Description
Delightful bomboloni invite sweet-toothed travelers into Italian culinary magic, offering pillowy rounds of pure joy. Crisp exteriors and luscious cream-filled centers promise a sensational dessert experience travelers will savor with Mediterranean delight.
Ingredients
Scale
Proteins and Binding Agents:
- 2 large eggs, room temperature
- 1 packet (2 ¼ teaspoons) active dry yeast
Dry Ingredients:
- 2 ½ cups (315 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 cup (200 g) granulated sugar (for coating)
- ½ teaspoon salt
Liquid and Fat Ingredients:
- ½ cup (120 milliliters / 4 fluid ounces) warm milk (110°F/43°C)
- ¼ cup (60 grams) unsalted butter, softened
- 4 cups vegetable oil (for frying)
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest (optional)
Filling Options:
- 1 cup pastry cream
- 1 cup Nutella
- 1 cup fruit jam
- ½ cup whipped cream (to lighten the pastry cream, optional)
Instructions
- Awaken the yeast by gently blending warm milk with yeast and a hint of sugar, allowing the mixture to develop a frothy texture for 5-10 minutes.
- Create a flour foundation in a spacious mixing vessel, incorporating sugar and salt. Introduce the activated yeast, eggs, softened butter, fragrant lemon zest, and aromatic vanilla extract.
- Transform the ingredients into a cohesive dough through vigorous kneading, working the mixture for 8-10 minutes until achieving a silky, elastic consistency. Incrementally add flour if the texture remains excessively tacky.
- Allow the dough to undergo its initial fermentation by placing it in a lightly greased container. Drape with a dampened cloth and permit expansion for 1-2 hours until volume doubles.
- Deflate the risen dough and roll it across a flour-dusted surface, extending to approximately half-inch thickness.
- Utilize a circular cutter to excise precise rounds, transferring each delicate disc onto parchment-lined baking terrain. Shield with a lightweight cloth and permit a secondary rise of 30-45 minutes.
- Prepare a deep cooking vessel, heating culinary oil to a precise 350F (175C) temperature.
- Carefully submerge bomboloni in hot oil, frying in small batches. Rotate after 1-2 minutes to achieve a uniform golden-brown exterior. Extract with a perforated utensil and rest on absorbent paper.
- While maintaining warmth, generously coat each fried delicacy in granulated sugar, ensuring complete coverage.
- Employ a piping apparatus with a specialized filling tip to inject luscious pastry cream, decadent Nutella, or vibrant fruit preserves into the bomboloni’s core.
- Present these delectable Italian treats warm or at ambient temperature, savoring their peak gustatory experience.
Notes
- Activate yeast precisely at the right temperature to ensure proper fermentation and a fluffy texture.
- Use room temperature ingredients like eggs and butter to help the dough rise evenly and create a smoother consistency.
- Control oil temperature carefully during frying to prevent burning or undercooking the bomboloni, maintaining a golden-brown exterior.
- Experiment with alternative fillings like lemon curd, chocolate ganache, or fruit compote to create unique flavor variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 23 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg