Indulge in the delightful world of Bomboloni, Italy’s iconic cream-filled donuts. These fluffy treats, golden and crisp on the outside with a luscious cream filling inside, are perfect for any occasion. This unique recipe ensures every bite is an explosion of flavors, making it a must-try for those with a penchant for decadent desserts. Whether filled with traditional pastry cream or a creative twist like pistachio or chocolate, these Italian donuts are sure to be the star of your table.
Ingredients
For the Dough:
- 4 cups (480g) 00 or all-purpose flour
- 3 large eggs, beaten (room temperature)
- 6 tablespoons softened butter, cubed
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) warm whole milk
- 1 teaspoon vanilla extract
- 2 1/4 teaspoons active dry yeast
- A pinch of salt
- Optional: Zest of 1 orange or lemon
For Frying:
- Sunflower or vegetable oil
For Rolling:
- 1/2 cup (100g) granulated or confectioners sugar
For Filling:
- Pastry Cream(choose one):
- Classic Italian Pastry Cream
- Pistachio Cream
- Chocolate Pastry Cream
Instructions
- Prepare the Dough: In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.In a large mixing bowl, combine the flour, sugar, and salt.Gradually add the eggs, vanilla, butter, and milk-yeast mixture to the dry ingredients. Mix until a soft, sticky dough forms.Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
- Shape and Fry: Once the dough has risen, punch it down and roll it out to about 1/2-inch thickness. Use a round cutter to cut out donut shapes, then place them on a baking sheet lined with parchment paper. Let them rise for another 30 minutes. Heat the oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the donuts in batches, turning them once, until golden brown (about 1-2 minutes per side). Transfer to a wire rack to drain excess oil.
- Fill and Finish: Once cooled, use a piping bag fitted with a small nozzle to inject your choice of filling into each donut. Roll the filled Bomboloni in granulated or confectioners sugar for a sweet finish.
Conclusion
Serve these heavenly Bomboloni fresh, savoring their fluffy texture and creamy filling. Perfect for breakfast, a festive celebration, or a comforting dessert, these Italian donuts are a guaranteed hit. With endless possibilities for fillings, let your creativity shine as you enjoy this timeless treat!
Heavenly Cream-Filled Italian Bomboloni
Fluffy and indulgent, these cream-filled ItalianBomboloni are a perfect blend of golden fried dough and rich, creamy filling.They make an irresistible treat for any gathering or a cozy indulgence at home.
Ingredients
For the Dough:
- 4 cups 480g 00 or all-purpose flour
- 3 large eggs beaten (room temperature)
- 6 tablespoons softened butter cubed
- 1/2 cup 100g granulated sugar
- 1/2 cup 120ml warm whole milk
- 1 teaspoon vanilla extract
- 2 1/4 teaspoons active dry yeast
- A pinch of salt
- Zest of 1 orange or lemon
For Frying:
- Sunflower or vegetable oil
For Rolling:
- 1/2 cup 100g granulated or confectioners sugar
For Filling:
- Pastry Cream
- Classic Italian Pastry Cream
- Pistachio Cream
- Chocolate Pastry Cream
Instructions
- Prepare the Dough: In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy. In a large mixing bowl, combine the flour, sugar, and salt. Gradually add the eggs, vanilla, butter, and milk-yeast mixture to the dry ingredients. Mix until a soft, sticky dough forms. Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
- Shape and Fry: Once the dough has risen, punch it down and roll it out to about 1/2-inch thickness. Use a round cutter to cut out donut shapes, then place them on a baking sheet lined with parchment paper. Let them rise for another 30 minutes. Heat the oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the donuts in batches, turning them once, until golden brown (about 1-2 minutes per side). Transfer to a wire rack to drain excess oil.
- Fill and Finish: Once cooled, use a piping bag fitted with a small nozzle to inject your choice of filling into each donut. Roll the filled Bomboloni in granulated or confectioners sugar for a sweet finish.
