Chocolate Bombolonis

These aren’t just donuts. These are plush, sugar-dusted pillows of joy, hiding a molten heart of rich chocolate. Light, airy bomboloni are fried to perfection, then filled with silky ganache made from your favorite jcoco bar — bold Mango Plantain, sultry Boharat Spice, rich Single Varietal Contamana, or whatever flavor fits your mood. 

Crafted by the endlessly creative Alexis of @goodsbyalexis, this bomboloni recipe is a celebration of texture and contrast: crisp golden edges, tender interiors, and that luscious chocolate center that hits with bold, deep flavor. 

Chocolate Bombolonis

Yields: 12 Bombolonis | Total Time: 4 to 4 ½ hours

Ingredients

For the dough:

• ½ cup + 3 tablespoons of milk - MUST BE ROOM TEMP!
  • Any milk will work, cashew was used in this recipe
• 2 ½ teaspoons of active dry yeast
• 5 tablespoons of granulated sugar
• 6 tablespoons of vegetable/canola oil (plus extra for frying)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 4 cups + 2 tablespoons of 00 Flower (plus extra for dusting)
  • Brad flour or all purpose will work with a 1:1 ratio.
• A pinch of salt
• Granulated sugar for rolling

For the ganache:

• 1 jcoco Chocolate bar, flavor of your choice, chopped.
• ½ cup of heavy cream OR ¼ cup milk with ¼ cup butter

How To Make Chocolate Bombolonis

For the Ganache (recommended to do this step first):

1. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer (do not let it come to a rapid boil). Pour the milk into the chocolate, then let it sit for 2 to 3 minutes to gently soften the chocolate.
   NOTE: If you are using butter and milk, simply add the milk and butter together in the sauce pan and let it come to a gentle simmer. The butter will melt into the milk.
2. With a metal spoon or silicone spatula, slowly stir until completely combined and chocolate has melted.
3. Let it sit at room temperature to cool and thicken. It will fully cool within 2 hours. Refrigerating will speed the process up, but the ganache may not cool evenly. Stir it a few times as it cools in the refrigerator so it remains even and smooth.
4. Once cooled, the ganache can be piped with a piping tip.

For the Bomboloni:

1. In the bowl of the stand up mixer add the milk and sprinkle the yeast on top. Let it sit for five minutes, then mix together. Add the sugar, vegetable oil, egg, and vanilla extract. Whisk together to combine.
   
2. In increments, pour the flour and pinch of salt and with the dough hook attachment. Mix the dough until it comes together (do not go higher than speed 2). Continue to knead the dough for roughly 7 minutes, or until the dough is smooth and elastic.
   NOTE: If you are not using a stand mixer, simply mix the ingredients with a wooden spoon in a medium bowl, then prematurely turn the dough onto a lightly floured surface and knead for 5-7 minutes. Then, in the following step, knead it a few more times for shaping.
3. On a flat, lightly floured surface knead the dough a few times to form it into a ball. Place it in a lightly oiled bowl and remember to roll the dough to cover it lightly in the oil (so it won’t dry out). Cover the bowl with plastic wrap and let it sit in a warm area for about 2 ½ hours or until tripled.
4. Once risen, knead the dough a few times. Then, roll it to a thickness of ¼ -⅓ inch. Cut into 12 rounds with a 2½ inch round cookie or donut cutter. Place them on a parchment paper lined baking tray. Cover with plastic wrap and let them rise again for 1 hour.
5. In a medium sized pot, add about 2 inches of vegetable oil. Heat the oil to 345°F and use a thermometer to monitor the heat. Try to keep it as close to this temperature as possible while frying or you risk burning the exterior/doughy insides. Fry the donuts, turning a couple of times for about 2 to 3 minutes on each side.
6. Remove the fried Bomboloni with a slotted spoon or tongs to a paper towel lined plate, but let them cool only for a few seconds. Roll them immediately in granulated sugar.
7. Cool completely before piping.

Bringing the Ganache and Bomboloni together:

1. Take a butter knife and gently puncture each bomboloni. Do not puncture it all the way through–leave one end sealed.
2. Using a piping bag with a tip, pipe the ganache into the bomboloni.
3. Enjoy!

Get the full printable recipe here.

Photos by: Alexis Zaccaria