Fluffy Homemade Bomboloni (Italian Donuts) Recipe to Savor

Crispy golden bomboloni dance with irresistible charm across Italian bakery counters, beckoning sweet-toothed wanderers.

Soft pillowy dough promises pure indulgence waiting to melt in your mouth.

Delicate pastries burst with creamy fillings that whisper decadent secrets.

Culinary magic unfolds through these delightful rounds of pure joy.

Sunlight seems to shimmer through their golden exterior, revealing tender promises inside.

Each bite transports you to quaint Tuscan kitchens where generations have perfected this delectable treat.

Prepare to fall in love with these little circles of happiness that will make your taste buds sing with pure delight.

Bomboloni That Bring Sweet Italian Joy

• Quick Weekend Delight: Transform ordinary baking into an exciting culinary adventure with these Italian donuts that wow everyone.
• Crowd-Pleasing Comfort: Perfect for family gatherings, brunch parties, or spontaneous dessert cravings where everyone loves a sweet treat that looks professionally made.
• Stress-Free Preparation: Despite seeming complex, the recipe breaks down into manageable steps with basic kitchen tools, making it approachable for home bakers with intermediate skills.
• Customizable Creativity: Experiment with filling variations like chocolate cream, fruit preserves, or flavored custards to personalize these delectable bomboloni and make them uniquely yours.

Bomboloni Dough and Filling Combo

• Milk: Base liquid for creating smooth, rich custard cream.
• Heavy Cream: Adds richness and creamy texture to the pastry cream.
• Vanilla Extract: Provides classic sweet flavor and aromatic essence.
• Egg Yolks: Crucial for creating thick, smooth custard consistency.
• Sugar: Sweetens the pastry cream and balances flavors.
• Flour: Helps thicken and stabilize the cream.
• Butter: Enhances smoothness and adds rich flavor.

• Bread Flour: Strong protein content creates chewy, structured donut texture.
• Sugar: Adds sweetness and helps with yeast activation.
• Yeast: Essential for dough rising and developing light, airy texture.
• Orange Zest: Provides subtle citrus fragrance and flavor complexity.

• Butter: Adds richness and tender texture to the dough.
• Vanilla Extract: Enhances overall flavor profile.
• Eggs: Bind ingredients and contribute to soft dough structure.
• Milk: Activates yeast and provides moisture.

• Vegetable Oil: Enables deep frying for golden, crispy exterior.
• Granulated Sugar: Provides sweet coating and traditional finish.

Bomboloni (Italian Donuts) – Frying Instructions

Step 1: Whip Up Luxurious Pastry Cream

Start by blending milk and heavy cream in a saucepan over medium heat.

Warm the mixture until it’s steamy, stirring constantly.

Remove from heat and infuse with vanilla.

In a separate bowl, whisk egg yolks until silky smooth.

Gradually incorporate remaining milk and flour, creating a velvety base.

Sprinkle in sugar and slowly stream the hot milk while whisking continuously.

Return the mixture to the saucepan, cooking and stirring until it thickens and bubbles gently.

Pull from heat and fold in butter.

Cover with plastic wrap directly touching the cream’s surface and chill in the refrigerator for 2-3 hours.

Step 2: Create Soft Donut Dough

Sift bread flour, sugar, and yeast into a mixer bowl.

• Butter
• Orange zest
• Vanilla extract
• Eggs

Attach dough hook and mix on low speed, gradually streaming in warm milk.

Knead for 5 minutes until the dough becomes smooth and elastic.

Transfer to a greased bowl, cover, and let rise until doubled in size (1½-2 hours).

Step 3: Shape Delicate Donuts

Roll the dough to half-inch thickness.

Cut out 3-inch circles using a biscuit cutter.

Place donuts on a parchment-lined tray and allow a second rise for 1-2 hours.

Step 4: Fry to Golden Perfection

Heat vegetable oil in a Dutch oven to 350°F.

Carefully fry donuts in batches, cooking 2-3 minutes per side until they turn a gorgeous golden brown.

Remove with a slotted spoon and drain on paper towels.

While still warm, roll donuts in granulated sugar.

Step 5: Fill with Creamy Goodness

Load the chilled pastry cream into a pastry bag.

Gently pierce the side of each donut or make a small slit.

Pipe the cream inside, creating a delightful surprise with every bite.

Bomboloni Tips For Fluffy Donut Fill

• Refrigerate the pastry cream for at least 2-3 hours to ensure a thick, creamy consistency that's perfect for filling donuts without leaking.
• Use a candy thermometer to keep oil consistently at 350°F, preventing donuts from becoming greasy or undercooked while ensuring a golden, crispy exterior.
• Let the dough rise in a draft-free, warm area like near a preheated oven to help yeast activate and create light, airy bomboloni texture.
• Use a light touch when rolling and cutting to preserve air bubbles, which contribute to the donuts' soft, pillowy interior.
• Use a small, sharp paring knife to create a precise slit for filling, ensuring even distribution of pastry cream without tearing the delicate donut.

Bomboloni Ready for a Warm Reheat Anytime

• Store bomboloni in an airtight container in the refrigerator for up to 2 days. Wrap individually to prevent sticking and maintain freshness.
• Place donuts in a freezer-safe container, separating layers with parchment paper. Freeze for up to 1 month. Avoid freezing filled donuts to prevent cream from separating.
• Warm refrigerated bomboloni in a preheated oven at 300°F for 5-7 minutes. Microwave briefly (10-15 seconds) to restore softness, but be careful not to overheat and make them tough.
• Consume within 24 hours for optimal taste and texture. Freshly made bomboloni have the best flavor and crispy exterior.

Treat Pairings For Bomboloni

• Sip Sweet Espresso Pairing: Rich, bold espresso cuts through the bomboloni's sweetness, creating a perfect Italian-style flavor balance. The coffee's intensity complements the creamy filling and sugary exterior.
• Create Citrus-Infused Cocktail: Mix a light limoncello or orange-based cocktail to echo the donut's orange zest. The bright, zesty notes enhance the pastry's delicate citrus undertones.
• Match Creamy Dessert Wine: Select a chilled moscato or sweet marsala wine that mirrors the bomboloni's luxurious custard texture. These wines provide a smooth, indulgent accompaniment that elevates the dessert experience.
• Serve Fresh Berry Compote: Prepare a quick raspberry or strawberry sauce on the side. The tart, fresh fruit sauce provides a delightful contrast to the rich, sweet donuts and cleanses the palate between bites.

Bomboloni (Italian Donuts) Remakes

• Gluten-Free Bomboloni: Replace bread flour with a blend of gluten-free flour mix and xanthan gum for a celiac-friendly version that maintains soft texture.
• Dairy-Free Alternative: Swap heavy cream and milk with coconut milk or almond milk, using dairy-free butter substitute for filling and dough preparation.
• Chocolate-Filled Variation: Replace vanilla pastry cream with rich chocolate custard cream, using dark or milk chocolate for intense flavor profile.
• Fruit-Infused Bomboloni: Incorporate different fruit purees into pastry cream like raspberry, lemon, or passion fruit for a bright, fresh taste experience.

FAQs

• What are the key ingredients for authentic Bomboloni?

The key ingredients include bread flour, yeast, eggs, butter, orange zest, vanilla extract, milk, sugar, and pastry cream. Fresh ingredients ensure the best flavor and texture of these classic Italian donuts.

• Is it difficult to make Bomboloni at home?

While Bomboloni requires some technical skill and patience, home bakers can successfully make them with practice. The most challenging parts are achieving the right dough consistency and maintaining proper oil temperature while frying.

• Why do Bomboloni need two rising periods?

The two rising periods help develop the dough’s flavor and create a light, airy texture. The first rise allows yeast to activate and develop gluten, while the second rise ensures the donuts are puffy and soft before frying.

• Can I use all-purpose flour instead of bread flour?

Bread flour is recommended because it has higher protein content, which creates a chewier, more structured dough. While all-purpose flour can work, the texture might be slightly less elastic and refined compared to traditional Bomboloni.

Bomboloni (Italian Donuts) Recipe

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4.7 from 23 reviews

• Total Time: 48 minutes
• Yield: 12 1x

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Description

Bomboloni whisper sweet tales of Italian pastry magic, promising pure indulgence in each golden, pillowy bite. Crisp exterior and cloud-like interior invite you to savor Naples’ most delightful breakfast secret.

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Ingredients

Scale 1x2x3x

Pastry Cream Ingredients:

Main Dairy:

• 1 cup (240 milliliters) whole milk, divided
• 1 cup (240 milliliters) heavy cream
• 2 tablespoons (28 grams) salted butter

Sweeteners and Binding:

• 2/3 cup (133 grams) granulated sugar
• 2 1/2 tablespoons (19 grams) all-purpose flour

Additional Flavoring:

• 1/2 teaspoon vanilla extract
• 5 egg yolks, room temperature

Donut Ingredients:

Main Dry Ingredients:

• 3 cups (375 grams) bread flour, spooned and leveled
• 1/3 cup (67 grams) granulated sugar
• 2 1/4 teaspoons active dry yeast

Wet Ingredients:

• 4 tablespoons (56 grams) salted butter, cut into pieces
• 2 large eggs, room temperature
• 2/3 cup (160 milliliters) whole milk, lukewarm

Flavoring:

• 1/2 teaspoon orange zest
• 1 teaspoon vanilla extract

Frying:

• Vegetable oil, for frying

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Instructions

1. Craft a luxurious pastry cream foundation by gently heating milk and cream in a saucepan until it reaches a gentle simmer, infusing with vanilla essence.
2. Whisk egg yolks until silky, gradually incorporating remaining milk, creating a smooth base with carefully sifted flour.
3. Introduce sugar to the egg mixture, then slowly stream in the warm milk, continuously whisking to prevent curdling.
4. Return the delicate mixture to the saucepan, stirring diligently until it transforms into a thick, luxurious cream that coats the back of a spoon.
5. Remove from heat, fold in butter for added richness, then seal with plastic wrap directly touching the surface to prevent skin formation.
6. Refrigerate the pastry cream for 2-3 hours, allowing flavors to meld and texture to set.
7. Combine bread flour, sugar, and yeast in a stand mixer, creating a dry foundation for the dough.
8. Incorporate softened butter, fragrant orange zest, vanilla extract, and eggs into the dry ingredients.
9. Attach the dough hook and gradually introduce warm milk, kneading for 5 minutes until a smooth, elastic dough emerges.
10. Transfer the dough to a greased bowl, cover, and let it rise in a warm environment until it doubles in volume.
11. Gently roll the dough to a half-inch thickness, using a biscuit cutter to create perfectly round donuts.
12. Arrange cut donuts on a parchment-lined tray, allowing a second rise to develop their light, airy texture.
13. Heat vegetable oil in a Dutch oven to precisely 350°F, creating the ideal frying environment.
14. Carefully lower donuts into the hot oil, frying in small batches until they achieve a golden-brown perfection.
15. Rescue donuts with a slotted spoon, draining excess oil on paper towels, then immediately coat in granulated sugar.
16. Fill a pastry bag with the chilled pastry cream, skillfully injecting each donut through a small side opening or delicate slit.

Notes

• Ensure milk and cream are heated gently to prevent scorching, stirring constantly for smooth pastry cream texture.
• Use room temperature eggs for better integration and smoother custard consistency when making pastry cream.
• Chill pastry cream thoroughly to achieve a firm, pipeable texture that won’t leak from donuts during filling.
• Work in a warm, draft-free area when letting dough rise to help yeast activate and develop proper volume.
• Check oil temperature carefully with a thermometer to prevent burning or undercooking the delicate donuts.
• Allow donuts to cool slightly before filling to prevent cream from melting and maintain structural integrity.
• Experiment with flavor variations by adding different extracts or zests to the dough for unique taste profiles.
• Use a fine-mesh strainer when dusting sugar to create an even, light coating on warm bomboloni.

• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Category: Desserts, Snacks
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 332
• Sugar: 15 g
• Sodium: 93 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 83 mg