Bomboloni (Italian Doughnuts)

BOMBOLONI {ITALIAN DOUGHNUTS}
May 2, 2016 by valentina 49 Comments
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Bomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in
granulated sugar, and traditionally stuffed with pastry cream.
Happy Monday! A new crazy week has begun, and really the only consolation I can give you
is doughnuts! More specifically, Bomboloni, which are these absolutely mind-blowing
Italian doughnuts. These are completely homemade and easier than you’d think! The only
problem, as usual, is patience. You have to give these babies enough time to rise so that they
become light, fluffy, sugary clouds. Sooooo good. And SO worth the wait!
I had these all the time growing up in Italy, but really the last time I had these wonderful
sugar bombs was the last time I took a trip there, which was like… a million years ago. Or
more realistically like 4 years ago, but STILL. I even included a picture of bomboloni in this
little recap travel post I wrote because they’re amazing and I think everyone deserves to eat
them.
I went very classic with my bomboloni this time, and I decided to coat them in granulated
sugar and fill them with chantilly cream {or diplomat cream, depending on who you ask},
which is a heavenly combination of pastry cream {cream pasticcera} and whipped cream. If I
could eat just one thing until the day I die, honestly it would probably be chantilly cream
because it’s SO incredibly yummy! It’s rich thanks to the pastry cream but also light and
fluffy due to the whipped cream that’s folded in. Basically the best of both worlds. The only
downside to this heavenly mixture is that the cream starts to deflate and liquify as it sits in the
bomboloni, so I’d say stuff right before serving for best results!
BO M BO LO N I {I TA LI A N DO U GHN U TS}
SAVE PRINT
PREP TIME
3 hours
COOK TIME
10 mins
TOTAL TIME
3 hours 10 mins
Author: Valentina | The Baking Fairy
Recipe type: Breakfast
Cuisine: Italian
Serves: 20 bomboloni
INGREDIENTS
• 250g (2 cups) bread flour
• 250g (2 cups) all-purpose flour
• 75g (heaping ⅓ cup) granulated white sugar
• 100g (7 tbsp) unsalted butter, at room temperature
• 20g fresh cake yeast or 1 package (7g) dry instant yeast
• 7g (1½ tsp) salt
• 150g (3) whole large eggs
• 40g (2) egg yolks
• 110g (1/2 cup) lukewarm water
• zest of 1 orange
• 1 tsp vanilla extract
• granulated sugar, for coating
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INSTRUCTIONS
1. First, dissolve the yeast in the lukewarm water, and allow it to sit until it blooms.
2. In the bowl of a stand mixer fitted with a dough hook, combine all ingredients except for one
of the whole eggs, and beat on medium speed for 5 minutes, then high speed for 5 more
minutes.
3. Add in the remaining egg, and beat on medium speed until a smooth and elastic dough forms
{you may have to add a little more flour if it seems too sticky}.
4. Knead by hand for a couple of minutes, then place the dough in a large, lightly oiled bowl,
cover with plastic wrap, and allow to rise in a warm place for at least 2 hours until tripled in
size.
5. After the first rise, lightly knead the dough, roll it out to 1.5 cm/0.5 inch thickness, and cut
out rounds. I found a regular water glass to be the perfect size!
6. Transfer all your rounds to baking sheets lined with wax paper, spray lightly with water, and
cover with plastic wrap or a tea towel. Allow the bomboloni to rise another hour and a half
until they triple in size once more.
7. When ready to fry, heat vegetable oil in a large, deep pan to a temperature between 170-
180C {a frying thermometer comes in handy}.
8. Fry the bomboloni a few at a time, making sure to not crowd the pan. Fry them for about 3
minutes on each side, until they are golden brown, then drain off the excess oil, and set them
on a wire rack to cool.
9. While they are still warm, pour some granulated sugar in a small bowl, and roll the bomboloni
around until completely coated in the sugar.
10. Fill as desired {I have included a link to the chantilly cream below}, and enjoy!
11. *NOTE* I have read that you can also bake these at 350F for about 20 minutes instead of
frying (but I have not personally tried it).
Here is a great recipe for Diplomat Cream similar to the one I used: Road to Pastry 🙂
These are absolutely incredible, and you’ll fall in love with them! Make bomboloni at home
and bring a little taste of Italy to you! 🙂
{recipe from Laboratorio Massari}
Note: due to the precise nature of this recipe, I am including the gram measurements as well
as the cups/grams. If you can, I HIGHLY advise you to use a scale and use the grams!

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BOMBOLONI {ITALIAN DOUGHNUTS}

May 2, 2016 by valentina 49 Comments

{recipe from Laboratorio Massari}

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