Are you ready to indulge in the sweet, fluffy delight of Bombolini? These Italian doughnuts are not just any dessert; they are little pockets of joy, perfectly soft and generously filled with creamy goodness. I still remember the first time I made them with my family. The kitchen filled with the warm, inviting scent of fried dough, and before we knew it, we were all gathered around, excited to taste! This delightful treat boasts a quick preparation time and is perfect for family gatherings or weekend brunches. If you love soft, sugary confections, you’ll adore Bombolini! They’re just as satisfying as our homemade donuts and will surely charm everyone.
What is Bombolini ~ Italian Doughnuts?
So, you might be wondering, what’s in a name? Bombolini, a playful word that rolls off the tongue, actually means “little bombs” in Italian! Isn’t that delightful? They are truly explosive in flavor, bursting with sweet pastry cream inside. Imagine this: someone made these sweet treats, and the way to their heart was, indeed, through their stomach! So, why not dive into this wonderful recipe and find out why these doughnuts are a favorite?
Why You’ll Love This
You’ll adore Bombolini for so many reasons! First, the highlight of this recipe is their irresistibly soft texture, combined with the creamy filling that takes every bite to the next level. Plus, making them at home is a fantastic way to save money compared to buying them from fancy bakeries. Who doesn’t love a delicious treat without breaking the bank? Lastly, whether you dust them with powdered sugar or coat them with a sweet glaze, these doughnuts are truly special! If you love pastries, you might also want to check out our homemade pastries section for more delightful recipes!
How to Make: Quick Overview
Making Bombolini is a delightful and simple process. The preparation takes about 2 hours—most of which is just letting the dough rise—while the frying time is quick, about 10 minutes. Once you bite into these doughnuts, the creamy pastry filling and soft dough will make your heart sing. Trust me; your family will come back for more!
Ingredients
To create these delightful Bombolini, you will need the following ingredients:
- 21⁄4 tsp instant yeast
- 1⁄2 cup lukewarm milk
- 3 tbsp granulated sugar
- 21⁄2 cups all-purpose flour
- 2 tbsp potato starch (optional)
- 1⁄4 tsp salt
- 3 egg yolks
- 1 cup unsalted butter, softened
- Vegetable oil, for frying
- Sugar or powdered sugar, for coating
- 11⁄2 cups whole milk
- 1⁄4 cup granulated sugar
- 3 egg yolks
- 2 tbsp cornstarch
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
Step-by-Step: Cooking Process
- Make Dough: In a small bowl, activate the yeast by mixing it with warm milk and 1 tablespoon of sugar. Let it sit for about 5 minutes until it becomes frothy. In a large mixing bowl, combine the flour, potato starch (if using), and salt. Add in the egg yolks, softened butter, and the activated yeast mixture. Knead the ingredients until they form a soft dough. Let the dough rise in a warm place until doubled in size (about 1 hour).
- Shape Bombolini: Roll the dough into a 9×9-inch square. Use a round cutter to cut out circles of dough. Place them on parchment paper, cover them lightly, and let them rise again until puffy (about 30 minutes).
- Fry: Heat vegetable oil in a deep pan to 320°F (160°C). Fry the doughnuts for about 90 seconds on each side until golden brown. Transfer to paper towels to drain excess oil, then coat with sugar or powdered sugar.
- Prepare Pastry Cream: In a saucepan, heat milk, sugar, and vanilla extract. In a bowl, whisk the egg yolks and cornstarch together. Slowly pour the hot milk into the eggs while whisking continuously. Return the mixture to the pan and cook over medium heat until thickened. Allow to cool completely.
- Fill: Poke a small hole in each doughnut, use a piping bag to fill with pastry cream, and dust with powdered sugar for that final touch of sweetness.
What to Serve Bombolini ~ Italian Doughnuts With:
Bombolini pairs beautifully with a cup of rich espresso or a warm latte—perfect for brunch! You can also accompany them with fresh fruit like strawberries or raspberries for a refreshing contrast. Consider serving with a scoop of gelato for an indulgent dessert experience!
Top Tips for Perfecting:
- Yeast Activation: Ensure your milk is lukewarm, not hot! Hot milk can kill the yeast and prevent proper rising.
- Frying Temperature: Use a thermometer to maintain the oil temperature for even frying. Too hot, and they’ll burn; too cool, and they’ll absorb too much oil.
- Dough Rising: Allow your dough enough time to rise in a warm environment for the best texture.
- Filling Alternatives: Feel free to experiment with different fillings like chocolate or fruit preserves if you want a twist!
Storing and Reheating Tips:
Store Bombolini in an airtight container at room temperature for up to 2 days. If you have leftovers (unlikely, but just in case!), you can refrigerate them for up to a week. To reheat, simply pop them in the microwave for about 10-15 seconds. For longer storage, freeze the unfilled doughnuts, then reheat and fill them with cream later for a delightful, fresh treat!
FAQs
Can I make the dough ahead of time? Yes! You can prepare the dough a day in advance, let it rise in the fridge overnight, and fry it in the morning.
What can I use as filling besides pastry cream? You can fill them with jam, chocolate ganache, or even ricotta cheese for a delicious variation.
Can I bake Bombolini instead of frying? While frying provides that iconic texture, you may try baking them at 350°F (175°C) until golden, but they won’t have the same indulgent quality.
Conclusion
Making your very own Bombolini will surely soften your heart and bring warmth to your home. With their tender dough and delightful filling, they are perfect for any occasion! Gather your family and make these sweet Italian doughnuts; you won’t regret it!
Ingredients
- 2 1/4 tsp instant yeast
- 1/2 cup lukewarm milk
- 3 tbsp granulated sugar (divided)
- 2 1/2 cups all-purpose flour
- 2 tbsp potato starch (optional)
- 1/4 tsp salt
- 3 egg yolks
- 1 cup unsalted butter, softened
- Vegetable oil, for frying
- Sugar or powdered sugar, for coating
- Pastry Cream Filling:
- 1 1/2 cups whole milk
- 1/4 cup granulated sugar
- 3 egg yolks
- 2 tbsp cornstarch
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- Mix yeast with warm milk and 1 tbsp sugar. Let sit until frothy (about 5 minutes).
- In a large bowl, combine flour, potato starch, and salt. Add egg yolks, softened butter, and yeast mixture. Knead into a soft dough.
- Cover and let rise in a warm place until doubled (about 1 hour).
- Roll dough into a 9×9-inch square, cut into rounds, and let rise again (30 minutes).
- Heat oil to 320°F (160°C). Fry doughnuts 90 seconds per side until golden. Drain and coat with sugar.
- For pastry cream: Heat milk, sugar, and vanilla. Whisk yolks with cornstarch. Gradually combine with hot milk. Return to pan and cook until thick. Add butter, then cool completely.
- Fill cooled doughnuts with pastry cream using a piping bag. Dust with powdered sugar before serving.
Notes
Use a thermometer to ensure proper oil temperature while frying. Let dough rise fully for the fluffiest results. Fill with chocolate, jam, or fruit compote for variations. Store unfilled doughnuts frozen, then fill fresh for best flavor.
Bombolini ~ Italian Doughnuts
Equipment
- Mixing Bowl
- Deep Pan
- Piping Bag
- Thermometer
Ingredients
Dough Ingredients
- 2.25 tsp instant yeast
- 0.5 cup lukewarm milk
- 3 tbsp granulated sugar divided
- 2.5 cups all-purpose flour
- 2 tbsp potato starch optional
- 0.25 tsp salt
- 3 large egg yolks
- 1 cup unsalted butter softened
- Vegetable oil for frying
- Sugar or powdered sugar for coating
Pastry Cream Filling
- 1.5 cups whole milk
- 0.25 cup granulated sugar
- 3 large egg yolks
- 2 tbsp cornstarch
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- 1. Mix yeast with warm milk and 1 tbsp sugar. Let sit until frothy (about 5 minutes).
- 2. In a large bowl, combine flour, potato starch, and salt. Add egg yolks, softened butter, and yeast mixture. Knead into a soft dough.
- 3. Cover and let rise in a warm place until doubled (about 1 hour).
- 4. Roll dough into a 9x9-inch square, cut into rounds, and let rise again (30 minutes).
- 5. Heat oil to 320°F (160°C). Fry doughnuts 90 seconds per side until golden. Drain and coat with sugar.
- 6. For pastry cream: Heat milk, sugar, and vanilla. Whisk yolks with cornstarch. Gradually combine with hot milk. Return to pan and cook until thick. Add butter, then cool completely.
- 7. Fill cooled doughnuts with pastry cream using a piping bag. Dust with powdered sugar before serving.