Bomboloni Recipe: Delicious Italian Doughnuts with Custard Cream Filling
Category: Yeast-based Pastries
Yield: 10 servings
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 500g |
| Fresh yeast (brewer’s yeast) | 24g |
| Fine salt | 6g |
| Sugar | 40g |
| Eggs | 120g |
| Water | 100g |
| Butter (softened) | 40g |
| Vegetable oil (for frying) | As needed |
| Pastry cream (Crema Pasticcera) | 500g |
Instructions:
Step 1: Prepare the Dough
Start by setting up your stand mixer with the dough hook attachment. Add the all-purpose flour, sugar, salt, and crumbled fresh yeast into the bowl. Begin mixing at medium speed to combine the ingredients.
After about two minutes, start adding the water in two parts. Pour in half of the water gradually while the mixer is running, then let it fully incorporate. Once the first half of the water is absorbed, pour in the remaining water and continue mixing.
Step 2: Add the Butter
Now it’s time to add the butter. Make sure the butter is softened, and add it in small pieces, one at a time, to the dough. Wait for each piece to fully absorb before adding the next one. This process ensures the butter is evenly incorporated into the dough. Continue to mix for at least 15 minutes, until the dough forms a smooth and firm ball.
Step 3: First Rise
Transfer the dough ball to a lightly greased bowl and cover it with plastic wrap. Let it rise for about 1 hour, or until it doubles in size. This step allows the dough to relax and become airy, which will result in light and fluffy bomboloni.
Step 4: Fold the Dough
Once the dough has risen, it’s time to perform a folding technique that will enhance the texture of the bomboloni. Lay the dough out onto a clean surface and gently fold it. Take one of the short sides of the dough, preferably the left side, and fold it over towards the center. Then fold the other side in the same manner, like you’re folding a letter.
Cover the dough with a kitchen towel and let it rest for about 5 minutes. This resting period allows the gluten to relax further.
Step 5: Roll Out the Dough
After 5 minutes, roll the dough out into a rectangular shape using a rolling pin. The dough should still be soft and pliable. Repeat the folding process again: start by folding the right edge of the dough towards the center and then fold the left side over. Allow the dough to rest once more for a brief 5-minute period.
Step 6: Shape the Bomboloni
Using a 10 cm diameter cookie cutter, cut out round discs of dough. As you cut, transfer the dough rounds onto a tray lined with a lightly floured kitchen towel. Be careful not to overcrowd the dough pieces. If you have any leftover dough scraps, re-roll them and cut out more bomboloni. Let the shaped dough rounds rest for about 10 minutes.
Step 7: Second Rise
Cover the dough discs with plastic wrap and allow them to rise for about 1.5 hours. They should puff up slightly during this time, and you’ll notice their thickness increasing as the yeast works its magic.
Step 8: Fry the Bomboloni
While the dough is rising, heat the vegetable oil in a deep fryer or a large saucepan. You’ll want the oil temperature to reach between 165°C to 170°C (330°F to 340°F). Carefully lower the bomboloni into the hot oil, one or two at a time, depending on the size of your pan. Do not overcrowd the pan as this will cause the oil temperature to drop.
Fry each batch for about 4 minutes, turning them gently halfway through with a slotted spoon or skimmer to ensure they cook evenly. The bomboloni should turn a beautiful golden brown color. Once done, transfer the fried bomboloni to a tray lined with paper towels to drain any excess oil.
Step 9: Filling the Bomboloni
Allow the bomboloni to cool slightly before filling them. Once they have cooled down but are still warm, dust the tops with powdered sugar. Using a pastry bag fitted with a small round tip, carefully fill each bombolone with your choice of filling. A rich custard cream (crema pasticcera) is the traditional option, but you can also use fruit jam or Nutella if you prefer. Fill them generously, but don’t overstuff them, as they can burst.
Step 10: Serve and Enjoy
Once all your bomboloni are filled and dusted with powdered sugar, they are ready to serve. These pillowy, golden Italian doughnuts are perfect for any occasion, from breakfast to dessert. Enjoy them with a hot cup of coffee or tea for a delightful treat.
Tips:
- The dough may seem sticky at first, but continue to knead it until it becomes smooth and elastic. You can adjust the consistency with a little more flour if needed, but don’t add too much.
- The oil temperature is crucial to getting crispy, golden bomboloni. If the oil is too hot, the dough will cook too quickly on the outside and remain raw inside. If it’s too cool, the bomboloni will absorb too much oil and become greasy.
- For a fun twist, try adding a little citrus zest to the dough for a fresh flavor.
Enjoy your homemade Bomboloni, and savor each soft, creamy bite of these delightful Italian doughnuts!
