Description
These pillowy Italian doughnuts are filled with a luscious pistachio-mascarpone cream and rolled in sugar for the ultimate treat. Perfect for brunch, celebrations, or whenever you crave a taste of Italian pastry bliss at home.
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 1/4 tsp (7g) instant yeast
- 1/2 tsp salt
- 2/3 cup (160ml) whole milk, warm (about 110°F)
- 1/4 cup (56g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 tsp (5ml) vanilla extract
- 1 tsp lemon zest (optional)
- About 4 cups (1 liter) vegetable oil, for frying
- 1/2 cup (100g) granulated sugar, for rolling
- 1 cup (250g) pistachio cream
- 1/2 cup (120g) mascarpone cheese, softened
- 2–3 tbsp (15-25g) powdered sugar, to taste
- 1–2 tbsp (15-30ml) heavy cream, if needed
Instructions
- In the bowl of a stand mixer, combine flour, granulated sugar, instant yeast, and salt. Mix briefly to combine.
- In a separate bowl, whisk together warm milk, eggs, vanilla extract, and lemon zest (if using).
- With the mixer on low, slowly pour the wet ingredients into the dry. Mix until a shaggy dough forms (about 1-2 minutes).
- Add softened butter, a tablespoon at a time. Continue mixing until the dough is smooth and elastic, about 8-10 minutes (or knead by hand for 12-15 minutes).
- Transfer the dough to a lightly greased bowl. Cover and let rise in a warm spot until doubled in size, about 1-1.5 hours.
- Punch down the dough. Turn onto a floured surface and roll out to about 1/2-inch thickness. Cut rounds with a 2.5-3 inch cutter.
- Place rounds on a parchment-lined baking sheet. Cover and let rise until puffy, about 30-45 minutes.
- Heat vegetable oil in a deep, heavy-bottomed pot to 340-350°F (171-177°C).
- Fry dough rounds in batches for 1-2 minutes per side, until deep golden brown. Remove with a slotted spoon and drain on a cooling rack.
- While warm, roll each bomboloni in granulated sugar to coat.
- For the filling, blend pistachio cream and mascarpone until smooth. Add powdered sugar to taste. If too thick, add heavy cream until pipeable.
- Once bomboloni are cool, poke a hole in the side of each. Fill a piping bag with the pistachio cream and pipe into the center of each bomboloni.
- Serve immediately, or store at room temperature for up to 1 day. Best enjoyed fresh.
Notes
For best results, use a thermometer to keep oil at 340-350°F. Proof dough until puffy for light, airy bomboloni. Roll in sugar while warm for best coating. Filling can be adapted with Nutella, jam, or ricotta. Bomboloni are best eaten the day they’re made but can be frozen unfilled and reheated before filling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 bomboloni
- Calories: 290
- Sugar: 12
- Sodium: 120
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 1
- Protein: 6
Keywords: bomboloni, pistachio cream, Italian donuts, filled doughnuts, brunch, dessert, mascarpone, fried dough, Italian pastry, homemade donuts