Bomboloni Italian Donuts – Page 2

Step-by-Step Instructions

1. Prepare the Dough

In a large mixing bowl, combine the flour, sugar, yeast, and salt. Make a well in the center.
In a separate bowl, whisk the eggs, warm milk, vanilla extract, and lemon zest (if using).
Pour the wet ingredients into the dry ingredients and stir to combine until a rough dough begins to form.
Add the softened butter and knead the dough on a floured surface for about 8-10 minutes until the dough is smooth, soft, and elastic. You can also use a stand mixer with a dough hook for this step.
Once the dough is ready, place it in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1-1.5 hours, or until it doubles in size.

2. Shape the Bomboloni

Once the dough has risen, punch it down gently to release the air.
Turn the dough out onto a floured surface and roll it out to about ½ inch thickness.
Use a round cutter (about 2 inches in diameter) to cut out circles from the dough. Re-roll the dough scraps and continue cutting circles until all the dough is used.
Place the cut-out dough circles on a baking sheet lined with parchment paper. Cover them with a clean towel and let them rise for another 30 minutes.

3. Fry the Bomboloni

Heat the vegetable oil in a large, deep pot or Dutch oven to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature—this is key for achieving the perfect crisp exterior.
Carefully drop a few dough circles into the hot oil, making sure not to overcrowd the pot. Fry for about 1-2 minutes per side, or until golden brown.
Use a slotted spoon to remove the Bomboloni from the oil and place them on a paper towel-lined tray to drain any excess oil.

4. Fill the Bomboloni

Once the Bomboloni have cooled slightly but are still warm, make a small hole in the side of each donut using a pastry bag or a small piping tip.
Fill each donut with your desired filling, whether it’s fruit jam, pastry cream, Nutella, or chocolate sauce. Don’t overfill, as it might cause the donut to break.

5. Coat the Bomboloni

Immediately after filling the Bomboloni, roll them in granulated sugar to give them a sweet, sparkly coating. For an extra indulgence, you can dust them with powdered sugar as well.

Serving Suggestions

For Breakfast or Brunch: Serve Bomboloni alongside a hot cup of espresso or cappuccino for the ultimate Italian breakfast experience.
As a Dessert: These donuts make a perfect dessert at any time of day. Pair them with gelato or whipped cream for a truly decadent treat.
For Special Occasions: Bomboloni are perfect for parties, family gatherings, or holiday celebrations. Serve them as a sweet snack or treat for your guests.

Tips for Perfect Bomboloni

Temperature is Key: Make sure the oil is at the correct frying temperature (around 350°F or 175°C). If the oil is too hot, the Bomboloni will cook too quickly and burn on the outside while remaining raw inside. If the oil is too cool, the donuts will absorb too much oil and become greasy.
Let the Dough Rise Properly: For the best texture, allow the dough to rise fully during both the initial rise and the second rise after shaping the Bomboloni. This ensures they’re light and airy when fried.
Filling Variations: Feel free to get creative with your fillings! While traditional Bomboloni are filled with jam or custard, you can also try Nutella, chocolate ganache, or even cream cheese for a different twist.
Serve Fresh: Bomboloni are best served fresh out of the fryer while still warm and fluffy. They’re at their most delicious when they have just been made.

Conclusion

Bomboloni Italian Donuts bring the irresistible charm of Italian pastries to your kitchen. With their soft, pillowy texture and sweet, indulgent fillings, these donuts are a must-try for anyone who loves homemade desserts. Whether you’re making them for a special occasion or simply to treat yourself, Bomboloni will never disappoint.

So gather your ingredients, roll up your sleeves, and get ready to enjoy the delightful taste of Italy in every bite!

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