Description
Bomboloni, Italy’s beloved pastry, brings sweet magic to your kitchen with pillowy dough and luscious fillings. Rich cream and delicate sugar create a delightful indulgence you’ll savor with each heavenly bite.
Ingredients
Scale
Main Ingredients:
- 4 cups (480 grams) all-purpose flour
- 3 large eggs
- 1 cup (240 milliliters) whole milk (warm)
- 4 tablespoons (60 grams) unsalted butter (melted)
Sweeteners and Leavening:
- 1 cup (200 grams) granulated sugar (divided)
- 2 teaspoons active dry yeast
- 1 teaspoon salt
Finishing Ingredients:
- Vegetable oil (for frying)
- Pastry cream or fruit jam (for filling)
Instructions
- Activate the yeast mixture by combining warm milk, sugar, and yeast in a spacious mixing bowl. Allow the concoction to bloom and become frothy for approximately five minutes.
- Incorporate melted butter, eggs, salt, and flour into the yeast mixture. Blend thoroughly until a cohesive, soft dough develops.
- Transfer the dough onto a lightly dusted work surface. Knead vigorously for eight minutes, developing elasticity and smoothness.
- Place the kneaded dough in a lightly oiled bowl, drape with a moistened cloth, and permit rising in a draft-free, warm environment until volume doubles (roughly 60 minutes).
- Deflate the risen dough gently, then shape into uniform round spheres approximately two inches in diameter. Arrange carefully on parchment-lined trays.
- Cloak the dough balls with a lightweight cloth, allowing a secondary proofing period of 30 minutes until they appear puffy and expanded.
- Preheat vegetable oil in a deep pot to precise 350°F (175°C), maintaining consistent temperature for optimal frying.
- Carefully lower bomboloni into hot oil, frying in controlled batches for two minutes per side until achieving a rich, golden-brown exterior.
- Remove fried donuts and permit brief cooling. Utilize a piping bag to inject pastry cream or jam into each bomboloni’s center.
- While still warm, delicately roll the filled donuts in granulated sugar, creating a sweet, crystalline coating.
Notes
- Precise Temperature Control: Maintain oil at exactly 350°F to ensure crispy exterior and soft, fluffy interior without burning or undercooking.
- Yeast Activation Trick: Use lukewarm milk (not hot) to activate yeast perfectly without killing the living organisms that help dough rise.
- Gluten-Free Adaptation: Substitute all-purpose flour with a gluten-free blend and add xanthan gum for similar texture and structure.
- Filling Variety: Experiment with different cream fillings like chocolate, vanilla, or fruit compotes to create unique flavor profiles beyond traditional pastry cream.
- Prep Time: 1 hour 30 minutes
- Cook Time: 4 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg