Bomboloni
These sweet and airy Italian Bomboloni are classic Italian doughnuts, generously coated in sugar and filled with rich, creamy pastry cream. Perfect for dessert or a special occasion, these delightful treats combine a light, fluffy texture with a luscious, indulgent filling for an irresistible and decadent experience.
- Yield: 12-14 servings
- Prep Time: 4 hr
- Cook Time: 8 min
Ingredients
Bomboloni
2 and 1/4 Teaspoons Instant Yeast
1/3 Cup Granulated Sugar, plus extra for coating
1/2 Teaspoon Salt
1/2 Cup Whole Milk, room temperature
3 Large Eggs, room temperature
1/2 Teaspoon Orange Zest
1 Teaspoon Vanilla Bean Paste
5 Tablespoons Unsalted Butter, softened
Pastry Cream
5 Egg Yolks
2 and 1/2 Cups Whole Milk
1/4 Cup Cornstarch
1/3 Cup Granulated Sugar
1 Teaspoon Vanilla Paste
1/4 Teaspoon Lemon Zest
Instructions
Bomboloni Prep
- In a stand mixer fitted with a dough hook, combine Caputo "00" Baking Flour, Caputo "00" Chef's Flour, yeast, sugar, and salt.
- In a separate bowl, combine the room temperature milk, eggs, orange zest, and vanilla. Whisk to combine.
- Place the mixer on low, and slowly add the wet mixture to the dry. Then, one tablespoon at a time, add the softened butter until combined.
- Now turn the mixer to medium speed and knead for about 8–10 minutes, or until the dough is elastic and smooth.
Proofing and Frying
- Place the dough in an oiled bowl and cover it with plastic wrap. Allow the dough to rise in a warm place until it has doubled in size, about 2–3 hours.
- While the dough is proofing, take some parchment paper and cut out 12–14 five inch squares for the bomboloni to proof on individually.
- Once the dough has doubled, turn the dough out onto a floured surface. Roll the dough out to a 1/2 inch thick layer. Using a 3-inch round biscuit cutter, stamp out about 12–14 bomboloni.
- Place each of the cut bomboloni on the prepared parchment squares. Once all the bomboloni are on parchment, cover and allow to proof again for about another 35–45 minutes.
- Fill a large saucepan with 4 inches of Olitalia Frienn High Oleic Sunflower Oil; heat the oil to about 340 degrees F.
- Fill a medium-sized bowl with about two cups of sugar for coating, and set aside.
- Once the oil is at temperature, use a kitchen spider/slotted spoon to lower each bomboloni into the oil with the parchment on. Place about 4–5 bomboloni into the oil at a time. The bomboloni should immediately float. Carefully remove the parchment from the oil with tongs and discard.
- Fry the rounds for about 4 minutes per side, flipping halfway through. Remove the bomboloni and place them in the bowl with the sugar; toss to coat. Continue frying the remaining bomboloni.
Pastry Cream Filling
- In a medium-sized bowl, combine egg yolks, sugar, vanilla, and lemon zest. Whisk until well combined. Slowly add in the cornstarch and whisk until smooth.
- In a medium saucepan, warm the milk until just before it starts to boil. Then remove it from the heat. Slowly pour the milk into the egg mixture and whisk constantly.
- Once combined, pour the mixture back into the saucepan on low, constantly stirring with a wooden spoon until thick and creamy, about 10–15 minutes.
- Once the pastry cream has thickened, turn off the heat and pour it into a clean bowl. Place plastic wrap directly over the pastry cream and allow it to cool.
Filling the Bomboloni
- Once the filling has cooled, transfer to a pipping bag and place in the fridge until you are ready to use.
- Make a small hole in the side of each bomboloni using a skewer or a small knife. Insert the piping tip into the hole and carefully squeeze the pastry cream into the doughnut until it’s adequately filled.
- Serve and enjoy!
Notes
- Fry the extra dough scraps as is.
- Pastry Cream filling is just one of many options! You can also fill Bomboloni with Nutella, Pistachio Cream or Berry Jam.