Bomboloni Filled Donuts (Print Version)
# Ingredients:
→ Dough for Bomboloni
01 -
½ cup (120ml) warm milk
02 -
3 large eggs, at room temperature
03 -
2 cups (280g) all-purpose or 00 flour
04 -
2 cups (280g) bread flour, strong
05 -
½ cup (100g) white sugar
06 -
2¼ teaspoons (7g) instant yeast
07 -
6.5 tablespoons (90g) butter, softened
08 -
1 pinch of salt, small
09 -
½ teaspoon of vanilla paste or 1 teaspoon extract
10 -
Sunflower or vegetable oil for frying
11 -
2-3 tablespoons powdered or caster sugar for coating
→ Optional Cream Filling
12 -
5 yolks from large eggs
13 -
2.5 cups (500ml) whole milk
14 -
⅓ cup (70g) granulated sugar
15 -
¼ cup (30g) cornstarch
16 -
½ teaspoon vanilla paste or a single vanilla bean
17 -
Grated zest of a lemon
# Instructions:
01 -
Put both flours, sugar, and yeast into the mixing bowl of a stand mixer. Toss in butter chunks, eggs, the warm milk, vanilla, and the salt. Let the dough hook knead for about 10 minutes until smooth and stretchy. Roll it into a nice ball.
02 -
Lightly grease a bowl and place the dough in it. Cover with cling film and let sit in a warm spot for 2-3 hours until it expands to three times its size.
03 -
Knock back the dough and roll it out to about ½-inch thickness. Use a 3.5-inch cutter to cut out circles. Arrange on parchment paper, cover gently, and let them sit for 1-1.5 hours, puffing up to triple their height.
04 -
Stir together the yolks, sugar, zest, and vanilla. Mix in the cornstarch. In another pan, heat the milk, then pour it slowly into the egg mix while stirring constantly. Cook gently over a low flame until it's nice and thick. Cool down fully before using.
05 -
Warm the oil to 170°C (337°F). Fry donuts, flipping after 2 minutes per side, until golden all over. Let them rest on paper towels to drain, then coat them in sugar while still warm.
06 -
Poke a small hole into the side of every cooled bombolone. Fill them up with the pastry cream using a piping bag. Dig in right away.
# Notes:
01 -
Tastes best filled and eaten immediately
02 -
You can keep these in a container for up to 2 days
03 -
Try stuffing with different custards or creams