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Bomboloni-–-Italian-Doughnuts-Recipe

Bomboloni – Italian Doughnuts

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Bomboloni – Italian Doughnuts boast irresistible flavor and are simple to make at home. With key ingredients like fresh eggs and creamy filling, these doughnuts are a perfect treat for those craving delicious pastries.

  • Total Time: 6 hours 20 minutes
  • Yield: 12 servings 1x

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

  1. Combine the flour, sugar, and yeast in a mixer bowl.
  2. Add cubed butter over the flour mixture and pour in the eggs, lukewarm milk, vanilla, and salt.
  3. Knead the mixture on low speed with a dough hook for 10 minutes.
  4. Shape the dough into a smooth ball and place it in a lightly greased bowl, covering it with plastic wrap. Let it rise for 2-3 hours or until it has tripled in size.
  5. Once risen, knock out the air and knead it into a smooth ball.
  6. Roll out the dough to ½ inch thick and cut out rounds using a cookie cutter or glass.
  7. Place the doughnuts on a baking parchment-lined surface, cover loosely, and let them rise for 1-1.5 hours.
  8. While the doughnuts prove, prepare the pastry cream and let it cool.
  9. Heat oil in a large pot to 170°C/337°F for frying.
  10. Fry the doughnuts for 2 minutes on each side until golden brown and drain on kitchen paper before rolling in sugar and cooling.
  11. Fill the doughnuts by making a small incision and piping in the pastry cream.
  12. Serve immediately or store in plastic containers for 1-2 days.
  13. For the pastry cream, whisk together egg yolks, sugar, vanilla, and lemon zest, then add cornstarch and whisk again.
  14. Heat the milk until hot, slowly pouring it into the egg mixture while whisking continuously. Return the mixture to heat until thickened.

Last Step:

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Notes

Ensure the dough is allowed to rise sufficiently for the best texture.
You can fill the doughnuts with various fillings like jam or chocolate if desired.
Serve fresh for the best taste, but they can be stored for a couple of days.

  • Author: jeremy
  • Prep Time: 180 minutes
  • Cook Time: 200 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 doughnut
  • Calories: 300
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 80mg

Find it online: https://www.cookingrecipestasty.com/bomboloni-italian-doughnuts/