Bombolini (Italian Donuts) Recipe

Bombolini are soft, pillowy Italian donuts filled with creamy vanilla custard and coated in sugar. These bite-sized treats are a delightful twist on traditional donuts, offering a rich filling that oozes with every bite. Perfect for breakfast, dessert, or a sweet snack, these Bombolini will transport you straight to an Italian bakery.

Ingredients

For the Dough:

• 2 ¼ teaspoons active dry yeast
• ½ cup warm milk (110°F/43°C)
• ¼ cup granulated sugar
• 3 cups all-purpose flour , plus extra for dusting
• 2 large eggs
• ¼ cup unsalted butter , softened
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• Vegetable oil , for frying
• ½ cup granulated sugar , for coating

For the Vanilla Cream Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• 4 egg yolks
• 2 teaspoons vanilla extract
• 2 tablespoons butter

Instructions

Step 1: Prepare the Dough

1. Activate the Yeast:
   In a small bowl, combine the warm milk , active dry yeast , and 1 tablespoon of the granulated sugar . Let it sit for 5–10 minutes until frothy, indicating the yeast is active.
2. Mix the Dough:
   In a large mixing bowl or the bowl of a stand mixer, whisk together the remaining granulated sugar , flour , and salt .
   Add the eggs , softened butter , vanilla extract , and the activated yeast mixture. Mix until a dough forms.
3. Knead the Dough:
   If using a stand mixer, attach the dough hook and knead on medium speed for 5–7 minutes until smooth and elastic. If kneading by hand, turn the dough onto a floured surface and knead for about 10 minutes. The dough should be soft and slightly sticky but manageable.
4. Let the Dough Rise:
   Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for 1–1.5 hours , or until doubled in size.

Step 2: Make the Vanilla Cream Filling

1. Heat the Milk:
   In a medium saucepan, heat the whole milk over medium heat until it begins to simmer. Do not boil. Remove from heat.
2. Whisk the Egg Yolks and Sugar:
   In a separate bowl, whisk together the egg yolks , granulated sugar , and cornstarch until pale and thick.
3. Temper the Eggs:
   Slowly pour about ½ cup of the warm milk into the egg mixture, whisking constantly to prevent curdling. Then, pour the tempered egg mixture back into the saucepan with the remaining milk.
4. Cook the Custard:
   Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Boil for 1 minute to cook out the cornstarch taste.
5. Finish the Cream:
   Remove from heat and stir in the vanilla extract and butter until smooth. Transfer the cream to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely cool (about 1–2 hours).

Step 3: Shape and Fry the Bombolini

1. Punch Down the Dough:
   Once the dough has risen, punch it down to release the air. Turn it onto a lightly floured surface and roll it out to about ½-inch thickness.
2. Cut the Dough:
   Use a round cookie cutter or the rim of a glass (about 2 inches in diameter) to cut out circles of dough. Re-roll the scraps as needed to use up all the dough.
3. Let the Dough Rest:
   Place the dough circles on a baking sheet lined with parchment paper. Cover them loosely with a towel and let them rest for 30 minutes , or until slightly puffy.
4. Fry the Bombolini:
   Heat vegetable oil in a deep skillet or pot to 350°F (175°C) . Fry the dough circles in batches, turning occasionally, for 2–3 minutes per batch , or until golden brown on all sides. Avoid overcrowding the pan to ensure even cooking.
5. Coat with Sugar:
   Immediately after frying, toss the warm Bombolini in a bowl of granulated sugar to coat evenly.

Step 4: Fill the Bombolini

1. Prepare the Piping Bag:
   Transfer the cooled vanilla cream filling to a piping bag fitted with a small round tip.
2. Fill the Bombolini:
   Insert the piping tip into the side of each Bombolini and gently squeeze to fill with the vanilla cream. You’ll feel the Bombolini expand slightly as it fills. Be careful not to overfill.

Tips for Success

• Temperature Control: Ensure the milk for activating the yeast is warm but not too hot (110°F/43°C), as overheating can kill the yeast.
• Frying Tips: Maintain the oil temperature at 350°F (175°C) for perfectly golden Bombolini. Use a thermometer for accuracy.
• Alternative Fillings: Experiment with other fillings like chocolate ganache, Nutella, or fruit jam for variety.
• Storage: Store unfilled Bombolini in an airtight container at room temperature for up to 1 day. Fill them just before serving for the best texture.

Why You’ll Love This Recipe

These Bombolini are a celebration of textures and flavors—soft, airy dough wrapped around a luscious vanilla cream filling, all coated in a sweet sugary shell. They’re indulgent yet light, making them impossible to resist. Whether you’re enjoying them fresh out of the fryer or sharing them with friends and family, these Italian donuts are sure to bring joy to any occasion.

Indulge in these heavenly Bombolini—they’re like biting into a cloud of sweetness!