Here’s a classic version:
🇮🇹 Bomboloni (Italian Filled Doughnuts)
Ingredients (makes ~12):
For the dough:
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2 ¼ tsp (1 packet) active dry yeast
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⅔ cup (160ml) warm milk (about 110°F / 43°C)
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3 tbsp sugar
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2 ½ cups (315g) all-purpose flour
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¼ tsp salt
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2 large eggs
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2 tbsp unsalted butter, softened
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Zest of 1 lemon or orange (optional but traditional)
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Vegetable oil, for frying
For coating:
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½ cup granulated sugar
For filling (pick one):
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Pastry cream (vanilla or chocolate)
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Nutella
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Fruit jam (apricot, raspberry, etc.)
🍩 Instructions:
1. Activate the yeast:
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Mix warm milk, sugar, and yeast. Let sit for 5–10 mins until foamy.
2. Make the dough:
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In a large bowl, combine flour, salt, eggs, butter, citrus zest, and the yeast mixture.
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Knead by hand or with a mixer (about 10 mins) until smooth and elastic.
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Place dough in a greased bowl, cover, and let rise in a warm spot for 1–2 hours (until doubled).
3. Shape the bomboloni:
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Roll out dough to about ½ inch (1.2 cm) thick.
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Cut circles (2½–3 inches wide). Place on floured tray, cover, and let rise for another 30–45 mins.
4. Fry:
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Heat oil to 350°F (175°C). Fry 2–3 at a time, turning once, until golden (about 1–2 minutes per side).
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Drain on paper towels, then roll in sugar while still warm.
5. Fill:
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Use a piping bag with a long tip to poke and fill the center of each doughnut with cream, jam, or Nutella.
✨ Tips:
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Best eaten fresh and warm!
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For a custard filling, use pastry cream (or I can give you a quick recipe for that too).
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Want to bake instead of fry? It’s possible, but you’ll lose that iconic texture.
Would you like a recipe for the filling too — like vanilla pastry cream or a shortcut Nutella cream?