a digital thermometer for accuracy.
- Insert filling from the side or bottom of bomboloni to avoid tearing the delicate dough and ensure even distribution of cream or jam.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 13
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg