Name: Caramel Bomboloni
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Italian

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Caramel Bomboloni

Cookin’ with Sha Verified

In a mixing bowl, combine bread flour, cake flour, sugar, salt, yeast. Add the egg + milk mixture. Mix until a rough dough forms. Add the softened butter and continue kneading until the dough is smooth, elastic, and slightly tacky (10-15 minutes by mixer, longer by hand). Place in a lightly oiled bowl, cover, and let rise for 1-1.5 hours or until doubled.

Punch down the risen dough and make balls each weighing about 74-75g. Place on parchment-lined trays, cover, and let rise for 35-45 minutes until puffy.

Heat oil to 160-165°C. Low heat helps them cook evenly and stay light. Fry 1-2 pieces at a time.

Do not overcrowd. Cook each side for 2-3 minutes until golden. Let them cool down until they're warm not hot for filling in with caramel.

After frying cover the bomboloni with caster sugar as shown in the video when they have cooled down little bit.

Fit a piping bag with a medium round tip and fill the piping bag with caramel. Poke a small hole on the side of each bombolone and fill in with caramel.

Bite Tutorial

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Tips & Tricks (5)

Blend Your Flours for Perfect Texture 🌾
Combine cake flour and bread flour in a 1:1 ratio to achieve the ideal balance of tenderness and structure—cake flour ensures softness while bread flour provides the strength needed for pillowy rise.
Temper Your Caramel Carefully ⏱️
Allow homemade caramel to cool to 110-120°F before filling, preventing it from melting through the dough; use a piping bag with a long needle tip for precise, mess-free filling into fried bomboloni.
Master the Proofing Temperature 🌡️
Keep your dough at 75-80°F during bulk fermentation for optimal yeast activation and rise without overproofing; use the poke test—the dough should spring back slowly, not collapse completely.
Fry at the Sweet Spot Heat 🔥
Maintain oil temperature at exactly 350-360°F using a thermometer; too cool yields greasy results, while too hot burns the exterior before the interior cooks through—aim for a 2-3 minute golden fry per side.
Sugar Coat While Still Warm 🍬
Roll bomboloni in granulated sugar immediately after frying while they're still steaming; the residual heat helps the sugar adhere and creates a delightful crystalline crust that contrasts beautifully with the soft interior.