Bomboloni: Italian Filled Donuts Recipe

Introduction

Bomboloni are delightful Italian doughnuts, light and fluffy with a sweet filling inside. These golden treats, often filled with custard or chocolate, make a perfect indulgent snack or dessert to share with friends and family.

Ingredients

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp active dry yeast
• 1 cup warm milk (110°F)
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• 1/2 tsp salt
• 1 cup fillings (custard or chocolate)

Instructions

1. Step 1: In a bowl, combine the warm milk and yeast; let it sit for about 5 minutes until frothy. Stir in the melted butter and sugar.
2. Step 2: Gradually add the flour and salt, stirring until a soft, slightly sticky dough forms.
3. Step 3: Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
4. Step 4: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for approximately 1 hour, or until doubled in size.
5. Step 5: Punch down the dough and roll it out to about half an inch thick. Use a biscuit cutter to cut the dough into rounds.
6. Step 6: Heat oil in a deep pan over medium heat. Fill each round with your choice of filling, then fry until golden brown on both sides, about 2 minutes per side. Dust with powdered sugar before serving.

Tips & Variations

• For a lighter dough, make sure not to add too much flour during kneading; slightly sticky dough helps keep bomboloni tender.
• Try different fillings such as jam, Nutella, or lemon curd to customize your bomboloni.
• Use a candy or deep-fry thermometer to maintain oil temperature around 350°F for even frying.

Storage

Store bomboloni in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 3 days and reheat gently in the microwave or oven before serving. They are best enjoyed fresh but can also be frozen for up to 1 month; thaw and reheat before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it to room temperature before shaping and frying.

What type of oil is best for frying bomboloni?

Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil for frying bomboloni to achieve a crisp, golden exterior without imparting extra flavors.

Bomboloni: Italian Filled Donuts Recipe

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★★★★★

4.8 from 83 reviews

• Author: Julian
• Total Time: 50 minutes
• Yield: 12 servings 1x

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Description

Classic Italian Bomboloni, fluffy and pillowy filled donuts, perfect for a sweet treat. These homemade bomboloni are filled with luscious custard or rich chocolate, fried to golden perfection, and dusted with powdered sugar for a delightful finish.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp active dry yeast
• 1 cup warm milk (110°F)
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• 1/2 tsp salt

Filling

• 1 cup fillings (custard or chocolate)

For Frying and Finishing

• Oil for deep frying (vegetable or canola oil recommended)
• Powdered sugar for dusting

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Instructions

1. Prepare the dough: In a bowl, combine warm milk and active dry yeast. Let it sit for about 5 minutes until it becomes frothy, indicating the yeast is activated. Then mix in the melted butter and granulated sugar until well combined.
2. Add flour and salt: Gradually stir in the all-purpose flour, salt, and eggs into the milk-yeast mixture. Stir until a soft, slightly sticky dough forms. The eggs add richness and structure to the dough.
3. Knead the dough: Transfer the dough to a floured surface and knead vigorously for about 10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. This develops the gluten for a light texture.
4. Let the dough rise: Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot until it doubles in size. This usually takes approximately 1 hour.
5. Shape the bomboloni: Once risen, punch down the dough to release air. Roll it out on a floured surface to about half an inch thick. Use a biscuit cutter or round cookie cutter to cut into rounds approximately 3 inches in diameter.
6. Fill and fry: Heat oil in a deep pan over medium heat to around 350°F (175°C). Fill each dough round with your choice of custard or chocolate filling by placing a small amount in the center or by injecting after frying. Carefully fry the bomboloni in batches for about 2 minutes per side or until golden brown and puffed up. Remove and drain on paper towels.
7. Finish and serve: Dust the warm bomboloni generously with powdered sugar. Serve immediately for the best texture and flavor.

Notes

• Use a thermometer to maintain the oil temperature at around 350°F to ensure even cooking without absorbing excess oil.
• For filling after frying, use a piping bag with a narrow tip to inject custard or chocolate into the center of each bomboloni.
• Make sure the milk is warm but not hot to avoid killing the yeast.
• Allow sufficient rising time to ensure light and airy donuts.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Keywords: bomboloni, Italian donuts, fried donuts, custard filled donuts, chocolate filled donuts, homemade bomboloni, classic Italian dessert