Sourdough Bomboloni (Italian Cream-Filled Donuts)

Sourdough Bomboloni (Italian Cream-Filled Donuts) ingredients

• 0.5 cup active sourdough starter
• 0.75 cup warm whole milk (100-110°F / 38-43°C)
• 2 large large eggs
• 0.5 cup granulated sugar
• 3 cups all-purpose flour
• 0.5 tsp salt
• 6 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 4 cups vegetable or canola oil
• 1.5 cups pastry cream or ricotta cream
• 0.5 cup powdered sugar

How to make Sourdough Bomboloni (Italian Cream-Filled Donuts)

1. In the bowl of a stand mixer fitted with the dough hook attachment, combine 0.5 cup active sourdough starter, 0.75 cup warm whole milk, 2 large eggs, 0.5 cup granulated sugar, 3 cups all-purpose flour, and 0.5 teaspoon salt. Mix on low speed for 5-7 minutes until a shaggy dough forms and begins to pull away from the sides of the bowl.
2. Gradually add 6 tablespoons softened unsalted butter, one tablespoon at a time, allowing each piece to incorporate before adding the next. Once all the butter is added, continue to mix on medium speed for another 8-10 minutes, until the dough is smooth, elastic, and passes the windowpane test.
3. Stir in 1 teaspoon vanilla extract until fully combined. Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and let it bulk ferment at room temperature for 2-3 hours, or until visibly puffy. Then, refrigerate for 8-12 hours for a slow, overnight proof.
4. The next day, remove the dough from the refrigerator and let it sit at room temperature for 30 minutes. Turn the cold dough out onto a lightly floured surface and gently roll it to a thickness of about 0.5 inch.
5. Using a 3-inch round cutter (or a clean glass), cut out circles of dough. Gather the scraps, gently re-roll, and cut out more bomboloni. You should get 8-10 pieces.
6. Place the cut dough circles on a parchment-lined baking sheet, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them proof in a warm place for 1.5-2 hours, or until they are visibly puffy and light.
7. In a deep pot or Dutch oven, heat 4 cups vegetable or canola oil to 350°F (175°C). Use a candy thermometer to monitor the temperature, as consistent heat is crucial for proper frying.
8. Carefully lower 2-3 bomboloni into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and puffed. Adjust the heat as needed to maintain 350°F (175°C).
9. Remove the fried bomboloni with a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil. Allow them to cool slightly before filling.
10. Once cooled enough to handle, use a piping bag fitted with a round tip (or a sharp knife to make a small incision) to fill each bomboloni with approximately 1.5 cups of pastry cream or ricotta cream. Fill until it feels plump and weighty.
11. Generously dust the filled Sourdough Bomboloni with 0.5 cup powdered sugar just before serving. These are best enjoyed the same day they are made for optimal freshness and texture.

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