The soft, golden, and irresistibly delicious bomboloni are one of the most loved fried dessert recipes ever. Perfect for breakfast, a snack, or as a dessert to share, homemade bomboloni win over at the first bite. A classic among Carnival sweets, this homemade bomboloni recipe guides you step by step on how to achieve a tall, light, and perfectly fried dough. Whether you prefer them with cream, chocolate, or jam, you’ll bring irresistible bomboloni to the table, ideal for sharing with friends and family.
See also: Carnival menu
- Difficulty: Medium
- Cost: Low
- Rest time: 10 Hours
- Preparation time: 1 Hour 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 0.7 oz fresh yeast
- 1 tsp fine salt
- 0.42 cup water
- 3 tbsps sugar
- 2 eggs
- 3 tbsps soft butter
- 2 cups custard cream
- as needed powdered sugar
- 1 quart oil (for frying)
Tools
- 1 Stand Mixer girmi
- bczhieulw
Preparation
Start mixing with the help of the stand mixer;
Start the stand mixer and pour in water slowly until fully absorbed;
Even if the dough seems slightly crumbly, still add the eggs and butter and continue mixing until absorbed;
Place the well-combined dough in a bowl and cover it with plastic wrap;
Let it rise in the fridge for 10 hours;
After the time has elapsed, let the dough sit at room temperature for 15 minutes;
Roll out into a rectangular shape on the work surface and fold the two shorter sides towards the center, let rest for another 5 minutes;
Roll out the dough again and make two more folds;
Cut into discs with a cookie cutter and let rest for about an hour and a half;
Transfer the discs onto parchment paper;
Meanwhile, prepare the custard cream;
Cut the parchment paper around each bombolone and dip them into the oil;
Fry the bomboloni for about 4 minutes until golden brown and once ready, fill with cream and sprinkle with powdered sugar.
If there are leftovers, you can store them in the fridge covered with plastic wrap for a couple of days.
