Bombolini, Italian Donuts: A Delightful Culinary Adventure

What Are Bombolini?

Also known as Italian-filled donuts or Bomboloni (Bombolone for single), which translates to “Big Bombs”, are traditional Italian pastries that have gained global popularity for their irresistibly light and airy texture. These round treats are typically filled with rich and creamy custard, making them a favorite indulgence for dessert lovers everywhere. To make these donuts the dough undergoes two fermentation steps, so it is pretty safe to say, that the beloved American donuts are based on this classic treat.

Traditionally, just like these Bignè di San Giuseppe these Italian doughnuts are coated with sugar/powdered sugar and filled with crema pasticcera Italian vanilla pastry cream, but not limited to these two. 

If you are a fan of Italian Pastry, check out these Zeppole, Cornetti (Italian Croissants), and Maritozzo (cream-filled Brioche rolls).

Ingredients

For this post, I used the Donuts recipe from my cookbook “Baking Science”. You can also use the dough from these Brioche Donuts, or even the brioche dough I used making these Bavarian Cream Donuts.

For the Dough

• Instant Yeast
• Lukewarm milk. For dairy-free Bombolini dough, replace it with lukewarm water.
• Granulated sugar
• All-purpose flour. Make sure it is unbleached flour, and avoid using bread four for this recipe.
• Potato starch. If you don’t have it, you can skip it but I highly recommend not to.
• Salt
• Egg yolks
• Unsalted butter softened. For dairy-free, use vegan butter.
• Vegetable oil, for. frying. I found that the best oil for frying is Canola oil or any other flavorless oil.
• Sugar or powdered sugar for coating

For the Italian Pastry Cream:

• Whole milk
• Granulated sugar
• Cornstarch
• Egg yolks
• Unsalted butter
• Vanilla extract, or vanilla bean paste

How to Make Bombolini

Make the Dough

1. In a bowl, combine warm milk, 2 tablespoons of sugar, and yeast. Let it sit for 5-10 minutes until foamy.
2. In a large bowl, or a bowl of a stand mixer whisk together flour, potato starch, and salt.
3. Add the yeast mixture, egg yolks, and softened butter to the flour mixture. Mix until a soft dough forms.
4. Place the dough in a lightly oiled bowl, spray the top with cooking spray, cover with a plastic wrap, and let it rise in a warm place until doubled in size.

Shaping the Dough

1. Punch down the risen dough and roll it out to a 9×9-inch square over a lightly floured work surface.
2. Using a round cutter, cut out circles of dough and place them over 4×4 parchment paper squares on a baking sheet.
3. Cover the dough circles and let them rise again until puffy.

Frying

1. Heat vegetable oil in a deep fryer or large pot to 320°F (160°C).
2. Gently place the risen dough circles into the hot oil and fry until golden brown on both sides, about 90 seconds on each side. Use kitchen toughs to remove the parchment squares. 
3. Remove the fried donuts using a slotted spoon, and let them cool on a plate lined with paper towels. 

Make Italian Pastry Cream

1. In a medium mixing bowl mix the egg yolks, cornstarch, and 1/4 cup of the milk. In a saucepan add the milk, sugar, and vanilla and bring to a boil.
2. Slowly drizzle 4-6 tablespoons of the hot milk into the egg mixture while stirring.
3. Pour the egg mixture into the saucepan and cook over low heat while stirring with a wooden spoon until thickens.
4. Pour the cream into a bowl and let cool.

How to Fill the Donuts

1. Use a straw, or a sharp knife to make an insertion at the side of each donut.
2.  Fill a piping bag with the pastry cream, then use it to fill the donuts through the insertion you made.
3. Gently coat the donuts in powdered sugar.

Other Filling And Coating Options

• Coating and filling: Dark chocolate Ganache, white chocolate ganache.
• Filling ideas: Chocolate whipped cream, Creme Legere (lightened pastry cream), Cremeux, Homemade whipped cream, or strawberry preserve turning them into Sufganiyot jelly donuts.

Tips

• Ensure the oil is at the right temperature to achieve a crispy exterior and fully cooked interior. there should be about 3-4 inches of oil from the bottom of the pan.
• Make sure all of the ingredients are at room temperature.
• Use the paddle attachment to mix the ingredients until you have a shaggy mass, then replace it with the dough hook attachment.
• Don’t overcrowd the fryer to allow even cooking, the more donuts you add, the more the oil temperature will drop. 
• Pay attention to the temperature of the oil when frying, you might need to lower or increase the temperature as you go. Use a frying thermometer for an accurate read and best results.
• Use leftover dough to make donuts wholes, or mini donuts. Do not reroll it, donuts from this dough will turn out too dense. You can bring them together and allow the dough to rest again.

How to store the donuts

The donuts are best fresh on the same day and can be stored at room temperature for up to two days in the refrigerator if filled. The cream can be made for up to three days in advance and stored at the refrigerator in an airtight container.

FAQ

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Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. Would love to see your creations!

5 from 1 vote

Print

Bombolini Recipe

Cream filled fried Italian donuts

Course Dessert

Cuisine Italian

Keyword Bombolini

Prep Time 3 minutes

Cook Time 20 minutes

Servings 9 donuts

Ingredients

• 1 Cup Lukewarm milk (240ml)
• 1 1/4 tablespoon Instant yeast (20g)
• 1/4 Cup Sugar (50g)
• 3 1/3 Cups All-purpose flour (400g)
• 1 tablespoon Potato starch 8g
• 1/2 teaspoon salt
• 2 Large Egg yolks
• 1/4 Cup Unsalted butter, melted (60g)
• 4-5 Cups Vegetable oil, for frying
• 1/2 Cup Sugar for coating
• 1 Batch Italian pastry cream

Instructions

1. In a bowl of a standing mixer, pour the milk, yeast, and one tablespoon of sugar. Let sit for 15 minutes to activate the yeast.

2. In a separate large bowl, mix the flour, potato starch, rest of the sugar, and salt.

3. Add the dry ingredients to the yeast mixture following the egg yolks, and melted butter.

4. Use the paddle attachment to hydrate the ingredients, once you have a shaggy mass, replace the attachment with the dough hook.

5. Mix on medium speed for about 3 minutes. The dough should be soft and stretch without tearing when pulling it gently.

6. Spray the top of the dough with oil spray, cover with plastic wrap, and let rise until double in size (about 45-60 minutes)

7. Punch the dough, and transfer it to a lightly floured surface.

8. Roll the dough to a 9×9 square and use a 2-inch or a 3-inch cookie cutter to cut the dough.

9. Place each piece of dough over a 4×4 square of parchment paper then over a large baking sheet. Cover with plastic wrap and let rise for about 60 minutes.

10. warm the oil to 320F (160C) in a wide and deep pan.

11. Gently drop a few donuts into the hot oil, and fry for about 3 minutes on each side. Use kitchen tongues to remove the parchment paper.

12. Use a slotted spoon to remove the donuts and place them over a place lined with paper towels.

13. Allow the donuts to cool for about 10-15 minutes before filling.

14. Coat the donuts with powdered sugar or granulated sugar.

15. Fill a pastry bag with the pastry cream.

16. Use a sharp knife to make an insertion at the side of each donut. Fill the donuts with the filling. Serve.

Recipe Notes

• The donuts are best fresh and the same day, store leftover filled donuts in the refrigerator for up to three days. Keep in mind that the pastry cream is good for three days.
• Make sure that the oil is at the right temperature to achieve a crispy exterior and fully cooked interior. there should be about 3-4 inches of oil from the bottom of the pan.
• Don’t overcrowd the fryer to allow even cooking, the more donuts you add, the more the oil temperature will drop. 
• Pay attention to the temperature of the oil when frying, you might need to lower or increase the temperature as you go. Use a frying thermometer for an accurate read and best results.
• Use leftover dough to make donuts wholes, or mini donuts. Do not reroll it, donuts from this dough will turn out too dense. You can bring them together and allow the dough to rest again.
• Fill and coat the donuts with your favorite fillings and toppings.