📝 About This Recipe
Transport yourself to a sun-drenched Italian piazza with these Bomboloni, the quintessential Italian yeast-raised doughnuts. Unlike their American cousins, these are crafted with a rich, brioche-style dough that is deep-fried to golden perfection and rolled in crunchy granulated sugar while still warm. Each pillow-soft bite reveals a generous core of velvety crema pasticcera, making them an irresistible indulgence for breakfast or dessert.
🥗 Ingredients
The 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 rolling)
- 80 grams Unsalted Butter (softened at room temperature)
- 2 pieces Large Eggs (at room temperature)
- 1 tablespoon Lemon Zest (finely grated from 1 organic lemon)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1 teaspoon Fine Sea Salt
The Pastry Cream (Crema Pasticcera)
- 500 ml Whole Milk
- 4 large Egg Yolks
- 100 grams Granulated Sugar
- 40 grams Cornstarch (sifted)
- 1 piece Vanilla Bean (split and seeds scraped)
Frying and Finishing
- 1 liter Vegetable Oil (for deep frying, such as peanut or canola)
- 1 cup Granulated Sugar (for coating)
👨🍳 Instructions
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1
In a small bowl, whisk the lukewarm milk and a teaspoon of the sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy and active.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, lemon zest, and vanilla paste.
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3
Mix on low speed until a shaggy dough forms. Gradually add the softened butter, one tablespoon at a time, allowing each piece to incorporate before adding the next.
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4
Increase the speed to medium and knead for 8-10 minutes. The dough should be smooth, elastic, and pull away cleanly from the sides of the bowl.
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5
Place the dough in a lightly greased 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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6
While the dough rises, make the filling: 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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7
Slowly temper the hot milk into the egg mixture, whisking constantly. Return the mixture to the pan and cook over medium heat, whisking vigorously until it thickens into a glossy custard. Remove from heat, cover with film directly touching the surface, and chill.
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8
Gently punch down the risen dough. On a lightly floured surface, roll it out to a thickness of about 1.5 cm (approx. 1/2 inch).
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9
Using a 3-inch (8cm) round cutter, cut out circles. Place them on individual squares of parchment paper on a baking sheet; this makes them easier to drop into the oil without deflating them.
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10
Cover the dough rounds with a clean kitchen towel and let them proof for another 45-60 minutes until puffy and light.
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11
Heat 3-4 inches of oil in a heavy-bottomed pot to 340°F (170°C). Use a thermometer to maintain this temperature consistently.
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12
Carefully lower 2-3 doughnuts into the oil (parchment side up, then peel off the paper with tongs). Fry for 2 minutes per side until deep golden brown. A pale ring should remain around the center.
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13
Remove with a slotted spoon and drain briefly on paper towels for 30 seconds, then immediately roll in granulated sugar while still hot.
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14
Once cooled slightly, poke a hole in the side or top of each doughnut using a small knife or skewer. Using a piping bag with a plain tip, fill each bombolone with the chilled pastry cream until heavy and plump.
💡 Chef's Tips
Temperature is key: Ensure your oil stays between 335°F and 345°F; too hot and they burn, too cool and they become greasy. Don't over-knead by hand: This dough is very soft and enriched; a stand mixer is highly recommended for the best texture. For the best flavor, let the dough rise slowly in the refrigerator overnight for the first proof; this develops complex fermentation notes. Always roll in sugar while hot: The residual heat and oil are what allow the sugar crystals to adhere to the surface. If the pastry cream is too stiff after chilling, whisk it vigorously for 30 seconds to restore its silky, pipeable consistency.
🍽️ Serving Suggestions
Serve warm with a shot of bitter Italian Espresso to balance the sweetness. Pair with a glass of chilled Vin Santo or Moscato d'Asti for a luxurious dessert course. Dust with a little cinnamon mixed into the sugar for a warm, spicy twist. Serve alongside fresh raspberries or a tart berry coulis to cut through the richness of the cream filling.