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BOMBOLONI BEST ITALIAN DONUTS

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Bomboloni are classic Italian filled doughnuts that are soft, pillowy, and deliciously golden. These sweet treats are traditionally filled with pastry cream, jam, or Nutella and rolled in sugar.

Ingredients

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  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 3 tablespoons warm water (110°F)
  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup whole milk, warm
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened
  • Vegetable oil, for frying
  • 1 cup granulated sugar, for coating
  • Filling of choice: pastry cream, Nutella, or jam

Instructions

  1. In a small bowl, dissolve yeast in warm water. Let sit for 5–10 minutes until foamy.
  2. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, warm milk, eggs, and vanilla extract.
  3. Mix until a dough forms. Gradually add the softened butter and knead until smooth and elastic (about 8–10 minutes).
  4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size.
  5. Punch down the dough and roll out to about 1/2 inch thickness. Cut out rounds using a 3-inch cutter.
  6. Place rounds on a baking sheet, cover with a towel, and let rise again for 30–45 minutes.
  7. Heat oil in a deep pan to 350°F (175°C). Fry bomboloni in batches until golden brown, about 2 minutes per side.
  8. Drain on paper towels, then roll in granulated sugar while still warm.
  9. Using a piping bag, fill each doughnut with pastry cream, Nutella, or jam.
  10. Serve immediately and enjoy!

Notes

  • Best enjoyed fresh the same day they’re made.
  • You can prepare the dough the night before and refrigerate it overnight.
  • Dust with powdered sugar for an extra sweet touch.

Nutrition

Find it online: https://ukfinda.com/bomboloni-best-italian-donuts/