Italian Bomboloni Recipe



The Bomboloni donut is a soft and light Italian rolled with sugar and filled with Italian pastry cream (cream pastesera). These cupcakes are insanely delicious and make such a special dessert!


Don't think there's a lot that can beat the warm fresh muffins?


Unless it's filled with lemoncello thick cream Italian pastry (crema pasticciera), this is pure heaven now!


I am obsessed with pasticciera cream in every way whether it is used as a tart filling for a torta della nona, mixed with whipped cream and used to fill the layers of muffins or Italian pastries such as cornetti (croissant) or pomboloni.


Pomboloni is often served in Italy in bars for breakfast along with a cappuccino, and like Cornetti Con Crema, it is generously filled, so much so that it feels heavy in your hand but is very light and delicious when you take a bite.


Fun fact: Bomboloni literally translates as big bombs and is the perfect name for big round buns filled with irresistible filling!


* Ingredients


+ To prepare Bomboloni dough

° 2 cups strong baking flour (280g) see notes

° 2 cups 00 or all-purpose flour (280g) see notes

° 3 large eggs at room temperature

° 6.5 tablespoons softened butter (90 g)

° 12 cup granulated sugar (100 grams)

° 12 cup lukewarm milk (120 ml)

° Half a teaspoon of vanilla paste or 1 teaspoon of vanilla extract

° ¼2 ¼ teaspoon fast-moving yeast (7 g)

° A small pinch of salt

° 3 tablespoons of caster sugar or confectioners' sugar to wrap a donut

° Sunflower or vegetable oil for frying

+ To prepare pastry cream (if used)

° 5 egg yolks

° 2.5 cups milk (liters)

° 12 cup cornstarch (30 g)

° 12 cup sugar (70 grams)

° Half a teaspoon of vanilla pasta or a vanilla bean

° 1 lemon grated


* Instructions :


Put the flour, sugar and yeast in the bowl of the mixer and stir until the ingredients are mixed.

Spread the butter cubes over the flour to distribute evenly, then pour in the eggs, lukewarm milk, vanilla and salt.

Attaching dough hook to mixer, and knead at low speed for 11 min (on the KitchenAid mixer I use Speed ​​2).

After 10 minutes the dough should be smooth, elastic and slightly sticky (see recipe notes 1 and 2 if it is important to use cups).

Turn the dough over on a clean work surface (you don't need any flour and extra flour should be avoided if possible). Shape dough to a smooth ball by knead it 2-3 times.

Place the dough in a clean, slightly greased bowl and cover with a plastic wrap. Leave it to set for 2-3 hours or until it triples in size.

Once the dough is inflated, turn it over on a clean work surface, blow out the air and knead it several times again into a smooth ball.

Spread the dough with your hands, then roll it into a rectangle with a thickness of 1.5 cm.

Use a cookie cutter or glass to cut a 3.5-inch-diameter round cake.

Lay the cut cakes on a surface lined with baking paper and cover it with a plastic wrap. Leave it to set for 1-1.5 hours or until it triples in size.

While the donut sets, make the pastry cream and allow it to cool (instructions below).


Enjoy !

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