Description
These Bomboloni, or Italian Cream-Filled Donuts, are a decadent treat perfect for any occasion. With their soft, golden dough, sugar-coated exterior, and rich creamy filling, they are irresistible and surprisingly simple to make. Whether you enjoy them as a dessert, breakfast indulgence, or snack, they’re guaranteed to impress!
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar (plus more for coating)
- 2 1/4 tsp active dry yeast (1 packet)
- 3/4 cup warm whole milk (110°F/43°C)
- 3 large eggs
- 1/4 cup unsalted butter (softened)
- 1/2 tsp salt
- 1 tsp vanilla extract
- Pastry cream or custard for filling
- Vegetable oil for frying
Instructions
- In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine flour, sugar, and salt. Add the eggs, yeast mixture, and softened butter, mixing until a sticky dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise for 1-2 hours, or until doubled in size.
- Punch down the dough and roll it out to 1/2-inch thickness. Cut out circles using a 3-inch round cutter. Place them on a parchment-lined tray, cover, and let rise again for 30 minutes.
- Heat vegetable oil to 350°F (175°C) in a deep pot or fryer. Fry the Bomboloni in small batches for 1-2 minutes per side until golden brown. Drain on paper towels.
- Roll the warm Bomboloni in granulated sugar to coat. Using a piping bag with a small tip, fill each Bomboloni with pastry cream or custard. Serve immediately for the best taste!
Notes
- For variety, try filling Bomboloni with Nutella, jam, or whipped cream.
- Unfilled Bomboloni can be stored at room temperature for 2 days or frozen for up to 1 month.
- Reheat Bomboloni briefly before filling for a fresh, warm texture.
- Prep Time: 2 hours (including rising time)
- Cook Time: 20 minutes