Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 packet (about 2 1/4 teaspoons) active dry yeast
- 3/4 cup warm milk (110°F)
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- Vegetable oil for frying
- Extra granulated sugar for coating
For those who like a twist, you can substitute the vanilla extract with almond or orange for a different aromatic profile. And if you’re feeling adventurous, a touch of coffee liqueur in the cream can turn your Bomboloni into a sophisticated treat.
Instructions
- In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes foamy. This step is crucial as it activates the yeast, a trick I learned from my grandmother.
- In a large mixing bowl, combine the flour, granulated sugar, and salt. Create a well in the center and add the yeast mixture, melted butter, egg, and vanilla extract.
- Mix the ingredients until a sticky dough forms. Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about an hour, or until doubled in size. This is the perfect time to savor a cup of coffee, just like Ouma and I used to do while waiting.
- Once risen, punch down the dough and roll it out to about 1/2 inch thickness. Use a round cutter to cut out circles.
- Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the doughnuts in batches until golden brown, about 2 minutes per side.
- Transfer the fried Bomboloni to a paper towel-lined plate to drain excess oil.
- For the cream filling, whip the heavy cream and confectioners’ sugar together until stiff peaks form. Fill a piping bag with the cream.
- Make a small hole in each Bomboloni and pipe in the cream filling generously. Roll the filled Bomboloni in granulated sugar while still warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International