Bomboloni are delicious Italian doughnuts that are light, fluffy, and filled with pastry cream (crema pasticciera). These deep-fried treats are coated in sugar, making them irresistibly sweet and crispy on the outside while soft and creamy on the inside. The dough is rich and tender, and once filled with the thick and velvety pastry cream, these doughnuts become a perfect indulgence for breakfast or as a sweet snack. While bomboloni are traditionally filled with pastry cream, you can also experiment with other fillings such as chocolate spread or jam for a delightful twist!

Full Recipe:

Ingredients

For the Doughnuts:

• 2 cups strong bread flour (280g)

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

• 3 large eggs

• 6.5 tbsp (90g) butter, softened

• ½ cup granulated sugar (100g)

• ½ cup lukewarm milk (120ml)

• ½ tsp vanilla paste or 1 tsp vanilla extract

• 2 ¼ tsp fast-action yeast (7g)

• A small pinch of salt

• 2-3 tbsp caster sugar or powdered sugar (for rolling)

• Sunflower or vegetable oil (for frying)

For the Pastry Cream (Crema Pasticciera):

• 5 egg yolks

• 2 ½ cups milk (500ml)

• ¼ cup cornstarch (30g)

• ⅓ cup sugar (70g)

• ½ tsp vanilla paste or 1 vanilla bean

• Zest of 1 lemon

Directions

1. Prepare the Dough:
   In a mixing bowl, combine the flour, sugar, and yeast. Add cubes of softened butter, eggs, lukewarm milk, vanilla, and salt. Knead the dough for 10 minutes using a stand mixer with a dough hook. The dough should be smooth, elastic, and slightly tacky.

2. Let the Dough Rise:
   Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise for 2-3 hours, or until it triples in size.

3. Shape and Prove the Doughnuts:
   Once the dough has risen, turn it out onto a work surface. Flatten it gently and roll it out into a rectangle about ½ inch thick. Use a round cutter to cut out doughnuts about 3.5 inches in diameter. Cover the doughnuts with plastic wrap and leave them to prove for 1-1.5 hours, or until doubled in size.

4. Prepare the Pastry Cream:
   In a bowl, whisk the egg yolks with sugar and vanilla until well combined. Add the cornstarch and whisk again. Heat the milk in a saucepan, then slowly pour it into the egg mixture while whisking to prevent lumps. Return the mixture to the saucepan and cook over low heat, constantly stirring, until thickened. Let it cool.

5. Fry the Doughnuts:
   Heat oil in a deep pan to 170°C (338°F). Fry the doughnuts in batches, about 2 minutes on each side, until golden brown. Remove and drain on paper towels. Roll the doughnuts in sugar while still warm.

6. Fill the Doughnuts:
   Once the doughnuts have cooled slightly, use a small knife to make an incision on the side. Pipe the cooled pastry cream into the doughnuts.

7. Serve:
   Serve immediately or store in an airtight container for up to 2 days. Enjoy your homemade bomboloni!

Nutrients (Per Serving)

• Calories: 424 kcal

• Carbohydrates: 61g

  • Sugar: 21g

• Protein: 12g

• Fat: 14g

  • Saturated Fat: 8g

• Cholesterol: 181mg

• Sodium: 125mg

• Potassium: 187mg

• Fiber: 2g

• Sugar: 21g

• Vitamin A: 560 IU

• Calcium: 112mg

• Iron: 2mg

A Taste of Italy in Every Bite

Originating from Italy, bomboloni have become a beloved dessert in many countries. These round, fried doughnuts are often enjoyed as a special treat, and their popularity has spread across the globe. While they are usually filled with pastry cream, their versatility makes them a perfect candidate for a variety of fillings depending on personal preference. Whether you’re enjoying them with a hot espresso or serving them at a festive gathering, bomboloni always bring a touch of Italian sweetness to the table.

The dough of bomboloni is rich, buttery, and tender, creating a melt-in-your-mouth experience. Once fried to golden perfection, the doughnuts are rolled in sugar to add an extra layer of sweetness. The creamy filling is the final touch that makes each bite a heavenly indulgence. The soft, delicate texture of the dough combined with the creamy, velvety filling creates an experience that is truly unforgettable.

The Essential Ingredients for Bomboloni

Bomboloni are made with a few simple ingredients that work together to create the perfect doughnut. The foundation of this recipe relies on a combination of strong bread flour and 00 flour (or all-purpose flour), which creates a dough that is both soft and elastic. Bread flour provides structure, ensuring that the doughnuts hold their shape, while 00 flour (a finely milled Italian flour) gives the dough a tender, light texture.

A rich dough is essential for bomboloni, and this is where butter comes in. The butter adds flavor and moisture, making the dough soft and pliable. Eggs are also an important part of the dough, contributing to both texture and richness. Vanilla and a pinch of salt enhance the overall flavor of the dough, giving it a subtle sweetness that complements the pastry cream filling.

Pastry cream (crema pasticciera) is the traditional filling for bomboloni, and it is made from egg yolks, milk, sugar, and cornstarch. This creamy custard adds a smooth texture and sweet richness to the doughnuts, perfectly balancing the fried exterior. The pastry cream can also be flavored with vanilla, lemon zest, or other extracts to customize the taste to your liking.

Finally, a generous dusting of sugar after frying gives bomboloni their signature sweetness and crispy texture. It’s the finishing touch that makes each bite irresistible.

How to Achieve the Perfect Dough for Bomboloni

Creating the perfect dough for bomboloni requires some patience and attention to detail. The dough needs to be kneaded until it’s smooth, elastic, and slightly tacky, but not too sticky. Using a stand mixer with a dough hook can make this process easier, but it’s also possible to knead the dough by hand.

The dough should then be allowed to rise for several hours, ensuring that it triples in size. This step is crucial because it allows the dough to become airy and light, which is essential for achieving the perfect texture when frying. Once the dough has risen, it should be rolled out and shaped into discs for frying.

The Art of Frying Bomboloni

Frying bomboloni requires a bit of attention to ensure they come out perfectly golden and crispy. The oil should be heated to around 170°C (338°F) to achieve the right frying temperature. It’s important to avoid overheating the oil, as this can cause the bomboloni to burn on the outside while remaining raw on the inside.

Fry the doughnuts in batches, ensuring that they don’t crowd the pan. This helps maintain the right temperature of the oil, ensuring that each doughnut cooks evenly. The doughnuts should be fried for about 2 minutes on each side, or until golden brown and crispy. After frying, the bomboloni should be drained on paper towels to remove any excess oil, and then rolled in sugar while they’re still warm. This step ensures that the sugar sticks to the doughnut, giving it a delightful sweetness and crunch.

Filling Bomboloni: A Creamy Delight

Once the bomboloni have been fried and slightly cooled, they’re ready to be filled with the pastry cream. The cream is thick, rich, and velvety, making it the perfect complement to the light, fluffy dough. To fill the bomboloni, use a small knife to make an incision on the side of the doughnut. Then, pipe the cooled pastry cream into the doughnut until it’s filled to the brim. This step ensures that every bite is packed with creamy goodness.

If you want to experiment with other fillings, such as fruit jams or chocolate spreads, this recipe is versatile enough to accommodate your creativity. Whether you prefer traditional pastry cream or a fun twist, bomboloni are sure to satisfy.

The Versatility of Bomboloni

Bomboloni are incredibly versatile, making them suitable for a wide range of occasions. They can be served as a breakfast treat with a hot cup of coffee or as a dessert at a special gathering. Their small size makes them perfect for serving at parties or holiday events, where guests can enjoy them in bite-sized portions. Bomboloni can also be made ahead of time and stored in an airtight container for a day or two, although they are best enjoyed fresh.

While traditional bomboloni are filled with pastry cream, you can explore different flavor combinations to suit your preferences. For example, try filling them with chocolate hazelnut spread for a decadent treat or use berry jam for a fruity twist. You can also experiment with different toppings, such as powdered sugar or even a drizzle of chocolate sauce, to add an extra layer of indulgence.

Conclusion: A Perfectly Sweet Treat

In conclusion, bomboloni are the perfect indulgent treat for any occasion. Their soft, fluffy texture and creamy filling make them a delightful breakfast, snack, or dessert. With a few simple ingredients and a bit of patience, you can create these delicious Italian doughnuts right at home. Whether filled with classic pastry cream or your favorite filling, bomboloni are sure to become a beloved recipe in your collection. So, roll up your sleeves, fry up some bomboloni, and enjoy a sweet taste of Italy in every bite!