Bomboloni Fritti

 

Bomboloni Fritti

Prep 20 min + rising / Cook 10 min / Serves 10

Ingredients

300 g allpurpose flour

40 g sugar

6 g instant yeast

1 large egg

120 g whole milk (lukewarm)

40 g unsalted butter (soft)

1 g fine salt

1 L oil for frying

100 g caster sugar (for coating)

300 g pastry cream or Nutella (for filling)

Instructions

• Make the dough: In a bowl, mix flour, sugar, yeast, and salt. Add the egg and warm milk. Mix until a rough dough forms, then add the soft butter and knead until smooth (8–10 minutes).
• First rise: Cover the dough and let it rise for 1–1.5 hours, until doubled.
• Shape: Roll the dough to 1.5 cm thickness. Cut circles (6–7 cm). Place them on parchment and cover lightly.
• Second rise: Let the bomboloni rise again for 30–40 minutes until puffy.
• Fry: Heat oil to 165–170°C. Fry 2–3 at a time, turning often, until golden (about 2 minutes per side).
• Coat: Drain briefly, then roll in caster sugar while warm.
• Fill: Once slightly cooled, poke a hole and pipe in pastry cream or Nutella.

Beginner Tips 

• Warm milk, not hot: If the milk is too hot, it kills the yeast. Aim for body temperature.
• Soft butter is key: Cold butter makes the dough heavy; roomtemperature butter blends smoothly.
• Don’t rush the rise: A slow, full rise gives you fluffy bomboloni.
• Oil temperature matters: Too hot dark outside, raw inside. Too cold greasy. Stay around 165–170°C.
• Fill when warm, not hot: Hot bomboloni melt the filling; cold ones resist piping.