Bomboloni, the delightful Italian doughnuts filled with luscious cream or jam, are a true delight for any pastry lover. Making these heavenly treats from scratch may seem intimidating at first, but with the right recipe and technique, you can easily create your own at home. So, let’s dive into the world of bomboloni making and discover the steps involved in crafting these delicious pastries.

To make stuffed bomboloni, you’ll need a handful of ingredients: 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of instant yeast, 1/2 teaspoon of salt, 2 large eggs, 1/2 cup of whole milk, 2 tablespoons of unsalted butter (at room temperature), vegetable oil (for frying), and your choice of filling – either cream or jam. You can opt for classic vanilla pastry cream, chocolate ganache, or delightful fruit preserves; the possibilities are endless!

To start the process, combine the flour, sugar, yeast, and salt in a large mixing bowl. Make a well in the center, then add the eggs, milk, and butter. Mix the ingredients until a soft dough forms, then transfer it to a floured surface and knead for about 10 minutes, until the dough becomes smooth and elastic.

Next, shape the dough into a ball and place it in a lightly oiled bowl, covering it with a kitchen towel. Allow the dough to rise in a warm, draft-free place for about an hour, or until it doubles in size. This waiting time will ensure that your bomboloni turn out light and fluffy.

After the dough has risen, punch it down gently to release any excess air. Turn it out onto a floured surface and roll it into a rectangle about 1/2 inch thick. Using a round cookie cutter or a glass, cut out circles from the dough, each approximately 3 inches in diameter. Repeat the process until you’ve used up all the dough.

Take each dough circle and place about a teaspoon of your chosen filling in the center. Be careful not to overfill, as it can cause the bomboloni to burst during frying. Pinch the edges of the dough together firmly to seal in the filling, creating a small pouch. Make sure to seal it well to prevent any leakage while frying.

Once you have stuffed all the bomboloni, it’s time to fry them to golden perfection. Heat vegetable oil in a deep saucepan or fryer to about 350°F (175°C). Gently drop a few bomboloni into the hot oil, making sure not to overcrowd the pan. Fry them for about 2-3 minutes, until they turn golden brown and puffy. Use a slotted spoon or tongs to remove them from the oil and transfer them to a paper towel-lined plate to drain any excess oil.

Finally, while the bomboloni are still warm, roll them in granulated sugar or dust them with powdered sugar for an irresistible finishing touch. Your homemade stuffed bomboloni are now ready to be devoured!

These delightful pastries are best enjoyed fresh, though they can be kept in an airtight container for up to 2 days. However, it’s highly unlikely they will last that long!

Making your own stuffed bomboloni allows you to experiment with various fillings and bring a taste of Italy right to your home. With a little practice and patience, you can master the art of creating these delectable treats. So, gather your ingredients, roll up your sleeves, and get ready to indulge in the heavenly delight of homemade stuffed bomboloni!

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