BULK RECIPE
Bomboloni are popular Italian doughnuts, known for their soft, light texture and delicious pastry cream filling. This recipe uses a classic Italian-style chocolate pastry cream, but vanilla, pistachio, or lemon fillings work well too.
View the bulk recipe here:
Servings: 100-120 large doughnuts
Prep Time: 1-2 hours
Cook Time: 10 minutes per batch
Resting Time: 3 hours
(Times and directions are based on a batch of 100-120 doughnuts, and may vary depending on your baking equipment)
INGREDIENTS:
FOR DOUGHNUTS (BOMBOLONI)
40 cups (4.8 kg) Millstone Farina “00” Flour
30 large eggs, beaten at room temperature
3 ¾ cups (850 g) butter, softened and cut into cubes
5 cups (1 kg) white sugar
5 cups (1.2 kg) whole milk, warmed
10 teaspoons (40-50 g) vanilla extract
7 ½ tablespoons (70 g) active dry yeast
3 ½ tablespoons (55 g) salt
5 cups (600 g) icing sugar for rolling doughnuts
Sunflower or vegetable oil for frying (approx. 8-10 litres)
FOR THE CHOCOLATE PASTRY CREAM:
40 medium egg yolks
4 cups (800 g) white sugar
⅓ cup (120 g) cornstarch
1 kg chocolate, broken into chunks or small pieces
20 cups (5 litres/kg) whole milk
5 teaspoons (25 g) vanilla bean paste OR 10 teaspoons (50 g) vanilla extract
10 tablespoons (70 g) cocoa powder (optional for added chocolate richness)
DIRECTIONS:
CHOCOLATE PASTRY CREAM
Tip: Split this into 2-3 batches to allow for better texture and temperature control. Make the pastry cream first and store it in the refrigerator for up to 24 hours.
1. In a large mixing bowl, whip egg yolks and sugar until pale and foamy (approx. 5 minutes).
2. Mix in cornstarch (and cocoa if using) until smooth.
3. In a saucepan, heat milk on low. Stir in vanilla until combined and turn heat to medium until it reaches a soft boil.
4. Remove saucepan from heat and slowly whisk the whipped egg and sugar mix into milk. Stir consistently for a unified mixture.
5. Cook gently on low heat, whisking constantly. Simmer for about 3-4 minutes until the cream begins to thicken. To prevent lumps, ensure the cream never boils – as soon as you see that bubbles begin to form in the cream, lower the heat. Use a cooking thermometer to ensure it never goes over 85°C).
6. Once thickened (it should stick to the back of a spatula without dripping off), remove from heat and stir in chocolate until smooth.
7. Transfer immediately into cold glass containers. Cover with plastic wrap touching the surface to avoid a skin from forming on the surface.
8. Refrigerate at least 3 hours, up to 24 hours.
DOUGHNUT DOUGH
Notes: If possible, use a commercial mixer otherwise you will need to mix dough in 2-3 batches.
1. Bloom yeast in warm milk (5 minutes).
2. In mixer bowl, combine flour, sugar, and salt.
3. Add milk/yeast mix, beaten eggs, and vanilla.
4. Knead with dough hook until combined.
5. Add butter gradually until evenly distributed then knead 10 minutes on low speed until smooth and elastic.
6. Grease hands, knead 2-3 times, and (depending on how big your bowl is) shape dough into several smooth balls.
7. Place the dough into lightly oiled bowls and cover in plastic wrap.
8. Proof 2–3 hours, until tripled in size.
SHAPE DOUGHNUTS
1. Once the dough has proofed, transfer to a lightly floured surface. Punch each batch down once and knead it briefly into a smooth ball.
2. Flatten each dough ball with your hands and use a rolling pin to roll into a rectangle that’s approx. 1-1,5 cm thick.
3. Use a round cookie cutter or glass to cut out rounds – roughly 8-9 cm in diameter.
4. Place rounds on parchment-lined baking trays.
5. Cover lightly with plastic wrap or a clean towel and proof for 1-1½ hours, until tripled in size.
FRY DOUGHNUTS
Tip: Fry in small batches to maintain oil temperature
1. Once proofed, heat oil in a fryer or deep pan to 170–175°C.
2. Cut parchment paper into squares and place each doughnut on one square. To prevent dough from deflating, use this parchment paper to ‘handle’ the dough.
3. Carefully drop doughnuts into oil and fry for about 2 minutes per side. Avoid overcrowding the fryer or pan, so they can fry evenly.
4. Once done, remove doughnuts using a slotted spoon and drain on paper towels for a few minutes.
5. Roll the doughnuts in sugar while warm.
6. Allow to cool before filling.
ASSEMBLE DOUGHNUTS
1. Use a small knife to poke a hole in the side of each doughnut. Twist the knife around to increase the size of the hole.
2. Pipe pastry cream into the doughnut hole.
3. Serve immediately or store in airtight containers for 1–2 days.
STORAGE
For best results, serve immediately. Alternatively, store unfilled doughnuts in airtight containers for 1–2 days.
If filled, store the cream donuts in the refrigerator for a couple of days. Freezing is not recommended.
The best way to reheat the donuts is by wrapping them in aluminium foil and warming them in the oven. Place them on a baking sheet and bake for about 10 minutes at 180℃. This also works if they are frozen.
HOMEBAKER RECIPE
View the home recipe here:
Servings: 10 -12 large doughnuts
Prep Time: 45 minutes
Cook Time: 10 minutes
Resting Time: 3 hours
INGREDIENTS:
FOR DOUGHNUTS (BOMBOLONI)
4 cups (480 g) Millstone Farina “00” Flour
3 large eggs, beaten at room temperature
6 tablespoons (85 g) butter, softened and cut into cubes
½ cup (100 g) white sugar
½ cup (120 g) whole milk, warmed
1 teaspoon (5 g) vanilla extract
2 ¼ teaspoons (7 g) active dry yeast
1 small pinch salt
½ cup (60 g) icing sugar for rolling doughnuts
Sunflower or vegetable oil for frying
FOR THE PASTRY CREAM
4 medium egg yolks
½ cup (80 g) white sugar
⅓ cup (40 g) cornstarch
100 g chocolate, broken into chunks or small pieces
2 cups (500 g) whole milk
½ teaspoon (3 g) vanilla bean paste OR 1 teaspoon (5 g) vanilla extract
1 tablespoon (7 g) cocoa powder (optional for added chocolate richness)
DIRECTIONS:
CHOCOLATE PASTRY CREAM
Tip: Make the pastry cream first and store it in the refrigerator for up to 24 hours.
1. In a large mixing bowl, whip egg yolks and sugar until pale and foamy (approx. 5 minutes).
2. Mix in cornstarch (and cocoa if using) until smooth.
3. In a saucepan, heat milk on low. Stir in vanilla until combined and turn heat to medium until it reaches a soft boil.
4. Remove saucepan from heat and slowly whisk the whipped egg and sugar mix into milk. Stir consistently for a unified mixture.
5. Cook gently on low heat, whisking constantly. Simmer for about 3-4 minutes until the cream begins to thicken. To prevent lumps, ensure the cream never boils. If possible, use a cooking thermometer to ensure it never goes over 85°C – or as soon as you see that bubbles begin to form in the cream, lower the heat. You can even remove it from the heat for a few seconds and put it back.
6. Once the cream has thickened (it should stick to the back of a spatula without dripping off), remove from heat and stir in chocolate until smooth.
7. Transfer immediately into cold glass containers. Cover with plastic wrap touching the surface to avoid a skin from forming on the surface.
8. Refrigerate at least 3 hours, up to 24 hours.
DOUGHNUT DOUGH
1. Bloom yeast in warm milk (5 minutes).
2. In mixer bowl, combine flour, sugar, and salt.
3. Add milk/yeast mix, beaten eggs, and vanilla.
4. Knead with dough hook until combined.
5. Add butter gradually until evenly distributed then knead 10 minutes on low speed until smooth and elastic.
6. Grease hands, knead 2-3 times, and shape into a smooth ball.
7. Place the dough into a lightly oiled bowl and cover in plastic wrap.
8. Proof 2–3 hours, until tripled in size.
SHAPE DOUGHNUTS
1. Once the dough has proofed, transfer to a lightly floured surface. Punch down once and knead it briefly into a smooth ball.
2. Flatten the dough with your hands and use a rolling pin to roll into a rectangle that’s approx. 1-1,5 cm in thick.
3. Use a round cookie cutter or glass to cut out rounds – roughly 8-9 cm in diameter.
4. Place rounds on parchment-lined baking trays.
5. Cover lightly with plastic wrap or a clean towel and proof for 1-1½ hours, until tripled in size.
FRY DOUGHNUTS
Tip: Fry in small batches to maintain oil temperature
1. Once proofed, heat oil in a fryer or deep pan to 170–175°C.
2. Cut parchment paper into squares and place each doughnut on one square. To prevent dough from deflating, use this parchment paper to ‘handle’ the dough.
3. Carefully drop doughnuts into oil and fry for about 2 minutes per side. Avoid overcrowding the fryer or pan, so they can fry evenly.
4. Once done, remove doughnuts using a slotted spoon and drain on paper towels for a few minutes.
5. Roll the doughnuts in sugar while warm.
6. Allow to cool before filling.
ASSEMBLE DOUGHNUTS
1. Use a small knife to poke a hole in the side of each doughnut. Twist the knife around to increase the size of the hole.
2. Pipe pastry cream into the doughnut hole.
3. Serve immediately or store in airtight containers for 1–2 days.
STORAGE
For best results, serve immediately. Alternatively, store unfilled doughnuts in airtight containers for 1–2 days.
If filled, store the cream donuts in the refrigerator for a couple of days. Freezing is not recommended.
The best way to reheat the donuts is by wrapping them in aluminium foil and warming them in the oven. Place them on a baking sheet and bake for about 10 minutes at 180℃. This also works if they are frozen.
Source: https://www.cucinabyelena.com/bomboloni-recipe-italian-donuts-with-cream-filling/#wprm-recipe-container-23899