BOMBOLINI | Italian Donuts with Vanilla Pastry Cream
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- Опубліковано 2 жов 2024
- Bombolini are little, perfectly sized Italian donuts (or doughnuts) that are very easy to prepare at home. I use a slightly different method than most other recipes you'll find.
First, I use the double rise method, which produces a finer crumb, less air holes and a better flavor because of the extended fermentation.
Second, I roll the bombolini out into little balls as opposed to stamping them out with a cutter. This allows me to utilize all the prepared dough with zero waste.
There's a few additional steps in my bombolini recipe, but the payoff is well worth it. Watch the video, give it try and let me know what you think in the comments below.
Full written recipe: kitchen-and-cr...
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BOMBOLINI DOUGH
Milk - little over a 1/2 Cup/130g
Dry Yeast - 1 tsp/4g
Eggs - 1 each + 1 yolk/75g total weight
Lemon Zest - from 1 lemon
Granulated Sugar - 1 Tbsp + 1 tsp/20g
Kosher Salt - 1/2 tsp/5g
AP Flour - 2 Cups + 2 Tbsp/285g
Butter - 14g/.5oz.
Frying Oil - as needed (enough to fill pot half way)
CINNAMON & SUGAR MIX
Ground Cinnamon - 1 tsp
Granulated Sugar - 2 Cups
VANILLA PASTRY CREAM
Sugar - 100 grams (1/2 cup)
Vanilla Bean - 1 each
Milk #1 - 1 1/2 Cup (12 fl. oz.)
Cornstarch - 33 grams (1/4 cup)
Egg Yolks - 3 each
Milk #2 - 1/2 Cup (4 fl. oz.)
Butter, cold (optional, whisk in once sauce has thickened for a richer flavor) - 14 grams (1 tbsp)
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#Italiandonuts #bombolone #donuts #donutrecipe #bombolini #easydonuts #kitchenandcraft #doughnuts
MY RECIPE FOR CHURROS WITH WARM CHOCOLATE SAUCE: ua-cam.com/video/qPuiXgDRlRE/v-deo.html
Can I use vanilla extract or favouring in.place of the vanilla bean?
@@chrishapearl Yes you can definitely sub out vanilla extract for vanilla bean. I'd add one teaspoon of extract for this recipe. Hope that helps!
@@KitchenCraftFood thanks for the feedback. I'm going to give it a go. Fingers crossed
How many grams did you rolled the dough?
@@mariesfoodplate Just take the total weight of the dough and cut it into 12 equal sized pieces. Each piece will weight somewhere around 45-50 grams.
I am convinced you're actually Charles Boyle from Brooklyn nine-nine trying to fool us by talking more calmly....
More importantly, awesome recipe !
Ha! That's funny. I guess I do sort of sound like a calm detective Boyle. Thanks for the laugh. That made my night 😂.
Yaaaasssss! Boooyle!!!
thank you for being so in-depth! not many cooking channels include things like temperature of ingredients, but i really appreciated that you did!
You are so welcome!
Oh boy I found myself an another great food channel 👍🏻👍🏻👍🏻
Awesome. Glad you found my channel!
Egemen Bora Uysal where do I find the full recipe?
Avete capitoooooo si o noooooo
Same
Me too i just found him😍
This recipe is FOOLPROOF . It came out so pillowy and soft and i stuffed them with nutella. So good yall
Wow! Thank you so much for this comment! Glad you enjoyed my recipe. Nutella is a great substitution for pastry cream!
@Juan2003gtr I don't think eating one or two will give you diabetes.
@Juan2003gtr feel free to go eat your kale Jose
@Juan2003gtr Good luck with eating nothing but lettuce or whatever the fuck for the rest of your life Juan
@Juan2003gtr What is it with you people who whine about ingredients causing diabetes on videos that's clearly not about health food?
I hear a story teller on you...it's nice watching you and listening to you at the same time...some do a lot of talking that irritates me, good that you are not like them
Thank you for the compliments. I always try to keep videos short and sweet :)
Funny, I hate, not actually hate when people are silent or few words spoken. So good thing we can be tolerant of others because no two are the same. BTW how do you feel about people who use incorrect prepositions i.e. on/in? ✌️
My dough is currently having it's first rise!! Wish me luck 🤞🤞🤞
In Italy we call it BOMBOLONI, but for the rest I love 100% your recipe. Good job👏👏👏
The Italian name is Bomboloni.but as this are small version I can accept bomboLINI.🤣 Also the cinnamon part is not very italian. we use cinnamon but never in bomboloni at least in my experience!Anyway this is good recipe.
@@stef1676 Yeah, using cinnamon in everything is a very American thing haha
Go save your olive trees
@Abe Steinberg thats really what american people think?
@Abe Steinberg Looooooool
i made these for my boyfriend a few months ago and he literally LOVED them. now im going to make them for my grandma's 82nd birthday :)
Awesome! So glad everyone is enjoying them. Stay well!
This particular video is receiving a ton of views compared to other recipes on my channel. I assume that it's been linked to from another website. I'd really appreciate a reply to this comment on how you found my Bombolini recipe. Google search? UA-cam search? A blog? Another website? Thanks so much!
Kitchen & Craft I found it in UA-cam search and after I watched this Video I didn’t waste a minute to subscribe to your channel. I like that you put the recipes and how to cook/bake under your videos. It is convenient for an amateur cook like me not like some channels that you have to tab link to look for the full recipes. I know that way helps getting people to go to the website but to be honest why do you want to make it harder for your fans. So please keep doing it your way. Also the way you describe tips and trick is very helpful. Thank you very much. I really enjoy watching and plan to make this Bombolini very soon. Ciao!
@@dearydee8018 Thank you so much for the feedback and kind words. I very much appreciate it!
UA-cam recommendations!
@@jeremybong7238 Awesome. Thanks Jeremy!
Looked for bomboloni on UA-cam and here I am because I really liked the white band on the dough on the thumbnail and that's what I was searching for.
Here in Brazil we call it "sonho", It means "dream" in portuguese 😊 it's delicious
Thank you for sharing! Yes, these dreamy little donuts are quite delicious :)
Strawberry Fields “dream”, I like that!
os famosos "sonhos de padaria"
Is it Bombolini or Bomboloni 🤔? Honestly, I've seen it spelled both ways.
There's even a donut shop called Bombolini.
Respond below...
and be nice 🙂.
Kitchen & Craft Bombol-ini little dimension, Bombol-oni big dimension, that's the difference. 😀
@@raffaeleirlanda6966 Thanks for the comment! I kind of thought this was the case. Thank you for clarifying!
Bombolini? In Italia i te farie un cueo grando cm na casa solke xk te dis bombolini
Alberto Fresch Ostrega! 😂🤣
I'm from Reggio Emilia and we call them bomboloni (even the small ones)
U know what Chef? I’ve been doing this for almost 2mths now!! And tried selling it too. Doing at 20-30g each ball. And yes stuff it with Nutella or the Vanilla Pastry Cream was sooo heavenly silky smooth🥰 Thank you and I’m glad I came thru your channel 🙏🏼🙏🏼
You’re very welcome! Glad to hear how much your enjoying the recipe! Stay well!
Is it worth it? I am planning to do the same 🤞
i never measure vanilla. Its almost a sin to lol
I agree💯!🤣❤
Totally i usually just use the cap of the bottle and straight away put it in
Same🤣❤
Wonderful! Thank you.
they are called BOMBOLONI (bombolone = singular, bomboloni = plural)
OMG. I'd like to have a donuts machine at home
This was "Recommended" and I'm thankful for it! Great recipe!
The real name is BOMBOLONI
Yes yes I'm aware
Thank you for sharing this recipe. Just made these beauties...absolutely delicious....my family loved them!!! 😋😋😋
I tasted this first in İtalia when I was living there, my italian roommate offered me this because his grandmother did it homemade. It is called Bomboloni because it is like a bomb, with too much sugar and calories inside. It is one of the best desserts in the world, in my opinion. Thanks for the recipe and I will try it out. Subscribed.
Welcome! Thanks for the support. Please let me know how the donuts turn out for you!
This is so easy to follow
Glad you think so! I just posted a new video on how to make churros. You might like it as well. Here's the link: ua-cam.com/video/qPuiXgDRlRE/v-deo.html
Here in Portugal 🇵🇹 that is called "bola de berlim" and its filled with a killer egg custard ... 😋
Why you kill
Thanks for doing both metric and imperial units! I'm always having to convert the recipes that Americans post (full disclosure, I'm American, I just like being able to wash fewer dishes).
You're welcome Natalie 😀Your comment just reminded me that I have to add metric measurements to my newest video. I'll knock that out this evening. Thanks!
Everytime he said bombolini it sounded different 😂.
Looks good by the way.
This recipe looks absolutely wonderful and I'm going to make some tomorrow. The only thing different I would do is, I will add some cinnamon with the sugar and roll them around in it. TFS! I can't wait to make them.
I love this bombolone
I have tested it and it was very yummy so I was wondering how they filed in the egg inside and this your video answered my question
Italian bombs with nuclear explosions inside
تبدو لذيذة و تستحق التجربة 😍😍😍
ممكن ترجمة من فضلك
These look awesome. Very easy to follow. Crisp video and editing. Great attention to detail and I love that you have taught different techniques. Going to have to try this soon. The audio on this is also very clean. Subscribed. Keep Crushin it!
Thanks so much for the sub! I've had my hand full recently so posting new content has been tough, but I promise there's more to come!
Kitchen & Craft unless you are a Neistat or McKinnon you, like the majority of creators here, have a 9-5 job (like me) so creating and uploading can always be a challenge. The quality I see here is great and reminded me of other “corporate” creators like serious eats. You are crushin it.
Challenging indeed. Cooking channels are labor intensive to maintain. This isn't "point and shoot" content right?. Unfortunately, I'm convinced that post frequency and consistency is more important to most subscribers than content quality.
I have to agree. It's not easy but if it was easy, everyone would do it. Not only do you have to be on point with your video quality and editing but then, you have to know what you are doing in the kitchen. On top of that, you have to be creative and insane attention to detail on things like plating and lighting. As far as frequency, I have seen the same thing. It's almost about timing of video uploading. It is like spacing your video releases out in such a way that your views don't look like a EKG in analytics. LOL It looks like you are on the right track with your content.
Very good instructor. I subbed. Looking forward to more videos.
Thanks so much! Lots of great videos on the scheduled. Do you enjoy all types of cooking videos or mainly sweets?
@@KitchenCraftFood all types.
In Mexico we call them “Pelonas, donas rellenas, berlinesas o bombas “ Dependiendo del estado del país donde las hagan ! Son deliciosas! Me encantó su receta! Saludos desde USA CA ! 🥰
They kinda look.burned lol
OKAY I'm so excited just by writing this, this recipe is EXCELLENT, after it was cooked holy moly guacamole it was so pillowy, soft and perfect with just powdered sugar or even plain, all of my family love it!
Thank you so much. I really appreciate that! Glad your family enjoyed the recipe!
This seems like a great recipe but I don’t understand. If I’m following this recipe without changing the measurements, how many eggs do I use? In the recipe it says '1 each’ but I don’t understand what that means 😅 Do I use 2 full eggs like in 0:24 or do I only use egg yolks? Or is it 1 full egg and 1 egg yolk?
Happy to help here! You use one whole egg and one egg yolk. This should weight about 75g if you're using large eggs. The bowl at 0:24 doesn't contain two eggs . I just placed both the whole egg and yolk in it. Apologies if that looked confusing. Let me know of you have any other questions!
Wow, looks easy and unique way to make donut. I think i gonna try to make some, to see if i can make it or not.
Its not a donut, its bomboliiiiini u peasant
@@kwstaslungu1522 it's italian donut
Made it!! 1000% FULL PROOF!! ❤ Thankyou for the recipe!
I love cooking shows like this but you didn't say the weight of ingredients
Please check the description box below the video.
it’s bothering me a little that it’s spelled bombolini here instead of bomboLONI. Sorry besides that perfect recipe!
I see two things
Delicious doughnuts
You are married
🤩
I just discovered this channel, and I love it! Subscribed!
Hey thanks! New video due out today!
W R me too, it’s simple and easy and no crazy thumbnails like the other channels
استغفرالله
كم أكره المقادير الدقيقه
معليش تعطيني المقادير بالعربية🙏🏻🌷
This bombolini thing is soooo famous in my country apparently
Never thought of making balls ! Great idea
I’m not sure why you are not sharing the measurements 🤔 so confusing why not
Check the video description box
Very well explained, thanks for sharing.God bless you
Thanks you for the support! I really appreciate it 🙂
bravissimo
Those look amazing! Loved the video. I actually found it relaxing to watch and I liked how you explained the recipe. Just subscribed 👍
Song ? Nice and unique
I like videos like this
Short!
Thank you! I appreciate it! Sorry, I can't remember the name of track in this video, but if I figure it out I'll let you know.
@@KitchenCraftFood you're welcome and thank you & alright. God bless Jesus Love's you & Is coming soon.
In Argentina we call them "Bolas de fraile" (Friar Balls). Good work, keep it going.
Much appreciated Constanza 😀!
I did them. We are all eating them. With Nutella filling. Easy for me today. Endless possibilities like strawberry whipped cream, tiramisu...
Those ideas all sound fantastic!
Wow this was amazing. I'm definitely trying this over the weekend.
Love from Pakistan 😋🤩
Thanks so much 😊! Happy donut making! I hope that you will post a comment with your results and thoughts about my recipe.
👍🏻👍🏻👍🏻👍🏻👍🏻❤❤❤
You sound like iron man😄
In my mind, he sounds like Ryan Reynolds or Deadpool? Or both?
Yummy... We call it Bolas.. Greetings South Africa 💜🌸
Best recipe ever!!! My first attempt was perfect. Thank you so much I look forward to trying out more recipes. ❤
Awesome. Glad to hear it!
In Italy we call them BOMBOLONI. In any case good recipe!
My name is Angiolina, can't get more authentic Italian than that ! I'm "imported". .
Your video is great.
Short, easy, to the point.
In Italy, the dialects change from town to town, sometimes drastically ...so what they're called is relative. .
They are amazing !
Thanks for doing this video, my mom's recipe has no measures.
I will definitely post this on FB for my Italian community. .
Pleasure to meet you Angiolina and thank you for all of your wonderful comments. I really appreciate the support! I hope you stick around for a while. I should have a new video out by this weekend or early next week :-)
instead of fiddling with the weighing, why dont you cut in half and in half and in half until you have the rough weight per ball, much quicker, then you can weigh and adjust
If I do not have a mixer like yours (kneading device) can I use my hand to knead? Or will the warm of my hand will not produce the dough as how it is suppose to be??
I pretty sure you can get away with kneading by hand :-) Maybe melt the butter and add it as a wet ingredient instead of room temperature cubed butter. Give it a try and let me know how it turns out. I'm curious.
@@KitchenCraftFood omg I tried it this weekend. It was a disaster! I misread your recipe of 0.5 tsp salt, but I added 5 tsp salt!! I find it fishy like why 5 tsp?! Too much. My dough didnt rise at all. I made some research and found out that too much salt kill the yeast. No wonder the dough is not rising. I throw the whole batch away. Will be trying to do it again the coming weekend. Hope Im able to make it right the next time! 😁
@@azie08203 Yes, too much salt is not a happy environment for yeast :) Best of luck this weekend with you bombolini!
I always use my hand whenever I make donut. And it just turns out soft 😊😊😊😊
I don’t have a mixer 😞. Can I just mix with a spoon?
It looks delicious and thank u for the ingredient in gramm
You very welcome :) I most always measure in grams...much more accurate than ounces.
@@KitchenCraftFood thx ❤ i always find recipes and the mesure with cup i was struggling with converting to gramme and i always end up by messing the recipe so i was very happy that i found it with gramme 😋
Kudos for the DELISH RECIPE😘💖. Made these today for breakfast and boy they were YUMMYLICIOUS 😘😘, it's soft n pillowy👏👌. This recipe is a keeper for my family. Cheers😘
Mooommm I am hungry!
Delicious!! love to have it anytime 😋😋big like 👍
Thanks for the compliment!
هل من عربية تفهم الايطالية تكتب لنا المقاذير با العربية شكرا
مقادير العجين
نص كوب حليب او 90 جم
معلقة كبيرة خميرة او 4 جم
بيضة كاملة + صفار بيضة او 75 جم
بشر ليمونة
سكر حبيبات معلقة كبيرة + معلقة صغيرة او 20 جم
ملح كوشير نص معلقة صغيرة
دقيق متعدظ الاغراض 2 كوب او 285 جم
زبد 14 جم
زيت للقلى
خليط السكر والقرفة
1 معلقة كبيرة قرفة مطحونة ناعم
2 كوب سكر حبيبات
خليط الفانيليا
كورن فلور او نشأ 33 جم او ربع كوب
صفار 3 بيضات
كوب او نص كوب حليب
سكر 100 جم او نص كوب
فانيليا
كوبين او كوب ونص حليب
زبدة جامدة 14 جم او معلقة كبيرة
إن شاء الله اكون قدرت افيدك
@@loolzmatter5128 شكرا انا ام الياس من الجزائر متشرفةبك
@@loolzmatter5128 شكرا
@@ilyyasramos2037 الشرف ليا 💜💜💜
انا ليلى من السودان
@@braaaboelezz6258 تسلمى يا رب 💜💜💜
Very good Italian donut Recipe and delicious Recipe
OMG! Chef, you are the best! I'm so happy you have explained everything clear and now i've made my first doughnut and it was a success!!!!!!!!!! Bravissimo! 5*****
Wonderful! So glad to hear that!
I applied the recipe, it was sooo delicious, and my family and I enjoyed it.. Thank you
😊 merci
But i dont have a stand mixer 🤦🏻♀️can i make it using my hands🤭
Certainly!
I don’t understand how there are thumbs down on this video. It blows my mind seriously. Awesome video as always. Love all your recipes and videos!
Thank you so much!
What kind of coating sugar do you use so it can stick to the bombolini? Is it really small fine granulated sugar?
ester marlina I typical use basic, granulated sugar. It wouldn’t be a bad idea to use something more finely ground like Castor Sugar though. It’s important to toss the bombolini in the sugar mix while they’re still hot.
Wonder how it'd turn out if I replace the custard with cream cheese sweetened with sugar.
Sounds pretty tasty to me. Try it out and report back!
Here in Morocco we fill it with peach jam its so good try it
Sounds wonderful. I'll have to try it out one of these days when I'm old and don't care about my weight/health anymore.
@@surewinner I've always believed in "everything in moderation" is perfectly fine 🙂.
I made these today and the recipe is definitely foolproof! The fam loved these, the custard also turned out really good but wasn't exactly my taste, I'd probably opt for a chocolate/Nutella filling next time. But the donut recipe I'm definitely coming back to. I've made the Emma's Goodies recipe too but this was better, I won't lie. Definitely go for it ❤️
Awesome! So glad you enjoyed it. A chocolate/Nutella filling sounds delicious!
This recipe never lets me down. Best bombolinis ever! My family goes crazy over these! Awesome recipe.
Love it. Thanks so much!
Can the rounds be prepared the night before, refrigerated and fried the next morning? If so how long do they need to rest before frying? Thanks in advance!
Hi Mary. Happy new year and thanks for the comment. I've never tried preparing the donuts in advance. I've always just made them from start to finish on the day of. My recommendation is to make the dough and let it proof in bulk overnight under refrigeration. The following day, roll the donuts out into rounds and let them rise at room temperature. You might have to reduce the amount of yeast in the recipe to compensate for the extended proof time. The colder temperature will slow it down some, but maybe not enough. All you can do it try it out. Good luck!
hi how many donuts does this recipe make?
The recipe makes about 12 donuts.
Mention the quantity
.oh it's very so yomme 😋😋 good gip 👍❤
This is the best and easiest recipe , such soft and pillowy donuts . I have started selling these since 10 days and have been getting Amazing reviews from my Clients . Thanks a ton, I just increased the sugar by a few grams.
Thanks so much for posting these bombolini!😍!💘🔥🔥🔥👍
jjoyous jay You’re very welcome! Give them a try!
I can not stop making these!!!!! Best recipe yall. You would not believe basic ingredients would end up so great
Glad you like them!
وه ياقلبي جربتها لذيذة 😋 استبدلت الفانيلا بالشكولاته 😍
ممكن تقوليلى المكونات عشان فى حاجات وقعت منى مش عارفاها
Great idea, I have my own cooking channel, so I will try to make this recipe thank you for shariing with us the recipe
You're very welcome! I'll make sure that I check out your channel. Thanks for the comment!
I tried this recipe. It turned out so good. Super easy. Thanks. :)
My pleasure 😊
It is Bomboloni, with the vowel O. In the Italian language, the suffix -oni is used to define something big, opposite to the suffix -ini, which indicates something small.
🌸 why am I just discovering this amazing channel,
Sub’d as so enjoyable to watch can’t stop binge watching 💕💗💖✨
Oh my lord this is the first time from a long time i made a great Donuts 😭😭😭😭 please I need the normal donuts Recipe!!
Here in Hawai'i they are called malasadas which I think comes from the Portuguese Hawaiian community. Dangerously delicious! Mahalo.
mouth watering
fucking yum. omg so good
Another GREAT Donut Recipe to Learn... Thank you Very Much Sir for Sharing this recipe!
Loved it simple, breaf and really yummy 😋 keep up
An important step in the cream making is to pass it thru a fine sieve.
Yes, that is an additional step you can take for an even smoother texture and higher level of refinement. Not totally necessary for home cooking in my opinion. If prepared properly, the pastry cream comes out very smooth as is. That's why I didn't include it. I appreciate the comment and tip.
Day of life for this bombolini,how many days after making it will get expire?please tell me,I need to know.
👍🏼👌🏼
Great food chanel, I appreciate that you gave us recipe in both measurements , cups and grams. That makes a good cook and teacher. Greet.from Canada
Hey! Thanks for the comment. I typically weight my ingredients when cooking, but no everyone has a scale at home 🙂. Stay well!
I don't have a scale either, so I like how you have both measurements too. Thanks!
thanks for all the help with this!!! where did you get your strainer? Looks nicely built.
Hi I am new from Philippines..gogogo
Thanks for coming