INTRODUCTION
Bomboloni are soft, round Italian donuts. They come from Italy and are full of sweet cream. These donuts have a light dough and a rich pastry cream inside. You fry them until they turn golden. Then you roll them in sugar and fill them with a smooth custard. They taste warm, soft, and very fresh.
If you want a simple Italian dessert to pair with coffee, try this deliciously simple affogato recipe as a quick drink. This pairing works well because the cold coffee balances the warm donut.
This article will show you how to make Italian Donuts Bomboloni at home. It will list tools, ingredients, and a step-by-step method. You will find tips for frying, filling, and storing these treats. The language is simple and the steps are easy to follow.
WHY YOU WILL LOVE THIS RECIPE
You will love these bomboloni for many reasons. The dough is soft and slightly sweet. The pastry cream inside is rich and smooth. Each bite gives a mix of warm dough and cool cream. They are small and shareable. You can make a batch for a family breakfast or a small party.
These donuts use simple ingredients you likely have or can get at any market. The recipe gives clear rise times so the dough becomes light. Frying is quick, and the filling can be made early and chilled. These bombs taste fresh the day you make them and still stay good for days if stored right.
They pair nicely with coffee and light desserts. You can serve them with hot coffee, espresso, or even a cold scoop of gelato. These donuts bring a touch of Italy to any table. They are a good dessert to make when you want a treat that feels special but is not hard to make.
HOW TO MAKE Italian Donuts Bomboloni
This recipe has two parts: the pastry cream and the dough. You make the cream first and chill it. Then you make the dough and let it rise. After shaping, you fry the donuts and fill them.
Start the pastry cream early so it has time to cool. The dough needs two rises. Do not rush the rises. Warmth helps the dough rise, but do not make it too hot. Fry in clean oil and keep the oil at the right temperature. If the oil is too cool the donuts absorb oil. If it is too hot the outside will burn before the inside cooks.
Follow the steps below for a clear process. Work in a clean, dry area and have your tools ready. Keep the pastry cream chilled until you fill the donuts.
EQUIPMENT NEEDED
- Heavy saucepan for the pastry cream
- Whisk and mixing bowls
- Stand mixer with dough hook or a hand mixer and a bowl
- Measuring cups and spoons
- Rolling pin and biscuit cutter or round cutter
- Baking sheets lined with parchment paper
- Clean kitchen towel or plastic wrap
- Deep pot or fryer for frying
- Candy thermometer to keep oil at 350°F
- Slotted spoon or spider for frying
- Paper towels for draining
- Piping bag with filling tip for cream
Ingredients You’ll Need :
- 3 cups bread flour, spooned and leveled
- 1/3 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 4 tablespoons salted butter, cut into pieces
- 1/2 teaspoon orange zest
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2/3 cup whole milk, lukewarm
- vegetable oil, for frying
- 1 cup whole milk, divided
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 5 egg yolks, room temperature
- 2 1/2 tablespoons all-purpose flour
- 2/3 cups granulated sugar
- 2 tablespoons salted butter
STEP-BY-STEP INSTRUCTIONS :
- In a medium saucepan, combine 1/2 cup milk and 1 cup heavy cream. Heat over medium heat, stirring constantly until almost boiling. Remove from heat and stir in vanilla extract; set aside.
- In a large bowl, whisk together egg yolks until smooth and add remaining 1/2 cup milk, mixing well. Gradually sift in flour, whisking until smooth, then add sugar. Slowly pour in hot milk mixture while whisking constantly.
- Strain the combined mixture back into the saucepan and heat over medium, stirring constantly until it thickens. Transfer pastry cream to a bowl, cover with plastic wrap, and refrigerate until cool.
- In a mixer, combine bread flour, sugar, and yeast. Add butter, orange zest, vanilla extract, and eggs. Mix on low while adding warm milk until a dough forms.
- Knead until smooth, then place in a greased bowl, cover, and let rise in a warm place until doubled in size (1 1/2-2 hours).
- Roll out the dough and cut into circles. Arrange on parchment-lined baking sheets. Cover and let rise again until puffy (1-2 hours).
- Heat oil in a pot to 350°F. Fry donuts until golden brown, about 2-3 minutes per side. Drain on paper towels and roll in sugar while warm.
- Fill donuts with cooled pastry cream using a piping bag.
HOW TO SERVE Italian Donuts Bomboloni
Serve these bomboloni warm or at room temperature. Warm donuts make the cream feel soft and pleasing. If you serve them warm, fill them right after frying and cooling enough to handle. If you serve them later, keep them chilled and fill right before serving.
You can make a small platter with five or six bombs and place a bowl of extra pastry cream on the side. Guests can add more cream if they like. For a light drink, try pairing with coffee or espresso. These donuts also go well with a cold, creamy coffee like an affogato. A good match is the classic affogato for a sweet contrast.
STORAGE & FREEZING : Italian Donuts Bomboloni
Short term: Store filled bomboloni in an airtight container in the fridge. They keep well for 2 to 3 days. The dough will soften over time but still taste good.
Long term: To freeze, do not fill the donuts. Freeze unfried or fried unfilled donuts in a single layer on a tray until firm. Then move them to a freezer bag. They will keep well up to 1 month. When ready to serve, thaw, reheat briefly in the oven to warm, then fill with chilled pastry cream.
Tip: If you freeze filled donuts, the texture will change and the cream can become watery on thaw. It is best to fill after thawing.
SERVING SUGGESTIONS
- Dust the bombs with powdered sugar for a simple look.
- Serve with a small pot of hot chocolate for dipping.
- Place on a platter with fresh berries and mint for color.
- Offer small cups of espresso on the side. For a cold pairing, try the simple affogato.
- For a brunch plate, add slices of orange and a light salad.
Keep plates small so each guest can take one or two. The bombs are rich, so small portions work best.
VARIATIONS
- Lemon Bomboloni: Replace orange zest with lemon zest and add a teaspoon of lemon juice to the pastry cream.
- Chocolate Cream: Stir 2 tablespoons of cocoa powder into the pastry cream while warm. Strain and chill as usual.
- Jam Filled: Skip the pastry cream and fill with your favorite jam for a simpler treat.
- Spiced Sugar: Add a pinch of cinnamon to the sugar used to coat the warm donuts.
- Nutella Center: Pipe a small dollop of Nutella inside the cooled donut for a hazelnut twist.
These small changes let you make new flavors without changing the core steps.
FAQs
Q: Can I use all-purpose flour instead of bread flour?
A: Yes. The donuts will be a bit less chewy, but they will still taste good. Use the same measure and watch dough texture.
Q: How can I tell when the oil is the right temperature?
A: Use a candy thermometer for best results. The correct frying temperature is 350°F. If you do not have a thermometer, drop a small piece of dough in the oil. It should float up quickly and become golden in 2 to 3 minutes.
Q: Can I make the pastry cream without heavy cream?
A: You can use all milk, but heavy cream makes the cream richer and smoother. If you use only milk, the cream will be thinner.
Q: Can I bake these instead of frying?
A: You can bake them, but they will not have the same crisp outside. Bake at 375°F for about 10 to 12 minutes until golden, and brush with butter before rolling in sugar.
Q: How do I reheat filled donuts?
A: Warm gently in a low oven (about 300°F) for a few minutes. Do not overheat, or the cream may melt.
Q: Can I make them the day before?
A: Make the pastry cream and dough the day before. Store the cream in the fridge and the dough covered. Shape and fry on the day you serve for best texture.
MAKE-AHEAD TIPS FOR Italian Donuts Bomboloni
- Make the pastry cream a day ahead and keep it chilled. This makes it easy to fill the donuts on the day you fry.
- Prepare the dough and let it rise once. Cover and chill in the fridge overnight. Bring to room temperature, roll, cut, and finish with a second rise before frying.
- If you want to shorten morning work, fry the donuts the night before and store them unfilled in an airtight container. Warm and fill in the morning.
- Keep all tools ready and a clean area for frying to make the process smoother.
These tips help you prepare parts ahead of time and reduce last-minute work. Make what you can a day ahead and finish fresh for the best flavor and texture.
Italian Donuts Bomboloni
Ingredients
Method
- In a medium saucepan, combine 1/2 cup milk and 1 cup heavy cream. Heat over medium heat, stirring constantly until almost boiling. Remove from heat and stir in vanilla extract; set aside.
- In a large bowl, whisk together egg yolks until smooth and add remaining 1/2 cup milk, mixing well. Gradually sift in flour, whisking until smooth, then add sugar. Slowly pour in hot milk mixture while whisking constantly.
- Strain the combined mixture back into the saucepan and heat over medium, stirring constantly until it thickens. Transfer pastry cream to a bowl, cover with plastic wrap, and refrigerate until cool.
- In a mixer, combine bread flour, sugar, and yeast. Add butter, orange zest, vanilla extract, and eggs. Mix on low while adding warm milk until a dough forms.
- Knead until smooth, then place in a greased bowl, cover, and let rise in a warm place until doubled in size (1 1/2-2 hours).
- Roll out the dough and cut into circles. Arrange on parchment-lined baking sheets. Cover and let rise again until puffy (1-2 hours).
- Heat oil in a pot to 350°F. Fry donuts until golden brown, about 2-3 minutes per side. Drain on paper towels and roll in sugar while warm.
- Fill donuts with cooled pastry cream using a piping bag.