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Bomba siciliana is the decadent Sicilian pastry breakfast that rivals even the best French patisserie for sheer indulgence - a large, round, deep-fried doughnut made from a rich, buttery leavened dough, filled to bursting with thick, silky pastry cream and finished with a blizzard of powdered sugar. Found in bars and pasticcerie across Sicily from the earliest hours of the morning, the bomba is a breakfast that doubles as a dessert and makes absolutely no apologies for it. The dough is pillowy soft inside and just barely yielding in the thin fried crust, while the pastry cream filling - vanilla-scented, smooth, and barely cool - provides a remarkable contrast of temperature and texture. One bomba is a commitment; half a bomba is an impossibility.
Prep
30 min
Cook
20 min
Total
50 min
Servings
4 srv
Difficulty
Medium
Calories
385 kcal
For 4 serving(s)
Per serving
Warm the milk to body temperature. Dissolve the yeast in the milk with a pinch of sugar and let stand for 8 minutes until frothy.
In a large bowl, combine the flour, remaining sugar, and salt. Add the eggs, soft butter, vanilla extract, and the yeast mixture. Knead for 10-12 minutes until smooth, soft, and slightly tacky.
Place the dough in a lightly oiled bowl, cover, and leave to rise in a warm place for 1.5 hours until doubled.
Punch down the dough and divide into 8 balls. Place on a floured tray, cover, and let rise for 30 minutes more.
Heat the vegetable oil to 170°C (340°F) in a wide, deep pot. Fry the doughnuts in batches of 2-3, turning once, for 3-4 minutes per side until deep golden all over. Do not rush - they need gentle heat to cook through without burning.
Drain on a wire rack briefly, then use a piping bag fitted with a long nozzle to inject the pastry cream generously into the centre of each bomba.
Roll in powdered sugar while still warm and serve immediately.
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