This recipe provides instructions for making Bombolone, also known as Krapfen or Italian Bomboloni. These are Italian filled doughnuts, typically round and without a central hole, and filled with a sweet cream, custard, or jam. They are a popular treat in Italy, often enjoyed for breakfast or as a snack. The dough for bombolone is enriched, meaning it contains ingredients like eggs, butter, and sometimes milk, which give it a soft and slightly sweet taste. The dough is proofed to allow it to rise and become light and airy before being fried until golden brown. The filling is a crucial part of the bombolone experience. Traditional fillings include pastry cream (crema pasticcera), custard, or various types of jam. Once fried, the bombolone are typically rolled in sugar while still warm, which creates a delightful sugary coating. The image shows both whole and halved bombolone, showcasing their golden-brown exterior and creamy filling. The halved bombolone reveal the soft, airy texture of the dough and the generous amount of filling inside.
The texture of bombolone is a delightful combination of a soft, slightly chewy dough and a smooth, creamy filling. The exterior is often lightly crisp from the frying process, while the interior is tender and airy.
The flavor profile is sweet and rich, with the subtle sweetness of the dough complemented by the creamy and often vanilla-infused filling. The sugar coating adds a touch of sweetness and a slight crunch.
Bombolone (Krapfen, Italian Bomboloni) are Italian filled doughnuts, typically round and without a hole, made from an enriched dough, fried until golden brown, filled with cream, custard, or jam, and coated in sugar.
The preparation involves making an enriched dough, allowing it to proof, frying the doughnuts until golden brown, filling them with a sweet cream or custard, and rolling them in sugar.
Ingredients:
- 500g (about 4 cups) all-purpose flour
- 10g (about 2 teaspoons) instant yeast
- 60g (about ¼ cup) granulated sugar
- 1 teaspoon salt
- 120ml (about ½ cup) milk, lukewarm
- 2 large eggs
- 60g (about ¼ cup) unsalted butter, melted
- Vegetable oil, for frying
- Granulated sugar, for coating
- Pastry cream, custard, or jam, for filling
Equipment:
- Large mixing bowl
- Stand mixer (optional)
- Measuring cups and spoons
- Thermometer
- Deep-frying pan or Dutch oven
- Slotted spoon or spider
- Paper towels
- Pastry bag with a nozzle (for filling)
Instructions:
- Activate the Yeast: In a large mixing bowl, combine the lukewarm milk and instant yeast. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- Combine Dry Ingredients: In the same bowl, add the flour, sugar, and salt. Mix well.
- Add Wet Ingredients: Add the eggs and melted butter to the bowl. Mix until a shaggy dough forms.
- Knead the Dough: If using a stand mixer, knead the dough with the dough hook for about 8-10 minutes until it becomes smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 10-12 minutes until it is smooth and elastic.
- First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
- Shape the Bombolone: Gently punch down the dough to release the air. Turn it out onto a lightly floured surface and roll it out to about ½ inch thickness. Use a round cutter (about 3 inches in diameter) to cut out circles.
- Second Proof: Place the dough circles on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a clean kitchen towel and let them rise for another 30-45 minutes, or until they are puffy.
- Heat the Oil: While the bombolone are proofing, heat the vegetable oil in a deep-frying pan or Dutch oven to about 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.
- Fry the Bombolone: Carefully place a few bombolone at a time into the hot oil, being careful not to overcrowd the pan. Fry them for about 2-3 minutes per side, or until they are golden brown.
- Drain and Sugar: Remove the fried bombolone from the oil using a slotted spoon or spider and place them on a plate lined with paper towels to drain off any excess oil. While they are still warm, roll them in granulated sugar to coat.
- Fill the Bombolone: Once the bombolone are slightly cooled, use a pastry bag fitted with a nozzle to fill them with pastry cream, custard, or jam. Make a small hole on the side of each bombolone and gently squeeze in the filling.
- Serve: Serve the filled bombolone warm or at room temperature. They are best enjoyed fresh.
Enjoy these delightful Italian doughnuts! Feel free to experiment with different fillings and coatings to customize your bombolone.