Bomboloni
Round little Italian doughnuts that are sweet, light and perfect with coffee or espresso.
Ingredients
Bomboloni Dough
- 3 cups all purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 packet of instant yeast
- 2/3 cup whole milk, warm (between 100-110 degrees)
- 4 tablespoons butter, melted
- 2 egg yolks
- 1/2 teaspoon vanilla extract
Chocolate Italian Cream
- 4 ounces mascarpone, room temperature
- 1/3 cup confectioners sugar
- 1/4 cup cocoa powder
- 2 teaspoons vanilla extract
- 1/2 cup heavy cream
Sugar Coating
- 2 tablespoons butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Bomboloni
- In a large bowl, combine 1 cup of flour, 1/4 cup of granulated sugar, 1 envelope of fast acting yeast and 1/4 teaspoon of salt
- Warm up 2/3 of a cup of milk to about 100 degrees F (this should take about 30 seconds in the microwave)
- Add the warmed milk to the dry ingredients along with 3 tablespoons of melted butter, 2 egg yolks and 1/2 of a teaspoon of vanilla extract and mix well to ensure everything is fully combined
- Cover the bowl tightly with plastic wrap and allow it to sit at room temperature for about 10 minutes. You are looking for some bubbles to form over the surface
- Add 1 1/2 cup of flour, mix to incorporate and begin kneading in the bowl with clean hands
- If the dough is sticking to your hands, add a bit of flour (as little as possible) until the dough can be kneaded without sticking to your hands
- Cover the bowl with plastic wrap, then top with a kitchen towel and allow the dough to rest at room temperature for about 90 minutes
- Once the dough has doubled in size, transfer it to a lightly floured work surface and roll it out to a large circle about 1/2" in thickness
- Cut round circles of dough with a large round cookie cutter. If you use a 2 1/2" or 3" cutter, you should get 12 doughnuts. You can gather and roll out the remaining dough and cut additional doughnuts, if possible
- Place the doughnuts on to a parchment lined baking sheet and cover the baking sheet with a light kitchen towel and allow them to rest until they are puffed up (about 45 minutes)
- Preheat your oven to 375 degrees while the doughnuts are resting
- Once the doughnuts have puffed up, bake them on a middle rack at 375 degrees for between 10 and 12 minutes or until the doughnuts become lightly golden
- Transfer the baked bomboloni onto a cooling rack
Chocolate Italian Cream
- To make the chocolate Italian cream filling, combine mascarpone, confectioners sugar and cocoa powder and whip until fully combined
- Add the vanilla extract and heavy cream and whip until light and fluffy
- Chill the whipped chocolate Italian cream until ready to use
Assembly
- If you are dusting the exterior of the doughnuts, brush them with melted butter while still hot and roll them in fine sugar or cinnamon sugar and return them to the cooing rack
- If you are filling the doughnuts, insert a sharp knife into the top or end of the doughnut. Insert the pastry bag and fill into you feel the filling push back a bit