Pumpkin Bombas (Italian doughnuts)

My first experience with an Italian bomba was in Sorrento, Italy. It was love at first bite. These are great for Christmas morning!

  • 4 1/2 cups doppio zero “00” flour (or all-purpose)
  • 1/3 cup sugar
  • 3 teaspoons yeast
  • 1 vanilla bean
  • zest of one orange
  • pinch of salt
  • 1 cup of milk, heated to 110°F
  • 1 cup pumpkin puree
  • 3 whole eggs
  • 3 1/2 tablespoons butter, room temperature
  • peanut oil for frying

Place the flour, sugar, yeast and zest into a large mixing bowl. Slice the vanilla bean in half lengthwise and scrape to remove the seeds, add the seeds to the flour mixture.

Make a well in the flours and add the pumpkin and warm milk. With the dough hook attachment mix the ingredients together.

Add the eggs all at once and mix until a soft ball forms.

Add the butter in small pieces a little at a time.

Transfer the dough to a floured surface and knead for 5 minutes. The dough should be a little soft but not sticky.

Place the dough in a well oiled  mixing bowl, covered with plastic wrap  and in a warm window until doubled in size, about 1 1/2 to 2 hours.

Punch the dough down lightly and roll out on a lightly floured surface until a 1/2 inch thick. Cut the dough with a 1 inch cookie cutter and place on a cookie sheet

Take the leftover dough and roll into a ball. Place the dough back into the oiled bowl to rise for another 1/2 hour or so. Roll the dough out and repeat the process.

When all the dough has been used let the rounds raise again covered and in a warm place until doubled in size. (you may refrigerate up to one day and bring out to room temp and then fry)

Fill a large pot with enough oil until it is 3-4 inches deep. Heat the oil to 340 degrees. Fry the doughnuts til golden brown.

You may use a pastry bag with metal tip to fill the doughnuts with Nutella or just serve Nutella along side of the warm doughnuts and start dipping.