📝 About This Recipe
Transport yourself to a sun-drenched Tuscan bakery with these Bomboloni, Italy’s beloved answer to the filled doughnut. Unlike their American cousins, these are crafted from a rich, citrus-scented brioche dough that is fermented slowly for a cloud-like texture and deep flavor. Each golden orb is fried to perfection, rolled in crunchy granulated sugar, and piped full of silky, vanilla-flecked pastry cream for the ultimate indulgent bite.
🥗 Ingredients
The Brioche Dough
- 500 grams Bread Flour (high protein for better structure)
- 180 ml Whole Milk (lukewarm, about 105°F)
- 7 grams Active Dry Yeast (one standard packet)
- 60 grams Granulated Sugar (plus extra for coating)
- 2 pieces Large Eggs (at room temperature)
- 80 grams Unsalted Butter (softened and cubed)
- 1 tablespoon Lemon Zest (freshly grated)
- 1 teaspoon Vanilla Bean Paste
- 1 teaspoon Sea Salt (fine)
Vanilla Crema Pasticcera (Filling)
- 500 ml Whole Milk
- 4 pieces Egg Yolks (large)
- 100 grams Granulated Sugar
- 40 grams Cornstarch (sifted)
- 1 piece Vanilla Bean (split and seeds scraped)
For Frying
- 1 liter Vegetable Oil (or enough for deep frying)
👨🍳 Instructions
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1
In a small bowl, whisk together the lukewarm milk, 1 tablespoon of the sugar, and the yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt. Pour in the yeast mixture, eggs, lemon zest, and vanilla paste.
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3
Mix on low speed until a shaggy dough forms. Increase to medium speed and knead for 5 minutes. Begin adding the softened butter one cube at a time, ensuring each is incorporated before adding the next.
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4
Continue kneading for 8-10 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
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5
While the dough rises, make the crema. Heat milk and vanilla bean/seeds in a saucepan until simmering. In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale.
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6
Slowly temper the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking vigorously until it thickens into a glossy custard. Remove from heat, cover with plastic wrap touching the surface, and chill.
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7
Punch down the risen dough and turn it onto a lightly floured surface. Roll it out to a thickness of about 1.5 cm (3/4 inch).
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8
Use a 3-inch round cutter to stamp out circles. Place them on individual squares of parchment paper on a baking sheet. Re-roll scraps once. Cover and let rise for another 45-60 minutes until puffy.
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9
Heat the vegetable oil in a heavy-bottomed pot to 170°C (340°F). Use a thermometer to maintain this temperature strictly.
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10
Carefully lower 2-3 dough rounds into the oil (using the parchment paper to drop them in prevents deflating). Fry for 2 minutes per side until deep golden brown with a characteristic pale ring around the center.
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11
Remove with a slotted spoon and drain briefly on paper towels for 30 seconds, then immediately roll in a bowl of granulated sugar while still hot.
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12
Once cooled slightly, poke a hole in the side or top of each bombolone using a small knife or skewer. Pipe the chilled crema pasticcera into the center using a pastry bag until the doughnut feels heavy and the cream peeks out.
💡 Chef's Tips
Temperature is key: Ensure your oil stays around 340°F; if it's too hot, the outside burns before the inside cooks; too cool and they become greasy. Don't rush the rise: The second proof is vital for that airy, light-as-a-feather texture. Use a scale: For professional results, weighing ingredients in grams ensures the perfect hydration for the brioche. Flavor variations: You can substitute the crema with Nutella, pistachio cream, or even a tart raspberry jam for a different experience.
🍽️ Serving Suggestions
Serve warm with a shot of dark, bitter Espresso for a classic Italian breakfast. Pair with a glass of chilled Prosecco for a sophisticated afternoon treat. Dust with a little extra cinnamon-sugar if you prefer a warmer spice profile. Enjoy within 4-6 hours of frying for the absolute best texture and freshness.