Bomboloni Recipe: Italian Cream-Filled Donuts

For the Dough:

For the Cream Filling:

For Frying and Coating:

1. Prepare the Dough:

In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until foamy.
In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix until a soft dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

2. Make the Cream Filling:

Heat the milk in a saucepan over medium heat until it begins to steam (do not boil).
In a separate bowl, whisk together sugar, egg yolks, cornstarch, and vanilla extract.
Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens.
Transfer the cream to a bowl, cover with plastic wrap (press it directly on the surface to prevent a skin from forming), and let it cool completely.

3. Shape the Bomboloni:

Once the dough has risen, punch it down and roll it out to about ½ inch (1.3 cm) thick.
Use a round cutter (about 3 inches or 8 cm) to cut out circles.
Place the circles on a floured baking sheet, cover, and let them rise again for 30-45 minutes until puffy.

4. Fry the Bomboloni:

Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
Fry the dough circles in batches, about 2-3 minutes per side, until golden brown.
Drain on paper towels and roll them in granulated sugar while still warm.

5. Fill the Bomboloni:

Spoon the cooled cream filling into a piping bag fitted with a round or star tip.
Insert the tip into the side of each bombolone and squeeze to fill with cream.

6. Serve and Enjoy:
Enjoy your bomboloni fresh and warm! These treats are best eaten the same day.

Buon appetito! 🍩