Ingredients
Scale
- 1 cup warm milk (105-115°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- 1/2 cup (1 stick) unsalted butter, softened
- Vegetable oil, for frying
- Powdered sugar, for dusting
- Pastry cream (recipe below)
- Chocolate sauce (optional)
Instructions
- Step 1: In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy. Whisk in egg and vanilla extract. Add salt.
- Step 2: Gradually add flour, one cup at a time, mixing with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms. Add softened butter and continue mixing until the dough is smooth and elastic (about 5-7 minutes with a stand mixer).
- Step 3: Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 4: Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces. Roll each piece into a smooth ball. Place on a baking sheet lined with parchment paper, leaving space between each ball. Cover loosely with plastic wrap and let rise for another 30-45 minutes.
- Step 5: Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot to 350°F (175°C). Carefully fry the bomboloni in batches for 2-3 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels.
- Step 6: Let the bomboloni cool slightly. Using a pastry bag or a knife, fill each bomboloni with pastry cream. Dust with powdered sugar and drizzle with chocolate sauce (optional).
Notes
- Store leftover bomboloni in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.
- For a warm, gooey treat, reheat your cooled bomboloni briefly in the microwave or oven before serving; this will melt the pastry cream delightfully.
- Elevate your Cream Bomboloni experience by serving them with a scoop of vanilla ice cream and a sprinkle of sea salt for a sophisticated dessert contrast.
- To ensure perfectly smooth bomboloni, be patient during the kneading process and don't rush the rising times; a well-developed gluten structure makes all the difference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American