Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.
What Are Bombolini?
The other day, I made a very popular Italian sweet snack called bombolini. This dessert is very similar to donuts; however, bombolini are famous for their filling. There are many different types of filling that are used, including custard, marmalade, and chocolate.
Popular Snack In Italy
Making this dessert brought me back when I was a student in Italy. I remember walking to school every day and stopping by the bakery to have some bombolini. The smell of this freshly baked snack is heavenly—and it's hard to resist the soft, fluffy dough and the rich, creamy filling.
Almost Similar Like Donut
Making bombolini is very similar to making regular donuts. It begins with a yeast mixture and the flour. However, I did use butter and eggs to get the fluffy and airy texture on the inside. For this recipe, I used a stand mixer to make the dough, but you can use your hands, instead. Bombolini are perfect with a cup of tea or coffee, or as an anytime snack during the day.
Now, let's look at the recipe.
Read More From Delishably
Prep time: 1 to 2 hours (including resting time)
Total time: 1 to 2 hours
Serves: A dozen or more
- 4 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 cup warm milk (I used whole milk)
- 1/4 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 eggs, room temperature
- Vegetable or canola oil for frying
- Granulated or icing sugar for coating
- Nutella for filling
- Make the yeast mixture: In a bowl, combine the active dry yeast and a teaspoon sugar into the warm milk. Stir lightly and set aside.
- In a medium bowl, combine the flour, salt, and remaining sugar. Whisk the ingredients until they are combined.
- In a mixing bowl, combine the yeast mixture and the dry ingredients. Then, add butter and eggs. Start mixing on medium speed for 10 minutes or until it forms a dough.
- Transfer the dough onto a floured surface or a baking mat. Continue kneading with your hands for a few minutes.
- Using a rolling pin, roll the dough to your preferred thickness. Shape the donuts using a donut cutter.
- Let it rest for 20 minutes before frying. Fry for about 3 minutes on each side or until it puffs and turns golden brown. Take the donuts out and place them on a paper towel to drain the excess oil.
- Dredge the donuts in granulated sugar and allow them to cool enough to handle.
- Fill the Nutella into a piping tool or piping bag fitted with a medium-sharp tip.
- Inject the Nutella in each donut. Simply choose one side and stick the piping tip about halfway in and inject the filling.
- Eat them right away!
© 2018 Liza