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Bomboloni Italian Doughnuts with Pastry Cream Filling Recipe

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4.2 from 15 reviews

Bomboloni are delightful Italian doughnuts known for their light, fluffy texture and rich pastry cream filling. This recipe guides you through making classic bomboloni dough, frying these golden treats to perfection, and filling them with a luscious Italian pastry cream or optional pistachio or chocolate creams. Perfect for a special breakfast or dessert, these doughnuts carry traditional Italian flavors with a hint of citrus zest and a sweet sugar coating.

Ingredients

Dough Ingredients

  • 4 cups 00 flour or all-purpose flour (480 gr)
  • 3 large eggs (beaten at room temperature)
  • 6 tablespoons butter (softened and cut into cubes)
  • ½ cup granulated sugar
  • ½ cup whole milk (warmed)
  • 1 teaspoon vanilla extract
  • 2 ¼ teaspoons active dry yeast
  • 1 small pinch salt
  • Zest of 1 orange or lemon (optional, but traditional to Italian donuts)

Coating and Frying

  • ½ cup granulated sugar or confectioners’ sugar for rolling doughnuts
  • Sunflower or vegetable oil for frying

Filling

  • 1 recipe Classic Italian Pastry Cream
  • Optional: Best Italian Pistachio Cream
  • Optional: Italian Chocolate Pastry Cream

Instructions

  1. Prepare Pastry Cream: Begin by making the Classic Italian Pastry Cream according to your preferred recipe. Refrigerate it for up to 24 hours to ensure it is fully chilled and thickened before filling the bomboloni.
  2. Activate Yeast: In a small bowl, warm the milk and sprinkle the active dry yeast over the top. Let it sit for about five minutes until the mixture becomes bubbly, indicating the yeast is active. If no bubbles appear, discard and start with fresh yeast.
  3. Mix Dry Ingredients: In the bowl of a stand mixer, whisk together the flour, sugar, and salt to evenly distribute the dry ingredients.
  4. Combine Wet Ingredients & Begin Kneading: Add the milk-yeast mixture, beaten eggs, orange or lemon zest, and vanilla extract to the dry ingredients. Attach the dough hook to the stand mixer and knead on low speed until the ingredients start to combine, scraping the bowl as needed.
  5. Add Butter & Continue Kneading: Gradually add the softened butter cubes evenly over the dough. Continue kneading on low speed for about 10 minutes until the dough is smooth, elastic, and slightly sticky to the touch.
  6. First Rise: Form the dough into a smooth ball using greased hands. Place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm, draft-free area for 2 to 3 hours, or until it has tripled in size.
  7. Shape the Donuts: Gently punch down the risen dough and knead it a few times on a floured surface. Roll the dough out to about ½-inch thickness and cut out 3.5-inch rounds using a doughnut or biscuit cutter. Save scraps to reroll or fry separately.
  8. Second Rise (Proofing): Place the cut dough rounds on parchment-lined baking sheets. Cover loosely and allow to rise for 1 to 1.5 hours until tripled in size again.
  9. Heat Oil for Frying: In a deep pan or Dutch oven, heat sunflower or vegetable oil to 170-175°C (340-350°F). Use a thermometer for accuracy to ensure proper frying temperature.
  10. Fry Donuts: Using small parchment squares under each donut, gently lower them into the hot oil. Quickly remove the parchment with tongs to prevent splattering. Fry the bomboloni in batches without overcrowding for about 2 minutes per side or until golden brown.
  11. Drain and Sugar: Remove the fried bomboloni using a slotted spoon and drain on paper towels. While still warm, roll them in granulated or confectioners’ sugar to coat crisply. Let them cool slightly before filling.
  12. Fill Bomboloni: Make a small incision on the side of each doughnut using a small knife. Fill a piping bag fitted with a small tip with the chilled pastry cream (or pistachio or chocolate cream if using) and pipe generously into each doughnut hole.
  13. Serve or Store: Serve the bomboloni immediately for the best flavor and texture. Alternatively, store them in an airtight container at room temperature or in the refrigerator for 1 to 2 days.

Notes

  • Ensure your milk is warm but not hot when activating yeast to avoid killing the yeast.
  • The zest of orange or lemon adds a traditional and fragrant citrus note to the bomboloni but can be omitted if desired.
  • Use a thermometer when frying to maintain consistent oil temperature; too hot and the doughnuts burn, too cold and they absorb excess oil.
  • Filling bomboloni while still slightly warm helps the cream to set inside perfectly.
  • Bomboloni are best enjoyed fresh but will keep for a couple of days stored properly.
  • You can experiment with different fillings such as jam, pastry cream variants, or Nutella.

Find it online: https://dishcooks.com/bomboloni-italian-doughnuts-with-pastry-cream-filling-recipe/