Bomboloni

🧂 Ingredients

• 500 g All-purpose flour(Plus more for dusting)
• 80 g Unsalted butter(Softened at room temperature)
• 3 Large eggs(Room temperature)
• 80 g Granulated sugar(For the dough)
• 7 g Active dry yeast(Or 1 packet)
• 150 ml Lukewarm milk(Approximately 105-115°F (40-46°C))
• 10 g Salt
• 1 tsp Vanilla extract
• approx. 400 g Pastry cream (Crema Pasticcera)(Chilled and ready for filling)
• for coating Granulated sugar(Or powdered sugar)
• for frying Vegetable oil or other neutral high-smoke point oil(Enough to fill pot to at least 3 inches deep)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the lukewarm milk with 1 teaspoon of the granulated sugar and the active dry yeast. Stir gently and let it sit for 5-10 minutes, or until it becomes foamy and bubbly. This indicates the yeast is active.

   ⏱️ 10 minutes
2. 2

   Make the dough: In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and the remaining granulated sugar. Add the salt to one side of the bowl, away from the yeast mixture. Pour the foamy yeast mixture, beaten eggs, and vanilla extract into the center of the flour. Mix on low speed (or by hand with a wooden spoon) until a shaggy dough forms.

   ⏱️ 5 minutes
3. 3

   Knead the dough: Gradually add the softened butter, a tablespoon at a time, while mixing. Continue mixing on medium-low speed (or knead by hand on a lightly floured surface) for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly sticky but manageable.

   ⏱️ 10 minutes
4. 4

   First rise: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size. The dough should feel light and airy.

   ⏱️ 1.5 - 2 hours
5. 5

   Shape the bomboloni: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Roll the dough to about 1/2 inch (1.25 cm) thickness. Using a 3-inch (7.5 cm) round cutter, cut out as many circles as possible. Gather the scraps, re-roll gently, and cut more circles. Place the cut dough rounds on parchment-lined baking sheets, leaving some space between them.

   ⏱️ 15 minutes
6. 6

   Second rise: Cover the shaped dough rounds loosely with plastic wrap or a clean kitchen towel. Let them rise again in a warm place for 45-60 minutes, or until they appear puffy and have increased in size by about half. They should feel very light.

   ⏱️ 45 - 60 minutes
7. 7

   Prepare for frying: While the bomboloni are rising, prepare your frying station. Pour the oil into a heavy-bottomed pot or Dutch oven to a depth of at least 3 inches. Heat the oil over medium heat to 350°F (175°C). Use a thermometer to monitor the temperature; it's crucial for proper frying. Prepare a plate lined with paper towels for draining.

   ⏱️ 10 minutes
8. 8

   Fry the bomboloni: Carefully lower 3-4 bomboloni at a time into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, until they are a deep golden brown and puffed up. They should float to the surface. Adjust the heat as needed to maintain the oil temperature between 340-360°F (170-180°C).

   ⏱️ 15 minutes (total for batches)
9. 9

   Drain and coat: Using a slotted spoon or spider strainer, remove the fried bomboloni from the oil and place them on the prepared paper towel-lined plate to drain any excess oil. While they are still warm, gently roll them in granulated sugar (or powdered sugar) to coat evenly.

   ⏱️ 5 minutes
10. 10

    Fill and serve: Once slightly cooled but still warm (this helps the cream adhere and creates a lovely contrast), use a piping bag fitted with a long, thin tip to inject a generous amount of chilled pastry cream into each bombolone. Make a small hole in the side or bottom and pipe until you feel resistance. Serve immediately for the best texture and flavor.

    ⏱️ 10 minutes

💡 Pro Tips

• ✓Filling while still warm helps the pastry cream adhere and creates a delightful contrast in temperature and texture.
• ✓Don't be shy with the pastry cream; a generous filling is key to a truly satisfying bombolone.
• ✓Bomboloni are best enjoyed fresh, ideally within a few hours of being made, as they can become soggy over time.
• ✓Ensure your oil is at the correct temperature (350°F/175°C) before frying. Too low, and they'll absorb too much oil; too high, and they'll burn before cooking through.

🔄 Variations

• Chocolate-filled: Use a rich chocolate pastry cream or ganache.
• Nutella-filled: A simple piping of Nutella provides a hazelnut chocolate twist.
• Jam-filled: Substitute fruit preserves like apricot or raspberry for the pastry cream.
• Lemon zest: Add lemon zest to the dough for a subtle citrus aroma.

🥗 Nutrition

Per serving