Description
Bomboloni are Italian doughnuts that are light, fluffy, and filled with delicious pastry cream.
Ingredients
Scale
- 2 cups strong bread flour, (280g)
- 2 cups 00 flour or all purpose flour, (280g)
- 3 large eggs, at room temperature
- 6.5 tbsp butter, softened (90g)
- 1/2 cup granulated sugar, (100g)
- 1/2 cup lukewarm milk, (120ml)
- 1/2 tsp vanilla paste or 1 tsp vanilla extract
- 2 1/4 tsp fast action yeast, (7g)
- 1 small pinch of salt
- 2–3 tbsp caster sugar or confectioners sugar, for rolling doughnuts in
- sunflower or vegetable oil, for frying
- 5 egg yolks (for pastry cream)
- 2.5 cups milk, (½ litre)
- ¼ cup cornstarch, (30g)
- ⅓ cup sugar, (70g)
- ½ tsp vanilla pasta or 1 vanilla bean (for pastry cream)
- Zest of 1 lemon (for pastry cream)
Instructions
- Put the flour, sugar and yeast in the mixer bowl and stir to combine.
- Scatter cubes of butter over the flour so it’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.
- Tip the dough out onto a clean work surface and shape it 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 surface, knock out the air then knead it a few times back into a smooth ball.
- Flatten the dough and roll it out into a rectangle ½ inch (1.5cm) thick.
- Use a cookie cutter or glass to cut out round doughnuts about 3.5 inches in diameter.
- 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.
- Heat a large deep pan or pot of oil until it reaches 170°C/337°F for frying.
- Drop the doughnuts into the oil, removing the parchment paper immediately.
- Fry the doughnuts for 2 minutes, turn over and fry for another 2 minutes on the other side.
- Remove and drain on kitchen paper for a few minutes then roll in sugar and leave to cool before filling.
- To fill the bomboloni, insert a small knife into the side of a doughnut and make a small incision.
- Fill a piping bag with the pastry cream or desired filling and pipe it into the doughnuts.
- Serve immediately or store in plastic containers for 1-2 days.
- To make the Italian pastry cream, whisk egg yolks, sugar, vanilla, and lemon zest until combined. Add cornstarch and whisk again.
- Heat milk until hot, then slowly pour it into the egg mixture while whisking constantly. Pour back into the saucepan and heat until thick and creamy.
Notes
- Ensure the dough is slightly tacky but not too sticky while kneading.
- When rolling out the dough, avoid using too much flour.
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 doughnut
- Calories: 225
- Sugar: 9g
- Sodium: 35mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg