Bombolini are little, perfectly sized Italian donuts (or doughnuts) that are very easy to prepare at home. I use a slightly different method than most other recipes you’ll find.
First, I use the double rise method, which produces a finer crumb, less air holes and a better flavor because of the extended fermentation.
Second, I roll the bombolini out into little balls as opposed to stamping them out with a cutter. This allows me to utilize all the prepared dough with zero waste.
There’s a few additional steps in my bombolini recipe, but the payoff is well worth it. Watch the video, give it try and let me know what you think in the comments below.
Milk – 1/2 Cup/130g
Dry Yeast – 1 tsp/4g
Eggs – 1 each + 1 yolk/75g total weight
Lemon Zest – from 1 lemon
Granulated Sugar – 1 Tbsp + 1 tsp/20g
Kosher Salt – 1/2 tsp/5g
AP Flour – 2 Cups + 2 Tbsp/285g
Butter – 14g/.5oz.
Frying Oil – as needed (enough to fill pot half way)
CINNAMON & SUGAR MIX
Ground Cinnamon – 1 tsp
Granulated Sugar – 2 Cups
VANILLA PASTRY CREAM
Cornstarch – 33 grams (1/4 cup)
Egg Yolks – 3 each
Milk #1 – 1/2 Cup (4 fl. oz.)
Sugar – 100 grams (1/2 cup)
Vanilla Bean – 1 each
Milk #2 – 1 1/2 Cup (12 fl. oz.)
Butter, cold (optional, whisk in once sauce has thickened for a richer flavor) – 14 grams (1 tbsp)