Description
Bomboloni are fluffy, Italian doughnuts filled with delicious custard or jam, lightly fried, and dusted with sugar. These pillowy treats are perfect for breakfast, dessert, or as a sweet snack to share with friends and family.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 3/4 cup whole milk, warm
- 2 large eggs
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- 1/2 cup powdered sugar (for dusting)
- 1/2 cup pastry cream or jam (such as raspberry or apricot)
Instructions
- In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy.
- In a large bowl, mix together the flour and salt. Add the yeast mixture, eggs, butter, and vanilla extract. Stir until the dough begins to come together.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise for about 1-1.5 hours, or until doubled in size.
- Once the dough has risen, punch it down and roll it out on a lightly floured surface to about 1/2 inch thickness.
- Using a round cutter, cut out circles of dough (about 2-3 inches in diameter). Place the dough circles on a floured baking sheet and cover with a towel. Let them rise for another 30 minutes.
- While the doughnuts rise, heat the vegetable oil in a large pot or deep fryer to 350°F (175°C).
- Fry the doughnuts in batches for 2-3 minutes per side, or until golden brown. Remove with a slotted spoon and drain on paper towels.
- Once the doughnuts have cooled slightly, fill them with pastry cream or jam using a piping bag or small spoon. Be careful not to overfill them.
- Dust the filled doughnuts with powdered sugar and serve warm or at room temperature.
Notes
- You can make the doughnuts ahead of time and store them for up to 1 day. They’re best enjoyed fresh, but they can be reheated slightly before serving.
- If you prefer chocolate-filled Bomboloni, you can substitute the pastry cream with chocolate ganache.
- Experiment with different jam flavors such as strawberry, blueberry, or lemon curd for variety.