Bomboloni are delightful Italian doughnuts, similar to American donuts but often lighter, fluffier, and filled with delicious creams or jams. They are a popular breakfast or dessert item in Italy, especially in Tuscany, where they are traditionally enjoyed during festivals or as a sweet treat with coffee.
Makes about 12-15 bomboloni
Ingredients:
For the Dough:
- 3 ½ cups (450g) all-purpose flour
- ½ cup (100g) granulated sugar
- 1 packet (7g) active dry yeast
- ½ cup (120ml) warm milk (about 110°F/45°C)
- 3 large eggs, room temperature
- ½ cup (115g) unsalted butter, softened
- 1 tsp vanilla extract
- Zest of 1 lemon or orange (optional)
- ½ tsp salt
For Frying:
- Vegetable oil (for deep frying)
For Filling (Choose One or More):
- Pastry cream (crema pasticcera)
- Nutella
- Fruit jam (apricot, raspberry, etc.)
- Custard
For Coating:
- Powdered sugar (optional)
- Granulated sugar (optional)
Instructions:
1. Prepare the Dough
- Activate the yeast: In a small bowl, mix warm milk, 1 tsp sugar, and yeast. Let sit for 5-10 minutes until frothy.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, salt, and citrus zest (if using).
- Combine wet ingredients: In another bowl, beat eggs, vanilla, and the yeast mixture.
- Knead the dough: Gradually add the wet ingredients to the dry, mixing until a shaggy dough forms. Add softened butter in pieces and knead for 8-10 minutes (by hand or mixer) until smooth and elastic.
- First rise: Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1.5–2 hours, or until doubled.
2. Shape & Second Rise
- Punch down the dough and roll it out to ½-inch (1.5cm) thickness.
- Cut into circles (about 3 inches/8cm wide) using a cookie cutter or glass.
- Let rise again for 30–45 minutes until puffy.
3. Fry the Bomboloni
- Heat oil to 350°F (175°C) in a deep pot.
- Fry in batches for 1-2 minutes per side until golden brown. Drain on paper towels.
4. Fill & Coat
- Fill with jam or cream using a piping bag fitted with a narrow tip.
- Roll in sugar (powdered or granulated) while still warm.
Serving Suggestions:
- Best enjoyed fresh and warm!
- Pair with espresso or cappuccino.
Would you like a specific filling recipe (like pastry cream) to go with this? 😊