Mini Coffee Cream Bomboloni
Indulge in these Mini Coffee Cream Bomboloni—soft, fluffy Italian donuts filled with a rich and creamy coffee-flavored filling. Perfect for breakfast or an indulgent treat, these bomboloni are a delightful combination of light, airy dough and a decadent coffee cream center.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Whole milk
Instant yeast
Granulated sugar
Eggs
Salted butter
All-purpose flour
Salt
Avocado oil
Heavy cream
Powdered sugar
Coffee concentrate or instant espresso
Why You’ll Love Mini Coffee Cream Bomboloni:
Perfectly Soft and Fluffy: These bomboloni have a light, airy texture that melts in your mouth, making them irresistible from the first bite.
Rich Coffee Cream Filling: The decadent coffee-flavored cream inside adds a delightful burst of flavor, satisfying your coffee cravings in every bite.
Sugary Coating: Rolled in sugar, these bomboloni have a sweet, crunchy exterior that contrasts beautifully with the soft dough and creamy filling.
Ideal for Coffee Lovers: If you love coffee, these bomboloni will quickly become a favorite treat, combining the flavors of your morning brew with a classic Italian dessert.
Mini Size, Big Flavor: Their mini size makes them perfect for snacking, sharing, or enjoying with a cup of coffee, but they pack all the flavor of a full-sized dessert.
Great for Breakfast or Dessert: These bomboloni are versatile enough to be enjoyed as a decadent breakfast, a sweet afternoon snack, or a satisfying dessert.
Easy to Make at Home: With simple ingredients and straightforward steps, you can recreate this Italian favorite in your own kitchen.
Crowd-Pleaser: The combination of soft dough, creamy coffee filling, and sugary coating makes these bomboloni a hit with everyone, from kids to adults.
Beautiful Presentation: Rolled in sugar and filled with luscious coffee cream, these bomboloni look as good as they taste, making them perfect for serving at brunches or gatherings.
Customizable Filling: While the coffee cream is delicious, you can easily experiment with other fillings like vanilla cream, chocolate, or fruit preserves.
Tips for Making Mini Coffee Cream Bomboloni:
Use Fresh Ingredients: For the best texture and flavor, use fresh yeast, high-quality coffee, and fresh cream. Fresh ingredients will help the dough rise properly and give the coffee cream filling a rich taste.
Properly Proof the Dough: Allow the dough to proof until it doubles in size. This usually takes about 1-2 hours, depending on the temperature of your kitchen. Proper proofing ensures the bomboloni will be light and fluffy.
Knead the Dough Well: Knead the dough until it’s smooth and elastic. This helps develop the gluten, which gives the bomboloni their soft and airy texture.
Chill the Coffee Cream Filling: After making the coffee cream, chill it in the refrigerator until it thickens. This makes it easier to fill the bomboloni without the cream becoming too runny.
Use the Right Oil Temperature: Heat the oil to 350°F (175°C) for frying. If the oil is too hot, the bomboloni will brown too quickly on the outside while remaining undercooked inside. Too cool, and they’ll absorb too much oil and become greasy.
Fry in Small Batches: To maintain the oil temperature, fry the bomboloni in small batches. Overcrowding the pan can lower the oil temperature, resulting in uneven cooking.
Drain Excess Oil: After frying, place the bomboloni on a paper towel-lined plate to drain excess oil. This helps keep them light and prevents them from becoming too greasy.
Cool Slightly Before Filling: Let the bomboloni cool slightly after frying before filling them with coffee cream. This helps the cream stay thick and prevents it from melting.
Use a Piping Bag: For easy and clean filling, use a piping bag fitted with a long, narrow tip. This allows you to inject the coffee cream deep into the center of each bomboloni.
Roll in Sugar While Warm: Roll the bomboloni in sugar while they’re still warm. The sugar will stick better, giving them a deliciously sweet coating.
Make Coffee Cream in Advance: To save time, you can prepare the coffee cream filling a day ahead and store it in the refrigerator until you’re ready to use it.
Adjust Coffee Flavor: For a stronger coffee flavor, increase the amount of coffee or espresso powder in the cream filling. Taste and adjust to your preference.
Store Properly: Store any leftover bomboloni in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven to restore their fluffiness.
Freeze for Later: You can freeze unfilled bomboloni for up to 3 months. Thaw at room temperature, then fill with coffee cream and roll in sugar before serving.
How to store Mini Coffee Cream Bomboloni:
Room Temperature:
Duration: Up to 1 day
Method: Store the bomboloni in an airtight container at room temperature for up to 24 hours. If the weather is warm, place a piece of parchment paper between layers to prevent the sugary coating from becoming sticky.
Refrigeration:
Duration: Up to 3 days
Method: Store the filled bomboloni in an airtight container in the refrigerator. Refrigeration helps maintain the freshness of the coffee cream filling. Before serving, let them sit at room temperature for about 15-20 minutes to soften.
Freezing:
Duration: Up to 3 months
Method: Freeze unfilled bomboloni by placing them in a single layer on a baking sheet until solid. Then transfer them to a freezer-safe bag or container. When ready to serve, thaw at room temperature, fill with coffee cream, and roll in sugar.
Reheating:
Oven: Preheat the oven to 350°F (175°C). Place the bomboloni on a baking sheet and warm for 5-7 minutes. This method helps refresh the texture while maintaining the softness of the dough.
Microwave: Place a bomboloni on a microwave-safe plate and heat on medium power for 10-15 seconds. This is a quick option but may soften the sugary coating.
Storing Filled Bomboloni:
Refrigeration: Since the coffee cream filling contains dairy, it’s best to store filled bomboloni in the refrigerator if not consumed within a few hours. Place parchment paper between layers to keep them from sticking together.
Freezing Unfilled Bomboloni:
Freezing: If you plan to fill and serve the bomboloni later, freeze them unfilled. When ready to enjoy, thaw them at room temperature, fill with coffee cream, and roll in sugar before serving.
Preventing Moisture Loss:
Airtight Container: Always use an airtight container to store bomboloni to prevent them from drying out. If the bomboloni lose their softness, a quick reheat in the oven can help restore their fluffy texture.
FAQs:
Q: What is the key to making the bomboloni soft and fluffy?
A: The key to soft and fluffy bomboloni is properly proofing the dough. Allow the dough to rise until it doubles in size, which helps create an airy texture. Kneading the dough until smooth and elastic also contributes to the fluffiness.
Q: How do I prevent the coffee cream filling from becoming too runny?
A: To prevent the coffee cream filling from becoming too runny, chill it in the refrigerator until it thickens. If it’s still too loose, you can add a bit more cornstarch or cook it slightly longer to achieve the desired consistency.
Q: What temperature should I fry the bomboloni at?
A: Fry the bomboloni at 350°F (175°C). This temperature ensures they cook evenly, becoming golden brown on the outside while staying soft and fluffy inside. Using a thermometer to monitor the oil temperature is recommended.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough ahead of time. After kneading, cover and refrigerate it overnight. The next day, let it come to room temperature before rolling, cutting, and frying the bomboloni.
Q: How do I fill the bomboloni without making a mess?
A: Use a piping bag fitted with a long, narrow tip to fill the bomboloni cleanly and efficiently. Insert the tip into the side of each bomboloni and squeeze gently to fill with the coffee cream.
Q: What’s the best way to roll the bomboloni in sugar?
A: Roll the bomboloni in sugar while they’re still warm. The warmth helps the sugar adhere better, creating a sweet, crunchy coating.
Q: Can I bake the bomboloni instead of frying them?
A: While frying gives bomboloni their classic texture, you can bake them as a lighter alternative. Bake at 350°F (175°C) for about 12-15 minutes or until golden brown. Keep in mind that baked bomboloni will have a slightly different texture.
Q: How do I store leftover bomboloni?
A: Store leftover bomboloni in an airtight container at room temperature for up to 1 day, or refrigerate them for up to 3 days. If freezing, store unfilled bomboloni and fill them after thawing.
Q: Can I freeze the bomboloni after filling them?
A: It’s best to freeze the bomboloni unfilled and then fill them after thawing. Freezing filled bomboloni can cause the filling to become watery when thawed.
Q: How do I prevent the dough from sticking to my work surface?
A: Lightly flour your work surface before rolling out the dough to prevent sticking. Use a gentle touch when handling the dough to maintain its light and airy texture.
Q: What if my bomboloni are too greasy after frying?
A: If the bomboloni are too greasy, the oil may have been too cool during frying. Ensure the oil is at the correct temperature (350°F) and drain the bomboloni on paper towels immediately after frying to absorb excess oil.
Q: Can I use instant coffee for the coffee cream filling?
A: Yes, you can use instant coffee or espresso powder for the coffee cream filling. Dissolve it in a small amount of hot water before adding it to the cream mixture to ensure even distribution.
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