Bomboloni
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A Note from Feedfeed
Bring the flavors of Italy to your kitchen with these fluffy Bomoboloni's. These soft and pillowy Italian pastries are fried to perfection and filled with delicious vanilla and chocolate frostings.
For more inspo, check out our Italian Food Feed.
- Recipe Card
Recipe Card
For Bomboloni
ingredients
- 2 teaspoons instant yeast or active dry yeast
- 1 cup milk
- 1/2 teaspoon sugar
- 2 1/2 00 flour
- 1/4 cup bread flour
- 1/2 teaspoon salt
- 1 eggs, beaten
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 5 cups neutral oil, for frying
For Chocolate and Vanilla Fillings
ingredients
- 2 1/4 cups whole milk
- 6 egg yolks
- 2/3 cups white sugar
- 1 teaspoon vanilla paste
- all-purpose flour
- 4 ounces dark chocolate 60%
- Confectioners’ sugar, for garnish
Method
Step 1
In a small bowl, mix yeast with milk and sugar. Allow to bloom, about 5 to 10 minutes.
Step 2
In standing mixer, add flours and salt.
Step 3
With the mixer running, add yeast mixture, eggs, butter and vanilla.
Step 4
Mix to form dough.
Step 5
Turn out onto a floured surface and knead into a ball.
Step 6
Return to the bowl, cover with a tea towel and allow to rise for two hours.
Step 7
Once it as doubled in size, roll out the dough to ¼ inch thickness and using a 2.5 inch cookie cutter, punch out about 15 rounds.
Step 8
Place on a parchment lined baking sheet and allow to rise for 1 hour.
Step 9
While the bomboloni rises, make the filling.
Step 10
Heat 2 cups of milk on low. Add the sugar and mix until the sugar is dissolved.
Step 11
Remove from the heat and slowly add the eggs, one at a time, whisking carefully to not scramble them.
Step 12
Add the flour and mix vigorously to combine and avoid lumps.
Step 13
Return to the heat on low and whisk constantly to form a thick vanilla cream.
Step 14
Remove half the cream to a bowl and cover with plastic wrap.
Step 15
Add the chocolate to the remaining cream and whisk to combine and create a chocolate cream. Cover with plastic wrap and allow to cool.
Step 16
Fry the donuts at 350 degrees in the oil and flip after 2 minutes. Cook for an additional two minutes. Drain on a cooling rack.
Step 17
When the donuts are completely cool, fill two piping bags with large star tip, one with chocolate and the other with vanilla cream.
Step 18
Fill half of the bomboloni with chocolate and the others with vanilla.
Step 19
Sift powdered sugar on top. Serve immediately.