Bomboloni/ Donuts

Bomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in granulated sugar or powdered sugar, and traditionally stuffed with pastry cream.

These are completely homemade and easier than you’d think! The only problem, as usual, is PATIENCE. You have to give these babies enough time to rise so that they become light, fluffy, sugary clouds. Sooooo good. And SO worth the wait!😘

Bomboloni vs. Donuts. 

Donut usually has a hole in the center, while the bomboloni is like a jelly doughnut, made completely round and intended to be filled with a custard, jam, or cream.😉

Bomboloni/ Donuts

Ingredients:

220g  Bread Flour

30g    All purpose Flour

1/2 tsp   Salt

1 tsp   Instant yeast 

30g    Sugar 

120-130ml  Milk

1pc    Egg

1/2 tsp  Vanilla essence  (optional)

30g    Butter / Margarine

Filling:

WHIPPED CREAM :

375g  Whipping Cream 

2-3 Tbsps granulated sugar (according to your needs / tastes) ​

Condensed milk for coating ( optional)

Powdered sugar for dusting

CHOCOLATE CREAM:

1 Tbsp  Cocoa powder

3 Tbsps  Cornflour

1 Tbsp  Butter

2 Tbsps   Sweetened condensed milk

250ml  Full cream milk

100g   Dark or Milk chocolate compound

Method:

1. First, dissolve the yeast in the lukewarm milk and sugar, and allow it to sit until it blooms.

2. Mix all the ingredients (except the butter ) and knead till form a dough. Add in butter and continue to knead till smooth dough.

3. Take out the dough onto a floured surface and lightly knead it. Then place the dough in a large, lightly oiled bowl, cover with plastic wrap, and allow to rise in a warm place for at least 2 hours until tripled in size.

4. Punch it down, divide into 10-11 pieces (45g each) and round the dough. Rest for 10 minutes.

5. Flatten the dough and round it again. Place it on parchment paper and cover with plastic wrap or a tea towel. Allow the bomboloni to rise another hour and a half until they are triple in size once more.

6. Heat up oil (about 160°C) and fry in hot oil until golden brown,  then drain off the excess oil, and set them on a wire rack to cool. Oznce done, coat with powdered sugar or granulated sugar.

7. Fill as desired and enjoy! 

Happy Making!