Description
Deliciously soft and fluffy Italian custard-filled donuts, known as bomboloni, perfect for a sweet treat.
Ingredients
Scale
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 2 ¼ teaspoons active dry yeast
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
- 1 cup pastry cream
- ½ teaspoon salt
- Oil for frying
Instructions
- In a small bowl, combine yeast, warm milk, and sugar. Let it sit until foamy.
- In a large bowl, mix flour and salt. Add melted butter, eggs, vanilla, and yeast mixture. Knead until smooth.
- Let the dough rise in a warm place until doubled in size.
- Roll out the dough and cut into circles.
- Place a spoonful of pastry cream in the center of each circle, fold over and seal.
- Let the filled dough rise again until puffy.
- Heat oil in a deep fryer and fry the bomboloni until golden brown on both sides.
- Drain on paper towels and dust with powdered sugar before serving.
Notes
- For best results, use fresh yeast.
- Bomboloni are best enjoyed immediately after frying.
- Store any leftovers in an airtight container for up to 2 days.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Fried
- Cuisine: Italian
Nutrition
- Serving Size: 1 bombolone
- Calories: 200
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg