Pistachio Bomboloni

Pistachio Bomboloni are a delicious delicacy that combines the soft sweetness of the bomboloni with the sophistication of pistachios. Here’s how to make them.

Ingredients

• 500 g of 00 flour
• 100 g of granulated sugar
• 1 packet of dry yeast (or 25 g of fresh yeast)
• 250 ml of lukewarm milk
• 50 g of soft butter
• 2 egg yolks
• 1 whole egg
• Grated zest of 1 lemon
• A pinch of salt
• Pistachio cream (for the filling)
• Chopped pistachios (for garnish)
• Powdered sugar (for garnish)
• Oil for frying

Preparation

1. In a large bowl, mix the flour with the sugar and yeast.
2. Add the egg yolks, the whole egg, soft butter, lukewarm milk, grated lemon zest, and a pinch of salt.
3. Knead until smooth, then let it rise covered with a kitchen towel in a warm place until it doubles in volume (about 2 hours).
4. After rising, roll out the dough on a floured surface to about a 2 cm thickness.
5. Using a round cutter or a thin-rimmed glass, form dough disks.
6. Place the dough disks on a baking sheet lined with parchment paper and let them rise again for about 30 minutes.
7. Fry the bomboloni in hot but not smoking oil, turning them gently until golden on both sides.
8. Drain on paper towels and then roll them in granulated sugar while they are still warm.
9. Once cooled, use a piping bag to inject the pistachio cream into the bomboloni.
10. To finish, dust the bomboloni with powdered sugar and garnish with chopped pistachios.

Curiosity

The bomboloni is an Italian variant of the classic Austrian krapfen and is traditionally filled with pastry cream. The use of pistachio as a filling is one of the many modern variations that enrich the Italian confectionery landscape, combining traditional flavors with contemporary twists. The pistachio, originally from the Middle East, has become a true symbol of Sicilian pastry.