Bomboloni are traditional Italian doughnuts that are soft, fluffy, and filled with a luscious pastry cream. These delightful treats have a light, airy texture with a hint of lemon zest in the dough, giving them a subtle brightness. Perfect for breakfast or a sweet snack, Bomboloni are fried until golden brown, then generously filled with rich, velvety pastry cream. Treat yourself to this deliciously indulgent Italian favorite that’s sure to bring a smile to your face with every bite!
Ingredients
For the Dough
- 500 grams all-purpose flour
- 150 grams whole milk, room temperature
- 4 medium eggs
- 50 grams granulated sugar
- 20 grams fresh yeast
- 100 grams softened butter
- Zest of ½ organic lemon
- Pinch of salt
- Peanut oil for frying
For the Pastry Cream
- 4 egg yolks
- 100 grams sugar
- 30 grams flour
- ½ liter milk
- Vanilla extract or lemon zest
Instructions
- In a large bowl, combine flour, sugar, lemon zest, and salt. Dissolve the yeast in warm milk and add to the dry ingredients along with the eggs, kneading until a soft dough forms.
- Gradually incorporate the softened butter into the dough, kneading until smooth and elastic. Cover the dough and allow it to expand until it has doubled in volume.
- To make the pastry cream, heat milk with vanilla or lemon zest until warm. In a separate bowl, whisk together egg yolks, sugar, and flour, then slowly add the warmed milk. Cook over medium heat, stirring until thickened. Let cool completely.
- Flatten the dough and use a cutter to create circular shapes. Let them rise again, then fry in hot peanut oil until golden.
- Fill the Bomboloni with the pastry cream using a piping bag and serve warm, dusted with powdered sugar if desired.
Conclusion
These classic Italian Bomboloni, with their soft dough and rich pastry filling, are an irresistible treat. Whether enjoyed warm or at room temperature, each bite is a delightful balance of flavors and textures that showcases the best of Italian pastry tradition. Try making these at home for a taste of Italy that everyone will love!
Classic Italian Bomboloni with Creamy Pastry Filling
Ingredients
For the Dough
- 500 grams all-purpose flour
- 150 grams whole milk room temperature
- 4 medium eggs
- 50 grams granulated sugar
- 20 grams fresh yeast
- 100 grams softened butter
- Zest of ½ organic lemon
- Pinch of salt
- Peanut oil for frying
For the Pastry Cream
- 4 egg yolks
- 100 grams sugar
- 30 grams flour
- ½ liter milk
- Vanilla extract or lemon zest
Instructions
- In a large bowl, combine flour, sugar, lemon zest, and salt. Dissolve the yeast in warm milk and add to the dry ingredients along with the eggs, kneading until a soft dough forms.
- Gradually incorporate the softened butter into the dough, kneading until smooth and elastic. Cover the dough and allow it to expand until it has doubled in volume.
- To make the pastry cream, heat milk with vanilla or lemon zest until warm. In a separate bowl, whisk together egg yolks, sugar, and flour, then slowly add the warmed milk. Cook over medium heat, stirring until thickened. Let cool completely.
- Flatten the dough and use a cutter to create circular shapes. Let them rise again, then fry in hot peanut oil until golden.
- Fill the Bomboloni with the pastry cream using a piping bag and serve warm, dusted with powdered sugar if desired.