Bomboloni – Italian Cream-Filled Donuts

Why Make This Recipe

Bomboloni are delightful Italian cream-filled donuts that bring joy to any occasion. They are soft, pillowy, and filled with a rich pastry cream that makes every bite a treat. Making bomboloni is a fun and rewarding experience that allows you to enjoy a taste of Italy in your own kitchen. Plus, these donuts are perfect for sharing with family and friends!

How to Make Bomboloni

Ingredients

• 2 1/4 teaspoons instant yeast
• 120 ml warm milk
• 3 tablespoons sugar
• 310 g all-purpose flour
• 2 tablespoons potato starch (optional)
• 1/4 teaspoon salt
• 3 egg yolks
• 60 g softened unsalted butter
• Vegetable oil for frying
• Sugar or powdered sugar for coating
• 360 ml whole milk (for pastry cream)
• 50 g sugar (for pastry cream)
• 3 egg yolks (for pastry cream)
• 2 tablespoons cornstarch (for pastry cream)
• 1 tablespoon butter (for pastry cream)
• 1 teaspoon vanilla extract (for pastry cream)

Directions

1. Prepare the Dough: Start by activating the yeast in warm milk with sugar. In a separate bowl, mix the flour, potato starch, and salt together. Next, add the egg yolks and softened butter to the flour mixture. Knead the mixture until you have a smooth, soft dough. Cover the dough with a cloth and let it rise until it doubles in volume.

2. Shape the Bomboloni: Once the dough has risen, roll it into a square about 23×23 cm. Use a round cutter to cut out circles from the dough. Place the circles on parchment paper, cover them, and let them rise again until they become puffy.

3. Fry: Heat vegetable oil in a pan to 160°C. Carefully fry the donuts for about 90 seconds on each side until they are golden brown. After frying, drain them on paper towels and then roll them in sugar.

4. Prepare the Pastry Cream: In a pot, heat the whole milk with sugar and vanilla extract. In a bowl, beat together the egg yolks with cornstarch. Take a bit of the hot milk and mix it with the egg yolk mixture, then return it to the pot. Cook until the mixture thickens. Remove from heat and add the butter. Allow the cream to cool completely.

5. Fill: Use a piping bag to make a small hole in each donut and fill them with the pastry cream. Dust the tops with powdered sugar before serving.

Preparation time is about 2 hours, which includes the rising time. Cooking time is only 10 minutes, and this recipe makes about 12 bomboloni.

How to Serve Bomboloni

Bomboloni are best enjoyed fresh. Serve them warm, dusted with powdered sugar, as a sweet dessert or a delightful snack. They pair nicely with coffee or tea for an afternoon treat. You can also serve them at gatherings or special occasions to impress your guests!

How to Store Bomboloni

To store bomboloni, keep them in an airtight container at room temperature. They are best consumed within a day or two. If you want to keep them longer, you can freeze them before filling. Just make sure to fill them with pastry cream after thawing for the best flavor and texture.

Tips to Make Bomboloni

• Make sure your yeast is active by checking the expiration date and using warm milk, not hot, to activate it.
• Knead the dough until it is really smooth; this helps make the bomboloni soft and fluffy.
• When frying, do not overcrowd the pan, as it may lower the oil temperature and result in greasy donuts.
• Allow the pastry cream to cool completely so it’s easier to pipe into the bomboloni.

Variation

You can make different fillings for your bomboloni. Try using chocolate ganache, fruit jams, or custards as alternatives to pastry cream. You can also experiment with flavored sugars for coating, such as cinnamon sugar or lemon zest sugar.

FAQs

1. Can I make bomboloni ahead of time?
   Yes, you can prepare the dough and shape the bomboloni ahead of time. Store them in the fridge overnight before frying. Make sure they have time to rise at room temperature before frying.

2. What is the best way to fry bomboloni?
   Frying in vegetable oil at the correct temperature is key. Use a thermometer to maintain the oil at around 160°C for the best results, ensuring they cook evenly without burning.

3. Can I use a different type of flour?
   All-purpose flour works best for bomboloni, but you can try using bread flour for a chewier texture. However, the result may vary slightly.