Italian Bomboloni Doughnuts (Print Version)
# Ingredients:
→ For the Bomboloni Dough
01 -
2 cups strong bread flour (280g)
02 -
2 cups 00 flour or all-purpose flour (280g)
03 -
3 large eggs, at room temperature
04 -
6.5 tbsp softened butter (90g)
05 -
1/2 cup granulated sugar (100g)
06 -
1/2 cup lukewarm milk (120ml)
07 -
1/2 tsp vanilla paste or 1 tsp vanilla extract
08 -
2 1/4 tsp fast action yeast (7g)
09 -
1 small pinch of salt
10 -
2-3 tbsp caster sugar or confectioners sugar for coating
11 -
Sunflower or vegetable oil for frying
→ For the Italian Pastry Cream
12 -
5 egg yolks
13 -
2.5 cups milk (1/2 liter)
14 -
1/4 cup cornstarch (30g)
15 -
1/3 cup sugar (70g)
16 -
1/2 tsp vanilla paste or 1 vanilla bean
17 -
Zest of 1 lemon
# Instructions:
01 -
Mix the flours, sugar and yeast in a mixer bowl. Add butter cubes, eggs, lukewarm milk, vanilla and salt. Knead with dough hook on low speed for 10 minutes until smooth and slightly tacky. Shape into a ball with a few quick kneads.
02 -
Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise for 2-3 hours until tripled in size.
03 -
Knock out air from the risen dough, knead briefly, then roll to 1/2 inch thickness. Cut into 3.5-inch rounds using a cookie cutter. Place on parchment paper, cover loosely, and let prove again for 1-1.5 hours until tripled in size.
04 -
Whisk egg yolks, sugar, vanilla, and lemon zest in a bowl. Add cornstarch and mix well. Heat milk until hot, cool for 1 minute, then slowly pour into egg mixture while whisking. Return to pan and heat gently while stirring constantly until very thick (10-15 minutes). Transfer to a bowl, cover surface directly with plastic wrap, and cool completely.
05 -
Heat oil to 170°C/337°F in a deep pan. Cut parchment into squares with one doughnut per square. Carefully drop doughnuts into hot oil (with parchment), then immediately remove parchment with tongs. Fry in batches for 2 minutes per side. Drain on paper towels for 2 minutes, then roll in sugar while still warm.
06 -
Once cooled, make a small incision in the side of each bomboloni with a knife. Pipe pastry cream into the center of each doughnut. Serve immediately for best results or store in containers for 1-2 days.
# Notes:
01 -
Check your yeast instructions first - some need to be activated in lukewarm liquid before using.
02 -
If measuring flour with cups, spoon the flour into the cup then lightly tap until settled and level for accuracy.
03 -
The dough should be tacky but not sticky - add flour 1 tbsp at a time if too wet.
04 -
Using parchment paper squares helps keep the doughnuts perfectly round when transferring to oil.
05 -
For best frying results, use oil at least 3 inches deep and avoid overcrowding the pan.