Bombolini
Bombolini are delightful Italian doughnuts that are light, fluffy, and filled with creamy goodness, perfect for celebrations or as a sweet indulgence.
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.
Notes
Bombolini are best eaten fresh; however, leftovers can be stored in an airtight container at room temperature for up to two days, or in the refrigerator for a week. For freezing, wrap in plastic wrap and store in a freezer bag for up to a month.