Bomboloni
Bomboloni are one of the classic breakfast sweet pastries that Italians eat at the pasticceria. Make them at home, they are delicious!
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Calories: 4129kcal
Ingredients
Ingredients for the dough
- 500 grams of all-purpose flour
- 150 grams of whole milk room temperature
- 4 medium eggs
- 50 grams granulated sugar
- 20 grams of fresh yeast
- 100 grams of butter softened
- 1/2 organic lemon rind zested
- salt
- peanut oil for frying
Ingredients for the pastry cream
- 4 egg yolks
- 100 grams sugar
- 30 grams flour
- ½ liter milk
- vanilla or lemon zest
Instructions
Instructions for the dough
- Dissolve the brewer’s yeast in the room-temperature milk.
- Prepare the stand mixer with the dough hooks.
- Pour the mixture into the bowl of the stand mixer and add the sugar, egg and lemon zest.
- Add the flour in slowly while mixing, to create a dough.
- After all the flour has been added, keep mixing the dough for approximately 10 minutes, or until the dough is smooth.
- Now add in chunks of the softened butter one at a time, until it is all absorbed and the dough is smooth and elastic.
- Cover the dough with plastic wrap and set aside to rise for approximately 2 hours. It should double in size.
- After two hours have passed, form the dough into a ball (it will slightly deflate), place it in a ceramic bowl and cover it with plastic wrap and put in the fridge for at least 4 hours, but even overnight is great.
- Now divide the dough into 12 even balls, rolling them on a hard surface with a small amount of flour until smooth and round.
- Place them on a flat surface and let them rise for another 4 hours.
- Pour a generous amount of peanut oil into a deep pot, it will need to be full enough to easily cover the top of the krapfen when frying. Heat until very hot.
- Fry 2 to 3 krapfen at a time in the very hot oil.
- When golden brown, remove from the oil and place on a plate lined with a paper towel to absorb any excess oil.
- When the doughnuts are slightly cooled, you can gently perforate the side of the doughnut with a small knife to create a hole.
- Fill a pastry bag with the filling of your choice and squeeze the filling into the hole, leaving a little dollop on the outside to show the filling.
- Sprinkle each krapfen with powdered sugar and serve while still warm.
Instructions for the pastry cream
- In a large saucepan (but not over heat for now) add the egg yolks and sugar and mix well with a wooden spoon.
- Now add in the flour slowly, stirring continuously until it is all absorbed.
- In another pot, heat the milk until it is very hot and add a dash of lemon or lemon zest for flavor, as desired.
- When the milk is hot turn off the heat and pour it slowly into the saucepan with the egg yolk mixture, stirring the whole time.
- Now turn the flame on low under the saucepan.
- Bring it to a simmer and let cook for 3 or 4 minutes, still stirring, until several bubbles burst to the surface, the temperature should be around 82-84°C or (180-184°F).
- Pour the pastry cream into a mixing bowl and let cool, stirring every so often so it does not form a film on top.
Serving: 150g | Calories: 4129kcal | Carbohydrates: 593g | Protein: 113g | Fat: 144g | Saturated Fat: 77g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 41g | Trans Fat: 3g | Cholesterol: 1727mg | Sodium: 1199mg | Potassium: 2039mg | Fiber: 16g | Sugar: 184g | Vitamin A: 5568IU | Vitamin C: 4mg | Calcium: 1123mg | Iron: 30mg
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