Bomboloni: Heavenly Italian Donuts

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🍩 Bomboloni: Heavenly Italian Donuts

Introduction

Indulge in the lightest, fluffiest Italian bomboloni—irresistibly soft donuts with a delicate crumb and just the right touch of sweetness. These golden rounds of joy are fried to perfection, then filled with custard, jam, or Nutella for an authentic café-style treat. Perfect for breakfast, dessert, or any time you crave something decadently delicious!

🍞 Dough Ingredients (Makes 12-14 donuts)

  • 2¼ tsp instant yeast
  • ½ cup lukewarm milk (110°F/43°C)
  • 3 tbsp granulated sugar
  • 2½ cups all-purpose flour (plus extra for dusting)
  • 2 tbsp potato starch (optional, for extra softness)
  • ¼ tsp salt
  • 3 egg yolks (room temperature)
  • ¼ cup unsalted butter, softened

🍯 Optional Fillings & Toppings

  • Pastry cream (vanilla or chocolate)
  • Fruit jam (strawberry, apricot)
  • Nutella or dulce de leche
  • Powdered sugar or cinnamon sugar for dusting

👩🍳 Step-by-Step Instructions

1. Activate the Yeast

  • In a small bowl, mix lukewarm milk, sugar, and yeast. Let sit for 5-10 minutes until frothy.

2. Make the Dough

  • In a large bowl, whisk together flour, potato starch (if using), and salt.
  • Add yeast mixture and egg yolks. Mix until a shaggy dough forms.
  • Gradually incorporate softened butter, kneading for 8-10 minutes until smooth and elastic.
    (Tip: Dough should be slightly sticky but pull away from the bowl’s sides.)

3. First Rise

  • Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours or until doubled in size.

4. Shape & Second Rise

  • Punch down dough and roll out to ½-inch (1.2 cm) thickness on a floured surface.
  • Cut into 3-inch (7.5 cm) rounds using a cookie cutter or glass.
  • Transfer to a baking sheet, cover, and let rise for 30-45 minutes until puffy.

5. Fry to Golden Perfection

  • Heat neutral oil (like canola) to 350°F (175°C) in a deep pot.
  • Fry donuts 2-3 at a time for 1-2 minutes per side until golden brown.
  • Drain on paper towels and let cool slightly.

6. Fill & Decorate

  • Use a piping bag to inject custard, jam, or Nutella into the center.
  • Dust with powdered sugar or roll in cinnamon sugar.

💡 Pro Tips

  • Yeast Check: If milk is too hot, it will kill the yeast. Aim for warm bathwater temperature.
  • Soft Texture: Potato starch makes them extra tender, but you can omit it.
  • No Thermometer? Test oil with a dough scrap—it should sizzle gently.
  • Baked Option: Brush with butter and bake at 375°F (190°C) for 12-15 minutes (less traditional but lighter).

🍽 Serving Suggestion

Pair with a cappuccino for breakfast or serve with vanilla gelato for dessert.

⏳ Storage

  • Best eaten fresh the same day.
  • Reheat leftovers in a 350°F (175°C) oven for 5 minutes to revive crispness.

Final Thought: These bomboloni are little clouds of happiness—crispy outside, pillowy inside, and bursting with joy in every bite. Buon appetito! 🇮🇹✨

(P.S. For extra flair, add lemon zest to the dough or fill with pistachio cream!)

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