Bomboloni (Italian Cream-Filled Deep-Fried Yeast Doughnuts)
Bomboloni are Italian filled doughnuts made from an enriched yeasted dough that is shaped into balls, deep-fried, and piped full of cream or jam while still warm. The dough - built on bread flour, eggs, butter, and milk - develops strong gluten during proofing, which gives the fried result a thin, crisp outer shell enclosing a pillowy soft interior. Rolling the hot doughnuts in granulated sugar immediately after frying coats them in a crunchy, sweet layer that crackles on the first bite. Vanilla custard is the classic filling, its smooth richness contrasting with the airy bread, though strawberry jam and chocolate cream are equally popular variations. Bomboloni are best eaten within minutes of frying.
Adjust Servings
Instructions
- 1
Mix flour, yeast, sugar, milk, and egg, then knead in butter until smooth.
- 2
Proof dough until doubled.
- 3
Portion into rounds and proof again.
- 4
Fry slowly at 170C until cooked through, then coat with sugar.
- 5
Poke a side hole and pipe in custard cream.
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