Bomboloni Cup Recipe
cream filled warm mini Italian donuts with dulce de leche, served with vanilla bean ice cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
Serving
Toppings
Method
Dough Preparation
- 1
Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and salt until well combined.
- 2
Heat Milk and Butter
In a small saucepan, heat the whole milk and unsalted butter over low heat until the butter is melted and the mixture is warm (about 110°F or 43°C).
- 3
- 4
Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- 5
First Rise
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Shaping and Frying
- 6
Shape the Bomboloni
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to about 1/2 inch thick and cut out circles using a 2-3 inch round cutter.
- 7
Second Rise
Place the cut dough circles on a floured baking sheet, cover, and let them rise for another 30 minutes.
- 8
Heat Oil
In a deep fryer or heavy pot, heat enough oil for frying to 350°F (175°C).
- 9
Fry the Bomboloni
Carefully fry the dough circles in batches for about 2-3 minutes on each side, or until golden brown. Remove with a slotted spoon and drain on paper towels.
Filling and Serving
- 10
Fill with Dulce de Leche
Using a piping bag fitted with a small round tip, fill each bombolone with dulce de leche.
- 11
Serve
Serve warm bomboloni dusted with powdered sugar alongside scoops of vanilla bean ice cream.