Description
Soft, pillowy Italian doughnuts, deep-fried until golden and filled with luscious cream, then dusted generously with powdered sugar.
Ingredients
Scale
- 3 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- ¾ cup warm milk (110°F / 45°C)
- ¼ cup granulated sugar
- 2 large eggs
- 3 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- ½ tsp salt
- Vegetable oil (for deep frying)
- 2 cups pastry cream or custard (or whipped cream / mascarpone cream for variation)
- 2 cups whole milk (for pastry cream)
- 4 large egg yolks (for pastry cream)
- ½ cup granulated sugar (for pastry cream)
- 3 tbsp cornstarch (for pastry cream)
- 2 tbsp unsalted butter (for pastry cream)
- 1 tsp vanilla extract (for pastry cream)
- Powdered sugar (for dusting)
Instructions
- In a bowl, mix warm milk, sugar, and yeast. Let sit until foamy (5–10 minutes).
- Add eggs, butter, vanilla, and salt. Mix well.
- Gradually add flour and knead 8–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise for 1–2 hours until doubled.
- Punch down dough and roll out on a floured surface to about ½-inch thick.
- Cut into circles using a cookie cutter or glass.
- Place on a tray, cover, and let rise 30–40 minutes until puffy.
- Heat oil in a deep pan to 350°F (175°C).
- Fry doughnuts 2–3 minutes per side until golden brown.
- Drain on paper towels. Let cool slightly.
- Heat milk until steaming. In a bowl, whisk yolks, sugar, and cornstarch.
- Slowly add hot milk, whisking constantly. Return to saucepan and cook until thickened.
- Stir in butter and vanilla. Cover with plastic wrap (touching surface) and chill.
- Poke a small hole in each doughnut.
- Pipe in pastry cream (or whipped cream/mascarpone cream).
- Dust generously with powdered sugar.
Notes
- Ensure the oil is at the correct temperature for frying to achieve a golden color.
- For a lighter filling, whipped cream or mascarpone can be used instead of pastry cream.
- Let the bomboloni cool slightly before filling to prevent the cream from melting.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Deep frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 bomboloni
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg