John Paul Urizar
Bombolini, those bite-sized, deep-fried, cream-filled beauties, hail from Trentino Alto-Adige, a region with Austrian influence in the north of Italy. Often served in bars at breakfast time, alongside a rich espresso shot, they are equally delightful any time of day.
The dough is impossibly light, with the sparkly crunch of a spiced sugar coating, and filled with something smooth and creamy – jam and whipped cream, perhaps, or crème pâtissière. In our bombolini recipe, flecks of orange zest punctuate the dough while crushed fennel seeds add a savoury element to the sugar coating. Be warned: these little treats are extremely moreish. You’ll need to begin this recipe a day ahead to prove the dough.
Bomboloni are best eaten on the day of making, especially if filled with cream or custard. For the sugar mixture, if you don’t like the flavour of fennel, replace with ground cinnamon or nutmeg.
What you’ll need
a stand mixer with whisk and dough-hook attachments (we like KitchenAid’s Artisan Stand Mixer, $749)
a mortar and pestle (granite mortar and pestles are especially good)
a rolling pin
a 4-cm diameter circle cutter
How to make bombolini, step by step
Step 1 Combine 100gm plain flour, 7gm dried yeast, 60gm honey, finely grated zest of 2 oranges and 130ml lukewarm water in the bowl of an electric mixer fitted with a whisk attachment and whisk on medium speed until smooth. Cover and stand in a warm place until foamy (45 minutes).
Step 2 Change attachment to a dough hook. Add 30ml milk, 6 egg yolks, 70gm raw caster sugar, 1 tsp fine salt and 45gm softened butter. Mix on low speed to combine, then add 350gm flour and mix until dough is silky and sticky (5 minutes). Transfer to a lightly oiled bowl, cover and refrigerate overnight.
Step 2.
(Photo: John Paul Urizar)Step 3 Meanwhile, for fennel and orange sugar, dry-roast 1 tbsp fennel seeds in a small frying pan over medium heat (1-2 minutes), then coarsely grind in a mortar and pestle. Cool then combine in a shallow tray with 110gm raw caster sugar and finely grated zest of 1 orange; set aside.
Step 4 Roll dough out on a lightly floured surface to 1.5cm thick. Cut out rounds using a 4cm-diameter cutter.
Step 4.
(Photo: John Paul Urizar)Step 5 To cook bomboloni, three-quarter fill a large saucepan with vegetable oil; heat to 180°C. Deep-fry bomboloni, turning once, in four batches, until puffed and golden (2-3 minutes). Drain on paper towel then roll in spiced sugar.
Step 5.
(Photo: John Paul Urizar)Step 6 With a sharp knife, slice bomboloni in half and fill with your favourite homemade jam (we used spiced orange jam) and whipped cream. Alternatively, you can pipe cream or thick vanilla custard (crème pâtissière) directly into the bomboloni.
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