Bomboloni: Irresistible Italian Cream-Filled Donuts

Bomboloni: Irresistible Italian Cream-Filled Donuts 🍩✨

Craving the authentic taste of Italian bakeries? These soft, fluffy bomboloni, filled with rich pastry cream, will transport your taste buds straight to Italy. Perfect for a special treat or to impress your guests, these donuts are as delightful to make as they are to eat. 😋💛

Ingredients

For the Dough:

• 3 cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• ½ cup warm milk (110°F or 45°C) 🥛
• 2 large eggs 🥚
• ¼ cup unsalted butter, melted 🧈
• ½ tsp vanilla extract
• ½ tsp salt

For the Pastry Cream:

• 2 cups whole milk 🥛
• ½ cup granulated sugar
• 4 large egg yolks 🥚
• ¼ cup cornstarch
• 2 tbsp unsalted butter 🧈
• 1 tsp vanilla extract

For Coating:

• ½ cup granulated sugar
• 1 tsp ground cinnamon (optional)

Instructions

1. Prepare the Dough:

• In a small bowl, mix warm milk with yeast and let it sit for 5-10 minutes until foamy.
• In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center and add the yeast mixture, eggs, melted butter, and vanilla. Mix and knead until a soft, elastic dough forms.

2. First Rise:

• Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.

3. Make the Pastry Cream:

• Heat the milk in a saucepan until it begins to simmer.
• In a separate bowl, whisk together egg yolks, sugar, and cornstarch. Slowly add the hot milk to the egg mixture while whisking continuously.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
• Remove from heat, stir in butter and vanilla, and cool completely.

4. Shape and Fry the Bomboloni:

• After the first rise, roll out the dough on a lightly floured surface to about ½-inch thickness. Cut circles using a 3-inch cutter and place them on a parchment-lined tray. Let them rest for 30 minutes.
• Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the bomboloni for 1-2 minutes per side, or until golden brown. Drain on paper towels.

5. Fill and Coat:

• Using a piping bag fitted with a small nozzle, fill each bomboloni with pastry cream. Roll the filled donuts in granulated sugar mixed with cinnamon (if using) while still warm.

Tips for Perfect Bomboloni

• Activate the yeast properly: Ensure the milk is warm, not hot, to avoid killing the yeast.
• Chill the pastry cream: Cool the cream completely before piping to ensure it holds its shape inside the donuts.
• Monitor the oil temperature: Keep it consistent to achieve evenly fried bomboloni.

Common Mistakes and Solutions

1. Dough doesn’t rise:

• Ensure your yeast is fresh and the milk isn’t too hot. A warm environment speeds up the rising process.

2. Pastry cream is lumpy:

• Strain the cream through a fine sieve if lumps form during cooking. Stir constantly while heating to avoid this.

3. Bomboloni absorb too much oil:

• Maintain the oil temperature at 350°F (175°C). Too low, and the dough will soak up excess oil.

Frequently Asked Questions

Can I bake instead of frying?
Yes, bake the bomboloni at 350°F (175°C) for 15-20 minutes. While they won’t have the same crispness, they’ll still be delicious.

How do I store bomboloni?
Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze unfilled bomboloni and thaw before filling.

Can I use other fillings?
Absolutely! Try Nutella, jam, or whipped cream for a delightful twist.

Time & Servings

• Preparation Time: 30 minutes
• Rising Time: 1 hour 30 minutes
• Cooking Time: 20 minutes
• Serves: 12 bomboloni