Ingredients:
For the dough:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup warm water (about 110°F/45°C)
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 4 large egg yolks
- 1/2 cup whole milk
- 6 tablespoons unsalted butter, softened
- Vegetable oil, for frying
For filling and coating:
- Pastry cream, Nutella, or fruit preserves
- Powdered sugar, for dusting
Instructions:
- In a small bowl, sprinkle the yeast over warm water. Let it sit for about 5 minutes until frothy.
- In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, and salt.
- Add the yeast mixture, egg yolks, and milk to the flour mixture. Mix on low speed until a rough dough forms.
- Add the softened butter, one tablespoon at a time, while continuing to mix on low speed. Increase the speed to medium and knead the dough until it becomes smooth and elastic, about 8-10 minutes.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1-2 hours.
- Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it out to about 1/2 inch thickness.
- Using a round cookie cutter or a glass, cut out circles of dough. Place the circles on a lightly floured baking sheet, cover with a clean kitchen towel, and let them rise for another 30-45 minutes.
- Heat vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C).
- Carefully add the risen doughnuts to the hot oil, a few at a time, making sure not to overcrowd the pan. Fry until golden brown on both sides, about 2-3 minutes per side.
- Remove the fried bomboloni from the oil using a slotted spoon and drain on paper towels.
- Once the bomboloni have cooled slightly, fill them with pastry cream, Nutella, or fruit preserves using a piping bag fitted with a small tip.
- Dust the filled bomboloni with powdered sugar and serve warm.
Enjoy your homemade Italian bomboloni! They’re best enjoyed fresh on the day they’re made.