A good bombolone feels lighter than it looks. That comes from proofing the dough fully, then frying at a controlled temperature so the outside colors before the inside turns heavy.
The pale ring around the middle is not decoration. It tells you the dough was buoyant enough in the oil. Fill the bomboloni only after they cool slightly, or the cream loosens and the crumb collapses.
Set servings and units first. You can change them anytime.
Mix the flour, milk, yeast, sugar, eggs, salt, and lemon zest until a shaggy dough forms.
Knead in the butter a piece at a time until the dough is smooth and elastic, 8 to 10 minutes in a mixer or 12 to 15 minutes by hand.
Cover and rise until doubled, about 2 hours at room temperature.
Roll the dough to 5/8 in thick and cut 3 in rounds. Place each round on a small square of parchment.
Cover and proof until puffy and light, 60 to 90 minutes. A fingertip pressed gently into the dough should leave a slow dent.
Heat the oil to 320 F. Fry 2 or 3 bomboloni at a time, about 2 minutes per side, keeping the oil between 310 F and 330 F.
Drain briefly, roll in sugar while warm, and cool 15 minutes.
Pipe pastry cream into the side of each bombolone until it feels full but not splitting.
You made Bomboloni. Time to eat.
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If the bomboloni brown too fast, lower the oil temperature before adding the next batch. Dark outside and doughy center means the oil is too hot.
Six Italian regions. Nothing reformulated. Imported direct.
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