Our Big and Bouncy Bomboloni Italian Balls
Italian donuts — This is almost as much fun to say as they are to eat. It’s like a party in your mouth, with the oozy centre and sugary soft dough. Bomboloni are the new hot item on restaurant menus these days, and you’ll instantly understand why when you put them in your mouth. It won’t be your last, that’s for sure. They are delightful on their own, but if you want to go all the way with all three flavours inside, you will be more than satisfied that’s for sure!
- 450g strong white flour/all purpose flour, plus extra for dusting
- 7g fast-action yeast
- 10g salt
- 50g caster sugar, plus extra to coat
- 125ml Whole milk
- 50g Butter, cubed
- 2 Eggs, lightly beaten
- Zest of 1 Lemon
- 1 tsp Vanilla extract
- Vegetable oil, to fry
- Nutella/Jam/Cream Pasticcera to fill Bomboloni
Combine the flour, yeast, salt and sugar in a large bowl, or in the bowl of a mixer fitted with a dough hook. Add the flour, yeast, salt, sugar and lemon zest to a large bowl and mix well. In a separate bowl whisk the eggs together with the milk and add the butter and vanilla extract, mix well. Pour the liquid into the mixing bowl with the dry ingredients. Knead the dough in the mixer for 2 minutes, or if making the dough by hand, tip it onto a floured work surface and knead for about 5 minutes, until it’s smooth and elastic but still quite sticky.
Transfer it to a large, lightly oiled bowl. cover with cling film and leave to rise in a warm place for 1 hour or until doubled in size. Roll out the dough with a rolling pin until about 3/4-inch thick. Using a round pastry cutter the size of a cup, cut the dough into disks. Place the dough on a baking tray lined with parchment paper and cover with plastic wrap. Proof the dough for another hour.
Heat the oil in a large, deep pan to around 180C. Fry the donuts, in batches, for around 4-5 minutes, turning halfway until golden brown. Remove with a slotted spoon and drain on some kitchen paper. Then roll the doughnuts in caster sugar until completely covered. Spoon the filling of your choice, Nutella/Jam/Crema Pasticcera into a piping bag with a medium nozzle. Make a small hole in each donut, then push in the nozzle and squeeze to fill the bomboloni. Serve warm. Buon Appetito….
3 thoughts on “Our Big and Bouncy Bomboloni Italian Balls”
Any chance of a cornetti recipe coming along ? 🙂
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Of course Jennifer, coming soon 😉 x
Still no cornetti 😔 lol 😂