Mini Vanilla “Crack” Bomboloni (Air Fryer)
Mini Vanilla “Crack” Bomboloni (Air Fryer)
Ingredients
For the Dough (Dry Ingredients)
- 360 g all-purpose flour
- 3/4 teaspoon baking powder
- 5 g salt
- 10 g milk powder
- 4.5 g instant yeast
For the Dough (Wet Ingredients)
- 180 ml warm water
- 40 g sugar
- 40 g condensed milk
- 1 teaspoon vanilla extract
For the Dough (Fat)
- 50 g unsalted butter, whipped till pale and fluffy
For the Eggless Vanilla Pastry Cream
- 250 ml full-fat milk
- 40 g sugar
- 18 g cornflour
- 1 tablespoon milk powder
- 1 teaspoon vanilla
- 20 g butter
For the Caramel
- 150 g sugar
- 30 g water
Instructions
- 1
In a bowl, combine the warm water, 40 g sugar, and instant yeast. Whisk them together and let the mixture rest for 5 minutes to activate the yeast.
⏱️ 5 min
- 2
Add the condensed milk and vanilla extract to the wet mixture. Whisk again to combine thoroughly.
⏱️ 2 min
- 3
In a separate large bowl, whisk together the all-purpose flour, baking powder, milk powder, and salt until well combined.
⏱️ 3 min
- 4
Pour the wet mixture into the dry ingredients. Combine and knead the dough by hand on a clean surface until it becomes smooth.
⏱️ 10 min
- 5
Gradually add the whipped unsalted butter to the dough in two additions, incorporating each addition fully with a spatula or by kneading. Continue to knead the dough for 10-12 minutes until it is soft and passes the windowpane test (you should be able to stretch a small piece of dough thinly enough to see through it without tearing).
⏱️ 12 min
- 6
Place the kneaded dough in a clean bowl, cover it with cling wrap, and let it proof in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
⏱️ 90 min
- 7
While the dough is proofing, prepare the Eggless Vanilla Pastry Cream. In a bowl, whisk together 40 g sugar, cornflour, and milk powder with a small amount of the 250 ml full-fat milk to create a smooth slurry.
⏱️ 5 min
- 8
Heat the remaining full-fat milk in a saucepan over medium heat until it is hot but not boiling.
⏱️ 5 min
- 9
Gradually whisk the slurry into the hot milk in the saucepan. Continue to cook, stirring continuously, until the cream thickens and becomes glossy.
⏱️ 8 min
- 10
Remove the pastry cream from the heat and stir in the 20 g butter and vanilla. Transfer the cream to a clean bowl, cover the surface with cling film to prevent a skin from forming, and chill completely in the refrigerator.
⏱️ 30 min
- 11
Once the dough has doubled, gently degas it by pressing out the air. Divide the dough into 6 g balls. Roll each portion tightly between your palms to form smooth, uniform balls.
⏱️ 15 min
- 12
Arrange the dough balls on a baking sheet lined with parchment paper, leaving some space between them. Proof again for 45-60 minutes until they are airy and have increased in size.
⏱️ 60 min
- 13
Preheat your air fryer to 160°C. Cook the bomboloni in batches for 7-8 minutes, or until golden brown and cooked through. Alternatively, deep fry at 165-170°C until golden.
⏱️ 8 min•🌡️ 160
- 14
Let the bomboloni cool slightly before filling.
⏱️ 5 min
- 15
Prepare the caramel. In a saucepan, combine 150 g sugar and 30 g water. Heat over medium heat without stirring until the mixture reaches a light amber color. Remove from heat immediately as it will continue to darken.
⏱️ 7 min
- 16
Transfer the chilled pastry cream to a piping bag fitted with a small round nozzle. Insert the nozzle into the side of each bomboloni and fill with pastry cream.
⏱️ 10 min
- 17
Immediately dip the tops of the filled bomboloni into the warm caramel. Let the caramel set for 10-15 minutes, allowing it to crack.
⏱️ 15 min
- 18
Serve and enjoy the crunchy caramel shell and creamy vanilla center.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Vanilla “Crack” Bomboloni (Air Fryer)
For the Dough (Dry Ingredients)
- 360 g all-purpose flour
- 3/4 teaspoon baking powder
- 5 g salt
- 10 g milk powder
- 4.5 g instant yeast
For the Dough (Wet Ingredients)
- 180 ml warm water
- 40 g sugar
- 40 g condensed milk
- 1 teaspoon vanilla extract
For the Dough (Fat)
- 50 g unsalted butter, whipped till pale and fluffy
For the Eggless Vanilla Pastry Cream
- 250 ml full-fat milk
- 40 g sugar
- 18 g cornflour
- 1 tablespoon milk powder
- 1 teaspoon vanilla
- 20 g butter
For the Caramel
- 150 g sugar
- 30 g water
Instructions
- 1
In a bowl, combine the warm water, 40 g sugar, and instant yeast. Whisk them together and let the mixture rest for 5 minutes to activate the yeast.
⏱️ 5 min - 2
Add the condensed milk and vanilla extract to the wet mixture. Whisk again to combine thoroughly.
⏱️ 2 min - 3
In a separate large bowl, whisk together the all-purpose flour, baking powder, milk powder, and salt until well combined.
⏱️ 3 min - 4
Pour the wet mixture into the dry ingredients. Combine and knead the dough by hand on a clean surface until it becomes smooth.
⏱️ 10 min - 5
Gradually add the whipped unsalted butter to the dough in two additions, incorporating each addition fully with a spatula or by kneading. Continue to knead the dough for 10-12 minutes until it is soft and passes the windowpane test (you should be able to stretch a small piece of dough thinly enough to see through it without tearing).
⏱️ 12 min - 6
Place the kneaded dough in a clean bowl, cover it with cling wrap, and let it proof in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
⏱️ 90 min - 7
While the dough is proofing, prepare the Eggless Vanilla Pastry Cream. In a bowl, whisk together 40 g sugar, cornflour, and milk powder with a small amount of the 250 ml full-fat milk to create a smooth slurry.
⏱️ 5 min - 8
Heat the remaining full-fat milk in a saucepan over medium heat until it is hot but not boiling.
⏱️ 5 min - 9
Gradually whisk the slurry into the hot milk in the saucepan. Continue to cook, stirring continuously, until the cream thickens and becomes glossy.
⏱️ 8 min - 10
Remove the pastry cream from the heat and stir in the 20 g butter and vanilla. Transfer the cream to a clean bowl, cover the surface with cling film to prevent a skin from forming, and chill completely in the refrigerator.
⏱️ 30 min - 11
Once the dough has doubled, gently degas it by pressing out the air. Divide the dough into 6 g balls. Roll each portion tightly between your palms to form smooth, uniform balls.
⏱️ 15 min - 12
Arrange the dough balls on a baking sheet lined with parchment paper, leaving some space between them. Proof again for 45-60 minutes until they are airy and have increased in size.
⏱️ 60 min - 13
Preheat your air fryer to 160°C. Cook the bomboloni in batches for 7-8 minutes, or until golden brown and cooked through. Alternatively, deep fry at 165-170°C until golden.
⏱️ 8 min•🌡️ 160 - 14
Let the bomboloni cool slightly before filling.
⏱️ 5 min - 15
Prepare the caramel. In a saucepan, combine 150 g sugar and 30 g water. Heat over medium heat without stirring until the mixture reaches a light amber color. Remove from heat immediately as it will continue to darken.
⏱️ 7 min - 16
Transfer the chilled pastry cream to a piping bag fitted with a small round nozzle. Insert the nozzle into the side of each bomboloni and fill with pastry cream.
⏱️ 10 min - 17
Immediately dip the tops of the filled bomboloni into the warm caramel. Let the caramel set for 10-15 minutes, allowing it to crack.
⏱️ 15 min - 18
Serve and enjoy the crunchy caramel shell and creamy vanilla center.
⏱️ 1 min