Italian Cream Bomboloni Doughnuts
Delightful Italian cream-filled doughnuts that evoke nostalgia and warmth, perfect for family gatherings and cozy mornings.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour The foundation of your doughnuts, providing a soft and airy texture.
- 0.25 cup granulated sugar Adding a touch of sweetness that perfectly complements the creamy filling.
- 2 teaspoons instant yeast This ensures your dough rises beautifully.
- 0.5 teaspoon salt Enhancing all the flavors and balancing the sweetness.
- 0.5 cup whole milk (warmed) Provides moisture and richness to the dough.
- 3 large eggs Binding everything together and adding a lovely richness.
- 0.25 cup unsalted butter (softened) For a buttery flavor and tender crumb.
- 1 teaspoon vanilla extract Aromatic and warm, elevating the taste profile.
Filling Ingredients
- 0.5 cup ricotta cheese Creamy and slightly tangy, perfect for the filling.
- 0.25 cup mascarpone cheese Adds a luxurious creaminess to the filling.
- 0.25 cup powdered sugar (for filling) Sweetening the cream and making it irresistible.
Toppings
- Additional powdered sugar for dusting A final touch of sweetness and elegance.
Instructions
Preparation
- In a mixing bowl, combine the flour, granulated sugar, instant yeast, and salt. Mix well to combine all the dry ingredients.
- In a separate bowl, whisk together the warmed milk, eggs, and vanilla extract until creamy and smooth.
- Gradually pour the liquid mixture into the dry ingredients, stirring until combined to create a pliable dough.
- Add the softened butter to the dough and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise for about 1 hour, or until it doubles in size.
Filling Preparation
- Mix ricotta, mascarpone, and powdered sugar in a separate bowl until smooth and creamy.
Shaping and Frying
- After the dough has risen, punch it down gently, then roll it out to about 1/2 inch thick on a floured surface.
- Use a round cutter to cut out circles of dough, re-rolling scraps as needed, and let them rise for another 30 minutes.
- Heat vegetable oil over medium heat until it reaches 350°F (175°C).
- Fry the dough circles for about 1-2 minutes on each side until golden brown.
- Remove them carefully and place on a paper towel-lined plate to absorb excess oil.
Assembly
- Use a piping bag to fill each bomboloni with the creamy ricotta-mascarpone mix.
- Dust each filled bomboloni with additional powdered sugar before serving.
Notes
For best results, ensure ingredients are at room temperature and avoid overcrowding the pan while frying. Don't skip the dusting of powdered sugar.