Bomboloni
Fluffy deep-fried Italian doughnuts filled with pastry cream and dusted with sugar. Proving the dough twice, once before shaping and once after, gives bomboloni their signature light, airy crumb.
Ingredients
Instructions
Mix flour, yeast, sugar, eggs, milk and butter into a smooth dough. Knead 10 minutes. Prove 1 hour.
Make custard: heat milk, whisk yolks with sugar and cornflour, combine and cook until thick. Cool.
Knock back dough, roll 1cm thick. Cut circles. Prove 30 minutes.
Deep-fry at 170°C until deep golden both sides. Drain and cool slightly.
Fill with custard using a piping bag. Dust with icing sugar.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.