Bomboloni

Bomboloni are traditional Italian filled doughnuts made from a soft, enriched yeast dough. The dough is carefully fermented and shaped before being fried until golden and light. Once cooked, the bomboloni are rolled in sugar and generously filled with smooth pastry cream, creating a delicious contrast between the soft fried dough and rich, creamy centre. Particularly associated with Tuscany and central Italy, bomboloni are commonly enjoyed as a breakfast pastry or sweet treat and are best served fresh while still soft and tender.

Suggested by Chef Sabyasachi Gorai

Makes

20 Bomboloni

Preparation Time

45 minutes

Resting Time

3 - 4 hours

INGREDIENTS

For the dough
600 g Italian type 00 flour
200 g mashed potatoes
3 eggs
45 g sugar
160 ml milk
200 g softened butter
10 g brewer’s yeast
10 g salt
20 g honey

For the pastry cream
500 ml milk
Vanilla, as required
Zest of 1 lemon
130 g sugar
125 g egg yolks
40 g cornstarch
20 g butter

For Finishing
Extra-fine sugar and cinnamon, for coatin

METHOD

To prepare the pastry cream
Place the milk in a saucepan with the vanilla and lemon zest. Warm the mixture gently until it begins to simmer, allowing the flavours to infuse.

Meanwhile, combine the sugar, egg yolks and cornstarch in a separate bowl and whisk until smooth. Gradually pour the hot milk into the egg mixture, whisking continuously to prevent lumps from forming.

Return the mixture to the saucepan and cook over a low heat, stirring continuously, until the pastry cream thickens.

Transfer the cream immediately to a cold bowl and allow it to cool until lukewarm. Whisk until smooth and creamy, then allow it to cool completely before using.

To prepare the bomboloni
Combine the Italian type 00 flour, mashed potatoes, sugar, brewer’s yeast and honey in a large bowl. Gradually add the eggs and milk and begin kneading.

Continue kneading until the dough starts to develop structure, then gradually incorporate the softened butter. Add the salt and continue kneading until the dough becomes smooth, soft and elastic.

Cover the dough and leave it to proof until it has approximately doubled in volume.

Roll out the dough and cut it into individual rounds. Place them on a tray and leave them to proof again until light and well risen.

Heat the oil to 170-175°C and carefully fry the bomboloni until evenly golden on both sides. Transfer them to absorbent paper to remove any excess oil.

While still warm, coat them generously in the sugar and cinnamon mixture. Once they have cooled slightly, fill them with the prepared pastry cream using a piping bag.