Bomboloni Italian Donuts Filling (Print Version)
# Ingredients:
→ Bomboloni Dough
01 -
280 g strong bread flour
02 -
280 g 00 flour or all-purpose flour
03 -
3 large eggs, room temperature
04 -
90 g unsalted butter, softened
05 -
100 g granulated sugar
06 -
120 ml lukewarm milk
07 -
0.5 tsp vanilla paste or 1 tsp vanilla extract
08 -
7 g 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 -
500 ml whole milk
14 -
30 g cornstarch
15 -
70 g granulated sugar
16 -
0.5 tsp vanilla paste or 1 vanilla bean
17 -
Zest of 1 lemon
# Instructions:
01 -
In the bowl of a stand mixer, add the strong bread flour, 00 flour, granulated sugar, and yeast. Stir briefly to combine.
02 -
Distribute softened butter over the flour mixture, then add eggs, lukewarm milk, vanilla, and a pinch of salt.
03 -
Attach the dough hook and knead on low speed for 10 minutes, until the mixture forms a smooth, elastic, and slightly tacky dough.
04 -
If the dough is overly sticky or dry, incorporate small amounts of flour or milk until proper texture is achieved.
05 -
Place the dough on a clean surface and knead briefly into a smooth ball. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise for 2–3 hours or until tripled in volume.
06 -
Punch down the dough to eliminate air, knead lightly, and reform into a ball.
07 -
Flatten dough with hands, then roll to approximately 1.5 cm thickness. Cut circles using a 9 cm round cutter; reserve scraps for re-rolling if desired.
08 -
Arrange dough circles on parchment-lined surface, cover loosely, and allow to rise for 1–1.5 hours until tripled in size.
09 -
If filling bomboloni, prepare the pastry cream now. Whisk egg yolks, sugar, vanilla, and lemon zest until smooth. Add cornstarch and whisk in. Warm milk in a saucepan, then gradually whisk into the egg mixture. Return everything to the saucepan and cook on low, stirring, until thickened (10–15 minutes). Transfer to a bowl and press plastic wrap directly onto the surface; let cool completely.
10 -
In a large deep pot, pour sunflower or vegetable oil and heat to 170°C.
11 -
Transfer each risen dough circle with parchment paper into oil, then remove paper immediately with tongs. Fry a few at a time for 2 minutes per side or until golden brown.
12 -
Remove fried doughnuts and drain briefly on kitchen paper. Roll in caster or confectioners’ sugar while still warm, then cool completely.
13 -
With a small knife, create a cavity in each cooled bombolone. Fill a piping bag with pastry cream and gently pipe into each doughnut.
14 -
Enjoy immediately or store in a closed container for up to 2 days.
# Notes:
01 -
If the dough feels too sticky or too dry, adjust gradually with more flour or milk to achieve a soft, tacky consistency.
02 -
For best results, use bread flour for improved gluten structure and a lighter texture.
03 -
Bomboloni are best enjoyed the day they are prepared.