Description
Sweet Italian bombolini donuts dance with pillowy perfection, promising pure indulgence from Naples. Delicate pastries welcome you into a world of creamy, sugary bliss with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 3 1/2 cups all-purpose flour
- 1 cup whole milk
- 2 large eggs
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
Leavening and Flavor Enhancers:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Frying and Coating Ingredients:
- Vegetable oil or shortening, for deep frying
- 1 cup pastry cream, custard, Nutella, or jam
- Powdered sugar, for dusting
- Optional: Melted chocolate or glaze for drizzling
Instructions
- Activate the yeast by mixing warm milk and yeast in a small bowl, allowing the mixture to become frothy and bubbly for about 5-10 minutes.
- Combine flour and sugar in a large mixing bowl, creating a smooth base for the dough.
- Incorporate the activated yeast mixture, eggs, softened butter, vanilla extract, and salt, blending until a cohesive, sticky dough develops.
- Knead the dough using a stand mixer with a dough hook for 8-10 minutes, gradually adding small amounts of flour to achieve a smooth, elastic consistency.
- Transfer the dough to an oiled bowl, cover, and let it rise in a warm environment for 1-1.5 hours until it doubles in volume.
- Gently deflate the risen dough and place it on a floured surface, dividing it into 12-15 equally sized portions.
- Shape each portion into smooth, round balls, arranging them on a parchment-lined baking sheet with adequate spacing.
- Allow the dough balls to proof for an additional 30-45 minutes, becoming puffy and light.
- Heat oil to 350°F (175°C) in a deep skillet, preparing for frying.
- Carefully fry the dough balls in batches, rotating occasionally to ensure even golden-brown coloration, about 2-3 minutes per side.
- Remove fried bomboloni using a slotted spoon, draining excess oil on paper towels.
- Once slightly cooled, create a small opening in each bomboloni using a knife or piping tip.
- Fill the pastries generously with chosen filling like custard, Nutella, or jam using a piping bag.
- Finish by dusting with powdered sugar or drizzling with melted chocolate for an elegant presentation.
Notes
- Ensure yeast activation by using lukewarm milk, not hot, to prevent killing the yeast and affecting dough rise.
- Control dough consistency by adding flour gradually, preventing dry or overly sticky texture during kneading.
- Maintain consistent oil temperature around 350F while frying to achieve golden-brown exterior without burning or undercooking.
- Experiment with diverse fillings like pastry cream, fruit compotes, or chocolate ganache to customize flavor profiles and surprise taste buds.
- Prep Time: 2 hours 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 230 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg