Bomboloni Italian Donuts (Print Version)

# Ingredients:

→ Bomboloni Dough

01 - 280g strong bread flour
02 - 280g 00 flour or all-purpose flour
03 - 3 large eggs, room temperature
04 - 90g butter, softened
05 - 100g granulated sugar
06 - 120ml lukewarm milk
07 - 1/2 tsp vanilla paste or 1 tsp vanilla extract
08 - 7g fast-action yeast
09 - 1 small pinch of salt
10 - 2–3 tbsp caster or confectioners’ sugar for rolling
11 - Sunflower or vegetable oil for frying

→ Pastry Cream (Optional)

12 - 5 egg yolks
13 - ½ litre milk
14 - 30g cornstarch
15 - 70g sugar
16 - 1/2 tsp vanilla paste or 1 vanilla bean
17 - Zest of 1 lemon

# Instructions:

01 - In the bowl of a stand mixer, add both flours, sugar, and yeast. Stir briefly to blend.
02 - Scatter the softened butter pieces over the flour mixture. Add the eggs, lukewarm milk, vanilla, and salt.
03 - Using a dough hook, knead at low speed for 10 minutes until smooth, elastic, and slightly tacky.
04 - Grease a clean bowl with oil, place the dough in the bowl, cover with plastic wrap, and let rise for 2–3 hours until tripled in size.
05 - Punch down risen dough, roll to 1.5 cm thickness, and cut circles with a round cutter. Let rise again for 1–1.5 hours until tripled.
06 - In a large, deep pot or pan, heat frying oil to 170°C (337°F).
07 - Fry doughnuts in batches for 2 minutes on each side until golden brown. Drain on kitchen paper and roll in sugar.
08 - Make an incision in cooled doughnuts and pipe pastry cream or another filling into each.
09 - Whisk egg yolks, sugar, vanilla, and lemon zest. Add cornstarch, then temper with warm milk. Cook until thickened, cool completely.

# Notes:

01 - Adjust dough consistency with small amounts of flour or milk if needed.

Back