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Imagine biting into a perfectly soft, sugar-coated doughnut, with a luscious creamy filling that bursts with every bite. That’s the joy of Italian Bomboloni! These delightful doughnuts, filled with rich Italian pastry cream, are not only a treat for the taste buds but also a glimpse into the heart of Italian culinary tradition.
Why You’ll Love This Recipe
These Bomboloni are not your average doughnuts. With their light, airy texture and the indulgent surprise of silky pastry cream at the center, they offer a unique twist on a classic favorite. Perfect for breakfast or a sweet afternoon indulgence, they bring a touch of Italy to your table. Plus, making them from scratch means you can enjoy them fresh and warm, exactly as they are meant to be savored.
Kitchen Equipment You’ll Need
- Large mixing bowl or stand mixer with dough hook
- Rolling pin
- Round dough cutter
- Baking tray and parchment paper
- Deep saucepan for frying
- Slotted spoon
- Pastry bag with medium tip
Ingredients
- 3 cups bread flour (all-purpose flour works too)
- 2 1/4 teaspoons fast-acting dry yeast
- 2 teaspoons salt
- 1/4 cup granulated sugar + more for coating
- Zest of 1 lemon
- 2 eggs, lightly beaten
- 3/4 cup whole milk
- 1/2 stick softened butter (about 4 tablespoons)
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- Chocolate and hazelnut spread, jam, or custard for filling
Step-by-Step Instructions
- In a large bowl or the bowl of a stand mixer with a dough hook, combine the flour, yeast, salt, sugar, and lemon zest. Add the eggs, milk, butter, and vanilla extract, mixing well. Knead the dough in the mixer or by hand for about 2 minutes, then transfer it to a floured work surface and knead it for another 5 minutes until smooth and elastic, yet slightly sticky.
- Place the dough in a large, lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place until it doubles in size, about 1 hour.
- Roll out the dough to a thickness of about 2.5 cm. Use a round dough cutter to cut the dough into discs. Place them on a baking tray lined with parchment paper, cover with plastic wrap, and let them rise for another hour.
- Heat vegetable oil in a large, deep saucepan to 350°F (175°C). Fry the doughnuts in batches, turning them halfway through, until golden brown, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Roll the warm doughnuts in granulated sugar until fully coated.
- Fill a pastry bag with your chosen filling. Make a small hole in the side of each doughnut, insert the nozzle, and squeeze to fill. Serve the bomboloni warm. Enjoy!
Tips for Success
- Ensure the dough is well-kneaded to achieve that perfect light and airy texture.
- Maintain the oil temperature for even frying and golden results.
- Be generous with the sugar coating for that authentic Italian touch.
Additional Tips and Variations
For a citrusy twist, add a splash of limoncello to your filling. If you prefer a less sweet option, try filling the bomboloni with a tangy fruit jam. Experiment with different fillings to discover your favorite combination.
Nutritional Highlights (Per Serving)
Calories: 250 | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Sugar: 12g
Frequently Asked Questions (FAQ)
- Can I make the dough in advance? Yes, you can prepare the dough the night before and let it rise slowly in the fridge.
- Can I bake instead of fry? Baking will result in a different texture, but you can bake them at 350°F (175°C) until golden.
- What other fillings can I use? Popular alternatives include Nutella, ricotta, or lemon curd.
Conclusion
Dive into the delightful world of Italian Bomboloni and bring a touch of Italy to your kitchen. These doughnuts are a labor of love, but the result is undoubtedly worth it. Try them out and let us know your thoughts and any creative variations you come up with. Enjoy your culinary journey!
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