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