Posted on Friday, 5th August 2011 by Grace Massa Langlois
Bomboloni, fluffy pillows of rich and tender fried pastry dough rolled in sugar and filled with velvety Crema Pasticcera {Italian Pastry Cream}, fresh and warm out of the oven. Have I enticed you to indulge? One thing’s for certain – one Bombolone is never enough.
How did I achieve a puffy bombolone? – Patience, a little elbow grease and a “whole lotta love”.
I was on a mission to get an answer to that very question, “Which preparation produces a puffier, lighter and tastier bombolone? – “By hand?” or “Stand mixer?” After performing a taste test ”by hand” won by a landslide.
It really comes as no surprise, I’m sure Italian Mamas and Nonnas from the old country (mine included) never used a stand mixer to prepare their dough. To quote my Mom, “passion, love, touch and feel and most importantly patience makes tender dough”.
The bomboloni dough is very sticky and I found when preparing the dough using a stand mixer I needed to add flour more than once to get the dough to come together into a ball so the mixer could properly knead the dough. Unfortunately the more flour you add the heavier the bombolone.
Preparing the dough “by hand” gives you more control, you can feel the dough and often times it only needs a light dusting of flour to knead to a soft dough therefore producing a fluffier bombolone.
Bomboloni have a distinct look, golden on both sides with a band lighter in colour in between. Achieving this look can be a little more difficult than you think; a bombolone has a mind of its own.
It increases in size as it’s cooking, sometimes more so on one side than the other. The mystery for me, how is it possible to use the same size cutter for all of your bombolone yet after frying none of them are the same size?
Bomboloni are sometimes referred to as Krapfen but there is a visible difference between the two. How do you distinguish between a Bombolone and a Krapfen? A Bombolone is filled from the top rather than the side and the filling is visible. What a tease for Crema lovers like me.
Bomboloni are not only filled with cream, they are just as mouthwatering filled with jam or one of my favourites, chocolate.
Like any donut Bomboloni are best enjoyed on the day they are made. Very rarely an issue for us, we love donuts!
Bomboloni alla Crema – Krapfen {Italian Cream-Filled Donuts}
Makes 28 to 32 donuts using a 7-cm (2¾-inch) cutter
- Bomboloni, Krapfen {Italian Cream-Filled Donuts}
- Crema Pasticcera {Italian Pastry Cream}
Bomboloni alla Crema – Krapfen {Italian Cream-Filled Donuts}
**FYI – **Valuable Donut/Doughnut Making Tip – Please Read** - I’ve made so many donuts/doughnuts over the last two years and I would like to pass on a very valuable tip. The hardest part I find in making doughnuts is to not lose the air that’s been so carefully established with the leavening process. After making my Zeppole di San Giuseppe it donned on me that I should be handling the donuts/doughnuts in the same manner to keep the doughnuts/donuts as fluffy as possible. When making the zeppole I cut sheets of parchment a little larger than the zeppole to rest the zeppole on and when I fry the zeppole I transfer the zeppole on the paper into the hot oil, within seconds I can remove the paper from the oil easily with tongs leaving the shape of the zeppole undisturbed. I thought why not do this with donuts/doughnuts, this way I won’t disturb the shape of the donut but most importantly prevent any loss of leavening because my hands will never touch the leavened donut/doughnut eliminating the chance of knocking out the air. Therefore, from now on, I will cut sheets of parchment one and a half times the size of my cut donuts/doughnuts, allowing room for rising. I will transfer the cut doughnuts onto my squares of parchment and then transfer the doughnuts on the squares into my deep baking dish and set aside for rising. After rising and when it comes time to fry my doughnuts I will carefully transfer the doughnuts/donuts on the paper into the hot oil. Remove the paper within seconds from the hot oil and continue frying the donuts/doughnuts as usual. I hope this tip will help to produce the fluffiest donuts/doughnuts possible.
**Special Note - I prepare this dough the old fashioned way – by hand with a little love and passion thrown in. If you prefer you could prepare the dough using a stand mixer but I find this method of preparation quite difficult and frustrating. The dough is very sticky and I find throughout the process even with the help of a rubber scraper getting the dough to release from the sides of the bowl is extremely difficult (forget the love and passion it’s replaced with more than a few choice words in frustration). After quite a bit of prodding it does finally work but the results from preparing the dough by hand in my opinion is far superior. My results are always tender dough, which produces a lighter, fluffier bombolone. Keep in mind preparing by hand is a lengthy process (kneading 10 to 15 minutes) – click on the music, get lost in 5 of your favourite songs and before you know it you’ll have the most amazing dough! In fact, this time, I prepared the dough both ways and had a taste testing; the bombolone prepared by hand was the bombolone of choice.
- 250 g (2 cups) bread flour
- 250 g (2 cups) Italian “00″ (doppio zero) flour or plain (all-purpose) flour
- 50 g (about ¼-cup) caster (superfine granules) sugar
- 8 g (1 package) instant yeast or 25 g fresh yeast
- Seeds from 1 vanilla bean
- Zest of 1 orange or zest of 1 lemon (I prefer orange-you could also use a combination of orange and lemon)
- Pinch of salt
- 250 ml (about 8½ ounces) warm milk, temperature between 40°C and 43°C (105° F and 110° F)
- 3 large eggs
- 50 g (3½-tablespoons) unsalted butter, cut into 4 pieces, softened
- Vegetable spray
- Vegetable or canola oil, for frying
- Caster (superfine granules) sugar, extra, for rolling
- Place flours, sugar, instant yeast, vanilla bean seeds, zest of your choice and salt in a large bowl. Using a large whisk, whisk to well combine.
- Make a well in the centre; pour in the warm milk. Work together the milk and the dry ingredients with the tips of your fingers.
- Add the eggs all at once; work together the ingredients until you have a rough ball of dough.
- Gradually add the butter, one-piece-at-a-time, working each piece of butter into the dough before adding the next.
- Transfer dough to a clean, lightly floured work surface; knead until smooth and elastic (not sticky), 10 to 15 minutes.
- Transfer dough back to the large bowl; cover with a sheet of plastic wrap and leave to rise in a warm place, 1½ to 2 hours.
- When the dough has doubled in volume, transfer to a clean, floured work surface.
- Roll the dough out to a thickness of about 1 cm (a little less than ½-inch); using a cookie cutter or glass cut out rounds about 7-cm to 7½-cm (2¾-inch to 3-inch) in diameter (keep the cuts as close together as possible). (Gather up the leftover pieces, give a quick knead to bring the pieces together, return dough to the bowl, cover and leave to rise in a warm place until double in volume, about ½-hour and proceed to roll out and cut out rounds. At this point if you have any remaining dough, gather together re-roll and cut rounds until all of the dough has been used.)
- Place the rounds on a parchment lined baking sheet lightly sprayed with vegetable spray, cover with a sheet of plastic wrap and leave to rise in a warm place until doubled in volume (they should appear full of air), 1½ to 2 hours. (I find it much easier to remove the rounds from the parchment paper when I lightly coat the parchment with vegetable spray opposed to flouring the parchment sheet. I also used a 3-inch deep baking pan instead of a baking sheet to place my rounds in to rise, this ensures the tops of my bomboloni will not stick to the plastic wrap.)
- Heat oil in a 6-litre/quart heavy-bottomed saucepan over medium heat to between 160° C and 170° C (320° F and 340° F), about 20 minutes. (Check your oil frequently while frying bomboloni to maintain these temperatures. If you have a thermometer attach to the saucepan to monitor the temperature of the oil.)
- Prepare 2 large plates for draining and rolling of bomboloni. Layer one plate with 3 to 4 sheets of paper towel for draining, and the other plate with a thin layer of caster sugar, for rolling, set-aside until ready to use.
- Fry four to six bombolone at-a-time to ensure even frying. Fry until golden on both sides, 3 to 5 minutes. (Bomboloni should be golden on both sides creating a distinct line lighter in colour in between – can be difficult at times to achieve because the bomboloni have a mind of their own and they puff up while cooking, sometimes more on one side than the other.) Remove bombolone, one-at-a-time, with a spider skimmer or slotted spoon, drain on paper towels and immediately roll in caster sugar until evenly coated.
- While bomboloni are still warm fill with Crema Pasticcera (Italian pastry cream). To fill bomboloni, transfer Crema Pasticcera to a large pastry bag fitted with a ½-cm to 1-cm (¼-inch to ½-inch) plain round tip. Use a sharp paring knife to make a small hole (in the centre) on the top of each bombolone. Insert pastry tip into the hole of the bombolone and pipe crema until the bombolone feels heavy; continue to fill until you have a mound of pastry cream visual on the top of the bombolone.
- Bomboloni are best enjoyed on the day they are made. Serve immediately.
- Buon Appetito!
Crema Pasticcera {Italian Pastry Cream}
**Please follow recipe below but reduce sugar to 150 g (½-cup + 2 tablespoons).
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Tags: after school treat, afternoon tea, breakfast, brunch, crema pasticcera, creme patissiere, dessert, desserts, donuts, doughnuts, food, food photography, food photos, individual dessert, individual desserts, Italian dessert, Italian desserts, Italian Pastries, Italian pastry, Italian sweet, Italian sweets, pastry cream, sweets
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes, Yeast Breads & Yeast Dough
Comments (88)
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August 5th, 2011 at 4:39 pm
these are STUNNINGLY beautiful! perfect and impressive – well done.
August 5th, 2011 at 4:49 pm
These look incredible. They remind me of Boston Cream Donuts, except obviously more elegant. Great job!
August 5th, 2011 at 4:56 pm
My husband would weep tears of joy and give me diamonds if I made these for him. I do so love diamonds. Will give these a shot!
August 5th, 2011 at 4:58 pm
Oh Paula you are so funny!
August 5th, 2011 at 4:58 pm
Thanks Evan!
August 5th, 2011 at 5:45 pm
I agree, one would never be enough. Those look so nice and sugary and soft!
August 5th, 2011 at 6:08 pm
Are you sure about the temperature of warm milk in Celsius ? Over 200° C seems to be a little too hot
August 5th, 2011 at 7:38 pm
Thanks for catching my mistake, put the temp number in the wrong box of my calculator.
August 5th, 2011 at 9:24 pm
oh my goodness what I would do for one of these tonight! Looks so delicious! Your pictures always make me hungry!!
August 5th, 2011 at 10:12 pm
How do you not gain weight with all these amazing desserts around?
August 6th, 2011 at 8:10 am
These look like they are worth all the effort! They look better than any store-bought donut I’ve ever had.
August 6th, 2011 at 8:35 am
Sandra because of my meds I was extremely thin for a long while and it didn’t matter what I ate I couldn’t gain an ounce, thankfully in the last year I’ve finally put on a few pounds but believe it or not not as much as I would like, I think I just have fast metabolism.
August 6th, 2011 at 3:04 pm
Incredibly gorgeous, Grace. I love my standmixer but I can understand how a light touch is needed for these!
August 6th, 2011 at 5:58 pm
Approximately how many does this recipe make? They look to die for…
August 6th, 2011 at 7:00 pm
Carrie I must have been half asleep when I was posting the recipe, first I listed the milk at I think it was 200 degrees celsius and now I’ve forgotten the yield. One batch makes between 28 and 32, the kids started eating before I counted, both times.
August 6th, 2011 at 9:22 pm
So brilliantly prepared! I love the way it’s fried. A must for me to have one of these.
August 6th, 2011 at 11:26 pm
WOW WOW! I must make these soon. They look amazing and challenging. I love that! What fantastic photos!
August 9th, 2011 at 12:13 am
Those are quite beautiful. I haven’t had a real cream-filled donut in years–looks like a labor of love, but worth it!
August 9th, 2011 at 1:06 pm
These look quite hard to make, but I’m up to the challenge. I think I’ll try making these this weekend
August 9th, 2011 at 1:14 pm
Oooh my don’t those look beautiful.
August 9th, 2011 at 10:53 pm
A few steps Sharanya but really not that difficult to make, most important thing to watch out for, don’t roll out the dough too thin. I usually roll it out a bit to get it started and then pat down with my hands, this helps a great deal. Let me know ahead of time when you plan on making and I will make sure I am available to answer any questions.
August 10th, 2011 at 6:46 am
Thank you so much! I will definitely let you know if I need help.
I just realized that we don’t get bread flour here in India. Any substitute I could use?
August 10th, 2011 at 8:24 am
Mmmm I love these… they are so dangerous! The pastry cream on top is so cute too – love your photos!
August 10th, 2011 at 1:03 pm
Sharanya your flour may be termed differently I know in Italy it is referred to as Manitoba Flour, you are looking for a flour that contains a little higher gluten 13% to 14% and it also contains a small amount of malted barley flour which helps the yeast work. If you can’t find anything that resembles this you can go ahead and use all-purpose flour.
August 11th, 2011 at 9:47 am
I’ve been on vacation so just now catching up and I see I’ve missed some good stuff on your site…including these bombolonis. Can I just say it? These Bombolonis…are the bomb!
August 14th, 2011 at 1:43 am
oh my goodness Grace. These bomboloni look amazing. Love your mother saying “passion, love, touch and feel and most importantly patience makes tender dough” so so true.
August 14th, 2011 at 1:58 am
These doughnuts look delicious! I wanted to bite right into the screen!
August 17th, 2011 at 5:37 pm
What can I use as a substitute for vanilla beans? I can’t find them anywhere.
August 17th, 2011 at 10:01 pm
I feel your pain Karly, Costco used to carry them for a fabulous price here in Canada 10 beans for about $11. I went the other day because I ran out and they no longer carry them. I’ve been struggling to find them too and when I do they are about $7 for 2. I think I’ve found a really good supplier on Ebay. My brother is coming in from the US in September for my niece’s wedding and I am going to ask him to check his local Costco, if they have them there I am going to ask him to buy me about 100 beans – lol. You can substitute the beans with pure vanilla extract, when making the dough add the vanilla with the eggs, and you can also use the extract in the crema, 1 teaspoon for the dough and then 1 teaspoon for the crema.
August 21st, 2011 at 12:32 pm
They look fabulous! I am going to give them a try today, even though i have never fried anything. Ever.
For the vanilla beans in Canada, have you tried Bulk Barn? They usually have them by the cash, next to the saffron. I can’t remember the exact price but i think it was about 5$ for two.
August 21st, 2011 at 2:16 pm
I’ve checked the bulk barn but not at cash, I assumed when I didn’t see them by the vanilla extract they didn’t carry them. They must keep the good stuff hidden. Will have to take a trip. I was cleaning out my baking cupboard yesterday and I found 2 hidden tubes, I couldn’t believe it, I’ve never been so excited about a baking item before – lol. hanks for the tip!
August 28th, 2011 at 5:17 pm
I love this. My uncle had a pastry shop in Queens when I was a kid and this really takes me back. Beautiful photos. Thanks for adding me to your blog circle!
August 30th, 2011 at 3:01 pm
Looks delicious!!
September 2nd, 2011 at 2:59 am
This recipe takes me straight to italy where we used to spend every summer when I was a child. So pleased to find a recipe for crema pasticceria so I can now make my own – I love the slightly greasy crumble of sugar against smooth cream as you bite into them. Yum!
September 2nd, 2011 at 6:20 am
I love that as well. I am so envious summers in Italy I would love that. My parents came to Canada to give us children a better life because at the time it was so difficult to get ahead, in so many ways I wish they hadn’t. I love Europe the life style everything about it.
September 14th, 2011 at 9:04 am
[...] La Mia Vita Dolce is in fact living one sweet life with blogger Grace's recipe for these pillowy, cream-filled Bomboloni. From the heart of Italia to our kitchens, these authentic pastries mix old world quality with modern class. Pair with a nice frothy cappuccino for the ultimate indulgence. [...]
September 25th, 2011 at 8:57 am
I chanced upon your absolutely gorgeous website today and am hooked to it. Love how the name of those cute donuts ‘bomboloni’. Feel so blessed to be able to learn about different cultures and cuisines.
Will drop by more often.
September 25th, 2011 at 10:34 am
Hi Grace. What a pleasure to find you on the internet persuing the beautiful art of baking! I have pre-ordered your cookbook from Barnes & Noble. I hope that you have included some old family recipes. I remember that your mom and grandmother were both amazing cooks.
Best wishes for more continued success!
Paula
September 29th, 2011 at 7:27 pm
I just made a noise when I saw that first photo…one of those ‘oh my’ noises. Not a grunt, but more of a sigh. Yum…what else can I say Grace?
September 30th, 2011 at 9:17 pm
Hi Paula, so sorry for the late reply. I just returned from Sonoma Wine Country and my computer crashed over the weekend. I’ve borrowed my daughter’s to catch up on mail. I can’t believe you reached out this week of all weeks. Nancy Brooks and I were just talking about you wondering where you were and how you were doing. I hope things are going well would love to catch up. I hope you enjoy the book the experience has been amazing and the journey has brought back all kinds of wonderful memories. I only wish Dad was still here to share with me.
September 30th, 2011 at 9:18 pm
Thank you so much Sallu and welcome!
October 3rd, 2011 at 2:57 pm
I nearly died when I stumbled upon this recipe! I fell in love with Bomboloni when I went to Italy this last spring. My favorite pastry for breakfast at an Italian “bar” by far! I can’t wait to try out this recipe to see if I can even get close to what I had in Italy!
October 3rd, 2011 at 8:02 pm
Wow is all I can say. And also I want to eat 12 of these.
October 4th, 2011 at 12:52 pm
Hi. I’m sorry to hear about your dad. My father passed away four years ago. Please send my hellos to Nancy. I’ve thought about both of you over the years. I would love to catch up too. I’ll be in London at the end of the month. Lets all get together. Paula
October 4th, 2011 at 1:19 pm
I would love that Paula, let me know when you’re coming in and how to reach you and I will reach out to Nancy too.
October 24th, 2011 at 6:34 pm
Gorgeous doughnuts. I could use one right now with some hot chocolate – that would be perfect… a girl can dream
November 8th, 2011 at 3:37 pm
Just want to say thank you for posting the recipe, we absolutely love this! I have been asked to make this a few times by my son and his friends when they come over, it was even suggested that we should make this a weekend “thing” but since I make this by hand that suggestion was turned down. Thank you again.
November 8th, 2011 at 5:40 pm
You’re very welcome Cheng, it’s a favourite here in our home too. Sounds like your weekends are like mine, a place for the boys to gather.
November 10th, 2011 at 12:27 pm
If the boys in your home are like mine, they all have hollow legs and are always hungry. This one batch is just for the “3″ of them. They even ask if they can take it home with them. We actually tried a couple of the recipes that you have posted and they are both instant favorites, this is my son’s and the Pesche Dolci is my stepsons and his girlfriends favorite, the pesche is a little more involved so it’s been a while since I made some but I think this Thanksgiving I will.
November 11th, 2011 at 3:15 am
We usually save the Pesche for special occasions because they do take longer than the average cookie but definitely worth the larger ones are my downfall. I’m so happy you enjoyed. It definitely sounds like we could be talking about the same boys.
November 20th, 2011 at 12:16 pm
hi grace i don’t get bread flour in my country.what is the substitute?plz reply…
November 20th, 2011 at 2:04 pm
Do you have a high gluten flour around 13 to 14%? It’s possibly called something different in your country. I know in Italy it’s called Manitoba flour. Where are you located? I will try and search for an alternative for you.
November 29th, 2011 at 3:29 pm
[...] Yesterday, I spent the afternoon making Bomboloni. Originally, I was trying to find a recipe that a friend made for the party this past weekend. But, once I found the recipe, I couldn’t help but browse through some of the other sweet treats on the site and immediately fell in love with La Mia Vita Dolce’s Bomboloni. [...]
December 5th, 2011 at 7:52 am
O.M.G <3
January 4th, 2012 at 5:42 pm
This. Looks. Delicious.
January 23rd, 2012 at 12:42 pm
[...] Cream DonutsMakes 20 to 25 donutsYeast DonutsVanilla Pastry CreamChocolate GlazeYeast Donuts**Valuable Donut/Doughnut Making Tip – Please Read**(From Alton Brown, via The Food Network)1½ cups (375 ml) (12 ounces) milk2½ ounces (71 g) (1/3 [...]
January 23rd, 2012 at 12:47 pm
[...] To Make Doughnuts/Donuts(from Donna Hay, Modern Classics-Book 2)Makes 30 **Valuable Donut/Doughnut Making Tip – Please Read**4 teaspoons active dry yeast1/4 cup (2 fluid ounces) lukewarm water1 cup (8 fluid ounces) lukewarm [...]
February 10th, 2012 at 4:56 pm
Going to be making these… I’ll let you know how it goes
February 12th, 2012 at 6:40 pm
[...] Doughnuts Adapted from Grace at Grace’s Sweet Life Makes 24 [...]
February 12th, 2012 at 6:54 pm
They turned out so well! Thanks so much
February 12th, 2012 at 10:15 pm
I am so happy you enjoyed them Ilan and I am definitely going to try your combination. Congratulations on the upcoming show can’t wait to see you on TV, please let me know when it is going to air. All the best!
February 14th, 2012 at 6:19 pm
Hello Grace!
I am new to your beautiful and delicious looking blog, thanks so much for posting it. I would love to make these and I have a couple of questions; I live in London, On too! Where do you buy your caster sugar, I have never been able to fine superfine stuff that isn’t fructose; Do you reuse the oil for frying? How often and how do you dispose of it when it is done? How do you know it is done? Can you prepare any part of this recipe in advance and maybe freeze it, or leave it in the fridge? and most importantly…do you cater???
Sorry, that was more than a couple of questions. Thanks again!
February 15th, 2012 at 6:04 pm
Hi Grace!
The show should be on this Thursday at 8:30am, and Friday at 11:00am and 5:00pm on the channel “Rogers TV” but I’ll be sure to post it later on my blog.
February 17th, 2012 at 7:03 pm
Hi Ellis I purchase my caster sugar at the Great Canadian Super Store or Walmart (packaged similar to a milk carton) and I just found a no name brand at Shoppers Drug Mart (it’s super, superfine, I really like it). I reuse the oil, sometimes 2 or 3 times. After each use I strain the oil through a fine sieve and try to keep just the last 1/2 inch in the fryer or dutch oven and dispose of that. If I use my deep fryer it separates the good from the bad. Now don’t laugh but I save the oil in my large Timmy’s coffee can and usually dig a hole in my garden and pour the oil into the dirt. Ellis I always make the dough and fry off the same day. I’ve never frozen the dough because I’m concerned about killing the yeast.
February 29th, 2012 at 4:41 pm
[...] Original Recipe: http://gracessweetlife.com/2011/08/bomboloni-alla-crema-krapfen-italian-cream-filled-donuts/ [...]
March 7th, 2012 at 10:54 pm
Da’Bomb-oloni!
I made these this past weekend and they were perfect! I followed your instructions precisely and I looked like a real pro!
It did take all day though, so I won’t be able to make them often, but really, I guess I probably shouldn’t anyway.
I did have one problem, the crema tasted great, but it was runny. Did I not cook it long enough, or did I not chill it long enough?
Thanks again for the wonderful recipe, it was well worth the effort.
March 7th, 2012 at 11:15 pm
Hi Ellis I’m so happy you enjoyed the doughnuts. With the crema the best way to judge if you’ve cooked it long enough is to have over medium heat from the beginning, the whole process of cooking should take between 3 to 5 minutes. As soon as it starts to boil (big bubbles start popping) cook for an additional 2 minutes from that point, it should thicken easily, making sure you are constantly whisking because if you don’t the cream will burn for sure. Once you make it a couple of times you’ll be able to judge how long it will take on average at flame or temperature you’re using on your stove. Do you have a gas or electric stove?
March 8th, 2012 at 8:47 pm
Hi again Grace!
We have an electric stove, “Medium” worked perfectly for the deep-frying, I don’t remember what I used for the crema. I think I didn’t let it get to the “Big Bubble” stage. I’m going to have to try again…my family will be delighted!
A funny aside, I didn’t measure the crema well and I ran out halfway through my donoughts, man, were those babies loaded! I had to make up a quick custard to fill the rest. It wasn’t the same, but it had it’s own charm.
If I have time tomorrow, I’m going to try the Honey Balls. I found chocolate honey at the Remark, not cheap, but I’m really looking forward to it. After that, I will need to fry one more recipe before I go out and dig that hole in my garden
I never did find superfine sugar. I think I’m going blind. I did however find out that all you need to do is pulse regular sugar in the food processor. Worked like a charm.
March 9th, 2012 at 4:29 pm
Ellis I never thought to mention the food processor but you know what I’ve haven’t noticed before but the bag of Redpath sugar that I buy from the Canadian Superstore is tagged Special Fine Granulated. I thought the granules looked different. If you’re near a RCSS any time soon it may be worth taking a look. It’s funny you should mention something about the amount of crema I noticed someone made the recipe and blogged about it. In the post she mentioned not having enough cream I wonder if she did the same thing or maybe I’m just too chintzy on the amount I’m piping in.
April 1st, 2012 at 3:22 pm
Hi Grace,I just stumbled upon your. blog.Just love the photos of the doughnuts! I am going to make these during the Easter weekend! Thanks for the recipe.
April 2nd, 2012 at 7:58 am
Razaan please let me know how you enjoy, these are a family favourite. Happy Easter to you and your family!
May 14th, 2012 at 12:50 am
[...] Doughnuts adapted from gracessweetlife.com [...]
June 14th, 2012 at 7:02 pm
[...] discs have a mind of their own when they’re swimming in the hot oil, very similar to frying Bomboloni. Trying to get the perfect shaped rounds proved to be more difficult than I initially thought but [...]
June 21st, 2012 at 9:18 pm
Wow!!! It’s awesome, really great!! Grace, I just don’t know what’s the different by using bread flour with all purpose flour or bread flour without mixing other flour. Btw, today I’ll make a donut and of course I’ll follow your great recipe. Thanks a lot for sharing it!!
June 22nd, 2012 at 4:34 pm
Akma if you can use a combination of the Bread Flour & Italian 00 the texture of the donuts are amazing. Bread flour has a higher protein and it helps the dough rise better. The Italian flour is fine, all purpose is a good substitution but if at all possible I would use the “00″.
December 30th, 2012 at 1:40 am
[...] flour. (Costco sells vanilla beans for $1.20 each. A far cry from the $4.00 each at WalMart.) The original recipe can be found here. It’s the orange zest that really sets these doughnuts apart. You get that sweetness and [...]
December 30th, 2012 at 9:52 am
I followed the directions exactly and my bombolini came out exactly as described and pictured. The best. Equal to a doughnut shop creatio. I filled them with a lemon cream.
December 30th, 2012 at 12:19 pm
http://perlkonig.com/2012/12/29/recipes-bomboloni-redux/
January 1st, 2013 at 3:31 pm
I am so happy you enjoyed then Howard, I love these doughnuts. Happy New Year!
January 11th, 2013 at 5:03 pm
[...] confections) but also for monitoring the temperature of oil when preparing fried desserts like Bomboloni or achieving the optimal sugar syrup temperature when preparing Italian [...]
February 23rd, 2013 at 2:46 pm
I came across your blog when your photos of your Bomboloni caught my eye. Firstly congratulations on your blog, and the motivation you give to others with your baking.
I attempted your Bomboloni recipe, and followed your hints and method very carefully. Neither-less to say, I have 4 happy girls licking the sugar off their fingers.
Yum Yum Yum and Thankyou.
February 24th, 2013 at 12:54 pm
Welcome and thank you Darren! The Bomboloni are one of our family favourites, very nice to hear the girls enjoyed them. By the way they are really tasting with Nutella too.
March 11th, 2013 at 3:56 pm
Grace, my husband is from Sicily and I have been desperately trying to find the perfect recipie for his distinguishing palate. These taste superb..my question is, many other Italian bomboloni recipies I’ve come across have stated to refrigerate the dough for up to 6 hours or overnight. Then some, such as yours, don’t refrigerate. These are so time consuming, I was hoping the dough could be put in the fridge overnight so it wouldn’t seem such an overwhelming task to make them. Any suggestions on why the differences? Also, could you melt the butter and then add to the dough all at once? Raj I forgot to mention I find I get a slightly better texture when I prepare without refrigeration, I would encourage you at some point to prepare without refrigeration and compare both to see which you prefer and please make use of the parchment squares because it helps to not disturb the rise you’ve achieved after cutting.
March 11th, 2013 at 4:35 pm
Hi, these look delightful. Would it be possible to make the dough the night before – Could I refrigerate the dough after step 5? Thanks
March 13th, 2013 at 7:56 am
Hi Raj, I am so sorry I am just receiving your comment, for some reason I didn’t receive a notification email. Yes you can most definitely refrigerate the dough after step 5 but it may take slightly longer for the next rise because the dough is cold.I don’t normally refrigerate because I’m home now and have the time.
March 13th, 2013 at 8:02 am
Hi Andrea, I’m sorry for my late reply but for some reason I didn’t receive a notification email this time and it’s too funny that you’re asking me this question because I just replied to another visitor who asked the very same question. Yes you may refrigerate the dough overnight after step 5. Please remember the next rise may take longer because the dough is chilled. One thing I should’ve mentioned to Raj and I will go and edit my comment, I find the texture of the doughnuts is slightly better when allow the rise at room temperature. I would not melt the butter, there’s only a few tablespoons in this dough and it’s much better worked in as is.
March 13th, 2013 at 9:51 pm
Hi Grace. Thanks kindly for your reply. I want to make these for a family get together (Think my nephews and nieces will love these!) and it’s a lot of work to do on the day. I will definitely try the non refrigeration method when I have more time. Thanks again and congratulations on a great blog.
March 14th, 2013 at 8:56 am
I would definitely break it up Raj, you want to enjoy the day too! Please come back and let us know how they enjoyed them.