Bomboloni Recipe 

Bomboloni are soft, light, sugar-rolled, and filled with smooth pastry cream like those found in Italian bakeries. This photo-guided recipe makes it easy to make at home!

Ingredient

– 4 cups 00 flour or all-purpose flour (480 gr) – 3 large eggs, beaten at room temperature – 6 tablespoon butter, softened and cut into cube – ½ cup granulated sugar – ½ cup whole milk, warmed – 1 teaspoon vanilla extract – 2 ¼ teaspoons active dry yeast – 1 small pinch of salt – Zest of 1 orange or lemon (optional, but traditional to Italian donuts) – ½ cup granulated sugar or confectioners sugar for rolling doughnut – Sunflower or vegetable oil for frying Pastry Cream 1 recipe for Classic Italian Pastry Cream

Direction

Over warm milk in a small bowl, sprinkle yeast. Mix after 5 minutes. If not bubbling after 5 minutes, add yeast. Stand mixer-mix flour, sugar, and salt. Milk, yeast, eggs, zest, and vanilla. Mix dough hook-style. 

Step 1

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Clean bowl sides and bottom. Mix dough on low for 10 minutes after evenly distributing butter cubes. A 10-minute dough is elastic and sticky. A smooth ball requires 2-3 kneads on a clean cutting board or work surface with greased hands. Avoid flour.

Step 2

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Wrap plastic around dough in a clean, lightly oiled bowl. Keep dough warm and draft-free for 2-3 hours to triple. Punch down the dough once and knead it into a smooth ball on a lightly floured surface after it rises.

Step 3

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Flatten the dough and roll it with a pin to create a ½-inch thick rectangle. Cookie or glass-cut 3.5-inch doughnuts. Re-roll or fry doughnut scraps. Wrap cut-out doughnuts in plastic or a towel on a parchment-lined baking sheet. Triple dough after 1–1.5 hours.

Step 4

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Fry in oil heated to 170-175°C/340-350°F in a large deep pan or dutch oven pot. Use fry thermometer. Oven-fried paper-towel donuts. Sugar a donut bowl. Square parchment for each doughnut. Never touch donuts—they may deflate.

Step 5

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Tongs Quickly remove oil-soaked doughnut parchment. For even cooking, fry doughnuts in batches. Donuts fry for 2 minutes per side. Slotty spoon donuts from oil. Roll doughnuts in sugar on paper towels after a while. Cool, then fill.

Step 6

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Fill donuts after pastry cream cools and sugar-rolling.  Fill bomboloni via doughnut cuts. Piping bags can fill donut holes with pastry cream or other filling. Store in plastic containers for 1-2 days or serve immediately for best results.

Step 7

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also see

also see

Italian Soffritto Recipe