News

Cake 08/04/2025 14:09

Bombolini (Italian Donuts)

Ingredients You’ll Need

For the Dough:

  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/2 cup warm milk (about 110°F/43°C)
  • 3 1/2–4 cups all-purpose flour , divided
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 3 large eggs , room temperature
  • 1/2 cup unsalted butter , softened
  • 1 tsp vanilla extract
  • Vegetable oil , for frying
 

For the Filling:

  • Pastry cream (crema pasticcera), Nutella, jam, or dulce de leche
 

For Coating:

  • 1 cup granulated sugar , for rolling
 

Step-by-Step Instructions

Step 1: Activate the Yeast

  1. In a small bowl, combine the warm milk and yeast. Let it sit for 5–10 minutes , or until frothy.
 

Step 2: Make the Dough

  1. In a large mixing bowl (or the bowl of a stand mixer), whisk together 3 cups of flour , sugar, and salt.
  2. Add the activated yeast mixture, eggs, softened butter, and vanilla extract. Mix until a shaggy dough forms.
  3. Knead the dough on a floured surface (or with a dough hook) for 8–10 minutes , gradually adding the remaining flour as needed, until the dough is smooth, elastic, and slightly tacky but not sticky.

Step 3: First Rise

  1. Place the dough in a lightly greased bowl, turning it to coat all sides. Cover with a clean kitchen towel or plastic wrap.
  2. Let the dough rise in a warm, draft-free area for 1–1.5 hours , or until doubled in size.
 

Step 4: Shape the Bomboloni

  1. Punch down the risen dough to release air bubbles. Turn it out onto a lightly floured surface.
  2. Divide the dough into 12–16 equal portions (about golf ball-sized). Roll each portion into a smooth ball.
  3. Place the balls on a parchment-lined baking sheet, leaving space between them. Cover and let rise again for 30–45 minutes , or until puffy.
 

Step 5: Fry the Bomboloni

  1. Heat vegetable oil in a deep skillet or pot to 350°F (175°C) . Use a candy thermometer to monitor the temperature.
  2. Carefully fry the Bomboloni in batches, turning occasionally, for 2–3 minutes per side , or until golden brown. Avoid overcrowding the pan.
  3. Transfer the fried Bomboloni to a paper towel-lined plate to drain excess oil, then immediately roll them in granulated sugar while still warm.
 

Step 6: Fill the Bomboloni

  1. Once the Bomboloni have cooled slightly, use a piping bag fitted with a long, thin tip to inject your desired filling into the center of each donut. Insert the tip about halfway into the Bomboloni and gently squeeze until you feel the filling expand.

News in the same category

News Post