Absolutely! Here’s a classic recipe for Bomboloni — soft, pillowy Italian donuts traditionally filled with pastry cream, Nutella, or jam. They’re fried to golden perfection and dusted with sugar. Let’s make some!
Bomboloni (Italian Donuts)
Ingredients:
• 2 1/4 tsp (1 packet) active dry yeast
• 1/4 cup warm milk (110°F / 43°C)
• 2 tbsp granulated sugar (for yeast)
• 2 1/4 cups all-purpose flour
• 2 tbsp granulated sugar (for dough)
• 1/2 tsp salt
• 2 large eggs
• 1/4 cup unsalted butter, softened
• 1/2 tsp vanilla extract
• Oil for frying (canola or vegetable)
• Granulated sugar, for coating
• Filling: pastry cream, Nutella, jam, or whipped cream (optional)
Instructions:
1. Activate the yeast:
In a small bowl, mix warm milk, 2 tbsp sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Make the dough:
In a large bowl, combine flour, remaining 2 tbsp sugar, and salt. Add the yeast mixture, eggs, and vanilla. Mix until a dough forms. Add the softened butter and knead (by hand or mixer with a dough hook) for about 8–10 minutes until smooth and elastic.
3. Let it rise:
Cover the bowl and let the dough rise in a warm spot for 1 to 1.5 hours or until doubled in size.
4. Shape the bomboloni:
Roll out dough on a lightly floured surface to about 1/2-inch thickness. Cut into circles using a 2.5–3 inch cutter. Place on a tray, cover, and let rise again for 30–45 minutes.
5. Fry:
Heat oil in a deep pan to 340–350°F (170–175°C). Fry 2–3 at a time, about 1–2 minutes per side, until golden brown. Drain on paper towels.
6. Coat and fill:
While still warm, roll bomboloni in granulated sugar. Use a piping bag to fill each donut with your choice of filling.
Would you like a recipe for vanilla pastry cream or tips for a Nutella filling?