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Bomboloni, the Italian doughnuts, are enveloped in sugar and generously filled with delectable Italian pastry cream (pasticciera), creating an irresistible treat. These doughnuts boast an extraordinary level of deliciousness, making them a truly special indulgence!
Unlike the American doughnut, Bomboloni aren’t overly sweet or heavy. Instead, they strike the perfect balance between richness and refinement, making them a special treat that never feels over-the-top.
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Prep Time 30 minutes
Cook Time 10 hours
Servings: 12 doughnuts
Ingredients Equipment Method Notes

Ingredients
  

  • 2 4½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¾ cup whole milk (warm)
  • 4 large eggs, (beaten)
  • 8 tbsp unsalted butter, (soften)
  • 3 tsp fast action yeast
  • ½ tsp salt
  • 1½ tsp vanilla extract
  • vegetable oil for frying
  • powdered sugar
Pastry cream (Pasticceria)
  • 3 cups whole milk
  • 6 large eggs
  • ⅓ cup cornstarch
  • ¼ cup granulated sugar
  • 1½ tsp vanilla extract
  • 1 lemon zest

Equipment

  • 1 Large round cookie cutter - 3.5 inch
  • 1 Piping bag - medium sized nozzle

Method
 

Dough
  1. Combine flour, sugar, and yeast in the mixer bowl, stirring to mix. Distribute butter cubes evenly over the flour, then add eggs, lukewarm milk, vanilla, and salt. Attach a dough hook to the mixer and knead at low speed for 10 minutes. After 10 minutes, the dough should be smooth, and slightly tacky. Transfer the dough to a clean, unfloured work surface, shaping it into a smooth ball kneading it a few times.
  2. Place the dough in a greased bowl, covering it with plastic wrap. Let it proof for 3 hours or until it triples in size.
  3. Once risen, turn the dough onto a clean surface, expel the air, and knead it a few times back into a smooth ball. Flatten the dough with your hands, then roll it into a ½-inch thick rectangle.
  4. Use a 3.5-inch cookie cutter to cut out round doughnuts. Re-knead the scraps for more doughnuts. Place the cut-out doughnuts on parchment-lined surface, loosely covering them with plastic wrap. Let them proof for 1-1½ hours or until tripled in size.
Italian pastry cream (Pasticceria)
  1. Put the egg yolks, sugar, vanilla and lemon zest in a large bowl and whisk until well combined. Add the cornstarch and whisk again.
  2. Heat the milk in a saucepan until hot then turn off the heat and let it sit for 1 minute. Slowly pour in the milk into the egg mixture while constantly whisking so the eggs don’t scramble.
  3. Pour the mixture back into the saucepan and heat on a low heat while constantly stirring until very thick and creamy (about 15 minutes). Turn off the heat and pour into a clean bowl. Place plastic wrap directly over the pastry cream so a skin doesn't form and leave to cool.
Frying
  1. Heat a large, deep pan or pot of oil until it reaches 170°C/337°F. Carefully drop the doughnuts into the hot oil. Avoid overcrowding the pan. Fry the doughnuts for 2 minutes, then turn them over and fry for an additional 2 minutes on the other side.
  2. Remove the fried doughnuts and let them drain on parchment paper for approximately 2 minutes, then roll them in sugar. Allow the doughnuts to cool before filling.
Filling doughnuts
  1. Insert a small knife into the side of a doughnut and gently move it around to create a small incision. Fill piping bag with the pastry cream and pipe it into the incisions in the doughnuts.

Notes

you can store them in plastic containers for 1-2 days.