Description
Bomboloni, traditional Italian donuts, are the epitome of indulgence. These soft, fluffy doughnuts are filled with delicious jams or custards, creating a rich and satisfying treat. The dough is lightly sweet and fried to a golden perfection, resulting in a crispy exterior and melt-in-your-mouth interior. Sprinkled with powdered sugar, these Italian donuts are the perfect combination of comfort and luxury. Whether served at breakfast, as a dessert, or enjoyed with a coffee, Bomboloni is a delightful way to enjoy the sweet side of Italian cuisine.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 packet active dry yeast (2 ¼ teaspoons)
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs
- ½ cup whole milk, warm
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional)
- ½ cup jam (fruit jam or custard, for filling)
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Ingredient Highlights
- Flour: All-purpose flour provides the right texture, yielding soft and pillowy donuts.
- Yeast: Active dry yeast is the key to a light and airy dough, giving Bomboloni its characteristic fluffy texture.
- Milk and Butter: The milk and butter create a rich, tender dough that’s easy to work with and holds its shape well.
- Jam or Custard: A sweet filling, like strawberry jam or vanilla custard, adds a burst of flavor inside each donut.
- Powdered Sugar: A dusting of powdered sugar adds the perfect finishing touch, making these donuts both delicious and beautiful.
Instructions
Prepare the Dough:
- Activate the Yeast: In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the milk and let it sit for about 5 minutes, or until it becomes frothy.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Make the Dough: Add the yeast mixture, eggs, softened butter, vanilla extract, and lemon zest (if using) to the dry ingredients. Mix until the dough comes together.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for this step.
- Let the Dough Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
Shape and Fry the Donuts:
- Roll Out the Dough: After the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it out to about ½-inch thickness.
- Cut the Donuts: Using a round cookie cutter or a glass, cut out circles of dough. Use a smaller cutter to make holes in the center of half of the dough circles, if making filled donuts with a hole in the center.
- Heat the Oil: Heat about 3 inches of vegetable oil in a large, deep frying pan over medium heat until it reaches 350°F (175°C).
- Fry the Donuts: Carefully place the donuts (and donut holes, if using) into the hot oil. Fry for 2-3 minutes per side, or until golden brown. Use a slotted spoon to remove the donuts from the oil and place them on a paper towel-lined plate to drain excess oil.
Fill the Donuts:
- Fill the Donuts: Once the donuts have cooled slightly, use a piping bag fitted with a small nozzle to inject the jam or custard into the center of each donut. Alternatively, you can slit the side of each donut with a knife and spoon in the filling.
- Dust with Powdered Sugar: Lightly dust the filled donuts with powdered sugar for a sweet finish.
- Prep Time: 30 minutes
- Resting Time: 1 hour
- Cook Time: 2-3 minutes per batch
Nutrition
- Calories: 150-200 kcal
- Fat: 10g
- Carbohydrates: 20g
- Protein: 3g