LIMONCELLO & MASCARPONE CREAMY BOMBOLONI

Imagine the perfect harmony of a light and airy doughnut, whose golden exterior gives way to a sumptuous and flavorful limoncello mascarpone cream, as refreshing as a gentle Mediterranean breeze.

Made with love and a touch of Italian flair, these delicious doughnuts are more than just a dessert: they are a celebration of tradition and innovation.

Whether you want to impress guests at a holiday gathering, seek a fancy weekend brunch, or simply indulge, our Limoncello and Mascarpone Bomboloni are the perfect choice.

Why You’ll Love This Recipe

• Authentic Italian Flair: Inspired by the flavors of the Mediterranean.
• Versatile: Perfect for brunch, dessert, or a fancy gathering.
• Decadent Filling: The Limoncello mascarpone cream adds a unique, refreshing twist.

Cooking Time

• Preparation Time: 30 minutes (plus 2 hours rising time)
• Cooking Time: 15 minutes
• Total Time: 2 hours 45 minutes
• Servings: Makes about 8 Bomboloni

Ingredients

For the Bomboloni Dough

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) instant yeast
• 2/3 cup whole milk, lukewarm
• 1/4 cup (4 tablespoons) unsalted butter, softened
• 2 large eggs
• Zest of 1 lemon
• Pinch of salt
• Vegetable oil, for frying

For the Limoncello Cream

• 1 cup whole milk
• 3 egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/3 cup Limoncello liqueur
• Zest of 2 lemons
• 1 cup mascarpone cheese

For Finishing

• Powdered sugar, for dusting
• Additional granulated sugar, for coating

Step-by-Step Instructions

Step 1: Make the Bomboloni Dough

1. In a large mixing bowl, combine flour, sugar, yeast, and lemon zest.
2. Add lukewarm milk and eggs to the dry mixture. Mix until a dough starts forming.
3. Gradually knead in the softened butter and salt. Knead for 8-10 minutes until the dough is smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size (1-2 hours).

Step 2: Prepare the Limoncello Cream

1. Heat the milk with the lemon zest in a saucepan until it simmers.
2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
4. Remove from heat and stir in Limoncello. Transfer to a bowl, cover with plastic wrap touching the surface, and chill.
5. Once cooled, whisk in mascarpone cheese until smooth and creamy.

Step 3: Fry the Bomboloni

1. Turn the risen dough onto a floured surface and roll it to 1/2-inch thickness.
2. Cut circles using a round cutter and place them on a parchment-lined tray. Cover and let rise again for 30 minutes.
3. Heat vegetable oil to 350°F (175°C). Fry bomboloni in batches, cooking 2 minutes per side until golden brown.
4. Drain on paper towels and roll in granulated sugar while still warm.

Step 4: Fill and Serve

1. Make a small hole in the side of each bomboloni with a knife.
2. Fill a piping bag with the Limoncello mascarpone cream and pipe into each bomboloni.
3. Dust with powdered sugar before serving.

Serving Suggestions

• Enjoy warm with a cup of espresso or a glass of Limoncello.
• Serve as a fancy dessert at your next dinner party.

Tips for Success

• Chill the Filling: Ensure the cream is thoroughly chilled before piping.
• Don’t Overcrowd the Oil: Fry in small batches for even cooking.
• Perfect Dough Consistency: Knead until smooth and elastic to ensure fluffy bomboloni.

Nutritional Information (Per Bomboloni)

Buon Appetito!

Savor the elegance of these light and creamy Limoncello Mascarpone Bomboloni, a sweet indulgence that brings a taste of Italy to your home.

Share with friends or enjoy as a well-deserved treat.

Cannoli Cream Puffs Recipe

Print Recipe Pin Recipe

Ingredients

  

Pastry Puffs:

• 1 cup hot water
• 1/2 cup unsalted butter
• 1 Tbsp. white sugar
• 1/2 tsp. salt reduce to 1/4 tsp.if using salted butter
• 1 cup all-purpose flour
• 4 large eggs

Cannoli Filling:

• 1 1/4 cup whole milk ricotta I wouldn’t try the low-fat here
• 1 1/4 cup mascarpone cheese
• 1/2 cup icing confectioners sugar (or a bit more or less, depending on
• how sweet you like it)
• 1/4 tsp. cinnamon
• 1/2 tsp. vanilla
• Variations: replace cinnamon with grated orange or lemon zest or sprinkle chopped chocolate or mini chocolate chips over filling. A drizzle of melted chocolate over the top is also a nice variation

Garnish:

• Icing confectioners sugar

Instructions

 

• Drain Ricotta: Place ricotta in a fine mesh strainer set over a bowl.
• Press down lightly with the back of a spoon and allow to drain for about an hour before making filling.

Pastry Puffs:

• Preheat oven to 425° F. with rack in centre of oven, and prepare a sheet pan with parchment paper or a silpat.
• In a medium saucepan over medium heat, combine hot water, butter, sugar and salt.
• Bring to a boil, stirring occasionally with a wooden spoon.
• Add flour all at once and stirring vigourously and constantly (really get in there and stir, stir, stir), cook until mixture clears the sides of the pan and forms a ball around your spoon in the middle, as you stir (2-3 minutes).
• Remove from heat.
• Add eggs, one at a time.
• After each egg addition, stir quickly and vigourously, until the egg is combined (it will start out as a slimy mess, but just keep stirring and it will come together).
• Repeat with each egg. Once all eggs are added, stir a bit more until smooth and shiny.
• Add batter to piping bag fitted with a large star tip (alternately, drop balls of batter onto prepared pans and roughly shape with the back of a spoon).
• Pipe batter onto prepared pan, leaving about 2 inches between each one.
• Bake for 15 minutes at 425°, then reduce heat to 350° F. and cook for about another 10 minutes, or until golden and hollow-sounding when tapped. (*Do not open oven while they’re cooking.).
• Mine were about the size of my palm.
• If yours are bigger or smaller, allow a bit more or less cooking time.
• Remove to a cooling rack to cool completely.

Filling:

• In a large bowl or the bowl of a stand mixer, combine filling ingredients (except chocolate chips, if using) and beat well until light and fluffy.
• Cut pastries in half (or use a sharp knife to cut a small hole in the side) and pipe either a ring of filling around the outside of the bottom half or fill the cavity with filling.
• If using chocolate chips, you’ll need to go the cut in half route.
• Simply sprinkle chips on top of filling before putting the top on.
• Sprinkle generously with icing sugar.
• Serve immediately or refrigerate uncovered for up to 6 hours.

Notes

Makes about 12 cream puffs