Bombolini are delightful Italian doughnuts that are light, fluffy, and filled with creamy goodness. These treats are a popular dessert in Italy, often enjoyed as a special treat during celebrations or just as a sweet indulgence. With their sweet flavor and airy texture, Bombolini make for an irresistible dessert that everyone will love.
Why Make This Recipe
Making Bombolini at home allows you to enjoy these delicious doughnuts fresh and warm. With simple ingredients and straightforward steps, you can create a delightful dessert that impresses family and friends. Plus, who doesn’t love the smell of freshly fried doughnuts wafting through the kitchen?
How to Make Bombolini
Ingredients:
- 2 1/4 tsp instant yeast
- 1/2 cup lukewarm milk
- 3 tbsp granulated sugar
- 2 1/2 cups all-purpose flour
- 2 tbsp potato starch (optional)
- 1/4 tsp salt
- 3 egg yolks
- 1 cup unsalted butter, softened
- Vegetable oil, for frying
- Sugar or powdered sugar, for coating
- 1 1/2 cups whole milk
- 1/4 cup granulated sugar
- 3 egg yolks
- 2 tbsp cornstarch
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
Directions:
- Make Dough: Activate the yeast by combining it with warm milk and sugar. In a separate bowl, mix together the flour, potato starch (if using), and salt. Then, add the egg yolks and softened butter. Knead everything together to form a soft dough. Let it rise until it doubles in size.
- Shape Bombolini: Roll out the dough into a 9×9 inch square and cut out circles using a cookie cutter. Place the circles on parchment paper, cover, and let them rise again until they become puffy.
- Fry: Heat vegetable oil in a pot to 320°F (160°C). Fry the doughnuts for about 90 seconds on each side until they are golden brown. After frying, place them on paper towels to cool and then coat them in sugar.
- Pastry Cream: In another saucepan, heat the whole milk, granulated sugar, and vanilla extract. In a separate bowl, temper the egg yolks by gradually mixing in the hot milk, then return this mixture to the saucepan. Cook until the cream thickens. Let it cool completely.
- Fill: Once the doughnuts have cooled, poke a hole in each one and pipe the pastry cream inside. Lastly, dust the filled Bombolini with powdered sugar.
How to Serve Bombolini
Serve Bombolini warm or at room temperature. They are best enjoyed fresh, but you can also serve them with a side of extra pastry cream or chocolate sauce for dipping. These treats are perfect for parties or as a delightful snack with coffee or tea.
How to Store Bombolini
Bombolini are best eaten fresh; however, you can store any leftovers in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator for up to a week. If you freeze them, wrap each doughnut in plastic wrap and store in a freezer bag for up to a month. Thaw and reheat before serving.
Tips to Make Bombolini
- Ensure your yeast is fresh for the best rise.
- Be careful with the oil temperature while frying to avoid burning the Bombolini.
- Use a pastry bag to fill the doughnuts easily without making a mess.
- Feel free to experiment with different fillings, like chocolate or fruit jam, if you want to try variations.
Variation
You can customize your Bombolini by adding different flavors to the pastry cream, such as citrus zest or chocolate. Additionally, consider rolling them in cinnamon sugar instead of regular sugar for a sweet twist.
FAQs
1. Can I make Bombolini ahead of time?
Yes, you can prepare the dough ahead of time and let it rise. However, they are best when fried and filled just before serving.
2. What is pastry cream?
Pastry cream is a rich custard used as a filling for desserts. It’s made with milk, sugar, egg yolks, and often flavored with vanilla.
3. How do I know when the oil is ready for frying?
You can test the oil by dropping a small piece of dough into the oil. If it sizzles and rises to the top, the oil is ready for frying.
Enjoy making and sharing these delicious Bombolini with your loved ones!
Bombolini
Ingredients
Dough Ingredients
- 2 ¼ tsp instant yeast
- ½ cup lukewarm milk
- 3 tbsp granulated sugar
- 2 ½ cups all-purpose flour
- 2 tbsp potato starch (optional) Can be omitted
- ¼ tsp salt
- 1 cup unsalted butter, softened
- Vegetable oil for frying
- Sugar or powdered sugar for coating
Pastry Cream Ingredients
- 1 ½ cups whole milk
- ¼ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
Make Dough
- Activate the yeast by combining it with warm milk and sugar.
- In a separate bowl, mix together the flour, potato starch (if using), and salt.
- Add the egg yolks and softened butter, then knead together to form a soft dough.
- Let the dough rise until it doubles in size.
Shape Bombolini
- Roll out the dough into a 9×9 inch square and cut out circles using a cookie cutter.
- Place the circles on parchment paper, cover, and let them rise again until they become puffy.
Fry
- Heat vegetable oil in a pot to 320°F (160°C).
- Fry the doughnuts for about 90 seconds on each side until they are golden brown.
- After frying, place them on paper towels to cool and then coat them in sugar.
Prepare Pastry Cream
- In another saucepan, heat the whole milk, granulated sugar, and vanilla extract.
- In a separate bowl, temper the egg yolks by gradually mixing in the hot milk, then return this mixture to the saucepan.
- Cook until the cream thickens and let it cool completely.
Fill
- Once the doughnuts have cooled, poke a hole in each one and pipe the pastry cream inside.
- Dust the filled Bombolini with powdered sugar.
