A Sweet and Zesty Italian Treat
Limoncello Bomboloni are a delicious twist on the classic Italian donut, filled with a rich lemon cream and infused with the refreshing flavor of limoncello liqueur.
These pillowy donuts are perfect for dessert, snacks, or any time you want to treat yourself to something sweet and citrusy. 🍋
✨ Whether fried or baked, these soft, fluffy delights are sure to become your new favorite indulgence!
Why Nonna Loves This Recipe
Nonna loves this recipe because it’s a perfect balance of rich lemon flavor, a hint of limoncello liqueur, and the comforting texture of soft, freshly made bomboloni.
She says these donuts bring a taste of Italy’s Amalfi Coast to your home, and they’re always a hit at family gatherings or as a treat with coffee.
The addition of limoncello makes these bomboloni uniquely Italian, and the lemon cream filling is just the right amount of sweetness.
Cooking Time
Preparation Time: 30 minutes + rising time
Cooking Time: 30 minutes
Total Time: 1 hour + rising
Servings: About 15 pieces
Difficulty: Medium
Ingredients
For the Dough:
1 cup all-purpose flour
1 cup bread flour
⅓ cup sugar
1 cup milk
1 tsp fresh yeast
1 egg
5 ½ tbsp butter (melted)
1 tsp grated lemon zest
2 tbsp limoncello liqueur
For the Lemon Cream:
2 cups whole milk
½ cup sugar
⅓ cup all-purpose flour
4 egg yolks
1 lemon zest
Preparation
First, Prepare the Lemon Cream:
Boil the milk and lemon zest:
Bring the milk and lemon zest to a boil, being careful not to cut the lemon peel too deep to avoid bitterness. Once the milk is boiling, remove it from the heat and strain it to remove the zest.Prepare the egg mixture:
In a separate bowl, whisk together the egg yolks and sugar until foamy. Add the flour and mix well.Combine and cook the cream:
Gradually add the hot milk to the egg mixture, whisking constantly. Transfer everything back to a saucepan and cook over low heat, stirring constantly until the mixture thickens. Once thickened, remove from heat and let the cream cool by placing the bowl in a larger bowl filled with cold water. Cover with plastic wrap to prevent a skin from forming.
Prepare the Dough:
Activate the yeast:
Dissolve the yeast in a little warm milk. In a large bowl, combine the room-temperature milk, egg, melted butter, sugar, grated lemon zest, and limoncello. Mix well using a fork.Knead the dough:
Gradually add the sifted flour, a little at a time, mixing with a fork and then kneading by hand on a floured surface for 10-15 minutes until the dough is smooth and elastic.Let the dough rise:
Lightly grease a large bowl with vegetable oil and place the dough inside. Cover with a clean cloth and let it rise overnight. In winter, place the dough in a warm place, like the oven with the light on; in summer, store it in the refrigerator to rise slowly overnight.
Shape and Fry or Bake the Bomboloni:
Shape the doughnuts:
The next day, check that the dough has doubled in size. Roll out the dough to about half a centimeter thick and use a glass to cut out circles. Cover the circles with plastic wrap and let them rest for about 30 minutes.Cook the bomboloni:
After resting, fry the doughnuts in hot oil (350°F) for about 2-3 minutes on each side until golden and crispy. Alternatively, you can bake them at 350°F (180°C) for 25-30 minutes until golden.Cool the bomboloni:
Once cooked, allow the bomboloni to cool completely before filling.
Fill the Bomboloni:
Fill with lemon cream:
Use a piping bag to fill the cooled bomboloni with the prepared lemon cream.
How to Store
Refrigeration: Filled bomboloni should be stored in the refrigerator in a sealed container for up to 1 day. If unfilled, store in a sealed container at room temperature for up to 3 days.
Freezing: Fried bomboloni can also be frozen, unfilled. Thaw, then fill with lemon cream before serving.
Tips and Tricks
Limoncello Infusion: Feel free to adjust the amount of limoncello to your taste. You can also add a splash of limoncello to the lemon cream for an extra burst of flavor.
Alternative Fillings: If you prefer a different filling, custard or Nutella would also work beautifully with these doughnuts.
Frying vs. Baking: For a lighter option, bake the bomboloni instead of frying them. They’ll still be soft and delicious!
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 40 g |
| Protein | 6 g |
| Fat | 14 g |
| Saturated Fat | 7 g |
| Cholesterol | 50 mg |
| Sodium | 120 mg |
| Sugar | 12 g |
| Fiber | 2 g |
LIMONCELLO BOMBOLONI
Notes
Ingredients
For the Dough:
- 1 cup all-purpose flour
- 1 cup bread flour
- ⅓ cup sugar
- 1 cup milk
- 1 tsp fresh yeast
- 1 egg
- 5 ½ tbsp butter (melted)
- 1 tsp grated lemon zest
- 2 tbsp limoncello liqueur
For the Lemon Cream:
- 2 cups whole milk
- ½ cup sugar
- ⅓ cup all-purpose flour
- 4 egg yolks
- 1 lemon zest
Preparation
First, Prepare the Lemon Cream:
- Boil the milk and lemon zest:
Bring the milk and lemon zest to a boil, being careful not to cut the lemon peel too deep to avoid bitterness. Once the milk is boiling, remove it from the heat and strain it to remove the zest. - Prepare the egg mixture:
In a separate bowl, whisk together the egg yolks and sugar until foamy. Add the flour and mix well. - Combine and cook the cream:
Gradually add the hot milk to the egg mixture, whisking constantly. Transfer everything back to a saucepan and cook over low heat, stirring constantly until the mixture thickens. Once thickened, remove from heat and let the cream cool by placing the bowl in a larger bowl filled with cold water. Cover with plastic wrap to prevent a skin from forming.
Prepare the Dough:
- Activate the yeast:
Dissolve the yeast in a little warm milk. In a large bowl, combine the room-temperature milk, egg, melted butter, sugar, grated lemon zest, and limoncello. Mix well using a fork. - Knead the dough:
Gradually add the sifted flour, a little at a time, mixing with a fork and then kneading by hand on a floured surface for 10-15 minutes until the dough is smooth and elastic. - Let the dough rise:
Lightly grease a large bowl with vegetable oil and place the dough inside. Cover with a clean cloth and let it rise overnight. In winter, place the dough in a warm place, like the oven with the light on; in summer, store it in the refrigerator to rise slowly overnight.
Shape and Fry or Bake the Bomboloni:
- Shape the doughnuts:
The next day, check that the dough has doubled in size. Roll out the dough to about half a centimeter thick and use a glass to cut out circles. Cover the circles with plastic wrap and let them rest for about 30 minutes. - Cook the bomboloni:
After resting, fry the doughnuts in hot oil (350°F) for about 2-3 minutes on each side until golden and crispy. Alternatively, you can bake them at 350°F (180°C) for 25-30 minutes until golden. - Cool the bomboloni:
Once cooked, allow the bomboloni to cool completely before filling.
Fill the Bomboloni:
- Fill with lemon cream:
Use a piping bag to fill the cooled bomboloni with the prepared lemon cream.
No Comments