If you’re looking for a delightful treat that combines the rich flavors of coffee with the soft, pillowy texture of Italian doughnuts, look no further than Mini Coffee Cream Bomboloni. These bite-sized delights are perfect for breakfast, dessert, or any time you crave something sweet. Join our kitchen companion membership for more delicious recipes like this one!
Ingredients
For the Dough:
- 2 cups (260 g) bread flour
- 2 cups (260 g) all-purpose flour
- 1 packet (2 1/4 teaspoons, 7 g) active dry yeast
- 1/3 cup (70 g) granulated sugar
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 2 oz (65 g) unsalted butter, softened at room temperature
- 1 cup (235 ml) warm milk
- Oil for frying (vegetable or light olive oil)
- Powdered sugar for dusting
For the Coffee Cream Filling:
- 3 egg yolks
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (30 g) all-purpose flour
- 1 tablespoon corn starch
- 1 teaspoon vanilla extract
- 2 cups (475 ml) warm whole milk
- 2 tablespoons instant espresso powder
Grocery List
To make your shopping easier, here’s a quick grocery list:
- Bread flour
- All-purpose flour
- Active dry yeast
- Granulated sugar
- Salt
- Eggs
- Vanilla extract
- Unsalted butter
- Whole milk
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
- Instant espresso powder
Cooking Time
The total cooking time for this recipe is approximately 2 hours, which includes preparation and frying.
Instructions
- Prepare the Dough:
- In a large bowl, combine both flours, yeast, sugar, and salt.
- In another bowl, whisk together the warm milk, beaten eggs, and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients and mix until combined.
- Knead in softened butter until the dough is smooth and elastic.
- Cover with plastic wrap and let it rise in a warm place until doubled in size (about 1 hour).
- Make the Coffee Cream Filling:
- In a saucepan over medium heat, whisk together egg yolks, sugar, flour, corn starch, and vanilla extract.
- Gradually add warm milk while whisking continuously until thickened.
- Stir in instant espresso powder until fully dissolved.
- Remove from heat and let cool before transferring to a piping bag.
- Shape and Fry the Bomboloni:
- Once the dough has risen, roll it out on a floured surface to about 1/2 inch thickness.
- Cut out circles using a cookie cutter or glass.
- Place the circles on a floured tray and let them rise again for about 30 minutes.
- Heat oil in a deep pan to about 335°F (170°C). Fry bomboloni in batches until golden brown on both sides (about 1–2 minutes per side).
- Remove with a slotted spoon and drain on paper towels.
- Fill and Serve:
- Once cooled slightly, use a piping bag to fill each bomboloni with coffee cream.
- Dust with powdered sugar before serving.
Nutritional Information
Each mini coffee cream bomboloni contains approximately:
- Calories: 150 kcal
- Total Fat: 7 g
- Saturated Fat: 4 g
- Carbohydrates: 20 g
- Sugars: 5 g
- Protein: 3 g
Tips & Notes
- For an extra kick of flavor, consider adding a sprinkle of cinnamon to your powdered sugar before dusting.
- These bomboloni are best enjoyed fresh but can be stored in an airtight container for up to two days.
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Indulge in these delightful Mini Coffee Cream Bomboloni today—you won’t regret it!
