Bomboloni
Ingredients
- 300 g bread flour, 200 g all-purpose flour
- 7 g yeast
- 70 g sugar
- 2 eggs
- 200 ml warm milk
- 60 g soft butter
- pinch of salt
- zest of 1 lemon
- oil, for frying
- granulated sugar, for rolling
- pastry cream (milk, egg yolks, sugar, cornstarch, vanilla, lemon zest), for filling
Popular across Italy, especially Tuscany, bomboloni are a soft, enriched yeast dough cut into rounds, deep-fried until golden, and rolled while warm in granulated sugar. Once cooled slightly, each doughnut is pierced and filled generously with pastry cream — though chocolate or pistachio cream are common variations.
Method
Combine the flours, yeast, sugar, warm milk and eggs into a dough; knead in the butter, salt and lemon zest until smooth and elastic.
Proof until doubled, about 1-1.5 hours.
Roll the dough to about 2cm thick and cut into rounds.
Proof the rounds again on floured trays until puffy, about 45 minutes.
Fry a few at a time in oil at around 175°C (350°F) until deep golden on both sides.
Roll the warm doughnuts in granulated sugar.
Once cooled slightly, make a small incision in the side of each and pipe in the pastry cream.
