1 cup warm milk, 105 - 115 degrees F.
3-1/2 tablespoons sugar, divided
1 packet (1/4 ounce) rapid-rise yeast
2 cups all-purpose flour
2 cups bread flour
Grated zest of 1 orange
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon Fiori di Sicilia (optional)
4 tablespoons butter, cut into cubes
Vegetable oil for frying
1 cup of sugar for rolling doughnuts before serving
In a small bowl, combine the warm milk, 1/2 tablespoon of sugar, and yeast.
Stir to combine. Set aside for 5-10 minutes until the mixture begins to bubble.
In a large bowl, combine both flours, the remaining 3 tablespoons of sugar,
orange zest, and salt.
In another small bowl, whisk together the eggs, vanilla extract, and optional
Fiori di Sicilia.
Use a pastry blender to cut the butter cubes into the flour mixture, until the
butter is well combined with the flour. Stir in the yeast mixture and then the
egg mixture. Continue stirring until a soft dough is formed. Transfer the dough
to a floured surface and knead the dough until it is smooth and elastic, 2-3
minutes. Form the dough into a smooth ball and transfer to a greased bowl.
Cover with a kitchen towel and set aside to rise in a warm place for about 1-
1/2 hours. The dough should double in volume.
Line 2 baking sheets with parchment paper and set aside.
Punch down the risen dough in the bowl and transfer to a floured surface.
Roll the dough out to a thickness of about 1/2-inch. Use a 2- to 3-inch round
biscuit cutter to cut out rounds of dough; keeping the cuts as close together
as possible. Transfer the dough rounds to the parchment lined baking sheets,
spacing them about 2-inches apart. The dough scraps can be combined and
rerolled until all the doughnuts have been cut out. Cover with a kitchen towel
and set aside to rise in a warm place for about 1-1/2 hours. The rounds
should look puffy and full of air.
Heat the vegetable oil in a deep fryer to 350 degrees F.
Put 1 cup of sugar in a small bowl nearby.
When the oil is hot, fry about 4 doughnuts at a time. Fry until golden brown
on both sides, turning them over a few times in the hot oil with a skimmer or
slotted spoon, about 4 to 5 minutes total per batch. Remove the fried
doughnuts one at a time and transfer to a paper towel-lined tray. While the
doughnuts are still warm roll each one in the sugar in the bowl until evenly
Put the pastry cream in a large pastry bag fitted with a 1/4-inch plain round tip.
While the doughnuts are still warm, use a small knife to make a small hole in
the top center of each doughnut. Insert the pastry tip into the hole and pipe
some of the cream into each doughnut. Fill until there is a small mound of
cream on top.
Bomboloni are best served while still warm
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
1 teaspoon vanilla extract
Combine the sugar and cornstarch in a medium saucepan.
Whisk in the half-and-half and egg yolks.
Place over medium heat and bring to a boil, whisking constantly.
When the mixture thickens, remove from the heat and stir in the vanilla.
Set aside for 10-15 minutes to cool slightly before piping into the doughnuts.
Bomboloni are fried Italian doughnuts that are filled with pastry cream. Just imagine biting into
a warm, fluffy doughnut with a sugary crust and finding a delicious and silky cream inside. The
dough is usually flavored with vanilla and either orange or lemon zest. The traditional filling is
vanilla pastry cream, but a fruit jelly or even Nutella may be used. Bomboloni are filled from
the top rather than the side and a small mound of pastry cream tops the centers.