Dive into the sweet indulgence of Bomboloni, the beloved Italian donuts that bring the taste of authentic Italian bakeries right to your kitchen! These pillowy delights are irresistibly soft, lightly dusted with sugar, and filled with luscious pastry cream. With our easy step-by-step guide and mouthwatering photos, you’ll be able to recreate these heavenly treats in no time!
🍽️ Ingredients
For the Dough:
3 cups all-purpose flour 🌾
1/4 cup granulated sugar 🍬
1 packet (2 ¼ tsp) active dry yeast 🌱
1/2 cup milk (warm, about 110°F or 45°C) 🥛
2 large eggs 🥚
1/4 cup unsalted butter (melted) 🧈
1/2 tsp vanilla extract 🌼
1/2 tsp salt 🧂
For the Pastry Cream Filling:
2 cups whole milk 🥛
1/2 cup granulated sugar 🍬
4 large egg yolks 🥚
1/4 cup cornstarch 🌽
2 tbsp unsalted butter 🧈
1 tsp vanilla extract 🌼
For Dusting:
1/2 cup granulated sugar 🍬
1 tsp ground cinnamon (optional) 🍂
🥄 Instructions
Prepare the Dough:
In a small bowl, combine warm milk and yeast. Let it sit for about 5-10 minutes until foamy.
In a large mixing bowl, whisk together flour, sugar, and salt. Create a well in the center and add the yeast mixture, eggs, melted butter, and vanilla. Mix until a dough forms.
Knead the Dough:
Transfer the dough to a floured surface and knead for about 5-7 minutes until it’s smooth and elastic.
First Rise:
Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Prepare the Pastry Cream:
In a saucepan, heat the milk over medium heat until it just begins to simmer.
In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually add the hot milk to the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened. Remove from heat and stir in butter and vanilla. Let cool.
Shape the Bomboloni:
Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2 inch thick. Cut out circles using a cookie cutter (about 3 inches in diameter).
Place the circles on a floured baking sheet, cover, and let them rise for an additional 30 minutes.
Fry the Donuts:
In a deep pot or fryer, heat oil to 350°F (175°C). Fry the donuts in batches, cooking for about 1-2 minutes on each side until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate.
Fill with Pastry Cream:
Once cooled, fill a piping bag with the prepared pastry cream. Insert the tip into the side of each bomboloni and squeeze gently to fill.
Dust with Sugar:
In a shallow dish, combine sugar and cinnamon (if using). Roll each filled bomboloni in the sugar mixture until well-coated.
⏰ Prep Time: 20 minutes | Rise Time: 1 hour 30 minutes | Cook Time: 10 minutes | Total Time: 2 hours | Servings: About 12 bomboloni
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