Italian Doughnuts Bomboloni (Print Version)
Fluffy, airy doughnuts packed with creamy vanilla filling and dusted in sugar. A beloved Italian favorite made fresh and tasty.
# Ingredients:
→ Dough
01 -
280g (2 cups) bread flour for strength
02 -
280g (2 cups) 00 or plain flour
03 -
3 eggs, large and room temp
04 -
90g (6.5 tbsp) butter, softened
05 -
100g (1/2 cup) white sugar
06 -
120ml (1/2 cup) warm milk
07 -
1 tsp vanilla essence or 1/2 tsp vanilla paste
08 -
7g (2 1/4 tsp) quick yeast
09 -
A tiny pinch of salt
10 -
2-3 tbsp powdered sugar or superfine sugar for coating
11 -
Neutral oil like sunflower or veggie for frying
→ Pastry Cream
12 -
5 yolks from eggs
13 -
500ml (2.5 cups) milk
14 -
30g (1/4 cup) cornstarch
15 -
70g (1/3 cup) white sugar
16 -
1/2 tsp vanilla paste or a whole vanilla pod
17 -
One lemon, finely zested
# Directions:
01 -
Combine the flours, sugar, and yeast. Toss in butter, eggs, milk, vanilla, and salt. Mix with a dough hook for about 10 minutes until the dough's smooth and stretchy.
02 -
Form the dough into a ball, pop it in a greased bowl. Cover it up and let it expand for 2-3 hours until it's tripled in size.
03 -
Roll out the dough to about 1/2 inch thickness. Cut out 3.5-inch circles. Let these sit for 1-1.5 hours until puffed up dramatically.
04 -
Beat egg yolks, sugar, vanilla, and zest. Stir in cornstarch. Heat the milk, mix it in gradually. Keep cooking until thickened. Cool down completely.
05 -
Fry at 170°C for 2 minutes on each side. Roll the hot doughnuts in sugar, let them cool slightly, then pipe in the pastry cream.
# Notes:
01 -
Follow yeast packaging for activation if needed
02 -
Dough should feel sticky, not too wet
03 -
Oil needs at least 3 inches depth for frying
04 -
Coat in sugar while they're still warm