Italian Bomboloni
Creamy, pillowy, and irresistibly sweet, Italian Bomboloni are filled doughnuts that make mornings feel like a celebration.
Equipment
- Mixing Bowl
- Stand Mixer
- Candy Thermometer
- Piping Bag
- Deep Pot
Ingredients
Dry Ingredients
- 3 cups All-purpose flour Measured and scooped; room temperature
- 2.25 teaspoons Fast-acting dry yeast One standard packet
- 2 teaspoons Salt Fine
- 0.25 cup Granulated sugar Plus more for coating; room temperature
- 1 unit Zest of lemon Finely grated
Wet Ingredients
- 2 units Eggs Lightly beaten; room temperature
- 0.75 cup Whole milk Warmed to about 100–110°F / slightly warm
- 4 tablespoons Butter Softened; cubed
- 1 teaspoon Vanilla extract
Frying Ingredients
- 1 pot Vegetable oil For frying; enough for a pot depth of 3–4 inches
Fillings
- 1 cup Chocolate-hazelnut spread Or jam, or pastry cream; room temperature for easy piping
Instructions
- In a large bowl or in the bowl of a stand mixer fitted with a dough hook, whisk together flour, yeast, salt, sugar, and lemon zest until evenly combined.
- Add eggs, warmed milk, butter, and vanilla extract to the dry ingredients. Mix until a shaggy dough forms.
- Knead the dough for 6–8 minutes until smooth and slightly sticky. If too sticky, add flour a teaspoon at a time.
- Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, until doubled in size.
- Punch down the dough and roll it to about 3/4-inch thickness. Cut rounds and place on parchment-lined baking sheets.
- Cover the rounds and let them rise again for about 1 hour until puffy.
- Heat vegetable oil to 350°F. Fry bomboloni in batches for 4–5 minutes until golden brown.
- Remove and drain on paper towels. Roll in granulated sugar while warm.
- Fill with chocolate-hazelnut spread, jam, or pastry cream using a piping bag.
Notes
For lighter bomboloni, avoid adding too much flour when rolling. You can also bake them at 375°F for a lighter option.