Bombolini (Italian Donuts)

Bombolini (Italian Donuts)

Bombolini are delightful Italian donuts that you’ll love to make and eat! These small, fluffy treats are filled with delicious pastry cream and coated in sugar. Perfect for breakfast, dessert, or even a snack, Bombolini are loved by adults and kids alike.

Why Make This Recipe

Making Bombolini at home is a rewarding experience. Not only do they taste amazing, but you can customize them with different fillings and toppings. They’re also a fun project to do with family or friends. Once you bite into these soft, sweet donuts, you’ll understand why they are so cherished in Italy!

How to Make Bombolini

Ingredients:

• 2 1/4 tsp instant yeast
• 1/2 cup lukewarm milk
• 3 tbsp granulated sugar
• 2 1/2 cups all-purpose flour
• 2 tbsp potato starch (optional)
• 1/4 tsp salt
• 3 egg yolks
• 1/4 cup unsalted butter, softened
• Vegetable oil, for frying
• Sugar or powdered sugar, for coating

Pastry Cream:

• 1 1/2 cups whole milk
• 1/4 cup granulated sugar
• 3 egg yolks
• 2 tbsp cornstarch
• 1 tbsp unsalted butter
• 1 tsp vanilla extract

Directions:

1. Make Dough: Start by activating the yeast in warm milk with some sugar. In a bowl, mix the flour, potato starch, and salt. Add the egg yolks and softened butter. Knead everything until you have a soft dough and let it rise until it doubles in size.

2. Shape Bombolini: Roll out the dough to a 9×9 inch square. Cut out circles and place them on parchment squares. Cover them and let them rise again until they are puffy.

3. Fry: Heat the oil in a pot to 320°F (160°C). Fry the donuts for about 90 seconds on each side. Once done, cool them on paper towels and coat them with sugar.

4. Pastry Cream: In another pan, heat the milk, sugar, and vanilla extract. Temper the egg yolks with the hot milk, then pour it back into the pan. Cook until thickened and cool completely.

5. Fill: Poke a hole in each donut, pipe in the pastry cream, and dust with powdered sugar.

Prep Time: 2 hours (with rising) | Fry Time: 10 minutes | Servings: ~12 donuts | Calories: ~280 per donut

How to Serve Bombolini

Serve Bombolini fresh and warm, dusted with powdered sugar. They are best enjoyed immediately but can be served with a cup of coffee, tea, or milk. You can also pair them with a fruit jam or chocolate sauce on the side for dipping!

How to Store Bombolini

Store any leftover Bombolini in an airtight container at room temperature for up to 2 days. To keep them fresh longer, you can store them in the refrigerator for about a week. If you want to keep them for an extended period, consider freezing them. Just allow them to cool completely, place them in a freezer bag, and they will last for 1-2 months.

Tips to Make Bombolini

• Make sure the milk is lukewarm, not hot, to properly activate the yeast.
• Knead the dough well to ensure a light and fluffy texture.
• Fry them in small batches to avoid lowering the oil temperature.
• Let the pastry cream cool completely before filling the donuts.

Variation

You can fill Bombolini with different types of cream, such as chocolate, lemon curd, or fruit preserves. Feel free to experiment with flavors and toppings to find your favorite combination!

FAQs

1. Can I use regular sugar instead of powdered sugar for coating?
Yes! You can use granulated sugar if you prefer, but powdered sugar gives a nicer finish.

2. How do I know if the oil is hot enough for frying?
You can check if the oil is hot enough by dropping a small piece of dough in it. If it sizzles and rises to the top, the oil is ready.

3. Can I make the dough ahead of time?
Yes, you can prepare the dough in advance. Just let it rise, then cover it tightly and store it in the refrigerator. You can shape and fry it later when you’re ready to enjoy!

Enjoy making your Bombolini! They are sure to be a hit!

Bombolini (Italian Donuts)

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• Author: olivia
• Total Time: 130 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Fluffy Italian donuts filled with delicious pastry cream and coated in sugar, perfect for breakfast or dessert.

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Ingredients

Scale 1x2x3x

• 2 1/4 tsp instant yeast
• 1/2 cup lukewarm milk
• 3 tbsp granulated sugar
• 2 1/2 cups all-purpose flour
• 2 tbsp potato starch (optional)
• 1/4 tsp salt
• 3 egg yolks
• 1/4 cup unsalted butter, softened
• Vegetable oil, for frying
• Sugar or powdered sugar, for coating
• 1 1/2 cups whole milk (for pastry cream)
• 1/4 cup granulated sugar (for pastry cream)
• 3 egg yolks (for pastry cream)
• 2 tbsp cornstarch (for pastry cream)
• 1 tbsp unsalted butter (for pastry cream)
• 1 tsp vanilla extract (for pastry cream)

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Instructions

1. Activate the yeast in lukewarm milk with sugar. Mix the flour, potato starch, and salt in a bowl. Add egg yolks and softened butter. Knead until a soft dough forms and let rise until doubled in size.
2. Roll the dough into a 9×9 inch square. Cut out circles and place on parchment squares. Cover and let rise until puffy.
3. Heat oil to 320°F (160°C) and fry donuts for about 90 seconds on each side. Drain on paper towels and coat with sugar.
4. For pastry cream, heat milk, sugar, and vanilla extract. Temper egg yolks with hot milk, return to pan, and cook until thickened. Cool completely.
5. Poke a hole in each donut, pipe in pastry cream, and dust with powdered sugar.

Notes

Serve fresh and warm with powdered sugar. Can be paired with coffee, tea, or fruit preserves.

• Prep Time: 120 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 1 donut
• Calories: 280
• Sugar: 10g
• Sodium: 100mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 60mg

Keywords: Bombolini, Italian donuts, dessert, pastry cream, fried donuts