The Origin of Italian bomboloni donuts

The Origin of Italian bomboloni donuts

Table of Contents

Ingredients

  •  2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 2/3 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Vegetable oil for frying
  • Powdered sugar for dusting

Pastry Cream Filling:

  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 3 large egg yolks
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract

Instructions

Prepare the Dough:

  • In a mixing bowl, combine the flour and sugar.
  • In a separate bowl, warm the milk slightly (about 110°F or 45°C) and add the yeast. Let it sit for about 5 minutes until it becomes frothy.
  • Add the yeast mixture, eggs, vanilla extract, and a pinch of salt to the flour-sugar mixture.
  • Mix everything until a sticky dough forms.
  • Cover the bowl with a clean cloth and let the dough rise for about 1 hour or until it has doubled in size.

Shape the Bomboloni:

  • Flour your work surface and roll out the dough to about 1/2-inch thickness.
  • Use a round cookie cutter or a glass to cut out rounds from the dough.
  • Place a small amount of pastry cream in the center of each round.
  • Fold the rounds in half, sealing the edges to form a half-moon shape with the filling inside.
  • Place the bomboloni on a baking sheet lined with parchment paper. Cover them and let them rest for about 30 minutes.

Fry the Bomboloni:

  • In a deep pot or fryer, heat vegetable oil to 350°F (180°C).
  • Carefully place the bomboloni in the hot oil, a few at a time, and fry until they are golden brown on both sides, turning them with a slotted spoon as needed.
  • Remove the bomboloni from the oil and drain them on paper towels to remove excess oil.

Dust with Powdered Sugar:

  • While the bomboloni are still warm, dust them generously with powdered sugar.

Prepare the Pastry Cream Filling:

  • In a saucepan, heat the milk over medium heat until it begins to simmer. Remove it from the heat.
  • In a separate bowl, whisk together the sugar, egg yolks, flour, and vanilla extract until it forms a smooth paste.
  • Slowly pour the hot milk into the egg mixture, whisking constantly.
  • Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens into a custard-like consistency.
  • Remove from heat and let it cool.

Fill the Bomboloni:

  • Once the bomboloni have cooled slightly, use a pastry bag or a small knife to make a small hole in the side of each donut.
  • Fill the bomboloni with the prepared pastry cream using a pastry bag or a small spoon.

Serve and Enjoy:

  • Serve the Italian Bomboloni Donuts filled with pastry cream while they are still fresh and enjoy the delightful combination of crispy exterior and creamy interior.
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