These sugar-dusted doughnuts are the jam.Gather Journal Jam-Filled Bomboloni
The language of doughnuts is an international one. That sweetened cushion of fried dough has incarnations, and fans the world over—there are churros, sugar-dipped batons, in Mexico, balushahi yogurt fritters in India, and jelly-stuffed sufganiyot in Israel, to name a few. But for our doughnut inspiration we went to Italy, home of the bombolone. Translation? Big bomb. And our sugar-dusted, jam-packed bombas are just that. They would even pass muster with the most devout acolyte of all: Homer Simpson. Mmm…doughnuts.
makes 12 doughnuts
Sprinkle yeast over milk in the bowl of a stand mixer. Let stand 5 minutes until creamy. If yeast doesn’t foam, start over with new yeast.
Whisk eggs with vanilla seeds and add to mixer bowl along with butter, flour, sugar, and salt. Beat with paddle attachment at medium speed to combine, then switch to a dough hook (if you have one), increase speed, and beat until smooth and elastic, 5 minutes. Scrape dough from sides of bowl and cover with a clean kitchen towel. Let stand until almost doubled, about 1 hour.
On a lightly floured surface, roll dough into a ½-inch thick round. Using a 3-inch ring cutter, cut 12 rounds and transfer them to a lightly floured baking sheet. Cover with a kitchen towel.
Heat 2-inches of oil in a large saucepan to 350°F. Have a paper towel-lined plate and a baking sheet lined with a cooling rack by the stove. Fry bomboloni in batches, 3 at a time, until golden and puffed, about 1 minute per side. Dab on paper towels then transfer to rack to cool.
Dust bomboloni with confectioners sugar. Poke a small hole in top of bomboloni and using a piping bag fitted with a small tip or a resealable plastic bag with small corner cut off, pipe 1 or 2 tsp of jam into each. Serve immediately.