why make this recipe
Bomboloni are fluffy Italian doughnuts filled with cream that bring a taste of Italy to your kitchen. They are a delightful treat for any occasion, from breakfast to dessert. Making bomboloni can be a fun family activity, and they taste so much better fresh than store-bought. With a crispy outside and a creamy center, these doughnuts are sure to impress your friends and family.
how to make Bomboloni
Ingredients :
- 500g bread flour
- 250ml whole milk (lukewarm)
- 70g sugar
- 7g active dry yeast
- 2 large eggs (room temperature)
- 75g unsalted butter (softened)
- 1 tsp vanilla extract
- Pinch of salt
- Oil for frying
- 500ml whole milk (for filling)
- 4 egg yolks
- 120g sugar (for filling)
- 40g cornstarch
- 1 tsp vanilla extract (for filling)
- 25g butter (for filling)
Directions :
- Mix lukewarm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Add flour, eggs, vanilla, and salt. Knead for about 5 minutes.
- Add softened butter gradually and knead until the dough is smooth and elastic.
- Cover and let it rise for 1.5–2 hours until doubled in size.
- Roll the dough to about 1.5 cm thickness and cut into round shapes. Let them rise again for 45 minutes.
- Heat oil to 170°C and fry until deep golden brown on both sides. Remove and drain.
- Heat milk for the cream. In a bowl, whisk egg yolks, sugar, and cornstarch.
- Slowly pour hot milk into the mixture while whisking, then cook until thick.
- Add butter, mix well, and let it cool completely.
- Make a hole in each donut, fill with cream, and dust with powdered sugar.
how to serve Bomboloni
Bomboloni are best served warm and can be enjoyed on their own or paired with a cup of coffee or hot chocolate. You can dust them with powdered sugar just before serving to add a sweet touch. They also make a beautiful centerpiece for any dessert table.
how to store Bomboloni
If you have leftovers, store them in an airtight container at room temperature for up to two days. You can also freeze them for longer storage. Just make sure to wrap them tightly and they can last for up to a month. To enjoy, simply thaw at room temperature and enjoy them chilled or reheat them in the oven.
tips to make Bomboloni
- Make sure your milk is lukewarm, as hot milk can kill the yeast.
- Knead the dough until it’s smooth and elastic for the best texture.
- Don’t skip the second rise; this helps the doughnut become fluffy.
- Fry in small batches to maintain the oil temperature, ensuring they cook evenly.
variation (if any)
You can vary the filling according to your preference. Instead of the cream filling, you can use chocolate, fruit jams, or pastry cream. Each filling will give a unique twist to your bomboloni!
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but bread flour will give a more chewy texture which is traditional for bomboloni.
2. What if my dough doesn’t rise?
Make sure your yeast is fresh and that you’re using lukewarm milk. A warm place to let the dough rise is also important.
3. How can I tell when the oil is ready for frying?
You can check the temperature using a kitchen thermometer. If you drop a small piece of dough into the oil and it bubbles up immediately, it’s ready!
Bomboloni
Ingredients
Method
- Mix lukewarm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Add flour, eggs, vanilla, and salt. Knead for about 5 minutes.
- Add softened butter gradually and knead until the dough is smooth and elastic.
- Cover and let it rise for 1.5–2 hours until doubled in size.
- Roll the dough to about 1.5 cm thickness and cut into round shapes. Let them rise again for 45 minutes.
- Heat oil to 170°C and fry until deep golden brown on both sides. Remove and drain.
- Heat milk for the cream. In a bowl, whisk egg yolks, sugar, and cornstarch.
- Slowly pour hot milk into the mixture while whisking, then cook until thick.
- Add butter, mix well, and let it cool completely.
- Make a hole in each donut, fill with cream, and dust with powdered sugar.