Thursday, June 20 2024

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.



Makes about 8 Bomboloni


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 (using mascarpone):

  • 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


Making the Bomboloni Dough:

  1. In a large mixing bowl, combine the flour, sugar, yeast, and lemon zest.
  2. Add the lukewarm milk and eggs to the dry ingredients and mix until a dough starts to form.
  3. Gradually add the softened butter and a pinch of salt, and knead the dough for about 10 minutes until it’s smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1-2 hours.

Preparing the Limoncello Cream:

  1. In a medium saucepan, heat the milk with the lemon zest until it just begins to simmer.
  2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
  3. Gradually pour the hot milk into the egg mixture, whisking constantly.
  4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens.
  5. Remove from heat and stir in the Limoncello. Transfer the cream to a bowl, cover with plastic wrap directly on the surface, and chill in the refrigerator.
  6. Once the cream is cool, whisk in the mascarpone cheese until the mixture is smooth and well combined.

Frying the Bomboloni:

  1. After the dough has doubled, turn it out onto a floured surface and roll it out to about 1/2 inch thickness.
  2. Cut out circles of dough using a round cutter and place them on a parchment-lined tray. Cover and let them rise again for about 30 minutes.
  3. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  4. Fry the bomboloni in batches, cooking for about 2 minutes on each side or until golden brown.
  5. Remove with a slotted spoon and drain on paper towels. Roll them in granulated sugar while still warm.

Filling the Bomboloni:

  1. Make a small hole in the side of each bomboloni with a knife.
  2. Fill a piping bag fitted with a narrow nozzle with the Limoncello mascarpone cream.
  3. Pipe the cream into each bomboloni until they are filled.

Final Touches:

  1. Dust the filled bomboloni with powdered sugar before serving.

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