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BOMBOLONI – ITALIAN DONUTS

YUM is the first thought that comes to me when I look at this photo! My Bomboloni are light, fluffy, incredibly easy to make, and they aren’t fried! This is most likely the fact that I enjoy the most.

The dough comes together quickly; you can make it in the morning and bake it at midday, or you can make it the night before. It’s also really simple to work with the dough; you shouldn’t have any issues

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They are full as soon as you can touch them after baking. You can be as creative as you want with the filler. Now, for Christmas, I like to fill them with eggnog cream (eggnog = quick vanilla pudding powder), and then with jam or chocolate spread after the holidays.

Ingredients:

2⅓ cups all-purpose flour + 2 tablespoons

⅔ cups milk

¼ cup sugar, divided

¼ cup butter

1 package active dry yeast

2 egg yolks

1 teaspoon orange zest, optional

Powdered sugar for dusting

Jam, chocolate spread, eggnog cream etc. for filling

Directions:

In a large bowl combine milk, yeast, 2 tablespoons flour and 2 tablespoons sugar

Let rest for 10 minutes

Add remaining sugar, egg yolks, butter, flour and orange zest

Knead for 8 minutes!

Bring into a ball shape, cover the bowl and let rest for 2 hours or over night

Now form the dough into a roll and cut off 12 evenly sized pieces

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Form each piece into a ball like shape

Place balls on a baking sheet with parchment paper and let rest covered with a dish towel for 40 minutes

Meanwhile preheat your oven to 395 F

Bake Bomboloni for 15 minutes

Right after baking gently brush the Bomboloni with some melted butter and dust them with sugar or powdered sugar

Once they are cooled down a little you might want to fill them with jam or pudding!

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