📝 About This Recipe
Hailing from the sun-drenched bakeries of Tuscany, Bomboloni are Italy’s answer to the doughnut—pillowy, sugar-dusted spheres of fried dough that explode with rich pastry cream. Unlike their American cousins, these are traditionally hole-less and crafted with a brioche-style dough that is fermented slowly for a complex, buttery flavor. Whether enjoyed as a decadent breakfast with espresso or a midnight treat, these golden fritters are the ultimate expression of Italian 'dolce vita'.
🥗 Ingredients
The Dough
- 500 grams Bread Flour (High protein for better structure)
- 60 grams Granulated Sugar
- 7 grams Active Dry Yeast (One standard packet)
- 180 ml Whole Milk (Lukewarm, about 105°F)
- 2 large Eggs (At room temperature)
- 80 grams Unsalted Butter (Softened and cubed)
- 1 tablespoon Lemon Zest (Freshly grated)
- 1 teaspoon Sea Salt (Fine grain)
Crema Pasticcera (Filling)
- 4 large Egg Yolks
- 500 ml Whole Milk
- 100 grams Granulated Sugar
- 40 grams Cornstarch (Sifted)
- 1 teaspoon Vanilla Bean Paste (Or one vanilla bean pod)
Frying and Finishing
- 1 liter Vegetable Oil (For deep frying)
- 1 cup Granulated Sugar (For coating)
👨🍳 Instructions
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1
In a stand mixer bowl, whisk the lukewarm milk and yeast with a teaspoon of the sugar. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
Add the flour, remaining sugar, eggs, lemon zest, and salt to the yeast mixture. Using the dough hook, mix on low speed for 3-4 minutes until a shaggy dough forms.
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3
Increase to medium speed and add the softened butter one cube at a time, ensuring each piece is incorporated before adding the next. Knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides.
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4
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm, draft-free spot for about 1.5 to 2 hours, or until doubled in size.
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5
While the dough rises, make the filling. Heat the milk and vanilla in a saucepan until just 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. Transfer to a bowl, 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 (1/2 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 to make transferring them to the oil easier later.
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9
Cover the dough circles with a clean kitchen towel and let them proof for another 45-60 minutes until they look puffy and light.
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10
Heat the oil in a heavy-bottomed pot to 170°C (340°F). Use a thermometer to maintain this temperature; too hot and they burn, too cool and they get greasy.
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11
Carefully drop 2-3 dough circles into the oil (with the parchment paper if needed, removing it with tongs once it detaches). Fry for 2 minutes per side until deep golden brown.
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12
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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13
Once cooled slightly, use a small knife to poke a hole in the side or top of each bombolone. Transfer the chilled pastry cream to a piping bag with a round tip.
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14
Pipe the cream into each pastry until you feel it expand and a little dollop peeks out of the hole. Serve immediately while fresh and fluffy.
💡 Chef's Tips
Always use a kitchen scale for flour; too much flour makes the bomboloni heavy instead of airy. Maintain your oil temperature strictly at 170°C (340°F) to ensure the center cooks through without the outside burning. For an extra flavor boost, infuse your coating sugar with a bit of cinnamon or extra citrus zest. Don't skip the second proof; this stage is what creates the signature light-as-air texture. If you don't have a piping bag, a sturdy Ziploc bag with the corner snipped off works in a pinch.
🍽️ Serving Suggestions
Serve warm alongside a double shot of Italian espresso or a frothy cappuccino. Pair with a chilled glass of Vin Santo for a truly traditional Tuscan dessert experience. Arrange on a platter with fresh raspberries or strawberries to cut through the richness of the cream. For a chocolate twist, fill half with pastry cream and half with a hazelnut cocoa spread like Nutella. Dust with a final pinch of powdered sugar right before presenting for that 'bakery window' look.