Ingredients
Equipment
Instructions
Dough
- Activate the Yeast: In a small bowl, mix the warm milk with 1 tsp of sugar and the yeast. Let it sit for 5–10 minutes until it becomes foamy.
- Dough: In a large bowl, combine flour, remaining sugar, and salt. Add the eggs, softened butter, and the yeast mixture. Mix until the dough comes together.
- Knead: Turn out onto a floured surface and knead for 8–10 minutes until smooth and elastic or use a stand mixer with a dough hook.
- First Rise: Place the dough in a greased bowl. Cover and let rise in a warm spot for 1–1.5 hours or until doubled.
- Shape the Bomboloni: Punch down the dough. Roll out to about ½ inch thick and cut 12 rounds using a cutter or glass.
- Second Rise: Place rounds on parchment or a floured tray. Cover and let rise for 30 minutes.
- Fry: Heat oil to 350°F (175°C). Fry 2–3 minutes per side until golden brown. Drain on paper towels.
- Heat the Milk: In a medium saucepan, heat the milk with lemon zest (if using) until just before it boils. Remove from heat.
- Whisk Yolks and Sugar: In a separate bowl, whisk the egg yolks with sugar until pale. Add cornstarch and whisk until smooth.
- Combine: Slowly pour the hot milk into the egg mixture while whisking to temper it. Return the mixture to the saucepan.
- Cook: Cook over medium heat, stirring constantly, until thickened (about 3–5 minutes). Remove from heat, stir in vanilla, and strain if needed.
- Cool: Transfer to a bowl. Cover with plastic wrap directly on the surface to prevent skin from forming. Chill before using.
- Filling: Once the bomboloni have cooled slightly, use a pastry bag or squeeze bottle to fill each one with the pastry cream. Dust with powdered sugar and serve fresh!
Notes
Don't Rush the Rise: Letting the dough rise fully gives the bomboloni their signature airy texture. A warm, draft-free space works best—ideally around 75–80°F (24–27°C).
Check Oil Temperature Carefully: Keep the oil at 350°F (175°C). If it’s too hot, the outside browns too fast and the inside stays raw. Too cool, and they absorb oil and get greasy.
Fry in Small Batches: Don’t overcrowd the pan, fry 3–4 at a time. This keeps the oil temperature stable and ensures even cooking.
Cool Before Filling: Let the doughnuts cool slightly before filling to avoid melting the pastry cream or burning yourself.
Use a Piping Tip for Easy Filling: A small piping tip or squeeze bottle with a narrow nozzle makes it easier to inject the filling without tearing the doughnut.