Chocolate Bomboloni
Soft, fluffy Italian-style doughnuts filled with creamy chocolate spread and coated in sugar. These bomboloni are light, pillowy, and best enjoyed fresh.
Ingredients
Method
Make the dough
- In a large bowl, combine the flour, sugar, salt, and instant yeast. Add the eggs, vanilla extract, and warm milk. Knead until a dough forms.
Add the butter
- Add the softened butter and continue kneading for about 10 minutes, until the dough becomes smooth, soft, and elastic.
First rise
- Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape
- Divide the dough into equal portions and shape each piece into a smooth ball. Place them on parchment paper, leaving enough space between them.
Second rise
- Cover and let the dough rest in a warm place for another 30–40 minutes.
Fry
- Heat the oil over medium heat to approximately 165–170°C (330–340°F). Fry the bomboloni for about 1–1½ minutes per side, until evenly golden brown.
- Avoid using very high heat, as the outside can brown too quickly while the inside remains undercooked.
Oil temperature: Keeping the oil around 165–170°C is important for evenly cooked bomboloni. If the oil is too hot, they will brown too quickly; if it is too cool, they may absorb too much oil.
Coat
- Let the bomboloni drain for a few seconds, then immediately roll them in granulated sugar while they are still warm.
Fill
- Allow them to cool for about 10–15 minutes, then fill with chocolate spread using a piping bag or a pastry filling tip.
Chocolate spread: Nutella or another thick, creamy chocolate-hazelnut spread works well for the filling.
Best served: These are best enjoyed fresh on the day they are made, while the dough is still soft and fluffy.
Video
Notes
