Caramel Bomboloni

Soft, pillowy Italian doughnuts filled with rich, gooey caramel, these bomboloni are pure indulgence in every bite. Lightly dusted with sugar and bursting with a luscious center, they’re warm, fluffy, and absolutely irresistible.

Author: Cookin’ with Sha

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

Servings: 8 servings

Calories: 369 kcal per serving

Ingredients

350 grams - bread flour
150 grams - cake flour
70 grams - granulated sugar
6 grams - salt
6 grams - instant dry yeast
2 - eggs
45 grams - unsalted butter
caramel

Instructions

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.

Nutrition