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How to make Bomboloni

Yield = 24
Prep time: 4:10
Cook time: 0:35
Total time: 4:45

Ingredients

  • 7g sachet dried yeast (see note)
  • 75g caster sugar, plus extra for rolling
  • 3 1/3 cups (500g) plain flour
  • 300ml warm milk
  • Grated rind of 1 lemon
  • 75g softened unsalted butter, chopped
  • 1L vegetable oil, for frying

Pastry cream

  • 6 egg yolks
  • 100g caster sugar
  • 40g plain flour
  • 450ml milk
  • 2 teaspoons vanilla extract

Method

  • Step 1 For pastry cream, beat yolks and sugar until pale. Sift in flour, whisking to combine. Place milk in a pan and bring to scalding point, then add to egg mixture.
  • Step 2 Turn heat to low and return mixture to pan, stirring constantly until thick. Add vanilla, then transfer to a bowl and cover with plastic wrap. Refrigerate to chill.
  • Step 3 For bomboloni, place yeast in a small bowl with 1 tablespoon each of sugar and flour. Stir in warm milk. Set aside in a warm place for 15 minutes until mixture bubbles and froths.
  • Step 4 Place remaining sugar and flour in a bowl with rind and butter, then add yeast mixture. Using your hands, combine mixture, then turn onto a floured board.
  • Step 5 Knead for 5 minutes until smooth and elastic, then place in a lightly oiled bowl, cover with a clean tea towel and set aside in a warm place to rise for about 2 hours.
  • Step 6 When dough has nearly doubled in size, punch it down with your fist. Use a rolling pin to roll out dough on a lightly floured surface to about 1cm thick. Use a 4cm pastry cutter to make 24 rounds and place on a baking tray (allowing a little room to expand). Cover with a tea towel and set aside to rise for another hour.
  • Step 7 Heat oil in a deep-fryer or heavy-based saucepan and heat to 180°C. (If you don't have a deep-fryer thermometer, test a cube of bread - it should turn golden in about 2 minutes.) You don't want oil too hot, as the bomboloni will darken before the inside is cooked, so adjust heat if necessary. Fry, 3 or 4 at a time, until golden. You may need to turn with tongs. Remove with tongs or a slotted spoon and drain on paper towels. While still warm, roll in extra sugar. Cool completely.
  • Step 8 Just before serving, use a sharp knife to make a slit in the bomboloni and pipe or spoon in the pastry cream filling.