Italian Bomboloni

Ingredients

• •400 g all-purpose flour, plus extra for dusting
• •7 g (1 sachet) instant dried yeast
• •60 g caster sugar, divided
• •1/2 tsp fine salt
• •3 large eggs, at room temperature
• •80 ml whole milk, warm (about 38 °C)
• •80 g unsalted butter, softened and cubed
• •1 litre neutral oil (sunflower or vegetable), for frying
• •400 g pastry cream or jam, for filling

Directions

1. 1Combine flour, yeast, 40 g sugar, and salt in a stand mixer bowl. Add eggs and warm milk, then mix with the dough hook on medium speed for 5 minutes until a rough dough forms.
2. 2Add softened butter a few cubes at a time, mixing on medium-high for 8–10 minutes until the dough is smooth, elastic, and pulls cleanly from the sides of the bowl.
3. 3Shape the dough into a ball, place in a lightly oiled bowl, cover with cling film, and leave to rise at room temperature for 90 minutes, or until doubled in size.
4. 4Punch down the dough and turn it out onto a lightly floured surface. Roll to 2 cm thickness and stamp out rounds using a 7 cm cutter. Re-roll scraps once. Place rounds on parchment-lined trays, cover loosely, and prove for 30 minutes until puffed.
5. 5Heat oil in a large deep saucepan to 170 °C. Fry bomboloni in batches of 3–4, about 2 minutes per side, until deep golden all over. Remove with a slotted spoon and drain briefly on kitchen paper.
6. 6While still warm, roll each bomboloni in the remaining 20 g caster sugar until evenly coated.
7. 7Once slightly cooled (about 5 minutes), use a skewer to pierce a hole in the side of each bomboloni, then pipe in pastry cream or jam using a piping bag fitted with a plain nozzle until each feels heavy. Serve the same day.

💡 Keep the oil temperature steady at 170 °C — too hot and the outside burns before the centre cooks through; use a thermometer for accuracy.

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