The Best Bomboloni Recipe

 

The Best Bomboloni Recipe

Ingredients

FOR THE BOMBOLONI DOUGH

2 cups strong bread flour, (280g) see notes

2 cups 00 flour or all purpose flour, (280g) see notes

3 large eggs, at room temperature

6.5 tbsp butter, softened (90g)

1/2 cup granulated sugar, (100g)

1/2 cup lukewarm milk, (120ml)

1/2 tsp vanilla paste , or 1 tsp vanilla extract

2 1/4 tsp fast action yeast, (7g)

1 small pinch of salt

2-3 tbsp caster sugar or confectioners sugar, for rolling doughnuts in

sunflower or vegetable oil, for frying

FOR THE PASTRY CREAM (IF USING)

5 egg yolks

2.5 cups milk, (½ litre)

¼ cup cornstarch, (30g)

⅓ cup sugar, (70g)

½ tsp vanilla pasta or 1 vanilla bean

Zest of 1 lemon

Instructions

Before You Begin

Check your yeast:
Some yeasts can be mixed directly with dry ingredients, while others must be activated in warm liquid. If required, activate your yeast using a portion of the warm milk before adding it to the dough.

Make the Bomboloni Dough

In the bowl of a stand mixer, combine both flours, sugar, and yeast. Mix briefly to distribute the ingredients.

Scatter the softened butter over the flour. Add the eggs, warm milk, vanilla, and a pinch of salt.

Fit your mixer with the dough hook and knead the mixture on low speed (e.g., speed 2 on a KitchenAid) for about 10 minutes, or until the dough becomes smooth, elastic, and slightly tacky.

Transfer the dough to a clean, unfloured work surface. Gently knead it 2–3 times into a smooth ball.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 2–3 hours, or until tripled in size.

Shape the Doughnuts

Once risen, punch down the dough and knead briefly to remove air bubbles.

Flatten with your hands and roll out into a ½-inch (1.5 cm) thick rectangle.

Use a 3.5-inch round cutter to shape the doughnuts. Gather scraps and re-roll if desired.

Place the cut doughnuts on a parchment-lined surface. Cover loosely with plastic wrap and let them rise for 1–1.5 hours, until puffed and airy.

Prepare the Pastry Cream (Optional Filling)

In a bowl, whisk together egg yolks, sugar, lemon zest, and vanilla until smooth.

Add cornstarch and whisk again until no lumps remain.

Heat the milk until just below boiling. Let it sit for a minute, then slowly pour it into the egg mixture, whisking constantly to avoid scrambling.

Return everything to the pot and cook over low heat, stirring continuously for 10–15 minutes, until thick and creamy.

Once thickened, transfer to a bowl, press plastic wrap directly onto the surface, and let it cool completely.

Fry the Bomboloni

Heat vegetable oil in a deep pot to 170°C / 337°F.

Cut the parchment so each doughnut rests on its own square. Gently lower doughnuts into the oil, then remove the parchment with tongs.

Fry in batches, cooking each doughnut for 2 minutes per side, until golden brown.

Drain on paper towels for a few minutes, then roll in caster or powdered sugar while still warm. Cool before filling.

Fill and Serve

Use a small knife to create an opening in the side of each doughnut.

Fill a piping bag with cooled pastry cream (or another filling of choice) and pipe into each doughnut until full.

Serve fresh the same day for the best texture, or store in a sealed container for up to 2 days.