Italian Bomboloni
Creamy on the inside, golden and slightly crisp on the outside, Italian Bomboloni are delightful fried doughnuts filled with your choice of sweet filling.
Servings: 12 servings
Equipment
- Mixing Bowl
- Stand Mixer
- Deep Pot
- Slotted Spoon
- Piping Bag
Ingredients
Dry Ingredients
- 3 cups Bread or All-Purpose Flour Measured and leveled
- 2 1/4 teaspoons Fast-Acting Dry Yeast One 1/4-oz packet
- 2 teaspoons Salt
- 1/4 cup Granulated Sugar Plus more for coating
Wet Ingredients
- 1 piece Lemon Zest of 1 lemon, finely grated
- 2 pieces Eggs Lightly beaten, room temperature preferred
- 3/4 cup Whole Milk Warmed slightly (about 100–110°F)
- 4 tablespoons Butter Softened to room temperature, cut into small pieces
- 1 teaspoon Vanilla Extract
For Frying
- as needed cup Vegetable Oil For frying (enough for a 3–4 inch depth in your pot)
Filling
- as needed cup Chocolate-Hazelnut Spread Room temperature for easier piping
- as needed cup Jam Room temperature for easier piping
- as needed cup Pastry Cream Room temperature for easier piping
Instructions
- In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, salt, granulated sugar, and lemon zest. Whisk briefly to distribute ingredients evenly.
- Add the lightly beaten eggs, warmed whole milk, softened butter, and vanilla extract to the dry ingredients. Mix on low speed until the dough comes together, then increase to medium and knead for about 6–8 minutes until the dough is smooth, elastic, and slightly sticky.
- Transfer the dough to a lightly oiled bowl, turning once to coat the surface. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 1 hour, or until doubled in size.
- Once doubled, punch down the dough gently and turn it out onto a lightly floured surface. Roll the dough to about 3/4-inch thickness. Use a 2.5- to 3-inch round cutter to cut rounds. Place the rounds on a parchment-lined baking sheet, leaving space between them, and cover loosely with plastic wrap or a towel. Let rise for another hour until puffy.
- Meanwhile, heat vegetable oil in a deep pot or heavy-bottomed pan to 350°F (175°C). Fry bomboloni in batches for about 4–5 minutes per batch, turning halfway through until both sides are evenly golden brown.
- Remove the bomboloni with a slotted spoon and drain briefly on paper towels. While still warm, roll each bombolone in granulated sugar to coat. Transfer to a wire rack to cool slightly, then fill using a piping bag fitted with a long tip.
Notes
Store in an airtight container for up to 1 day at room temperature. If filled with perishable fillings, store in the refrigerator for up to 2 days.