Bomboloni Recipe
If you’ve ever strolled the charming streets of Florence or sipped a cappuccino at a bustling Roman café, you already know the bliss that is an Italian donut. This Bomboloni Recipe is your ticket to recreating that very magic in your own kitchen, right down to the fluffy, golden dough and luscious pastry cream filling. Whether you’re planning a weekend treat or looking for a show-stopping brunch centerpiece, this recipe brings authentic Italian joy straight to your table—no passport required!
Ingredients You’ll Need
The secret to incredible bomboloni lies in a handful of humble ingredients, each playing a starring role in shaping the tender crumb, rich flavor, and that signature sugar-dusted finish. Gather your ingredients with care—the quality shines through in every bite!
- 00 flour or all-purpose flour (4 cups): Provides the perfect soft, pillowy texture that sets bomboloni apart from other donuts.
- Large eggs (3, beaten): Room temperature eggs enrich the dough for a golden, delicious finish.
- Butter (6 tablespoons, cubed): Softened butter brings richness and a delicate crumb.
- Granulated sugar (½ cup): Adds sweetness and helps the dough caramelize when fried.
- Whole milk (½ cup, warmed): Warm milk activates the yeast and results in a tender texture.
- Vanilla extract (1 teaspoon): A splash of vanilla deepens the aroma and flavor.
- Active dry yeast (2¼ teaspoons): Gets the dough rising while adding a subtle tanginess.
- Salt (small pinch): Balances the sweetness and enhances all the flavors.
- Orange or lemon zest (zest of 1, optional): Brings a bright, traditional Italian flavor.
- Granulated or confectioners sugar (½ cup): For that irresistible sugar coating—especially classic with bomboloni.
- Sunflower or vegetable oil: Neutral-flavored oil ensures the donuts fry up light and crisp, without heaviness.
- Classic Italian Pastry Cream: Smooth, creamy, and essential for the classic filling.
- Best Italian Pistachio Cream (optional): A decadent twist for nut-lovers—swirl in for variety!
- Italian Chocolate Pastry Cream (optional): For all the chocolate enthusiasts, a crowd favorite through and through.
How to Make Bomboloni Recipe
Step 1: Prepare the Pastry Cream
Before diving into the dough, make your pastry cream—this needs time to chill and thicken in the refrigerator. You can whip it up a day ahead to save time. Whether you stick with the classic vanilla version or opt for pistachio or chocolate, this dreamy filling will become your favorite way to finish a bomboloni.
Step 2: Activate the Yeast
In a small bowl, pour in the warm milk and sprinkle the yeast over the top. Let this mixture stand undisturbed for five minutes. If the yeast doesn’t start to bubble and foam, it’s best to try with fresh yeast to make sure your dough rises perfectly later!
Step 3: Combine Dough Ingredients
In the bowl of your stand mixer, whisk the flour, sugar, and a pinch of salt together. Then, add the frothy milk and yeast mixture, your beaten eggs, orange (or lemon) zest, and vanilla extract. Attach the dough hook and start kneading, scraping down the sides as needed to make sure everything melds together.
Step 4: Work in the Butter
Scatter the cubes of softened butter over the dough and let the mixer keep kneading on low for about ten minutes. You’ll see the dough transform into a smooth, elastic ball that’s slightly sticky—not too wet or dry. Once it reaches this stage, turn it out onto a clean surface lightly greased with oil, and knead 2-3 times just to shape it into a ball. Try to avoid adding extra flour at this point to keep your bomboloni light and tender.
Step 5: First Rise
Transfer the doughball to a lightly oiled bowl, cover it snugly with plastic wrap, and let it rise in a warm (but not drafty) spot for 2 to 3 hours. You’re looking for the dough to triple in size—it’s worth the wait for those fluffy results!
Step 6: Shape the Bomboloni
After your dough has had a good, long rise, tip it onto a clean and lightly floured surface. Punch it down to deflate, and knead just a few times to smooth it out. Then, gently flatten it with your hands, and use a rolling pin to roll it into a rectangle about ½ inch thick. Cut out rounds using a 3.5-inch cutter. Gather scraps to re-roll so you get as many donuts as possible!
Step 7: Second Rise
Carefully arrange your dough rounds on a parchment-lined baking sheet, cover them loosely (plastic wrap or a towel works), and let them rise for 1 to 1.5 hours. This second rise gives your bomboloni that signature airy interior—don’t rush it!
Step 8: Fry the Bomboloni Recipe
Heat a deep pot or Dutch oven with sunflower or vegetable oil to 340 to 350°F. For perfectly golden bomboloni, use a thermometer to keep the temperature steady. Place each bombolone, still on its parchment square, into the oil—then use tongs to pull away the paper. Fry in small batches for 2 minutes per side, or until puffy and golden brown. Drain briefly on paper towels, then roll each donut in sugar while still warm.
Step 9: Fill and Serve
Once cool, use a small knife to create a pocket in each bombolone, being careful not to cut through. Fill a piping bag with your chosen cream and pipe it in until resistance is felt. Repeat with all your donuts, and then—it’s time to enjoy a fresh Bomboloni Recipe straight from your own kitchen!
How to Serve Bomboloni Recipe
Garnishes
Keep things classic by dusting your bomboloni with more confectioners sugar right before serving. For a playful touch, sprinkle over grated chocolate, finely chopped pistachios, or a hint of citrus zest to echo what’s inside. A little flourish goes a long way in making these treats feel extra special!
Side Dishes
Bomboloni are incredible simply with a hot cup of espresso or a tall glass of cold milk—truly, that Italian coffeehouse experience at home. For brunch, pair alongside a fresh fruit salad or some tangy yogurt to balance the sweetness and make it a feast to remember.
Creative Ways to Present
Set up an interactive “bomboloni bar” so guests can pick their own fillings—classic pastry cream, velvety chocolate, or luscious pistachio. Arrange on a tiered stand or in a paper-lined basket for that just-baked look. You can even pop a mini bombolone atop a scoop of gelato for the ultimate Italian-inspired dessert!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers (it’s rare!), store unfilled or filled bomboloni in an airtight container at room temperature for up to two days. They’ll stay soft and pillowy, but the sugar may absorb some moisture so give them a fresh roll in sugar, if you wish, before serving again.
Freezing
You can freeze unfried, shaped bomboloni dough on a parchment-lined tray until solid, then transfer to a zip-top bag for up to a month. Let them thaw and rise a second time before frying. Fried but unfilled bomboloni also freeze well; reheat and fill just before serving for best flavor.
Reheating
To revive bomboloni, pop them in a low oven (about 300°F) for 5-8 minutes until just warmed through. Avoid microwaving, as it can turn the dough tough and chewy. After reheating, dust with extra sugar to bring back that fresh-from-the-fryer sparkle!
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! Instant yeast can be swapped in at a 1:1 ratio with active dry yeast. There’s no need to dissolve it in warm milk first—just mix it in with the dry ingredients, then proceed as usual for this Bomboloni Recipe.
How do I know if my bomboloni dough has risen enough?
The dough should triple in size during the first rise—it’ll look airy and puffy. For the second rise, the rounds should noticeably increase in height and feel soft if you gently press the edge with a fingertip.
Can I fill bomboloni with jam instead of cream?
Definitely! While classic pastry cream is iconic in a Bomboloni Recipe, you can fill them with thick fruit jams, Nutella, or even lemon curd. Just make sure any filling isn’t too runny, so it stays tucked inside.
What oil is best for frying bomboloni?
A neutral oil with a high smoke point, like sunflower or vegetable oil, is ideal. Olive oil is too strong and can overpower the delicate flavor of this Bomboloni Recipe.
Why did my bomboloni turn out oily or dense?
If bomboloni come out greasy, the oil may not have been hot enough. Too dense? The dough might not have risen long enough, or too much flour was added during shaping. Stick closely to the proofing times and flour measurements for cloud-like results!
Final Thoughts
There are few joys quite like making homemade donuts, and this Bomboloni Recipe perfectly captures the spirit of Italian baking—pure comfort, meant to be shared. Don’t hesitate to invite friends or family to join in, and savor that first warm, cream-filled bite together. Once you try these golden beauties, you’ll want them on your table again and again!
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Bomboloni Recipe
- Total Time: 3 hours 30 minutes
- Yield: Makes about 12 bomboloni 1x
- Diet: Vegetarian
Description
Delight in these pillowy, Italian-style filled donuts known as Bomboloni. These light, airy treats are a perfect combination of sweet dough, fried to perfection, and filled with luscious pastry cream or your favorite filling. Enjoy them as a special breakfast or a decadent dessert!
Ingredients
Dough Ingredients:
- 4 cups 00 flour or all-purpose flour (480 gr)
- 3 large eggs (beaten at room temperature)
- 6 tablespoon butter (softened and cut into cubes)
- ½ cup granulated sugar
- ½ cup whole milk (warmed)
- 1 teaspoon vanilla extract
- 2 ¼ teaspoons active dry yeast
- 1 small pinch salt
- Zest of 1 orange or lemon (optional, but traditional to Italian donuts)
Coating and Frying:
- ½ cup granulated sugar or confectioners sugar for rolling doughnuts
- Sunflower or vegetable oil for frying
Filling Options:
- 1 recipe Classic Italian Pastry Cream
- Best Italian Pistachio Cream
- Italian Chocolate Pastry Cream
Instructions
- Pastry Cream: Make 1 recipe for Classic Italian Pastry Cream and refrigerate for up to 24 hours.
- Make Donut Dough: Mix warm milk with yeast. Combine flour, sugar, and salt. Add milk-yeast mixture, beaten eggs, zest, and vanilla. Knead with dough hook, add butter, knead. Shape into ball, let rise for 2-3 hours.
- Shape Donuts: Roll out dough into a rectangle, cut out rounds, let rise for 1-1.5 hours.
- Fry the Donuts: Heat oil, fry donuts, drain, and roll in sugar.
- Assembly: Fill donuts with pastry cream or desired filling.
Notes
- For a richer flavor, add a touch of orange or lemon zest to the dough.
- Ensure oil is at the correct temperature to fry the donuts evenly.
- Allow the filled donuts to set for a few minutes before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 bomboloni
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: Bomboloni, Italian donuts, filled donuts, pastry cream, dessert
