Bombolini Cloudlike Italian Doughnuts

Recipe Introduction

Quick Hook

Ever dreamt of biting into a cloud? Honestly, these Soft, Pillowy Italian Donuts (Bombolini) are as close as you'll get! They’re light, airy, and filled with dreamy pastry cream.

Brief Overview

These little balls of joy, originally from Italy, are the perfect Easy Italian Sweets . They are relatively easy, taking around 2 hours 15 minutes.

This recipe makes about 12 doughnuts. Get ready for Italian Delicacies .

Main Benefits

Did you know that a little treat can actually lift your spirits? Perfect for a weekend brunch or a "just because" treat.

These Softest Donut Recipe are special because they bring a little bit of Italy straight to your kitchen.

Let’s Talk Dough!

So, you want to make Bombolini, huh? Great choice! I promise, it's easier than it looks. Think of it like making bread, but cuter and with a sugary reward at the end.

It all starts with the ingredients. You will need things like flour, sugar and eggs.

The Good Stuff: Ingredients

• For the Dough:
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/4 cup (60ml) lukewarm whole milk
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs
  • 1/4 teaspoon (1.5g) salt
  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 4 tablespoons (56g) unsalted butter, softened
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
• For Frying:
  • 4 cups (946ml) vegetable oil, for frying
• For Filling (Pastry Cream):
  • 1 cup (237ml) whole milk
  • 1/4 cup (50g) granulated sugar
  • 2 large egg yolks
  • 2 tablespoons (16g) cornstarch
  • 1 teaspoon vanilla extract
• For Coating:
  • 1/2 cup (100g) granulated sugar, for coating
  • Optional: 1/4 teaspoon ground cinnamon

Donuts Filled with a creamy, vanilla kissed pastry cream, rolled in sugar. Are you ready to dive into the world of Homemade Bombolini Recipe ? I promise, it's worth it! Honestly, you won't regret making Bomboloni with Pastry Cream .

It is easier than you think!

Ingredients & Equipment for the Soft, Pillowy Italian Donuts (Bombolini)

Alright, ready to tackle these Easy Italian Sweets ? Don’t worry, it's easier than you think. Let's get our stuff together!

Main Ingredients: Dough Time!

First, for the dough, you'll need:

• 2 1/4 teaspoons (7g) of active dry yeast. Get good stuff! Fresh yeast makes all the difference. Expired yeast? Bin it!
• 1/4 cup (60ml) of lukewarm whole milk. Lukewarm is key - not too hot, not too cold, Goldilocks style.
• 1/4 cup (50g) of granulated sugar.
• 2 large eggs.
• 1/4 teaspoon (1.5g) of salt.
• 2 1/2 cups (300g) of all-purpose flour. Plus extra for dusting.
• 4 tablespoons (56g) of unsalted butter. It needs to be softened!
• Zest of 1 lemon. Gives it a lovely zing!
• 1 teaspoon of vanilla extract.

Then, for frying, grab 4 cups (946ml) of vegetable oil.

And for the filling (we're doing pastry cream here):

• 1 cup (237ml) of whole milk.
• 1/4 cup (50g) of granulated sugar.
• 2 large egg yolks.
• 2 tablespoons (16g) of cornstarch.
• 1 teaspoon of vanilla extract.

Lastly, for coating, 1/2 cup (100g) of granulated sugar. Maybe 1/4 teaspoon ground cinnamon, if you're feeling fancy!

Seasoning: It's All About the Flavors

The lemon zest and vanilla are essential. Don’t skip 'em!. Feel free to try orange zest. Almond extract is another good choice. For that classic Italian Delicacies vibe.

Equipment: Keep It Simple, Stupid!

Okay, you'll ideally want a stand mixer. Honestly, it makes life easier. If not, a large mixing bowl and strong arms work too! You'll need a clean tea towel, a rolling pin, and a 2 1/2-3 inch round cookie cutter.

A glass works in a pinch. Also, grab a deep fryer (if you have one). If not, a large pot is fine.

Get a candy thermometer. It's important for getting the temperature right!. 350° F ( 175° C) is what we're aiming for.

A slotted spoon and a piping bag with a round tip are also necessary. A small saucepan is needed for pastry cream.

I know it sounds like a lot. Making Homemade Bombolini Recipe can be a bit involved but trust me, fresh, Donuts Filled with pastry cream are worth the effort!.

I promise this Cream Filled Donut Recipe Easy is totally achievable!.

I remember the first time I tried making these. My thermometer broke halfway through frying. Talk about panic! Luckily, I winged it.

They turned out a little darker than planned but still yummy. The key is to watch them like a hawk and trust your gut.

You've got this!

Let's Get Baking: Cloud Like Italian Doughnuts are calling!

Oh my gosh, are you ready for this? I'm about to share my take on the best thing since sliced bread, or maybe even better: Soft, Pillowy Italian Donuts (Bombolini) .

We are going to bake the best Easy Italian Sweets that will make your nonna smile. Seriously, these are so good, they're borderline addictive.

Think Italian Delicacies meets pure joy. Don't worry, even if you're not a master baker, this Homemade Bombolini Recipe is easier than you think! This Fried Dough with Filling is going to be your next obsession.

Prep Like a Pro: Mise en Place is Key

Before we even think about touching that flour, let's get organised. This is where the magic starts! Think of it as your chef's table everything in its place.

Grab those 2 1/4 teaspoons active dry yeast , 1/4 cup lukewarm milk , sugar, eggs, flour, butter and lemon.

• Mise en place is non-negotiable. Get all your ingredients measured out. Seriously, it saves so much time later.
• Got a stand mixer? Use it! It makes kneading a breeze. No mixer? Don't sweat it; your arms will get a workout.
• Lukewarm milk is crucial for happy yeast. Too hot, and you'll kill it. Use your finger!

Bombolini step-by-step: Doughnut Dreams

Alright, buckle up! It's doughnut time!

1. Wake up the yeast. Mix yeast, warm milk, and a teaspoon of sugar. Wait 5- 10 minutes until it's foamy.
2. Mix the magic. Combine sugar, eggs, salt, lemon zest, and vanilla. Then, add in that bubbly yeast mixture.
3. Flour power! Gradually add the flour until a shaggy dough forms. Then, add the softened butter bit by bit.
4. Knead like you mean it. Knead for 8- 10 minutes until smooth and elastic. It should be slightly sticky!
5. Rise and shine. Place dough in an oiled bowl. Cover and let rise for 1-1. 5 hours until doubled.
6. Cut it out! Roll the dough to 1/2 inch thickness. Cut out doughnuts with a cutter.
7. Second proof is essential. Place doughnuts on baking sheet, cover, and let rise for 30 minutes.
8. Fry time! Heat oil to 350° F ( 175° C) and fry each side about 2- 3 minutes until golden brown.

Pro Doughnut Hacks

Honestly, these tips will save your bacon.

• Don't overcrowd the fryer!
• If the doughnuts are browning too fast, lower the heat slightly.
• Make the pastry cream ahead of time. It needs to chill properly!
• Avoid oil splatters by patting the donuts with a paper towel before frying.

So there you have it: your guide to Soft, Pillowy Italian Donuts (Bombolini) that will blow your mind. Enjoy these Italian Doughnuts Recipe fresh, warm and delicious. Go on, treat yourself!

Recipe Notes for the Soft, Pillowy Italian Donuts (Bombolini)

Alright, so you're ready to make some seriously yummy doughnuts. Before you dive in, here are a few things I learned while making these easy Italian sweets .

They'll help you nail this homemade Bombolini recipe like a pro!

Serving Incredible Suggestions

Plating and presentation ideas: Honestly, these Italian delicacies are gorgeous just dusted with sugar! But, if you're feeling fancy, arrange them on a pretty plate.

You know? Maybe add some fresh berries and a dusting of icing sugar. Boom! Instant masterpiece.

Complementary sides or beverages: A strong espresso is the classic pairing. But hey, a cold glass of milk works too.

Or even a cheeky little prosecco, if you're feeling extra. Why not, right? These Donuts Filled will be the perfect choice for your italian dessert recipes.

Mastering Storage Tips

Refrigeration guidelines: Okay, so these are best eaten fresh. Like, straight away. But, if you have leftovers (lucky you!), pop them in an airtight container and keep them in the fridge.

They'll be good for about 2 days.

Freezing options (if applicable): I wouldn't recommend freezing the filled cream filled donut recipe easy . The filling can get a bit weird.

If you really must, freeze the unfilled doughnuts. Wrap them tightly in cling film, then foil. Thaw completely before filling and dusting with sugar.

Reheating instructions: A few seconds in the microwave is all you need. Be careful not to overdo it. You want them warm and fluffy, not rubbery.

Fantastic Variations

1-2 dietary adaptations: Want a lighter version? Try baking these Italian Doughnuts Recipe instead of frying. Not quite the same, but still delicious.

And for a zesty kick, try swapping the lemon zest for orange.

Seasonal ingredient swaps: Summer calls for fresh berry jam filling! Autumn? Apple butter all the way. This Softest Donut Recipe are a blank canvas for all sorts of seasonal flavours.

Nutrition Basics

Simplified nutrition information: Let's be real, these are doughnuts. They are tasty, and make you happy. So, not exactly a health food. But, everything in moderation, right?

Key health benefits: Okay, maybe a boost in happiness? Seriously though, treat yourself. You deserve it.

So there you have it. A few extra tips to help you create the best Bomboloni with Pastry Cream . Don't be afraid to experiment and have fun. Happy baking!

Frequently Asked Questions

Why aren't my Soft, Pillowy Italian Donuts (Bombolini) as light and airy as I expected?

A dense Bombolini is often due to not proofing the dough long enough. Make sure the dough doubles in size during the first proof, and that the cut doughnuts are puffy before frying. Also, ensure your yeast is fresh and active; otherwise, it will struggle to leaven the dough adequately.

It’s a bit like trying to get a good cuppa without letting the tea bag brew long enough!

Can I make the Bombolini dough ahead of time and fry them later?

Absolutely! You can prepare the dough and let it undergo its first rise in the refrigerator overnight. This actually enhances the flavour! The next day, take the dough out, let it come to room temperature for about 30 minutes, and then proceed with rolling, cutting, and the second proof.

Think of it like prepping your Sunday roast the night before less stress on the day!

What's the best way to store leftover Bombolini, and how long will they last?

The Soft, Pillowy Italian Donuts (Bombolini) are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature. They’ll be good for about 1-2 days, but they might lose some of their original softness.

For maximum freshness, avoid filling them until you're ready to eat them; unfilled doughnuts will last a bit longer. I find that warming them slightly in the microwave (10-15 seconds) can help revive them a bit, it's like a little spa day for your doughnut.

I don't have pastry cream. Can I use something else to fill my Bombolini?

Certainly! Pastry cream is a classic, but you can get creative. Jam, Nutella, ricotta cream sweetened with honey, or even a simple vanilla custard are all fantastic alternatives. For a lighter option, you can whip some heavy cream with a bit of sugar and vanilla for a delightful filling.

It's like choosing your own adventure for your taste buds!

My Bombolini are greasy. What did I do wrong?

Greasy doughnuts usually indicate that the oil temperature wasn't hot enough. Aim for 350°F (175°C) and maintain it consistently. If the oil is too cool, the doughnuts will absorb more oil instead of cooking properly. Also, don't overcrowd the fryer; frying in batches helps maintain the oil temperature.

Think of it like a crowded dance floor everyone needs their space to move freely!