Bomboloni are delightful Italian donuts, known for their soft, airy texture and irresistible filling. These golden, sugar-coated treats are traditionally enjoyed as a breakfast pastry or an indulgent snack. Unlike ring-shaped donuts, Bomboloni are round and filled with luscious pastry cream, jam, or chocolate. Their name derives from the Italian word “bomba,” meaning bomb, which perfectly describes the explosion of flavor in every bite.
Ingredients
For the Dough
- 2 cups all-purpose flour
- 2 teaspoons fast-action yeast
- ½ cup lukewarm milk
- ¼ cup granulated sugar
- 3 tablespoons unsalted butter, softened
- 1 large egg
- ½ teaspoon vanilla extract
- 1 small pinch of salt
- Zest of 1 orange (optional)
- Vegetable oil for frying
For the Filling
- 1 cup pastry cream, Nutella, or fruit jam
For Coating
- ½ cup granulated sugar
Instructions
Step 1: Prepare the Dough
- In a small bowl, dissolve the yeast in lukewarm milk and let it sit for 5 minutes until foamy.
- In a large mixing bowl, combine flour, sugar, and salt.
- Add the softened butter, egg, vanilla extract, and orange zest (if using).
- Pour in the yeast mixture and knead the dough until it becomes smooth and elastic. This can take about 10 minutes by hand or 5 minutes using a stand mixer with a dough hook.
- Shape the dough into a ball, place it in a lightly greased bowl, and cover with plastic wrap.
- Let the dough rise in a warm, draft-free area for about 2 hours or until tripled in size.
Step 2: Shape and Second Rise
- Once the dough has risen, transfer it to a lightly floured surface and roll it out to about ½-inch thickness.
- Using a round cookie cutter or a glass, cut out circles of dough.
- Place the dough rounds on a parchment-lined baking sheet, cover with plastic wrap, and let them rise for another hour until doubled in size.
Step 3: Frying the Bomboloni
- Heat vegetable oil in a deep pan to 340-350°F (170-175°C).
- Carefully drop the dough rounds into the hot oil, frying them in batches to avoid overcrowding.
- Fry each donut for about 2-3 minutes per side until golden brown.
- Remove the fried Bomboloni with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Immediately roll them in granulated sugar while still warm.
Step 4: Filling the Bomboloni
- Once the Bomboloni have cooled slightly, use the end of a wooden spoon or a piping nozzle to create a small hole in the side of each donut.
- Fill a piping bag with pastry cream, Nutella, or jam, and carefully pipe the filling into each donut.
- Serve immediately and enjoy the soft, creamy goodness!
Tips for the Perfect Bomboloni
- Dough Consistency: The dough should be soft but not sticky. If it feels too wet, add a little more flour.
- Oil Temperature: Maintaining the correct frying temperature ensures a crispy exterior and a fluffy interior.
- Filling Variations: Experiment with different fillings like lemon curd, vanilla custard, or whipped cream.
- Storage: Bomboloni are best enjoyed fresh, but you can store them in an airtight container for up to 2 days.
These Italian donuts are a true delight, perfect for breakfast or as a sweet treat any time of the day. Whether you fill them with classic pastry cream or a modern twist like hazelnut spread, Bomboloni are sure to impress! 🍩✨