Description
Bomboloni are fluffy, light Italian donuts filled with creamy custard, Nutella, or fruit jam. These delicious treats have a golden, sugar-coated exterior and a soft, pillowy interior. Perfect for breakfast, dessert, or an indulgent snack, these traditional donuts are a must-try for any donut lover!
Ingredients
Scale
For the Dough:
- 2 1/2 cups (315 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup (120 ml) warm milk (110°F/43°C)
- 2 large eggs, room temperature
- 1/4 cup (60 g) unsalted butter, softened
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest (optional)
For Frying and Coating:
- 4 cups vegetable oil (for frying)
- 1 cup (200 g) granulated sugar
For the Filling (Optional):
- 1 cup pastry cream, Nutella, or fruit jam
- 1/2 cup whipped cream (to lighten the pastry cream, optional)
Instructions
🍞 Make the Dough:
-
Activate the Yeast:
- In a small bowl, mix warm milk, 1 tablespoon sugar, and yeast.
- Let sit for 5-10 minutes until frothy.
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Mix the Dough:
- In a large bowl, combine flour, remaining sugar, salt, and lemon zest (if using).
- Add eggs, vanilla extract, and the yeast mixture.
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Knead the Dough:
- Mix until a dough forms, then add softened butter gradually.
- Knead for 8-10 minutes until smooth and elastic.
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First Rise:
- Place dough in a greased bowl, cover with a towel, and let rise for 1-2 hours or until doubled in size.
🍩 Shape the Bomboloni:
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Roll and Cut:
- Roll the dough to about 1/2 inch (1.25 cm) thickness on a lightly floured surface.
- Use a 3-inch (7.5 cm) round cutter to cut out circles.
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Second Rise:
- Place circles on a baking sheet lined with parchment paper.
- Cover and let rise for 30-45 minutes, until puffy.
🔥 Fry the Bomboloni:
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Heat the Oil:
- Heat oil in a deep pot to 350°F (175°C).
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Fry the Donuts:
- Fry 2-3 donuts at a time for 2-3 minutes per side, until golden brown.
- Use a slotted spoon to transfer them to a paper towel-lined tray.
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Coat with Sugar:
- Roll the warm bomboloni in sugar until fully coated.
🍫 Fill the Bomboloni:
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Prepare the Filling:
- Fill a piping bag with a long nozzle with your choice of pastry cream, Nutella, or jam.
-
Fill the Donuts:
- Poke a hole in the side of each donut and pipe the filling until the donut feels full.
🍽️ Serve:
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Plate and Enjoy:
- Serve warm or at room temperature.
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Serving Suggestions:
- Pair with coffee or hot chocolate for a delightful Italian treat.
Notes
- Make It Ahead: The dough can be prepared the night before and refrigerated. Bring to room temperature before shaping and frying.
- Storage: Store leftover bomboloni in an airtight container at room temperature for 1-2 days.
- Reheating Tip: Reheat in the oven at 300°F (150°C) for 5 minutes to refresh the texture.