Ingredients
- All-purpose flour: 500g
- Active dry yeast: 7g
- Granulated sugar: 60g
- Salt: 1 tsp
- Eggs: 2 large
- Milk, lukewarm: 240ml
- Unsalted butter, softened: 60g
- Vanilla extract: 1 tsp
Instructions
- Step 1: In a large bowl, whisk together flour, yeast, sugar, and salt. In a separate bowl, whisk together eggs, milk, and vanilla extract.
- Step 2: Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Add the softened butter and continue to knead until the dough becomes smooth and elastic, about 8-10 minutes.
- Step 3: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 4: Gently punch down the dough and turn it out onto a lightly floured surface. Roll the dough to about 1/2 inch thickness and use a round cutter to cut out circles.
- Step 5: Place the circles on a baking sheet lined with parchment paper, cover loosely, and let rise for another 30 minutes.
- Step 6: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully drop the bomboloni into the hot oil, a few at a time, and fry for 2-3 minutes per side, until golden brown. Remove and drain on paper towels. Once cooled slightly, fill with your desired cream using a piping bag.
Notes
- Store leftover bomboloni in an airtight container at room temperature for up to 2 days, though they're best enjoyed fresh.
- Reheat day-old bomboloni briefly in a warm oven (around 300°F/150°C) for a minute or two to restore some of their softness, but be careful not to overheat them.
- Dust your freshly filled bomboloni generously with powdered sugar for a classic touch, or drizzle with melted chocolate for an extra decadent treat!
- For the best texture, ensure your softened butter is truly soft – almost melted – before kneading it into the dough; this helps create a richer, more tender bomboloni.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American