Bomboloni are delectable Italian doughnuts that are impossible to resist. They are fried to perfection, sprinkled with granulated sugar, and typically filled with rich pastry cream. Enjoy these treats for breakfast, as a snack, or whenever your cravings strike.
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Ingredients For Bomboloni
Flour — Making bomboloni does not require anything elaborate, only ordinary all-purpose flour is necessary.
Sugar — For sweetening the doughnut dough and to give it a sugary coating, you will require sugar.
Yeast — It’s crucial to ensure that the yeast is still active. If the yeast has passed its shelf life, the dough will not rise, resulting in dense, heavy, and flat doughnuts.
Butter — It’s important to obtain unsalted butter, not salted butter. To make the butter pliable and easy to work with, allow it to come to room temperature. You’ll know it’s ready when you can apply gentle pressure with your finger and it makes an indentation. Using room temperature butter will help you avoid overworking the dough.
Milk — It is essential to regularly check the heat of the milk. If the milk is overheated, it will destroy the yeast, while if it’s not warm enough, it won’t activate the yeast.
Eggs — The addition of eggs in the bomboloni recipe results in a smooth and soft texture. They play a crucial role in promoting dough rise and giving the doughnuts a light, airy consistency.
Filling — The bomboloni can be filled with your preferred choice of filling, ranging from creamy pastry cream to rich chocolate. Feel free to be as abundant as desired with the filling.
How to make Bomboloni?
In a stand mixer bowl, mix together 1/2 cup sugar, the yeast, and the flour. Stir until well combined. Add the butter over the flour mixture. Slowly pour in the mixture of milk and egg, then add the vanilla extract and salt. Mix the dough using the dough hook attachment on low speed until it reaches a smooth and bouncy consistency.
Take out the dough, mold it into a ball shape, and put it in a bowl that has been coated with oil. Ensure that the dough is fully coated by turning it in the bowl. Place a lid on the bowl and let the dough rise in a warm location until it has doubled in volume.
Gently press down on the risen dough and transfer it to a clean workspace. Gently work the dough with your hands 4 to 5 times until it forms a neat ball. Shape the dough into a roughly ¾ inch thick rectangle.
Then, using a cookie cutter with a diameter of 3 inches, cut the dough into 12 circular pieces. Arrange each round on a 4×4 inch square of parchment paper. Cover the rounds lightly and let them rise in a warm place until they have expanded to twice their original size.
To get ready, add oil into a big dutch oven until it reaches a depth of 3 inches. Insert a thermometer specifically designed for deep-frying into the oil and set the heat to medium. Keep heating until the thermometer registers a temperature between 300°F and 310°F. When the oil is ready, take 2 or 3 dough rounds at a time and carefully lift each one by its parchment paper. Gently drop the dough, parchment side down, into the hot oil. With the use of tongs, take out the parchment paper from the dough once it has been placed in the hot oil.
Fry each dough round for 2½ minutes , then flip and continue to cook for an additional 2½ minutes, or until both sides are a rich golden brown. Remove the dough from the oil using a slotted spoon or spider, and place it on paper towels to drain. Allow the fried dough to cool for 2 minutes before serving.
Coat each Italian doughnut with ¼ cup of sugar by rolling it in a bowl. Let it fully cool down on a wire rack.
After they have cooled, make a tiny cut on the side of each doughnut using the point of a small knife and fill the interior with either pastry cream or chocolate hazelnut spread.
My Best Tips
- To ensure the most accurate measurement of flour, it’s recommended to use a kitchen scale. However, if using cups, it’s crucial to properly measure the flour by spooning it into the cup and tapping it gently until the surface is level. Accurate weight measurement relies on the importance of this step.
- When using a stand mixer, it’s important to keep the speed setting low to prevent over-kneading the dough. A recommended speed for this task is KitchenAid speed 2.
- Approximately 3 inches of oil depth is ideal for optimal frying results.
- Avoiding overcrowding the pan during frying is important to maintain the oil temperature. To ensure ease of removal and safety, it’s recommended to fry the doughnuts in smaller batches.
- To properly drain the fried doughnuts and ensure that the sugar coating sticks, it’s recommended to place them on kitchen paper for about 2 minutes to allow for proper draining. Then, while the doughnuts are still warm, roll them in sugar. If this step is not done while the doughnuts are warm, the sugar will not adhere.
It is essential to fully cool the bomboloni doughnuts before filling the recipe
The step-by-step instructions Bomboloni pictures can be found in the recipe card below.
Questions and answers about this recipe
The Italian Bomboloni recipe is versatile and can be filled with a variety of sweet ingredients. Some of the most popular fillings include Italian Pastry Cream (Crema Pasticcera), Italian Pistachio Cream, Italian Chocolate Pastry Cream, Nutella, custard cream, chocolate-hazelnut spread, and jam.
They are delightful on their own, but if you want extra flavor, try rolling them in cinnamon sugar.
What Do You Serve With bomboloni dessert?
Bomboloni dessert, a popular Italian dessert, resembles a doughnut and can be found in various sweet flavors such as Nutella, cream, or jam. To balance out the sweetness, these treats are commonly paired with a coffee or espresso. To add an extra touch of indulgence, some individuals prefer to sprinkle them with powdered sugar or drizzle honey on top. Bomboloni can also be elevated by serving it with a scoop of gelato or a generous amount of whipped cream.
Have a look at our other dessert recipes, how about carrot cake cheesecake or strawberry glazed cheesecake
Can You Freeze bomboloni donut?
Yes, you can freeze bomboloni donuts. To accomplish this task, securely wrap each bomboloni donut in either plastic wrap or aluminum foil and store them in an airtight container or freezer bag. When you’re ready to eat them, remove the donuts from the freezer and let them thaw at room temperature for a few minutes before warming them in the oven or microwave. Keep in mind that the texture of the donuts may change slightly after being frozen and reheated, so they may not be as fluffy or crispy as they were originally.
Can You Store bomboloni recipe?
For the best flavor and texture, it’s recommended to eat the Italian doughnuts (bomboloni recipe) on the day they are made. Leftovers can be kept fresh for a maximum of 3 days by storing them in an airtight container in the refrigerator.
What is the best temperature for frying Bomboloni?
To achieve optimal results, it is recommended to fry Bomboloni at temperatures between 350°F to 375°F (175°C to 190°C). This temperature range helps to properly cook the dough and gives it a crispy, golden brown exterior. However, if the temperature is too low, the Bomboloni may become oily due to excessive absorption of oil. Conversely, if the temperature is excessively high, the exterior may become charred before the interior is fully cooked. Therefore, it is crucial to keep a close eye on the temperature and make adjustments as needed to maintain an even cooking environment.
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BOMBOLONI – ITALIAN DONUTS
- Piping bag and medium sized nozzle
- Sugar thermometer, for frying the oil
- Large round cookie cutter about 3.5 inch diameter
For the bomboloni dough
- 3 large eggs at room temperature
- 280 g all-purpose flour
- 280 g strong bread flour
- 90 g butter softened
- 100 g granulated sugar
- 120 ml lukewarm milk
- ½ teaspoon vanilla paste
- 7 g fast action yeast
- 1 small pinch of salt
- 3 tablespoon caster sugar or confectioners sugar for rolling doughnuts in
- sunflower or vegetable oil for frying
For the pastry cream (if using)
- 5 eggs yolks
- 2.5 cups milk
- ¼ cup cornstarch
- ⅓ cup sugar
- Zest of 1 lemon
- ½ teaspoon vanilla pasta
Before starting this recipe:
- Please refer to the instructions provided on your yeast packaging. Certain yeast varieties can be incorporated directly into the dry ingredients as demonstrated in this recipe, while others require prior activation in a small amount of warm liquid. In such instances, activate the yeast using a bit of the warm milk, avoiding the addition of additional liquid.
How to make the Bomboloni dough
- Take a mixing bowl, and mix the flour, sugar, and yeast in it, then stir until combined.
- Next, evenly distribute the butter cubes over the flour mixture. Next, incorporate the eggs, milk at room temperature, vanilla essence, and a pinch of salt.
- Attach the dough hook attachment to the mixer and knead the dough at a low speed for a duration of 10 minutes. If using a KitchenAid mixer, I recommend setting the speed to 2.
- Upon completion of the 10-minute kneading process, the dough should exhibit a smooth, stretchy, and slightly sticky texture (please refer to recipe notes 1 & 2 for guidance on using cups as measurements).
- Transfer the dough to a clean workspace without using any flour, avoiding extra flour if possible. Shape the dough into a ball by kneading it 2 to 3 times.
- Place the ball of dough into a bowl that has been lightly coated with oil and wiped to be clean. Cover the bowl with plastic wrap and allow the dough to ferment for 2-3 hours, or until it has increased three times its original size.
- When the dough has risen, transfer it to a clean workspace, gently remove the air, and knead it a few times until it becomes a smooth ball again.
- Use your hands to flatten the dough into a ball, then use a rolling pin to shape it into a rectangle that's ½ inch (1.5 cm) thick.
- To make round doughnuts, use either a cookie cutter or a glass with a diameter of 3.5 inches to cut out the dough. Any scraps can be shaped randomly for frying or re-kneaded, then re-rolled and cut out again to make more doughnuts.
- Once the doughnuts have been cut, place them on a baking parchment-lined surface and cover with plastic wrap, making sure it's loose enough for them to rise. Let them prove for a time period of 1 to 1.5 hours or until they've tripled in size.
- As the doughnuts are proving, prepare the pastry cream according to the instructions provided and let it cool.
- To start frying, heat a large, deep pan or pot filled with oil to a temperature of 170°C/337°F.
- Create squares out of the parchment paper, ensuring that each doughnut will have its own individual square
- Once the oil is hot, use tongs to carefully place the doughnuts in the pan, removing the parchment paper promptly. It's best to fry the doughnuts in small, manageable batches to ensure even cooking and prevent overcrowding.
- Cook the doughnuts in the fryer for 2 minutes on each side, flipping them once after the initial 2-minute cooking period.
- After they're done, use kitchen paper to remove any excess oil, then roll the doughnuts in sugar. Then, allow the items to cool prior to filling.
How to fill the doughnuts
- To add filling to the bomboloni, make a small hole by inserting a knife into the side of the doughnut and twisting it around.
- Fill a piping bag with pastry cream or your choice of filling and pipe it into the bomboloni.
- For optimal enjoyment, serve the filled bomboloni right away. If you need to store them, place them in plastic containers where they will keep for up to 1-2 days.
To prepare Italian pastry cream (crema pasticciera).
- Take a large mixing bowl, then mix the egg yolks, sugar, vanilla, and lemon zest with a whisk until a homogeneous mixture is formed and all the ingredients are mixed well.
- Incorporate the cornstarch into the mixture by whisking until smooth.
- Place the milk in a saucepan and heat until hot, then remove from heat and let it cool for a minute.
- Gradually pour the milk into the egg mixture, continuously whisking to prevent the eggs from scrambling and to ensure a smooth texture without any lumps
- Return the mixture to the saucepan and heat over low heat, stirring continuously until it becomes thick and creamy (approximately 10 to 15 minutes). It's important to keep the mixture very thick, so avoid increasing the heat as this may cause the eggs to scramble.
- As the mixture thickens, turn off the heat and transfer it to a freshly washed and drained bowl. Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming, and let it cool.
will try to make Italian Donuts,
love the recipe easy to make best part they are not deep fried.
Sounds lovely will definately be giving these a try!
Do you offer a print icon for these recipes, or do I have to pay to join your site?
Was the dough suppose to raise? Mine didn’t and the yeast was good.