Table of Contents

Introduction

I do not know, but occasionally I miss donuts, you know the kind of donuts that are soft and fluffy, and you forget the rest of the world by the flavor of a bite. That is what I experienced when I first prepared this Eggless Bomboloni Recipe.

And when you are asking yourself what bomboloni are, imagine little Italian donuts, golden and crisp on the outside, light and airy inside, full of creamy stuff like custard, Nutella, or jam. And so just envision everything, but without eggs. Yes, you have read that—egg-free donuts, which are as heavenly in flavor.

The fact is that this recipe is ideal because it can be consumed by any individual who does not consume eggs because of dietary reasons, allergies, or lifestyle choices. And you will not miss them, trust me.

What Is Bomboloni?

The bomboloni (pronounced bom-bo-lo-ni) donuts are the traditional Italian filled donuts. They are round little pillows of dough, fried until perfectly golden, and then rolled in sugar and filled with pastry cream, chocolate, or jam, contrary to the usual ring donuts. Imagine them to be the sweet bite of happiness in Italy.

In this Eggless Bomboloni Recipe, you retain all that decadence, yet this time using ingenious substitutes that leave you with fluffy, cloud-like dough.

My Discovery of Eggless Bomboloni.

I had bomboloni for the first time in a cafe in Florence many years ago, and I must tell you- I was addicted. However, upon returning to my house, I discovered it was harder to make them myself than I expected.

Eggs are always used in traditional recipes and contribute to the richness of the dish, aiding in binding the dough. Because I wished to prepare a version that my niece with allergies to eggs might enjoy as well, I began experimenting.

It was only after a couple of bunged-up kitchens, several heavy-looking doughs, and one disastrous preparation that might have qualified in the company of hockey pucks that I finally had the clue.

Milk (or even plant-based milk) takes the place of the yogurt to form a soft, elastic, and light dough. And the result? Bomboloni are so soft that you will tell you they came out of an Italian bakery.

Equipment You’ll Need

This Eggless Bomboloni Recipe does not require any fancy equipment, but some tools will make life easier:

A large mixing bowl
Measuring cups and spoons
Stand mixer and dough hook (not necessary, but highly encouraged)
Rolling pin
Round cookie cutter (approximately 2.5 -3 inches)
Deep frying pan or Dutch oven
Slotted spoon
Wire rack or paper towels
Decorating bag with a round nozzle (to fill)

Ingredients

The following is all you will need for Eggless Bomboloni Recipe:

3 ½ cups all-purpose flour (plus more for dusting)
¼ cup granulated sugar (plus more for coating)
2 ¼ tsp instant yeast (1 packet)
1 cup whole milk (or plant-based milk), lukewarm
¼ cup plain yogurt
4 tbsp unsalted butter (or margarine), softened
½ tsp salt
1 tsp vanilla extract
4 cups vegetable or canola oil (for frying)
Filling of choice (pastry cream, Nutella, jam, or custard)

Step-by-Step Instructions For Eggless Bomboloni Recipe

Step 1

Warm milk, 1 tablespoon of sugar, and yeast are added to a small bowl. Allow to stand 510 minutes until frothy. This informs you that your yeast is living and it is willing to party.

Step 2

Add flour, remaining sugar and salt and mix in a large bowl (or stand mixer). Include the yeast mixture, yogurt, vanilla and butter. Knead the dough 8-10 minutes until the dough becomes smooth and elastic. Should it be claggy, then sprinkle a little more flour.

Step 3

Pour the dough into a greased bowl, cover it with a clean towel and allow it to rise in a warm area/place for 1-1.5 hours or till it doubles in volume.

Step 4

Punch out the dough, roll it to a thickness of approximately 1/2 inch and roll it with your cookie cutter into circles. Put them in a tray covered with parchment, loosely covered, and leave to ferment further 3040 minutes.

Step 5

Heat oil in a deep pan to 350°F (175°C). Bake the pieces of dough in batches of 2-3 minutes each side, till golden brown. Drain on a wire rack or paper towels.

Step 6

Roll the donuts in granulated sugar, but when still warm. After being slightly cool, use the piping bag and make a hole, and fill it with any of your preferred cream, Nutella, or jam.

Success Mysteries (a.k.a. Pro Tips)

The temperature of milk should be taken into consideration- When milk is hot it kills yeast. Aim for warm but not hot.

Don’t hurry to rise – The lightness will be determined by allowing the dough to rise to size.

Critical to oil temperature – too hot and they will burn outside, and too cold they will absorb oil.

Batch production – Crowding of the fryer reduces the oil temperature.

Stuff it to the brim –Nobody is fond of a tight bombolone.

Flavor Profile: Why It Works

These are eggless bomboloni that are not too sweet but a sweet one, topped by a golden crust, which cracks open to a soft, cloud-like interior. The butter and sugar are balanced by the light tanginess of the yogurt.

As soon as you sink your teeth into it and taste the filling, be it smooth pastry cream, a spread of chocolate, or jam containing fruits, you achieve the ideal combination of textures and flavors. It is decadent and not heavy enough to have just one (or three).

Variations to Try

Vegan bomboloni – Replace with dairy-free butter, plant milk, and coconut yogurt.

Cinnamon sugar topping – Use cinnamon sugar instead of plain sugar as a warm twist.

Savory bomboloni – Stuff with cream cheese, garlic butter or even with pesto as an appetizer.

Final Thoughts

This Eggless Bomboloni Recipe is evidence that you do not need eggs to make a miracle. It is decadent, it is warming, and it introduces a bit of Italy straight into your kitchen.

The next time you feel like having something sweet, do not go to a store where you buy the donuts; instead, make these puffy pieces of pleasure. After you realize the simplicity (and addictiveness) thereof, you will be preparing them on your own.

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