Italian Bomboloni
Soft and Light Italian Bomboloni Doughnuts
Imagine biting into a soft, airy doughnut that’s delicately rolled in sugar and filled with rich Italian pastry cream. These Italian Bomboloni are not just a treat—they’re an experience! Perfect for breakfast with a cappuccino, these doughnuts are packed with flavor and tradition.
Why You’ll Love This Recipe
These Bomboloni are a delightful indulgence, combining the lightness of a perfect doughnut with the creamy decadence of Italian pastry cream. Whether you enjoy them filled with a limoncello-infused cream, chocolate-hazelnut spread, or your favorite jam, each bite is heavenly. Plus, their versatility makes them a hit for any occasion.
Kitchen Equipment You’ll Need
- Large mixing bowl or stand mixer with a dough hook
- Rolling pin
- Round pastry cutter
- Baking sheet
- Parchment paper
- Plastic wrap
- Large deep pan for frying
- Slotted spoon
- Piping bag with a medium nozzle
Ingredients
- 3 cups bread flour (all-purpose flour is also fine)
- 2 1/4 teaspoons fast-acting dry yeast
- 2 teaspoons salt
- 1/4 cup granulated sugar + more for coating
- Zest of 1 lemon
- 2 eggs, lightly beaten
- 3/4 cup whole milk
- 1/2 stick softened butter (about 4 tablespoons)
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- Chocolate-hazelnut spread, jam, or pastry cream, for filling
Step-by-Step Instructions
- In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt, sugar, and lemon zest. Add the eggs, milk, butter, and vanilla extract, mixing well. Knead the dough in the stand mixer or by hand for about 2 minutes, then transfer to a floured work surface and knead for 5 more minutes, until smooth and elastic but still slightly sticky. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
- Roll out the dough to about 3/4 inch thick. Use a round pastry cutter to cut the dough into disks the size of a cup. Place the disks on a parchment-lined baking sheet, cover with plastic wrap, and let rise for another hour.
- Heat vegetable oil to 350°F in a large, deep pan. Fry the doughnuts in batches, turning halfway through, until golden brown, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Roll the warm doughnuts in granulated sugar until fully coated.
- Fill a piping bag with your chosen filling and make a small hole in the side of each doughnut. Insert the nozzle and squeeze to fill each bomboloni. Serve warm and enjoy!
Tips for Success
- Ensure your dough rises in a warm, draft-free area for optimal results.
- Fry in batches to maintain the oil temperature and achieve evenly cooked doughnuts.
- Use a thermometer to keep the oil at a consistent 350°F, preventing greasy or undercooked bomboloni.
Additional Tips and Variations
- Try spiking your pastry cream with a dash of limoncello for an extra flavor twist.
- Experiment with different fillings like Nutella, raspberry jam, or even a savory cheese filling for a unique spin.
Nutritional Highlights (Per Serving)
Calories: 250 | Total Fat: 10g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 200mg | Total Carbs: 33g | Dietary Fiber: 1g | Sugars: 12g | Protein: 5g
Frequently Asked Questions (FAQ)
Can I make the dough in advance?
Yes, you can prepare the dough the night before. Let it rise in the fridge overnight and bring it to room temperature before proceeding with the recipe.
Can I bake these instead of frying?
While traditional bomboloni are fried, you can bake them at 375°F for 10-12 minutes for a lighter version, though they won’t have the same texture.
Conclusion
These Italian Bomboloni are sure to impress with their delightful combination of textures and flavors. Give this recipe a try and let the sweet, creamy goodness transport you to an Italian café. We’d love to hear how your bomboloni turned out, so be sure to share your experience in the comments below!