Italian Bomboloni Donuts (Print Version)
# Ingredients:
→ Bomboloni Dough
01 -
2 cups (280g) strong bread flour
02 -
2 cups (280g) 00 flour or all-purpose flour
03 -
3 large eggs, room temperature
04 -
6.5 tablespoons (90g) butter, softened
05 -
½ cup (100g) granulated sugar
06 -
½ cup (120ml) lukewarm milk
07 -
½ teaspoon vanilla paste or 1 teaspoon vanilla extract
08 -
2¼ teaspoons (7g) fast-action yeast
09 -
1 small pinch of salt
10 -
2-3 tablespoons caster or confectioners' sugar for rolling
11 -
Sunflower or vegetable oil for frying
→ Pastry Cream (Optional)
12 -
5 egg yolks
13 -
2.5 cups (500ml) milk
14 -
¼ cup (30g) cornstarch
15 -
⅓ cup (70g) sugar
16 -
½ teaspoon vanilla paste or 1 vanilla bean
17 -
Zest of 1 lemon
# Instructions:
01 -
In a stand mixer bowl, combine both flours, sugar, and yeast. Add softened butter pieces, eggs, lukewarm milk, vanilla, and salt. Knead with dough hook for 10 minutes until smooth and elastic. Form into a ball.
02 -
Place dough in a lightly oiled bowl, cover with plastic wrap and let rise for 2-3 hours until tripled in size.
03 -
Punch down dough, roll to ½ inch thickness. Cut circles using a 3.5-inch cutter. Place on parchment-lined surface, cover, and let rise 1-1.5 hours until tripled.
04 -
Whisk egg yolks, sugar, vanilla, and lemon zest. Add cornstarch. Heat milk separately, then slowly combine with egg mixture. Cook over low heat until thickened. Cool completely.
05 -
Heat oil to 170°C (337°F). Fry donuts 2 minutes per side until golden. Drain on paper towels, then roll in sugar.
06 -
Make small incision in side of each cooled bombolone. Pipe in pastry cream. Serve immediately.
# Notes:
01 -
Best eaten immediately after filling
02 -
Can be stored in a container for 1-2 days
03 -
Can be filled with various creams or custards