Description
Warm, pillowy bomboloni are soft fried doughnuts filled with jam, cream, or Nutella, and dusted with powdered sugar.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup milk, warmed
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Oil for frying (vegetable or canola)
- Powdered sugar, for dusting
- Filling of choice (e.g., jam, pastry cream, Nutella)
Instructions
- Combine the warmed milk with the active dry yeast and let it sit for about 5 minutes until foamy.
- Whisk together the flour, granulated sugar, and salt in a large bowl. Make a well in the center and add the yeast mixture, eggs, melted butter, and vanilla extract. Mix until a rough dough forms.
- Knead the dough on a lightly floured surface for about 5–7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1–2 hours until doubled in size.
- Roll the dough to about 1/2 inch thickness, cut out circles, and let them rise for another 30 minutes until puffy.
- Heat oil in a deep fryer to 350°F (175°C) and fry the doughnuts until golden brown, about 2–3 minutes per side.
- Drain the fried bomboloni on paper towels, cool slightly, then fill with your chosen filling and dust with powdered sugar.
Notes
For a lighter option, consider a baked version. Keep oil temperature steady while frying to prevent greasy doughnuts.
- Prep Time: 135 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 doughnut
- Calories: 160
- Sugar: 5g
- Sodium: 105mg
- Fat: 6.5g
- Saturated Fat: 2g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.7g
- Protein: 3.5g
- Cholesterol: 85mg