Bomboloni Recipe
Italian · Dessert · 50 min total
Italian-style filled doughnuts, light and airy, coated in sugar and filled with pastry cream or jam.
30
min prep
min prep
20
min cook
min cook
12
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm water (110°F)
- 1/2 cup whole milk, warmed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, softened
- Vegetable oil, for frying
- 1/2 cup granulated sugar, for coating
- 1 cup pastry cream or jam, for filling
Instructions
- In a small bowl, dissolve yeast in warm water with a pinch of sugar; let stand until foamy, about 5 minutes.
- In a large bowl, combine warm milk, 1/4 cup sugar, egg, and egg yolk. Add yeast mixture and stir. Gradually add flour and salt; mix until a dough forms.
- Add softened butter and knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Punch down dough and roll out on a floured surface to 1/2-inch thickness. Cut into 12 rounds with a 3-inch cutter. Place on a floured baking sheet, cover, and let rise for 30 minutes.
- Heat 2 inches of oil in a deep pot to 350°F. Fry doughnuts in batches, 1-2 minutes per side, until golden brown. Drain on paper towels.
- While still warm, roll in granulated sugar. Let cool completely.
- Fill a piping bag with pastry cream or jam. Insert tip into side of each bombolone and fill until it expands slightly. Serve immediately.
Tips
- For best texture, serve within a few hours of frying.
- You can fill with Nutella or lemon curd as alternatives.
- If dough is too sticky, add a little more flour during kneading.
AI estimate may be inaccurate · Terms