I’m just so happy when it comes to a warm, fluffy doughnut. However, when it comes to adding a rich, gooey chocolate filling, and a dusting of sugar? Now we’re talking of real bliss. A Chocolate Bombolone is just that – Italy’s version of the ultimate comfort food! Get rid of the doughnut you’ve had in your head, these airy, light pillows are another realm of doughnut goodness. Not overly sweet, just perfectly balanced, they’re a very special treat. These are going to be things you need to know to make every minute in the kitchen worthwhile.
Key Takeaways
Chocolate Bombolone
Ingredients
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- 1 cup (240ml) whole milk, warmed to 105-115°F (40-46°C)
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- 2.25 teaspoons (7g) active dry yeast
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- 0.25 cup (50g) granulated sugar, plus 0.5 cup for coating
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- 1 large egg, at room temperature
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- 1 large egg yolk, at room temperature
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- 0.5 teaspoon vanilla extract
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- 3 cups (360g) all-purpose flour, plus more for dusting
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- 0.5 teaspoon salt
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- 0.25 cup (56g) unsalted butter, softened
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- 4 cups vegetable oil, for frying
- For the Chocolate Filling:
- 1 cup (170g) semi-sweet chocolate chips or chopped chocolate
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- 0.5 cup (120ml) heavy cream
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- 1 tablespoon unsalted butter
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- 0.5 teaspoon vanilla extract
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Instructions
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- Activate the Yeast: In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy. This tells you the yeast is alive and ready to work!
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- Mix Wet Ingredients: In the bowl of a stand mixer, whisk together the remaining 0.25 cup granulated sugar, egg, egg yolk, and vanilla extract until well combined. Pour in the activated yeast mixture.
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- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed with the dough hook until a shaggy dough forms.
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- Knead the Dough: Increase the mixer speed to medium-low and knead for 5 minutes. Add the softened butter, 1 tablespoon at a time, mixing until each addition is fully incorporated before adding the next. Continue kneading for another 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
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- First Rise: Lightly oil a large bowl. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
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- Shape the Bombolone: Punch down the risen dough gently. Turn it out onto a lightly floured surface. Roll the dough to about 0.5 inch (1.25 cm) thickness. Using a 2.5-inch (6 cm) round cutter, cut out 12 rounds. Gather scraps, gently re-roll, and cut more if needed.
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- Second Rise: Place the cut rounds on individual squares of parchment paper (this makes transferring to hot oil easier). Arrange them on a baking sheet, leaving space between them. Cover loosely with plastic wrap and let them rise for another 30-45 minutes, or until visibly puffed.
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- Prepare Chocolate Filling: While the bombolone are rising for the second time, make your chocolate filling. In a heatproof bowl, combine chocolate chips, heavy cream, and butter. Microwave in 30-second intervals, stirring after each, until smooth and melted. Stir in vanilla extract. Let it cool completely at room temperature, stirring occasionally, until it thickens to a spreadable or pipeable consistency.
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- Heat Oil: In a large heavy-bottomed pot or Dutch oven, pour about 4 cups of vegetable oil. Heat over medium heat to 350°F (175°C). Use a candy thermometer to monitor the temperature; it’s pretty important for good doughnuts.
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- Fry the Bombolone: Carefully lower 2-3 bombolone into the hot oil using the parchment paper (the paper will detach itself). Don’t overcrowd the pot. Fry for 1-2 minutes per side, until golden brown. You’ll want to aim for a lovely deep gold color, not just a light tan.
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- Drain and Coat: Remove bombolone with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. While still warm, roll them in the remaining 0.5 cup granulated sugar until evenly coated.
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- Fill the Bombolone: Once cooled enough to handle but still warm, use a small paring knife or chopstick to poke a hole into the side of each bombolone, creating a pocket for the filling. Transfer the cooled chocolate filling to a piping bag fitted with a small round tip. Pipe the chocolate filling into each bombolone until it feels nicely plump. Serve immediately and enjoy!
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Tips for Dough Perfection
Let’s be honest, the dough is the key to a bombolone. It has to be soft, light, airy and have just a little chew. If your dough is not happy, neither will be your bombolone.
The temperature and activation of yeast
The first step is the most important – getting your yeast to rise. Imagine you wake it from a nap. Your milk needs to be just right – around 105-115°F (40-46°C). If it’s colder, the yeast remains dormant. If it’s too hot it will die, a real bummer. When it gets foamy, you know you’re on the right track. If it does not foam, it may be that your yeast is old or that your milk was too hot/cold. Try it again; it’s worth it!
The Art of Kneading
This dough is slightly sticky initially, and it is perfectly fine. Avoid putting too much additional flour into your mixer or counter. Take advantage of the stand mixer. Butter is added after the initial kneading, which makes the dough super smooth and tenderized. You want a dough which is elastic, supple, and will pass the “windowpane test”, which is stretching a small piece so thin that you can see through it without it tearing.
I was initially afraid of the sticky dough and added more flour the first time I made them. What a mistake! My bombolone was dense and tough, just like little hockey pucks. I found the hard way that less is more with flour and trusting the process of slow kneading is important.
Proofing for Volume
Proofing is not simply resting time, it’s the magic time. A warm and draft free place is your best friend. Sometimes, I put my oven to the lowest setting, turn it off and leave my bowl in there with the door slightly open. The dough should double in size during the first rise, and become distinctly puffy after shaping during the second rise. This is the lightness that makes bombolone so light and airy. This is a wonderful sight to see—you can see the dough growing.
The Golden Rules for Frying Bombolone
While it may seem a bit daunting, here are some simple tips to help you fry doughnuts like a pro!
Temperature Control is Everything
That is probably the most crucial step when frying. If the oil is too cold, your bombolone will soak up too much oil and will become greasy; if it is too hot, they will burn on the outside and will not be cooked through. Aim for a steady 350°F (175°C). The best tool around is a thermometer. Vary the heat as you cook, and don’t overcrowd the pot. This will allow the oil to regain its heat after every batch.
Tip: fry 2-3 bombolones at a time to avoid over crowding and to keep the oil hot. This helps to prevent the oil temperature from falling too rapidly and gives for even cooking.
The Best Texture is achieved by draining for the preferred texture
As soon as you fry the bombolone, place it on a wire rack covered with paper towels. This allows any surplus oil to drain, so they don’t get soggy. Then, while they’re still warm – but not so hot they burn your fingers – roll them in granulated sugar. The heat causes the sugar to adhere to the dough and to melt slightly, which gives the dough a classic sweet texture.
Filling and Finishing:
Let’s talk about that glorious chocolate filling. It’s what makes these bombolone truly special.
Creating the Perfect Ganache
For this recipe, we’re essentially making a simple chocolate ganache. Using good quality chocolate makes a difference here; it’s the main flavor component. Don’t rush the cooling process; you want it thick enough to hold its shape inside the bombolone, but still smooth and pipeable. If it’s too warm, it’ll just run right out. If it gets too firm, you can gently rewarm it for a few seconds in the microwave, stirring until it’s just right.
How to Fill Your Bombolone
There are a couple of ways to fill them. You can use a piping bag with a small round tip, or if you don’t have one, a sturdy freezer bag with a corner snipped off works just fine.
Here’s how I do it:
- Gently poke a hole into the side of each cooled bombolone with a small paring knife or a chopstick.
- Wiggle it a bit to create a small cavity inside.
- Insert your piping tip or the snipped corner of the bag into the hole.
- Gently squeeze the bag, filling the bombolone until it feels plump and a little chocolate starts to peek out. Don’t overfill, or it might burst!
Troubleshooting Common Bombolone Issues
Even seasoned bakers have a hiccup now and then. Here are a few common issues and how to fix them.
My Bombolone Are Greasy!
This usually points to oil that wasn’t hot enough. When the oil is too cool, the dough absorbs it rather than cooking quickly on the surface. Make sure your oil stays consistently at 350°F (175°C) and don’t overcrowd the pot.
My Dough Didn’t Rise
A few things could be happening here. Your yeast might have been old or inactive (remember that foam check?). The liquid could have been too hot or too cold, killing the yeast. Or, your proofing spot might be too chilly. Yeast loves a warm, cozy environment.
My Bombolone Are Too Dense
This often goes back to the dough. If you added too much flour during kneading or shaping, or if you didn’t knead it enough to develop the gluten, your bombolone will be heavy. Ensure your dough is light and elastic before the first rise.
Storing Tips for Your Delicious Chocolate Bombolone
Let’s face it, new bombolone are the best bombolone. However, sometimes there are still a few remaining or you have made a large quantity for a party.
Bombolone are best consumed the same day they are made. The dough is the lightest, the chocolate filling is just right and the sugar coating is still fresh and crunchy. If there is any left over, however, it can be left at room temperature in an airtight container for 1-2 days. They may not be as soft, but they will still be a tasty treat. In my opinion, don’t refrigerate them, as this can make the dough tough. Freezing is also not ideal for the filled bombolone as the filling can change consistency.
Frequently Asked Questions
What is a Bombolone?
A bombolone is an Italian filled doughnut. Unlike American doughnuts, which typically have a hole in the middle, bombolone are round and typically filled after frying with custard, jam, or in this case, chocolate! They’re often coated in granulated sugar while still warm.
Can I bake Chocolate Bombolone instead of frying them?
While you *can* bake a doughnut-like pastry, it won’t truly be a bombolone. The deep-frying process gives bombolone their distinctive light, airy interior and slightly crisp exterior that baking just can’t replicate. If you want a baked version, you’d be looking at a different kind of recipe, usually a yeast-leavened roll rather than a true bombolone.
How do I store leftover Chocolate Bombolone?
It’s best to eat bombolone fresh, ideally within a few hours of making them. If you have any leftovers, store them in an airtight container at room temperature for up to 1-2 days. They’ll still taste good, but the texture might become a little denser over time.
Can I use a different filling for Bombolone?
Absolutely! While chocolate is fantastic, bombolone are traditionally filled with pastry cream (crema pasticcera) or various fruit jams. You could try a hazelnut spread, a lemon curd, or even a simple vanilla custard. The possibilities are really fun to experiment with!
Why did my Bombolone turn out dense and heavy?
If your bombolone are dense, it’s usually due to a few common reasons. The yeast might not have been active, leading to insufficient rising. Or, you might have added too much flour during the kneading or rolling process. Overworking the dough or not giving it enough time to proof can also lead to a heavy texture. Make sure your dough is always light, soft, and elastic after kneading, and fully proofed before frying.
So, are you ready to bring a taste of Italy into your kitchen and enjoy these irresistible Chocolate Bombolone?
