Description
Soft, pillowy Italian bomboloni doughnuts with a delicate sweetness, fried to golden perfection and filled with creamy or fruity goodness for a truly indulgent treat.
Ingredients
- 3.5 cups all-purpose flour
- 0.25 cup granulated sugar
- 2.25 tsp active dry yeast
- 0.75 tsp salt
- 0.75 cup milk, warm
- 2 large eggs
- 0.25 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 tsp lemon zest
- Neutral oil for frying
- 0.5 cup powdered sugar, for dusting
- Optional fillings: pastry cream, jam, chocolate spread
Instructions
- Warm the milk slightly and dissolve the yeast in it until foamy.
- In a large bowl, combine flour, sugar, and salt.
- Add eggs, vanilla extract, lemon zest, and the yeast mixture. Mix until a soft dough forms.
- Knead in the butter gradually until the dough is smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise until doubled in size.
- Roll out the dough and cut into rounds.
- Place rounds on a lined tray, cover, and let rise again until puffy.
- Heat oil to 350°F (175°C) and fry the doughnuts in batches until golden on both sides.
- Remove and drain on paper towels.
- Once slightly cooled, fill with pastry cream, jam, or chocolate spread.
- Dust generously with powdered sugar before serving.
Notes
- Bomboloni are best enjoyed fresh.
- Granulated sugar can be used instead of powdered sugar.
- Orange zest can replace lemon zest for a different flavor.
- Overnight refrigeration of the dough enhances flavor.
Nutrition
- Serving Size: 1 bombolone
- Calories: 280
- Sugar: 12g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
