Effortless Italian Bomboloni Doughnuts (Print Version)
# Ingredients:
→ Bomboloni Dough Prep
01 -
1/2 tsp vanilla paste or 1 tsp vanilla extract
02 -
1/2 cup sugar (100g)
03 -
2-3 tbsp granulated or powdered sugar for rolling
04 -
Sunflower or vegetable oil for frying
05 -
2 cups all-purpose or 00 flour (280g)
06 -
2 cups bread flour (280g)
07 -
1 small pinch of salt
08 -
3 large eggs, room temperature
09 -
1/2 cup warm milk (120ml)
10 -
6.5 tbsp soft butter (90g)
11 -
2 1/4 tsp instant yeast (7g)
→ Pastry Cream Ingredients
12 -
Zest from a single lemon
13 -
1/4 cup cornstarch (30g)
14 -
1/3 cup sugar (70g)
15 -
2.5 cups milk (1/2 liter)
16 -
5 egg yolks
17 -
1/2 tsp vanilla paste or 1 vanilla bean
# Instructions:
01 -
Set your mixer to low and blend flours, sugar, and yeast together. Add the eggs, warm milk, vanilla, soft butter cubes, and a dash of salt. Let the dough hook work for 10 minutes until smooth and only slightly sticky. Pull it out and give it a quick knead to shape into a ball.
02 -
Put the dough in a bowl with a light coating of oil. Cover with cling film and leave in a cozy spot to rise for 2-3 hours until it triples in size.
03 -
Punch out the air, give the dough a short knead, and roll it to about 1/2 inch thickness. Cut 3.5-inch rounds using your cookie cutter. Put them on parchment with gaps in between, cover loosely, and let rise again for 1-1.5 hours until puffed up and airy.
04 -
Whisk together egg yolks, sugar, lemon zest, and vanilla in a mixing bowl. Add cornstarch and blend until smooth. Heat the milk until steaming but not boiling, then gradually pour it into the egg mix while whisking quickly. Put it all back on the stove and stir over low heat until it thickens (10-15 mins). Cover with cling film touching the surface and chill completely.
05 -
Pour oil into a pan to around 3 inches deep and heat to 337°F (170°C). Cut parchment squares for each donut, lay one in the oil (donut side down), and remove the paper right away with tongs. Fry for 4 minutes total, flipping halfway. Let them drain on paper towels before rolling in sugar while still hot.
06 -
After they’ve cooled, slice a small hole in one side of each donut. Fill with chilled pastry cream using a piping bag. Enjoy immediately or store them in airtight containers for up to 2 days.
# Notes:
01 -
If your yeast needs activating, dissolve it in warm milk before using.
02 -
To measure flour accurately with cups, try fluffing it first, scoop into the cup, and gently level it with a knife.
03 -
Your dough should feel slightly sticky, not wet. Add flour in small amounts (1 tbsp at a time) if necessary.
04 -
The parchment helps keep their round shape when moving the doughnuts into the hot oil.
05 -
Always use deep oil for frying and avoid cramming too many donuts in one batch.