Cream Filled Bomboloni

$- 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 packet active dry yeast - 1/2 teaspoon salt - 1/2 cup whole milk, warmed - 2 large eggs, at room temperature - 1/4 cup unsalted butter, melted - 1 cup heavy cream - 1/4 teaspoon vanilla extract - Powdered sugar for dusting - Vegetable oil for frying To make your cream-filled bomboloni, gather these simple ingredients. Use fresh items for the best taste. The flour gives structure, while the sugar adds sweetness. The yeast helps the dough rise and become fluffy. Warmed milk activates the yeast. Room temperature eggs mix well into the dough. Melted butter adds richness and flavor. Heavy cream is the star for the filling, and vanilla gives it a nice touch. Powdered sugar adds a sweet finish, and vegetable oil is key for frying. Make sure to measure everything accurately. This detail helps ensure your bomboloni turn out great. Ready to get started? Let’s move on to the next steps! {{ingredient_image_1}} - Combine warm milk and yeast. - Allow it to become frothy. Start by warming the milk. It should feel warm but not hot. Add the yeast to the milk and mix gently. Let it sit for about five minutes. This step is vital. The yeast needs to foam to show it's alive. If it doesn't foam, the yeast may be dead. - Combine flour, sugar, and salt. In another bowl, mix the flour, sugar, and salt. Use a whisk to blend these well. This step ensures even flavor in the dough. The sugar helps with sweetness while the salt adds balance. - Mix wet and dry ingredients. - Knead until smooth. Add the frothy yeast mixture to the dry mix. Then, add the eggs and melted butter. Stir until the dough starts to come together. Now, place the dough on a floured surface. Knead the dough for about eight to ten minutes. You want it smooth and elastic. This process builds the dough's structure. - Place dough in a greased bowl. - Cover and let rise. Transfer the dough to a greased bowl. Cover it with a clean towel. Let it rise in a warm place. This usually takes one to one and a half hours. You want it to double in size. This step is crucial for soft bomboloni. - Whip heavy cream and vanilla extract. While the dough rises, make the cream filling. In a chilled bowl, beat the heavy cream with vanilla extract. Use medium-high speed until soft peaks form. This will take a few minutes. Chill it in the fridge until you're ready to fill the bomboloni. - Roll out the dough and cut circles. - Second rise before frying. - Fry and cool the bomboloni. Once the dough has risen, punch it down. Roll it out to about half an inch thick. Use a round cutter to cut circles. Place these on a baking sheet and cover with a towel. Let them rise again for about 30 minutes. In a deep pot, heat vegetable oil to 350°F (175°C). Fry the doughnuts in batches. Cook them until golden brown on both sides, about two to three minutes. Remove them and let them drain on paper towels. After cooling, fill each bomboloni with the whipped cream. Use a piping bag or skewer for this. Finally, dust them with powdered sugar before serving. Enjoy the deliciousness! Tips for kneading Kneading is key to great bomboloni. You want to knead the dough for about 8 to 10 minutes. Use your palms to push down and fold the dough. This builds the gluten, which makes the dough stretchy. If the dough sticks to your hands, sprinkle a bit of flour. Ideal rising conditions Dough needs warmth to rise well. Place the dough in a warm spot, like near your oven or a sunny window. Cover it with a clean towel to keep it cozy. Let it rise until it doubles in size, which should take about 1 to 1.5 hours. Maintaining the right oil temperature Oil temperature is crucial for frying bomboloni. Heat the oil to 350°F (175°C). Use a kitchen thermometer for accuracy. If the oil is too hot, the outside will burn while the inside stays raw. If it’s too cool, the doughnuts will soak up too much oil. Frying in small batches Fry the bomboloni in small batches. This keeps the oil temperature steady. Fry for about 2 to 3 minutes on each side. You want a golden brown color. Avoid overcrowding the pot, as this can lead to uneven cooking. Using a piping bag A piping bag is perfect for filling your bomboloni. Fill it with the whipped cream and use a medium-sized nozzle. Insert the nozzle into the doughnut’s side and gently squeeze. This helps avoid tearing the doughnut. Choosing the right nozzle Pick a nozzle that is about 1/4 inch wide. This allows for a good flow of cream without making a big hole. You want enough filling, but not too much that it bursts out of the doughnut. Pro Tips Use Room Temperature Ingredients: Ensure your eggs and milk are at room temperature for better incorporation, resulting in a smoother dough. Check Oil Temperature: Use a kitchen thermometer to maintain the oil at 350°F (175°C) for perfect frying; too hot will brown the outside too fast while leaving the inside raw. Don't Overfill the Bomboloni: When filling with cream, be careful not to overfill as it may cause the doughnut to burst, leading to a messy presentation. Let Them Cool: Allow the bomboloni to cool slightly before filling to avoid melting the cream filling and ensure a delightful texture. {{image_2}} You can fill bomboloni with many cream flavors. Classic whipped cream is a favorite. You can also try chocolate, coffee, or lemon cream. For a fruity twist, use fruit-based fillings like raspberry or strawberry jam. These options add fun and variety to each bite. Toppings can make your bomboloni even more special. A chocolate glaze is a great choice. You can melt chocolate and dip the top of each doughnut. Another idea is to sprinkle your bomboloni with chopped nuts or spices. Try cinnamon or powdered sugar for a sweet touch. If you need a gluten-free option, you can substitute all-purpose flour with gluten-free flour blends. These blends work well for the dough. For vegan bomboloni, replace eggs with flaxseed meal and use almond milk. You can also use coconut cream instead of heavy cream for the filling. This way, everyone can enjoy delicious bomboloni! To keep your bomboloni fresh, store them in a cool, dry place. Use an airtight container to prevent them from drying out. If you stack them, place parchment paper between layers. This helps avoid sticking. When it's time to enjoy your bomboloni again, reheat them in an oven. Set the oven to 350°F (175°C). Place them on a baking sheet for about 5-7 minutes. This method keeps them soft and warm. Avoid using a microwave since it can make them soggy. If you want to freeze bomboloni, here’s how: 1. Cool Completely: Let the bomboloni cool down completely after frying. 2. Wrap Individually: Wrap each one in plastic wrap. This keeps them fresh. 3. Use a Freezer Bag: Place the wrapped bomboloni in a freezer bag. Squeeze out as much air as possible before sealing. 4. Label and Date: Don’t forget to label the bag. Include the date for easy tracking. To thaw, take them out of the freezer. Let them sit in the fridge overnight. For a quicker method, set them at room temperature for a few hours. Enjoy your bomboloni fresh, tasty, and ready to eat! Yes, you can make bomboloni in advance. Prepare the dough and let it rise. After the first rise, you can shape the dough into circles. Freeze the un-fried dough on a baking sheet. Once frozen, store them in a bag. When ready, fry them straight from the freezer. If you don’t have heavy cream, use whipped coconut cream. It gives a nice flavor. You can also use cream cheese mixed with milk. This will create a thick and rich filling. Doughnuts are done when they turn golden brown. They should be light and airy. You can also test by inserting a toothpick; it should come out clean. You can find authentic bomboloni at Italian bakeries. Some cafes also serve them fresh. If you're lucky, you may find them at local food markets or fairs. Bomboloni stay fresh for 1-2 days at room temperature. Store them in an airtight container. For longer freshness, keep them in the fridge for up to a week. If your yeast doesn’t foam, it may be dead. Check the expiration date on the packet. If the milk is too hot, it can kill the yeast. Use warm milk, about 110°F (43°C). Adjust the temperature and try again. Making Bomboloni is fun and rewarding. We covered the key ingredients, step-by-step methods, and tips for perfect results. You learned about dough consistency, filling techniques, and even ways to customize your treat. Remember, practice makes perfect. Don't hesitate to experiment with different fillings and toppings. Enjoy the process and share your Bomboloni with friends. They will love your creation. Happy cooking!$

Delicious Italian doughnuts filled with whipped cream and dusted with powdered sugar.

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Prep Time 30

Cook Time 30

Total Time 2

Course Dessert

Cuisine Italian

Servings 12

Calories 250 kcal

Ingredients

2 cups all-purpose flour
0.25 cup granulated sugar
1 packet active dry yeast (2 1/4 teaspoons)
0.5 teaspoon salt
0.5 cup whole milk, warmed
2 large eggs, at room temperature
0.25 cup unsalted butter, melted
1 cup heavy cream
0.25 teaspoon vanilla extract
for dusting powdered sugar
for frying vegetable oil

Instructions

In a mixing bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until frothy.
In a separate bowl, whisk together the flour, sugar, and salt.
Add the eggs and melted butter to the yeast mixture and stir until combined. Gradually incorporate the flour mixture into the wet ingredients, mixing until a dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1-1.5 hours.
While the dough is rising, prepare the cream filling: In a chilled mixing bowl, beat the heavy cream and vanilla extract on medium-high speed until soft peaks form. Set aside in the refrigerator.
Once the dough has risen, punch it down and roll it out to about 1/2 inch thickness. Cut circles using a round cutter (about 3 inches in diameter).
Place the dough circles on a parchment-lined baking sheet, cover with a towel, and let them rise again for about 30 minutes.
In a deep pot, heat vegetable oil to 350°F (175°C). Carefully fry the doughnuts in batches until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.
Let the bomboloni cool slightly, then use a piping bag or a skewer to fill each doughnut with the whipped cream.
Dust the filled bomboloni with powdered sugar before serving.

Notes

Arrange bomboloni on a decorative platter and serve with additional powdered sugar and a side of fresh fruit for color.

Keyword bomboloni, cream filled, dessert, doughnuts