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2 Irresistible Bombolini Italian Donuts That Melt in Your Mouth

  • Author: Hamza

Description

These bombolini recipes bring authentic Italian charm to your kitchen with two irresistible variations: a classic yeast-leavened doughnut piped with smooth vanilla pastry cream, and a limoncello-infused doughnut bursting with tangy homemade lemon curd. Both start from the same light, pillowy base—a “00”-flour dough enriched with eggs and butter, proofed to perfection, then fried at a precise temperature for a crisp, golden exterior. Whether you’re craving the comforting sweetness of vanilla or the bright zest of lemon, these step-by-step recipes guide you through mixing, proofing, frying, filling, and finishing so you can achieve melt-in-your-mouth results every time. Perfect for breakfast treats, afternoon coffee breaks, or elegant dessert platters, these bombolini will transport you straight to Italy with every bite.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 packet active dry yeast
  • 1/2 cup warm milk
  • 2 eggs
  • 1/4 cup butter, melted
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • Oil for frying
  • Powdered sugar for dusting
  • 1/2 cup jam or pastry cream (for filling)

Instructions

  1. Dissolve yeast in warm milk with a pinch of sugar. Let sit for 5 minutes until frothy.
  2. Mix flour, sugar, and salt in a bowl. Add yeast mixture, eggs, melted butter, and vanilla. Knead into a soft dough.
  3. Cover and let rise for 1 hour until doubled in size.
  4. Roll out dough to 1/2-inch thickness. Cut into rounds using a biscuit cutter.
  5. Let rounds rise for another 30 minutes.
  6. Fry in hot oil (350°F) until golden brown, flipping once. Drain on paper towels.
  7. Fill with jam or pastry cream using a piping bag. Dust with powdered sugar before serving.

Notes

  • Flour Substitutes: If you don’t have Italian “00” flour, an unbleached all-purpose flour works—just increase kneading time by 1–2 minutes to develop gluten.
  • Yeast Tips: For more predictable rise, proof active-dry yeast in warm milk (100 °F/38 °C) with a pinch of sugar before adding; instant yeast can go straight into the flour.
  • Oil Temperature: Maintain frying oil between 350–365 °F (175–185 °C). If it dips below 350 °F, bombolini will absorb excess oil; if it exceeds 370 °F, the exterior browns too quickly.
  • Filling Consistency: Let pastry cream and lemon curd cool completely—warm fillings can compromise dough structure and lead to leaks. Strain custards to remove lumps for smooth piping.
  • Make-Ahead: The dough can be mixed and refrigerated overnight; bring it to room temperature before shaping and final proof. Lemon curd keeps up to one week refrigerated.
  • Troubleshooting:
    • If centers are undercooked, lower the heat slightly and fry 15–20 seconds longer per side.
    • If bombolini collapse after frying, they may have been over-proofed—reduce second proof by 10–15 minutes.
  • Serving: Dust with fine granulated sugar or powdered sugar while still slightly warm; garnish citrus versions with extra lemon zest for visual pop.

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