bomboloni

Soft and light Italian Bomboloni Doughnuts rolled in sugar and filled with Italian pastry cream (crema pasticciera). These doughnuts are insanely delicious and make such a special treat!

Bomboloni - Italian Doughnuts

flour

00 flour

eggs (at room temperature)

6.5 tbsp butter (softened (90 grams))

sugar ((100 grams))

milk ((120 milliliters))

vanilla

tsp fast action yeast ((7 grams))

salt

2-3 tbsp caster sugar or confectioners sugar (for rolling doughnuts in)

sunflower or vegetable oil (for frying)

milk ((½ litre))

cornstarch ((30 grams))

sugar ((70 grams))

vanilla pasta vanilla bean

lemon

Put the flour, sugar and yeast in the mixer bowl and stir to combine.

Scatter cubes of butter over the flour so it&#039;s evenly distributed then pour in the eggs and lukewarm milk, vanilla and salt.

Attach a dough hook attachment to the mixer then knead on a low speed for 10 minutes (on a KitchenAid mixer I use speed 2).

After 10 minutes the dough should be smooth, elastic and slightly tacky (see recipe notes 1 &amp; 2 if using cups it&#039;s important).

Tip the dough out onto a clean work surface (you don&#039;t need any flour and extra flour should be avoided if possible). Shape the dough into a smooth ball by kneading it 2-3 times.

Place the dough in a clean bowl lightly greased with oil and cover with plastic wrap. Leave to prove for 2-3 hours or until tripled in size.

Once the dough has risen, tip it out onto a clean work surafce, knock out the air then knead it a few times back into a smooth ball.

Flatten the dough with your hands then roll out on into a rectangle ½ inch (1.5cm) thick.

Use a cookie cutter or glass to cut out round doughnuts about 3.5 inch in diameter. You can cut the scraps into random shapes for frying or re-knead them and roll out again to cut out more doughnuts.

Place the cut out doughnuts on a surface lined with baking parchment and cover loosely with plastic wrap. Leave to prove for 1-1.5 hours or until tripled in size.

While the doughnuts are proving, make the pastry cream and leave to cool (directions below).

How to make the Bomboloni dough

When ready to fry heat a large deep pan or pot of oil until it reaches 170°C/337°F.

Cut the parchment paper into squares so that each doughnut is on an individual square of parchment.

Carefully drop the doughnuts into the oil and immediatley remove the parchment paper with tongs. It&#039;s best to fry the doughnuts in batches and not overcrowd the pan.

Fry the doughnuts for 2 minutes then turn over and fry for another 2 minutes on the other side.

Remove and drain on kitchen paper for a around 2 minutes then roll the doughnuts in sugar. Leave to cool before filling.

Frying

To fill the bomboloni insert a small knife into the side of a doughnut and move it around to make a small incision.

Fill a piping bag with the pastry cream or desired filling and pipe it into the doughnuts.

Serve immediately for best results or store in plastic containers for 1-2 days.

How to fill the doughnuts

Put the egg yolks, sugar, vanilla and lemon zest in a large bowl and whisk until well combined.

Add the cornstarch and whisk again until well combined.

Heat the milk in a saucepan until hot then turn off the heat and let it sit for 1 minute.

Slowly pour in the milk into the egg mixture while constantly whisking so the eggs don’t scramble and there are no lumps.

Pour the mixture back into the saucepan and heat on a low heat whilst constantly stirring until thick and creamy (about 10-15 minutes) the mixture needs to be very thick. Don’t be tempted to turn up the heat or the eggs will scramble.

Once thick, turn of the heat and pour into a clean bowl. Place plastic wrap directly over the pastry cream so a skin doesn&#039;t form and leave to cool.

To make Italian pastry cream (crema pasticciera)

https://embed.mediavine.com/videos/tfrlysp7uxwmmcu1dx4l

Bomboloni Italian Doughnuts

Bomboloni is a crispy fried donut filled with a rich cream that explodes out of every bite. Learn how to make the classic Italian donuts!

Bomboloni Italian Donuts + Video

bread flour

sugar

active dry yeast

butter

orange zest

vanilla extract

eggs (room temperature)

milk

vegetable oil (for frying)

Pastry cream (recipe

egg yolks (room temperature)

all-purpose flour

salted butter

In a medium saucepan, combine ½ cup milk and 1 cup heavy cream. Heat over medium heat, stirring constantly until almost boiling (4-5 minutes). When the milk begins to steam, remove from heat. Stir in vanilla extract and set aside.

Whisk together egg yolks in a large bowl until smooth. Whisk remaining ½ cup milk into the egg yolks until combined.

While whisking, slowly sift the flour into the egg/milk, incorporating all of the flour into a smooth mixture.

Whisk the sugar into the egg mixture until combined.

Add the hot milk to the egg mixture slowly, whisking constantly. I like to spoon the hot milk into the egg while whisking. Continue adding the hot milk until it has all been stirred into the egg mixture.

Pour the mixture back into the saucepan (you can pour it through a sieve to strain out any lumps).

Heat over medium, stirring constantly, until mixture comes to a simmer. Simmer for about one minute while mixture thickens and then remove from heat. (about 5-6 minutes total)

Transfer pastry cream to a bowl and press a piece of plastic wrap down onto the cream to prevent a skin from forming.

Refrigerate the pastry cream until completely cooled (2-3 hours). Meanwhile, prepare the bomboloni donuts.

Pastry Cream

Sift together the bread flour, sugar, and yeast into the bowl of a standing mixer. Add the pieces of butter, orange zest, vanilla extract, and eggs.With the dough hook attached, turn the mixer onto low speed and begin combining the flour mixture.

Pour in the warmed milk while the mixer is running.Allow the dough hook to incorporate all of the flour mixture into the liquids until a dough forms.Continue mixing on low speed for about 5 minutes - until the dough forms a ball around the hook and is smooth.

Transfer the dough to a large greased bowl and cover with plastic wrap.Set the dough in a warm, draft free location for 1 ½-2 hours, or until the dough has doubled in size.

Transfer the risen dough to a lightly floured surface. Important: Add only enough flour to keep the dough from sticking to the surface and your rolling pin - excess flour will make the donuts tough.Roll the dough to ½” thick and cut out circles using a 3-inch round biscuit cutter.

Arrange the donuts on a parchment lined baking sheet, leaving plenty of room between each donut to rise.Spray a sheet of plastic wrap with nonstick cooking spray and place it (oiled side down) over the donuts.

When you have cut out all of the donuts that you can, gather the scraps of dough back into a ball and roll out again too ½” thick. Work the dough as little as possible. Discard any remaining scraps that you are not able to shape into donuts.

Set the trays of donuts in a warm spot to rise for 1-2 more hours, until doubled in size and visibly puffy.

When the rise period is almost over, begin heating the frying oil. Use a heavy bottomed pot (Dutch oven works well) and fill at least 4 inches deep with oil. Heat the oil until the temperature reaches and maintains 350°F.

Place a couple donuts into the hot oil at a time and fry on each side for 2-3 minutes or until golden brown.Remove donuts with a slotted spoon and place on paper towels or paper bags to drain.While still warm, roll each donut in granulated sugar to coat completely.

Fill a pastry bag with Italian pastry cream and fit with a piping tip with a round open end (we used one specifically for filling here, but it’s not necessary).Pierce the side of each donut or cut a small slit with a knife. Insert the tip of the pastry bag and fill each donut with about 2 tablespoons of pastry cream.

For the Donuts

https://embed.mediavine.com/videos/hov15xowjl1e8dowdsdq

Bomboloni donuts are crunchy fried treats filled with a rich cream that explodes out of every bite. Learn how to make classic Italian donuts!

Bomboloni Italian Donuts

These Italian Donuts better known as a Bomboloni are made with a soft yeast dough and filled with your favourite pastry cream filling. Served for breakfast or snack or just about anytime.

Italian Donuts - Bomboloni

dry yeast

vegetable oil

egg (room temperature)

pastry cream of choice

In the bowl of the stand up mixer add the milk and sprinkle the yeast on top, let it sit for five minutes then mix together. Then add the sugar, vegetable oil, egg, orange zest and vanilla, whisk together to combine.

Slowly add the flour and pinch of salt and with the dough hook attachment, start to mix the dough until it comes together, remember don&#039;t go higher than speed 2, continue to knead the dough for about seven minutes, the dough must be smooth and elastic.

On a flat surface knead the dough a few times form it into a ball, then place it in a lightly oiled bowl, remember to roll the dough to cover it lightly in the oil. Cover the bowl with plastic wrap and let it sit in a warm draft free area for about two-three hours or until tripled in bulk.

Once the time has passed, knead the dough a few times, roll it to a thickness of ¼ -⅓ inch, cut into six rounds with a 2½ inch / 6½ cm round cookie cutter, place them on a parchment paper lined cookie sheet, cover with plastic wrap and let them rise again for another hour.

In a medium sized pot add about 2 inches of vegetable oil,  and heat it to 340-350F (170-175C), try to keep it as close to this temperature as possible while frying. Fry the donuts, turning a couple of times for about two to three minutes on each side.

Remove the fried Bomboloni with a slotted spoon to a paper towel lined plate, but leave them only for a couple of seconds, then roll immediately in granulated sugar, be sure to cover them well.

Let them cool a little then with the end of a wooden spoon make an indentation at the side of the donut or on top if you prefer, twist it around to open up some space. You are going to want to fill that space with some creamy pastry cream, a simple chantilly cream or even your favourite hazelnut cream. Serve immediately. Enjoy!

Made these last night/this morning with the Italian pastry cream that’s also on the website.  They came out fantastic… my only observation…I took out a ruler to make sure I had a 2 1/2” cutter… which I did… and I got a lot more than 6!  Not a complaint, just an observation! Wish I could post a pic… I think you would be proud.  :-) thanks!

Maiden attempt at making something like this. I need to work on my dough handling...but the recipe turned out rather nice. The yield was for more than 6 though. The first two didn't cook all the way through, so I reduced the size and those cooked through perfectly. Thank you for sharing ❤️

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