Bomboloni (Italian Doughnuts)

Happy Tuesday! A new crazy week has begun, and really the only consolation I can give you is doughnuts! More specifically, Bomboloni, which are these absolutely mind-blowing Italian doughnuts. These are completely homemade and easier than you’d think! The only problem, as usual, is patience. You have to give these babies enough time to rise so that they become light, fluffy, sugary clouds. Sooooo good. And SO worth the wait!

I went very classic with my bomboloni this time, and I decided to coat them in granulated sugar and fill them with chantilly cream {or diplomat cream, depending on who you ask}, which is a heavenly combination of pastry cream {cream pasticcera} and whipped cream(check out my recipe for Diplomat Cream). If I could eat just one thing until the day I die, honestly it would probably be chantilly cream because it’s SO incredibly yummy! It’s rich thanks to the pastry cream but also light and fluffy due to the whipped cream that’s folded in. Basically the best of both worlds. The only downside to this heavenly mixture is that the cream starts to deflate and liquify as it sits in the bomboloni, so I’d say stuff right before serving for best results!

These are absolutely incredible, and you’ll fall in love with them! Make bomboloni at home and bring a little taste of Italy to you!

Ingredients

• 2 cups bread flour

• 2 cups all-purpose flour

• heaping ⅓ cup granulated white sugar

• 7 tbsp. unsalted butter, at room temperature

• fresh cake yeast or 1 package (7g) dry instant yeast

• 1½ tsp salt

• 3 whole large eggs

• 2 egg yolks

• 1/2 cup lukewarm water

• zest of 1 orange

• 1 tsp vanilla extract

• granulated sugar, for coating

Instructions

1. First, dissolve the yeast in the lukewarm water, and allow it to sit until it blooms.

2. In the bowl of a stand mixer fitted with a dough hook, combine all ingredients except for one of the whole eggs, and beat on medium speed for 5 minutes, then high speed for 5 more minutes.

3. Add in the remaining egg, and beat on medium speed until a smooth and elastic dough forms {you may have to add a little more flour if it seems too sticky}.

4. Knead by hand for a couple of minutes, then place the dough in a large, lightly oiled bowl, cover with plastic wrap, and allow to rise in a warm place for at least 2 hours until tripled in size.

5. After the first rise, lightly knead the dough, roll it out to 1.5 cm/0.5 inch thickness, and cut out rounds. I found a regular water glass to be the perfect size!

6. Transfer all your rounds to baking sheets lined with wax paper, spray lightly with water, and cover with plastic wrap or a tea towel. Allow the bomboloni to rise another hour and a half until they triple in size once more.

7. When ready to fry, heat vegetable oil in a large, deep pan to a temperature between 170-180C {a frying thermometer comes in handy}.

8. Fry the bomboloni a few at a time, making sure to not crowd the pan. Fry them for about 3 minutes on each side, until they are golden brown, then drain off the excess oil, and set them on a wire rack to cool.

9. While they are still warm, pour some granulated sugar in a small bowl, and roll the bomboloni around until completely coated in the sugar.

10. Fill as desired {I have included a link to the chantilly cream below}, and enjoy!

11. *NOTE* I have read that you can also bake these at 350F for about 20 minutes instead of frying (but I have not personally tried it).

#italian #doughnut #desert #bomboloni #cream #frosting