Description
Delicious Italian doughnuts called Bomboloni, filled with rich, creamy pastry cream and dusted with powdered sugar. These fluffy, deep-fried treats are perfect for breakfast, dessert, or any indulgent occasion.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons instant yeast
- 1/2 cup milk, warmed
- 2 large eggs
- 2 tablespoons unsalted butter, melted
Filling
- 1 cup pastry cream (for filling)
For Frying and Finishing
- Oil for frying (such as vegetable or canola oil)
- Powdered sugar (for dusting)
Instructions
- Combine dry ingredients: In a bowl, mix together the all-purpose flour, granulated sugar, salt, and instant yeast thoroughly to evenly distribute the leavening agents and seasoning.
- Mix wet ingredients: In a separate bowl, whisk the warm milk, eggs, and melted unsalted butter until the mixture is smooth and fully combined to create a rich liquid base.
- Form the dough: Gradually pour the wet ingredients into the dry ingredients and mix until a sticky dough forms, then transfer to a floured surface.
- Knead the dough: Knead the dough for about 5-7 minutes on a lightly floured surface until it becomes smooth, elastic, and slightly tacky but not sticky.
- First rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm area for about 1 hour, or until it doubles in size.
- Shape dough balls: After the first rise, punch down the dough gently, roll it into equal-sized balls, then place them on a baking tray to rest and undergo a second rise for 30 minutes, allowing the dough balls to puff up.
- Heat oil for frying: Heat oil in a deep pan or heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain proper temperature for even frying without absorbing excess oil.
- Fry the bomboloni: Carefully place dough balls in the hot oil, frying each side for 2-3 minutes or until golden brown and puffed, flipping as needed to ensure even cooking.
- Drain and cool: Remove the fried doughnuts with a slotted spoon, and place them on paper towels to drain excess oil. Allow them to cool slightly before filling.
- Fill with pastry cream: Using a piping bag fitted with a small nozzle, carefully inject one cup of pastry cream into the center of each bomboloni, filling them generously but without overstuffing.
- Finish and serve: Dust the cream-filled bomboloni with powdered sugar before serving. Enjoy warm or at room temperature for the best flavor and texture.
Notes
- Ensure milk is warm, not hot, to activate yeast properly.
- You can prepare pastry cream in advance or use store-bought for convenience.
- Maintain oil temperature consistently to avoid greasy or undercooked doughnuts.
- If you don’t have a piping bag, a small plastic bag with a corner snipped works well for filling.
- Consume bomboloni within a day for optimal freshness; store in an airtight container at room temperature.
