Bomboloni Italian Doughnuts (Print Version)
# Ingredients:
→ Dough
01 -
1/2 tsp vanilla extract or 1/2 tsp vanilla paste
02 -
1/2 cup milk, warmed (120ml)
03 -
6.5 tbsp softened butter (90g)
04 -
2-3 tbsp powdered or granulated sugar for coating
05 -
2 cups all-purpose or 00 flour (280g)
06 -
1/2 cup sugar (100g)
07 -
2 cups bread flour (280g)
08 -
Vegetable or sunflower oil for frying
09 -
A small pinch of salt
10 -
3 large eggs, room temperature
11 -
2 1/4 tsp instant yeast (7g)
→ Pastry Cream
12 -
Zest from one whole lemon
13 -
1/2 tsp vanilla paste or seeds from 1 vanilla bean
14 -
5 egg yolks
15 -
2.5 cups whole milk (500ml)
16 -
1/4 cup cornstarch (30g)
17 -
1/3 cup sugar (70g)
# Instructions:
01 -
Combine flours, sugar, and yeast. Toss in eggs, softened butter, warmed milk, vanilla, and salt. Let a stand mixer knead for 10 minutes until the dough's smooth and stretchy.
02 -
Form dough into a ball, move it into an oiled bowl, cover it, and let it triple in size for 2 to 3 hours.
03 -
Flatten dough to about 1/2 inch thick, cut out 3.5-inch circles, and let them puff up for 1 to 1.5 hours till they're tripled in size.
04 -
Blend yolks, sugar, lemon zest, and vanilla. Mix in cornstarch. Gently heat milk, mix it in slowly. Stir until it thickens, then let it cool completely.
05 -
Fry doughnuts at 170°C for 2 minutes per side. Coat in sugar while warm. Once cooled, pipe in pastry cream.
# Notes:
01 -
Check the yeast packet for activation details.
02 -
The dough should feel slightly sticky but not impossible to handle.
03 -
The frying oil should be about 3 inches deep.
04 -
Dust with sugar while the doughnuts are still warm.