Chocolate Bomboloni – A sense of Italian culture and heritage

Chocolate bomboloni, also known simply as bomboloni or bombe, are Italian doughnuts that are typically filled with chocolate cream or other sweet fillings. These delightful treats are made from a rich, yeasted dough that is deep-fried until golden brown and then dusted with powdered sugar.

Bomboloni are believed to have originated in Tuscany, Italy. They are a popular street food and are commonly found in cafes, bakeries, and pastry shops throughout Italy. While traditional bomboloni are filled with custard or fruit preserves, chocolate bomboloni have gained popularity for their decadent and indulgent flavor.

To make chocolate bomboloni, pastry chefs typically prepare a chocolate pastry cream or ganache filling, which is piped into the fried doughnuts once they have cooled. The chocolate filling adds a creamy, rich contrast to the light and fluffy texture of the doughnut.

Chocolate bomboloni can be enjoyed as a breakfast pastry, dessert, or sweet snack, and they are often served alongside a cup of coffee or cappuccino. Their popularity has spread beyond Italy, and they can now be found in various countries around the world, often with regional variations in fillings and toppings.

Homemade chocolate bomboloni can be a special treat to share with family and friends. Whether it’s for a weekend brunch, a special occasion, or simply as a sweet indulgence, homemade bomboloni are sure to impress and delight those who enjoy them. Here’s a recipe for making chocolate bomboloni at home:

Ingredients:

For the dough:

2 and 1/4 teaspoons (1 packet) active dry yeast
1/4 cup warm water (about 110°F or 45°C)
3 and 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
3 large eggs
1/2 cup whole milk
4 tablespoons unsalted butter, softened
Vegetable oil, for frying

For the chocolate filling:

1 cup heavy cream
8 ounces semisweet chocolate, chopped
1 tablespoon unsalted butter
1 teaspoon vanilla extract

For dusting:

Powdered sugar

Instructions:

In a small bowl, sprinkle the yeast over warm water and let it sit for 5-10 minutes until foamy.
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, and salt.
In a separate bowl, whisk together the eggs and milk.
Add the activated yeast mixture and the egg-milk mixture to the dry ingredients. Mix until a shaggy dough forms.
Add the softened butter to the dough and continue to knead until the dough is smooth and elastic, about 8-10 minutes.
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1-2 hours.
Once the dough has risen, gently punch it down and turn it out onto a lightly floured surface.
Roll out the dough to about 1/2 inch thickness. Use a round cookie cutter or glass to cut out circles of dough, about 2-3 inches in diameter.
Place the dough circles on a lightly floured baking sheet, cover with a clean kitchen towel, and let them rise for another 30-45 minutes.
While the doughnuts are rising, prepare the chocolate filling. In a small saucepan, heat the heavy cream until it just begins to simmer.
Remove the saucepan from heat and add the chopped chocolate, butter, and vanilla extract. Stir until the chocolate and butter are melted and the mixture is smooth. Let it cool slightly.
Transfer the chocolate filling to a piping bag fitted with a small round tip.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Carefully add the risen doughnuts to the hot oil, a few at a time, and fry until golden brown on both sides, about 2-3 minutes per side.
Remove the fried doughnuts from the oil using a slotted spoon and drain them on paper towels.
Once the doughnuts are cool enough to handle, use the piping bag to inject chocolate filling into each doughnut.
Dust the chocolate bomboloni with powdered sugar before serving.
Enjoy your homemade chocolate bomboloni as a delicious treat with friends and family!