Name: Bomboloni – Italian Doughnuts
Prep time: 3 h
Cook time: 1 h
Total time: 4 h
Cuisine: Italian
Ingredients: 2 cups strong bread flour (280g) 2 cups 00 flour or all-purpose flour (280g) 3 large eggs, at room temperature; 6.5 tablespoons butter, softened (90g) 1/2 cup granulated sugar (100g) 1/2 cup lukewarm milk (120ml) 1/2 teaspoon vanilla paste or 1 teaspoon vanilla extract 2 1/4 teaspoons fast action yeast (7g) 1 small pinch of salt 2–3 tablespoons caster or confectioners sugar, for rolling Sunflower or vegetable oil, for frying 5 egg yolks; .5 cups milk (500ml) 1/4 cup cornstarch (30g) 1/3 cup sugar (70g) 1/2 teaspoon vanilla paste or 1 vanilla bean Zest of 1 lemon

Description

Soft, airy Italian bomboloni doughnuts rolled in sugar and filled with silky pastry cream, offering a light yet indulgent bakery-style treat made at home.

Ingredients

2 cups strong bread flour (280g)

2 cups 00 flour or all-purpose flour (280g)

3 large eggs, at room temperature

6.5 tablespoons butter, softened (90g)

1/2 cup granulated sugar (100g)

1/2 cup lukewarm milk (120ml)

1/2 teaspoon vanilla paste or 1 teaspoon vanilla extract

2 1/4 teaspoons fast action yeast (7g)

1 small pinch of salt

2–3 tablespoons caster or confectioners sugar, for rolling

Sunflower or vegetable oil, for frying

5 egg yolks

2.5 cups milk (500ml)

1/4 cup cornstarch (30g)

1/3 cup sugar (70g)

1/2 teaspoon vanilla paste or 1 vanilla bean

Zest of 1 lemon

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Instructions

Add the flours, sugar, and yeast to a mixer bowl and mix briefly.
Add butter, eggs, milk, vanilla, and salt, then knead with a dough hook for about 10 minutes until smooth and elastic.
Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise for 2–3 hours until tripled in size.
Knock back the dough, knead briefly, and roll out to about 1/2 inch thickness.
Cut out rounds and place on parchment-lined trays. Cover loosely and proof for 1–1.5 hours.
Prepare the pastry cream and allow it to cool completely.
Heat oil to 170°C / 337°F and fry doughnuts in batches for about 2 minutes per side until golden.
Drain briefly, then roll warm doughnuts in sugar.
Once cooled, make a small hole in each doughnut and pipe in the pastry cream.
Serve fresh for best texture and flavor.

Notes

Use a thermometer to maintain proper oil temperature.

Do not overflour the dough to keep bomboloni light.

Unfilled doughnuts freeze well and can be filled after reheating.

Alternative fillings include Nutella, jam, or chocolate cream.

Best enjoyed the same day they are made.

Prep Time: 3 hours
Cook Time: 1 hour
Category: Dessert
Method: Frying
Cuisine: Italian

Nutrition

Serving Size: 1 doughnut
Calories: 360
Sugar: 18g
Sodium: 140mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 8g
Cholesterol: 135mg