Bomboloni
User Reviews
5
Bomboloni
Description
Bomboloni begin with a dough of flour, sugar, yeast, butter, warm milk, eggs, vanilla, and salt. The dough is kneaded until smooth and elastic, then allowed to rise until doubled in size. After shaping, each piece rests on parchment squares to avoid deflation when transferring to hot oil. The doughnuts are fried in vegetable oil maintained between 300°F and 310°F to ensure they cook evenly without grease absorption or premature browning.
The result is a golden, fluffy doughnut with a slightly crisp outer shell. Immediately after frying, the doughnuts are rolled in sugar while still warm to help the sugar adhere. Once cooled to room temperature, the bomboloni are filled with a rich pastry cream or chocolate hazelnut spread, though jam or dulce de leche can be used as an alternative filling.
Using a deep-fry thermometer and frying in batches prevents oil temperature drops and overcrowding, which could affect cooking quality. The doughnuts should be handled carefully to avoid deflating the delicate dough during transfer. Waiting for the doughnuts to cool before filling prevents the fillings from melting out.
This recipe yields about 12 bomboloni and is ideal for those seeking a traditional Italian fried doughnut experience with a creamy filling.
Ingredients
For the Doughnuts:
- 4 cups all-purpose flour (480g)
- ¾ cup granulated sugar divided (150g)
- 2¼ teaspoons yeast instant yeast) (7g, rapid-rise
- ½ cup butter diced and softened (113g, unsalted
- ½ cup whole milk 100F-110F) (120mL, warm
- 3 large egg room temperature
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- vegetable oil for frying
For the Filling:
- 1½ cups pastry cream or chocolate hazelnut spread
Instructions
For the Doughnuts:
- Lightly oil a large bowl.
- In the bowl of a stand mixer, add the flour, ½ cup sugar, and the yeast. Stir to combine. Scatter the softened butter over the flour mixture.
- In a small bowl, whisk together milk and eggs. Add the milk mixture, vanilla, and salt to the flour mixture.
- Using the dough hook attachment, beat on low speed until a smooth and elastic dough forms, about 10 minutes. The dough should feel tacky but not stick to a clean finger when quickly touched.
- Turn the dough out onto a work surface. Knead 4 to 5 times or just enough to shape it into a ball. (You shouldn’t need to flour the surface). Place the dough in the oiled bowl and turn to coat. Cover and let rise in a warm spot until doubled in size, about 1½ hours.
- While the dough rises, cut 12 (4x4-inch) squares of parchment paper. Place on a baking sheet.
- Punch down the risen dough and turn it out into a clean work surface. Knead the dough 4 to 5 times and shape it back into a ball. Roll the dough out into a ¾-inch thick rectangle. Using a 3-inch round cookie cutter, cut the dough into 12 rounds. Reroll any dough scraps, if needed. Place each dough round on a parchment square. Loosely cover and let rise in a warm spot until doubled in size, about 1 hour.
- When the dough is close to done rising, fill a large Dutch oven with oil 3 inches deep. Insert a deep-fry thermometer and place over medium heat until it reaches 300°F to 310°F.
- Line a rimmed baking sheet with paper towels. Place the remaining ¼ cup sugar in a medium bowl.
- Working with 2 or 3 at a time, carefully lift each dough round by the parchment and drop dough-side down into the oil. Removing the parchment with tongs. Cook for 2½ minutes then turn over and cook an additional 2½ minutes, or until each side is a deep golden brown. Remove with a slotted spoon or spider and drain on the paper towels. Let cool for 2 minutes.
- Roll each doughnut in the remaining sugar. Place on a wire rack and cool completely.
For the Filling:
- Once cool, use the tip of a small knife to make a small incision in the side of each doughnut. Place the desired filling in a piping bag fitted with a large round tip. Insert the tip into each slit and fill. The doughnuts are best when enjoyed the day they are made, however, leftovers can be refrigerated in an airtight container for up to 3 days.
Notes
- Place bomboloni on parchment squares after shaping to maintain dough volume and ease transfer to oil.
- Use a deep-fry thermometer to keep oil between 300°F and 310°F for optimal frying; too low temperature causes greasy doughnuts, too high burns them.
- Fry doughnuts in small batches to avoid lowering oil temperature and allowing room for expansion and easy flipping.
- Roll doughnuts in sugar immediately after frying while still warm to ensure sugar adheres well.
- Allow doughnuts to cool completely before filling to prevent filling from melting out.
- Alternative fillings like jam or dulce de leche can be used in place of pastry cream or chocolate hazelnut spread.
- Measure flour by weight for accuracy, or fluff and spoon into cups before leveling to avoid overpacking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 86mg | 29% |
| Sodium | 79mg | 3% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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