Italian Bomboloni
Italian Bomboloni
Ingredients
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk, (105-115°F)
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour, plus more for dusting
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For Frying and Finishing
- 4 cups vegetable oil, or other neutral oil, for frying
- 1/2 cup granulated sugar, for coating
- 1/2 cup Nutella, or pastry cream, for filling (optional)
Instructions
- 1
In a small bowl, combine the warm milk, active dry yeast, and 1 teaspoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
In the bowl of a stand mixer fitted with the dough hook attachment, combine the all-purpose flour, remaining granulated sugar, and salt. Mix briefly to combine.
⏱️ 2 min
- 3
Add the proofed yeast mixture, eggs, melted butter, and vanilla extract to the dry ingredients. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 10 min
- 4
Lightly grease a large bowl with a little vegetable oil. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min
- 5
Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough to about 1/2-inch thickness.
⏱️ 5 min
- 6
Using a 2 1/2 to 3-inch round cutter, cut out bomboloni circles. Gather the scraps, gently re-roll, and cut out more circles until all dough is used. You should get about 12-15 bomboloni.
⏱️ 10 min
- 7
Place the cut bomboloni on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again for 30-45 minutes, or until visibly puffy.
⏱️ 45 min
- 8
While the bomboloni are rising for the second time, heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat to 350°F. Use a candy thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 9
Carefully place 3-4 bomboloni into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 200-205°F.
⏱️ 10 min•🌡️ 350
- 10
Using a slotted spoon, remove the fried bomboloni and place them on a wire rack set over paper towels to drain excess oil. Immediately, while still warm, roll them in the granulated sugar to coat evenly.
⏱️ 3 min
- 11
If filling, allow the bomboloni to cool slightly. Use a small paring knife to make a small incision on the side of each bombolone. Using a piping bag fitted with a small round tip, fill with Nutella or pastry cream.
⏱️ 5 min
- 12
Serve warm and enjoy your homemade Italian Bomboloni!
Kitchen Tools
Nutrition Facts (per serving)
Italian Bomboloni
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk, (105-115°F)
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour, plus more for dusting
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For Frying and Finishing
- 4 cups vegetable oil, or other neutral oil, for frying
- 1/2 cup granulated sugar, for coating
- 1/2 cup Nutella, or pastry cream, for filling (optional)
Instructions
- 1
In a small bowl, combine the warm milk, active dry yeast, and 1 teaspoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
In the bowl of a stand mixer fitted with the dough hook attachment, combine the all-purpose flour, remaining granulated sugar, and salt. Mix briefly to combine.
⏱️ 2 min - 3
Add the proofed yeast mixture, eggs, melted butter, and vanilla extract to the dry ingredients. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 10 min - 4
Lightly grease a large bowl with a little vegetable oil. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min - 5
Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough to about 1/2-inch thickness.
⏱️ 5 min - 6
Using a 2 1/2 to 3-inch round cutter, cut out bomboloni circles. Gather the scraps, gently re-roll, and cut out more circles until all dough is used. You should get about 12-15 bomboloni.
⏱️ 10 min - 7
Place the cut bomboloni on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again for 30-45 minutes, or until visibly puffy.
⏱️ 45 min - 8
While the bomboloni are rising for the second time, heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat to 350°F. Use a candy thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 9
Carefully place 3-4 bomboloni into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 200-205°F.
⏱️ 10 min•🌡️ 350 - 10
Using a slotted spoon, remove the fried bomboloni and place them on a wire rack set over paper towels to drain excess oil. Immediately, while still warm, roll them in the granulated sugar to coat evenly.
⏱️ 3 min - 11
If filling, allow the bomboloni to cool slightly. Use a small paring knife to make a small incision on the side of each bombolone. Using a piping bag fitted with a small round tip, fill with Nutella or pastry cream.
⏱️ 5 min - 12
Serve warm and enjoy your homemade Italian Bomboloni!