Bomboloni (Italian Cream-Filled Deep-Fried Yeast Doughnuts)
Quick answer
- Active time
- 55 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 7
About this dish
An enriched dough of bread flour, milk, egg, and butter fries into a thin, crisp shell around a soft, airy crumb.
Read more
The dough stays a little tacky after kneading; working in extra flour to tame it is the usual way to end up with a heavy, bready center.
Ingredients
Instructions
- 1
Mix 300g bread flour, 5g instant yeast, and 60g sugar, then add 150ml warm milk and 1 egg.
Knead for about 5 minutes, scraping in dry flour, until no loose powder remains.
- 2
Add 40g softened butter and knead for 10 more minutes until the dough turns smooth and elastic.
It may feel slightly tacky, so avoid adding much extra flour or the crumb will become heavy.
- 3
Place the dough in a bowl, cover it, and proof in a warm spot for 60 to 90 minutes.
It is ready when doubled and a gentle finger press leaves a dent that slowly springs back.
- 4
Gently press out excess gas, divide the dough into 50g pieces, and roll each one into a tight, smooth ball.
Set them on parchment with space between them, cover, and proof for 25 to 30 minutes.
- 5
Heat the oil to 170°C and keep the heat at medium once the dough goes in.
Fry each side for 2 to 3 minutes, lifting the doughnuts out when golden before they turn dark brown.
- 6
Drain briefly on kitchen paper, then roll in sugar while still warm so the crystals stick.
Let the bomboloni cool completely, poke a side hole, and slowly pipe in 160g total custard until it almost pushes back.
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