Bomboloni Recipe (Vegan Cream Filled Italian Donuts)
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5.0
3 reviews
Excellent
Bomboloni Recipe (Vegan Cream Filled Italian Donuts)
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Golden-brown, super light, and irresistibly fluffy Vegan Bomboloni – your ticket to Italian pastry perfection! These delightful dough balls, filled with vanilla bean speckled pastry creamy, are perfect for breakfast, brunch, childbirth, or while operating heavy machinery!
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Ingredients
For the Pastry Cream (optional):
- 1 ½ cups unsweetened plant-based milk
- ⅓ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon vanilla powder or vanilla extract
- ¼ teaspoon salt
- ⅛ teaspoon Turmeric or less
- 3 tablespoons vegan butter
Bomboloni dough:
- 2 ¼ teaspoons active dry yeast
- ½ cup sugar
- 1 ⅓ cup lukewarm plant-based milk around 110°F/43°C
- 4 cups 00 flour (or a mix of bread flour and all-purpose flour)
- ⅓ cup olive oil
- 1 teaspoon lemon zest optional
- ½ teaspoon vanilla extract or vanilla powder
- ½ teaspoon salt
For Frying and Finishing:
- 3 tablespoons sugar or powdered sugar
- 2 cups canola oil (or vegetable, or sunflower oil)
Instructions
Optional Pastry Cream (for filling):
- In a saucepan, whisk together plant-based milk, sugar, cornstarch, vanilla powder (or vanilla extract), salt and a pinch of turmeric.
- Gradually heat the mixture over medium heat until it's boiling, whisking regularly.
- Once the mixture has thickened, remove it from the heat and stir in the vegan butter until it's fully melted and mixed in.
- Allow the pastry cream to cool completely before filling the Bomboloni.
Bomboloni Dough:
- In a small bowl, combine the active dry yeast, sugar, and lukewarm plant-based milk. Stir gently and let it sit for about 5-10 minutes, or until the yeast blooms and becomes frothy.
- In a large mixing bowl, add flour, olive oil, lemon zest, vanilla powder (or vanilla extract), and salt. Pour the yeast mixture into the large mixing bowl with the dry ingredients.
- Mix everything together until a sticky dough forms. Knead the dough on a floured surface or use a stand mixer with a dough hook attachment for about 5-7 minutes, or until it becomes smooth and elastic.
- Place the dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-2 hours, or until it doubles in size.
- Once the dough has doubled in size, punch it down to remove excess air. Roll the dough into small balls, typically 2 inch (5 cm) in diameter, and place them on a baking sheet lined with lightly oiled parchment paper.
- Cover the dough balls with a kitchen towel and allow them to rest for another 30 minutes to rise again slightly.
Frying and Finishing:
- While the dough balls are rising, heat the canola oil, vegetable oil, or sunflower oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C).
- Gently place the risen dough balls into the hot oil, a few at a time, and fry until they turn golden brown on all sides, about 2-3 minutes per side.
- Remove the fried Bomboloni from the oil and drain them on a wire rack suspended over a pan to catch the grease (so you don’t make your countertops gross).
- While they are still warm, roll the Bomboloni in sugar or powdered sugar.
- To fill the Bomboloni with the pastry cream, or another filling of your preference, you can use a piping bag with a bismark tip to inject the filling into the centers.
Equipments used:
Notes
- ✨ Yeast Activation: Ensure plant-based milk is lukewarm (110°F/43°C). It should feel warm but not hot. Yeast should froth in 5-10 minutes; use fresh yeast if not.
- ✨
- 🍳 Proper Frying: Avoid overcrowding; fry a few Bomboloni at a time. Use a slotted spoon or strainer for even, golden frying.
- 🍳
- 🧼 Minimal Mess: Fry in a high-sided pot like a Dutch oven to prevent oil splatters. Place a wire rack over a pan to catch drips while cooling.
- 🧼
- ⏱️ Perfect Timing: Cool Bomboloni briefly on a wire rack to drain excess oil. Roll in sugar while warm for a perfect coating.
- ⏱️
- 🍰 Filling Tip: Stack your filled Bomboloni with the injection side up to prevent spillage; keep them plump and delicious.
- 🍰
Nutrition Information
Show Details
Calories
650kcal
(33%)
Carbohydrates
51g
(17%)
Protein
7g
(14%)
Fat
47g
(72%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
13g
Monounsaturated Fat
29g
Trans Fat
0.2g
Sodium
191mg
(8%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
253IU
(5%)
Vitamin C
0.2mg
(0%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 650 kcal
% Daily Value*
| Calories | 650kcal | 33% |
| Carbohydrates | 51g | 17% |
| Protein | 7g | 14% |
| Fat | 47g | 72% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 0.2g | 10% |
| Sodium | 191mg | 8% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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