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Cream-filled Bomboloni

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Indulge in fluffy, airy Italian doughnuts filled with luscious vanilla cream.

Ingredients

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  • 500g all-purpose flour
  • 75g granulated sugar
  • 10g salt
  • 7g active dry yeast
  • 250ml whole milk, lukewarm
  • 2 large eggs
  • 100g unsalted butter, melted
  • Vanilla cream filling (or custard)
  • Powdered sugar for dusting
  • Vegetable oil for frying

Instructions

  1. Activate the yeast by combining lukewarm milk and yeast in a bowl, allowing it to activate for about 5-10 minutes.
  2. Mix the dry ingredients in a large mixing bowl: the all-purpose flour, granulated sugar, and salt.
  3. Combine the activated yeast mixture, eggs, and melted butter with the flour mix, stirring until fully incorporated into a shaggy dough.
  4. Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes.
  5. Let the dough rise in a warm place until doubled in size, approximately 1-2 hours.
  6. Punch down the dough and divide it into small balls weighing about 50g each.
  7. Allow the balls to rise again until puffy, about 30 minutes.
  8. Heat vegetable oil in a deep fryer or large pot to 170°C (340°F).
  9. Fry the dough balls in batches until golden brown on all sides.
  10. Drain the bomboloni on paper towels to remove excess oil.
  11. Fill each bombolone with vanilla cream filling once cooled.
  12. Dust with powdered sugar before serving.

Notes

These bomboloni are best enjoyed fresh, but can be stored in an airtight container for up to two days.

Nutrition

Find it online: https://cookingwithmayaa.com/cream-filled-bomboloni/

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