Sweet and light Italian Bomboloni

Bomboloni, the irresistible Italian doughnuts, are a true delight, whether enjoyed with a morning cappuccino or as a decadent dessert. Their light and fluffy texture, combined with the rich and creamy filling, make them a cherished treat across Italy and beyond. Here, we delve into the art of making the perfect bomboloni, complete with a luscious Italian pastry cream (crema pasticciera) filling that will transport you straight to an Italian pastry shop.

Ingredients for Perfect Bomboloni

To create the perfect bomboloni, you’ll need a selection of high-quality ingredients. Here’s what you’ll need:

Step-by-Step Guide to Making Bomboloni

1. Preparing the Dough

Start by preparing the dough, the foundation of any great bomboloni. In a large bowl or the bowl of a stand mixer equipped with a dough hook, mix together the flour, yeast, salt, granulated sugar, and lemon zest. These dry ingredients form the base of the dough, and the addition of lemon zest imparts a subtle citrusy aroma that complements the filling beautifully.

Next, add the lightly beaten eggs, whole milk, softened butter, and vanilla extract to the mixture. Mix everything well until the ingredients are fully combined. If you’re using a stand mixer, continue mixing on medium speed until the dough begins to pull away from the sides of the bowl. Alternatively, you can knead the dough by hand. The dough should be smooth, elastic, and slightly sticky to the touch.

Transfer the dough to a lightly floured surface and knead it for about 5 minutes. This step is crucial as it helps develop the gluten, which gives the bomboloni their characteristic light and airy texture. Once the dough is smooth and elastic, place it in a large, lightly oiled bowl. Cover the bowl with plastic wrap and leave the dough to rise in a warm place for about 1 hour or until it has doubled in size.

2. Shaping the Bomboloni

Once the dough has risen, it’s time to shape the bomboloni. On a floured surface, roll out the dough to a thickness of about 2.5 cm. Using a round dough cutter, cut out circles of dough, each about the size of a cup. Place these dough circles on a baking tray lined with baking paper, ensuring there’s enough space between them to allow for further rising.

Cover the tray with plastic wrap and let the dough circles rise for another hour. This second rise is essential for achieving the light, fluffy texture that makes bomboloni so irresistible.

3. Frying the Bomboloni

Frying is the final step in transforming the dough into golden, pillowy bomboloni. Heat a large, deep saucepan filled with vegetable oil to 350°F (175°C). The oil needs to be hot enough to cook the doughnuts quickly without absorbing too much oil, which could make them greasy.

Fry the bomboloni in batches, being careful not to overcrowd the pan. Fry each side for about 2-3 minutes until golden brown, turning halfway through. The bomboloni should puff up beautifully, with a crisp exterior and a soft, airy interior. Once they are cooked, use a slotted spoon to remove them from the oil and place them on paper towels to drain any excess oil.

4. Rolling in Sugar

While the bomboloni are still warm, roll them in granulated sugar until they are completely coated. The sugar adds a delightful crunch to each bite and enhances the overall sweetness of the doughnuts. For an extra touch of flavor, you can mix a bit of cinnamon or vanilla sugar with the granulated sugar before coating.

5. Filling the Bomboloni

The final step is to fill the bomboloni with your choice of filling. Traditional Italian bomboloni are often filled with thick crema pasticciera, but you can also use chocolate and hazelnut spread, fruit jam, or even custard.

To fill the bomboloni, use a pastry bag fitted with a medium tip. Make a small hole in the side of each doughnut, insert the tip, and gently squeeze the filling into the center. The bomboloni should feel heavy in your hand, a sign that they are generously filled. Serve them warm for the best experience.