Bomboloni
Indulge in the delightful taste of homemade Bomboloni with this easy recipe! Made with yeast, sugar, white wheat flour, milk, zesty lemon, butter, yolks, and vanilla extract, these Italian donuts are perfect for breakfast or a sweet snack. Follow our step-by-step guide to create these soft, fluffy treats in your kitchen.
- 21 Mar 2024
- Cook time 35 min
- Prep time 250 min
- 4 Servings
- 8 Ingredients
Bomboloni are delightful Italian filled doughnuts that are loved for their fluffy texture and delicious fillings. They are perfect for a sweet treat and can be enjoyed at any time of the day. The recipe involves a few simple ingredients and some basic steps to achieve these heavenly pastries.
Ingredients:
Instructions:
- In a small bowl, combine the yeast with a teaspoon of sugar and 2 tablespoons of lukewarm milk.
- Stir gently and let the mixture sit for about 5-10 minutes, or until it becomes frothy.
- In a separate large mixing bowl, combine the all-purpose white wheat flour and the remaining sugar. Mix well to ensure they are thoroughly combined.
- In a small saucepan over medium heat, warm the remaining milk until it is just hot to the touch (around 110°F or 45°C). Do not let it boil.
- In the large mixing bowl with the flour and sugar, create a well in the center. Add the frothy yeast mixture, the warmed milk, the lemon zest, melted butter, egg yolks, and vanilla extract.
- Mix until all the ingredients are well combined and a dough begins to form. You may need to use your hands as the dough gets thicker.
- Transfer the dough onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until it has doubled in size.
- Once the dough has risen, punch it down to release any air.
- Roll the dough out on a floured surface to about 1/2 inch thickness. Use a round cutter (about 2.5 to 3 inches in diameter) to cut out dough circles.
- Place the dough circles onto a baking sheet lined with parchment paper. Cover them with a kitchen towel and let them rise again for about 30-45 minutes, or until they are puffy.
- In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).
- Carefully place a few bomboloni at a time into the hot oil, frying each side for about 2-3 minutes until they are golden brown and cooked through.
- Use a slotted spoon to remove the bomboloni and place them on a plate lined with paper towels to drain any excess oil.
- While the bomboloni are still warm, roll them in granulated sugar to coat them all over.
- Enjoy your bomboloni warm, either plain or filled with pastry cream, jam, or Nutella, if desired.
Tips:
- Ensure your yeast is fresh and active to achieve a good rise in your dough.
- Using room temperature eggs and butter will help them incorporate more easily into the dough.
- Allow the dough to rest and rise properly; this is key to getting the fluffy and light texture that Bomboloni are known for.
- When filling your Bomboloni, consider using a piping bag for more precision and cleanliness.
- Experiment with different fillings such as Nutella, pastry cream, or fruit preserves to customize your Bomboloni.
Enjoy your homemade Bomboloni with a dusting of sugar or a drizzle of your favorite glaze. These Italian doughnuts are sure to impress your family and friends with their soft texture and flavorful filling. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 400kcal | 16% |
| Protein | |
| Protein 10g | 6% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 0.57g | 2% |
| Sugar 30g | 31% |
| Fat | |
| Fat 24g | 28% |
| Saturated 11g | 38% |
| Cholesterol 330mg | - |
| Vitamins | |
| Vitamin A 300ug | 33% |
| Choline 230mg | 43% |
| Vitamin B1 0.27mg | 23% |
| Vitamin B2 0.34mg | 26% |
| Vitamin B3 0.77mg | 5% |
| Vitamin B6 0.18mg | 11% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 1.20ug | 50% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 1.47mg | 10% |
| Vitamin K 1.59ug | 1% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 0.84mg | 8% |
| Magnesium, Mg 18mg | 5% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 240mg | 7% |
| Selenium, Se 18ug | 34% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 1.29mg | 12% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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