Bomboloni: Italian Cream-Filled Donuts

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Dive into the decadent world of Bomboloni, the irresistibly fluffy and creamy Italian donuts that have captured hearts around the globe. These sugar-coated delights, filled with luscious cream, are a treat for any occasion—whether it’s a cozy weekend breakfast, an afternoon indulgence, or an impressive dessert for guests.

With their soft, pillowy dough and a rich, custard-like filling, Bomboloni bring an authentic Italian café experience straight to your home. Simple ingredients and straightforward steps make them a perfect choice for both beginner bakers and seasoned pastry enthusiasts.

A Taste of Italy in Every Bite

The beauty of Bomboloni lies in their delicate balance of textures and flavors. A crispy, golden exterior gives way to a cloud-like interior, while the creamy filling adds a luxurious sweetness. Rolled in sugar for the final touch, they’re the perfect harmony of indulgence and elegance.

Whether you’re savoring them fresh from the fryer or enjoying leftovers with a cup of coffee, Bomboloni are a culinary hug that’s sure to leave you smiling. Let’s dive into the details to create this classic Italian treat at home!

Ingredients for Bomboloni: Italian Cream-Filled Donuts

To make these delightful Bomboloni, you’ll need a handful of pantry staples and a few special ingredients to achieve that perfect texture and flavor. Here’s what you’ll need:

• Flour – Use all-purpose flour for the dough. It provides the perfect balance of structure and softness.
• Sugar – Granulated sugar is used for both the dough and coating, giving the Bomboloni a sweet touch inside and out.
• Eggs – Essential for enriching the dough and contributing to its soft texture.
• Milk – Warm whole milk adds moisture and richness to the dough.
• Butter – Softened butter is kneaded into the dough, creating a tender, pillowy texture.
• Yeast – Active dry yeast is used to help the dough rise and become light and airy.
• Salt – Just a pinch to balance the sweetness.
• Vanilla Extract – Adds a warm, aromatic flavor to the cream filling.
• Custard or Pastry Cream – The star filling of the Bomboloni. You can make it from scratch or use store-bought for convenience.

How to Make Bomboloni: Step-by-Step Instructions

Creating Bomboloni at home is a straightforward process that results in irresistible, pillowy donuts. Follow these detailed steps to achieve the perfect treat:

Step 1: Prepare the Dough

Begin by warming the milk slightly, ensuring it’s around 110°F (43°C), and dissolving the yeast in it. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating that the yeast is active. In a large mixing bowl, combine the flour, sugar, and salt, then make a well in the center. Add the eggs, the frothy yeast mixture, and softened butter into the well. Mix everything together until a sticky dough forms. Transfer the dough onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic.

Step 2: Let the Dough Rise

Place the kneaded dough into a greased bowl and cover it with a clean kitchen towel or plastic wrap. Set the bowl in a warm spot and allow the dough to rise for 1-2 hours, or until it has doubled in size. This step is essential for creating the light and airy texture Bomboloni are known for.

Step 3: Shape the Bomboloni

Once the dough has risen, punch it down gently to release excess air. Roll it out on a floured surface to a thickness of about 1/2 inch. Using a round cutter approximately 3 inches in diameter, cut out circles of dough. Place these dough circles onto a parchment-lined baking tray, ensuring some space between them, then cover them lightly with a towel. Allow them to rise again for about 30 minutes, or until they are noticeably puffed up.

Step 4: Fry the Bomboloni

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully lower the risen dough circles into the hot oil in small batches, frying each side for 1-2 minutes until they are golden brown and cooked through. Use a slotted spoon to remove the fried Bomboloni and transfer them to a plate lined with paper towels to drain any excess oil.

Step 5: Fill and Coat

While the Bomboloni are still warm, roll them in granulated sugar until they are evenly coated. Then, using a piping bag fitted with a small tip, fill each Bomboloni generously with pastry cream or custard. Insert the piping tip into the side of the donut and fill until you can feel the cream slightly pushing back. Serve your freshly made Bomboloni warm and enjoy their soft, creamy, and delightful flavor!

How Long to Fry Bomboloni

The frying time for Bomboloni is crucial to achieving that perfect golden-brown exterior while ensuring the dough is cooked through without becoming greasy. Here are some general guidelines:

• Small Bomboloni – Fry for 1-1.5 minutes per side at 350°F (175°C).
• Medium Bomboloni – Fry for 1.5-2 minutes per side.
• Large Bomboloni – Fry for 2-2.5 minutes per side.

Keep an eye on the donuts as they fry. They should puff up beautifully, turning a golden color. Avoid overcrowding the fryer, as this can lower the oil temperature and result in uneven cooking.

How to Store Leftovers

If you have leftover Bomboloni (unlikely, but possible!), they can be stored to enjoy later. Follow these steps for the best results:

• Room Temperature – Store plain (unfilled and unsugared) Bomboloni in an airtight container for up to 2 days. Reheat slightly before filling and coating for a fresh taste.
• Refrigerator – If filled, place the Bomboloni in an airtight container and refrigerate for up to 3 days. Note that the sugar coating may become sticky, so you can re-roll them in sugar just before serving.
• Freezer – Bomboloni can be frozen before filling. Wrap each one individually in plastic wrap and store in an airtight container for up to 1 month. Thaw at room temperature and reheat briefly before filling and coating.

Tips for Perfect Bomboloni

• Use a Kitchen Thermometer – Maintaining the oil temperature at 350°F (175°C) is critical for perfectly fried Bomboloni. Too hot, and they’ll burn; too cool, and they’ll absorb excess oil.
• Let the Dough Rise Properly – Be patient during both rises. A well-proofed dough is the secret to light and fluffy Bomboloni.
• Don’t Overcrowd the Fryer – Fry just a few at a time to avoid dropping the oil temperature and to ensure even cooking.
• Customize the Filling – While pastry cream is traditional, you can use Nutella, jam, whipped cream, or any filling you love for a fun twist.
• Serve Fresh – Bomboloni are best enjoyed warm and freshly filled. If serving later, reheat and fill just before eating for the best texture and flavor.

With these tips, your Bomboloni will turn out perfectly every time, delighting everyone lucky enough to enjoy them!

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