Bomboloni Italian Doughnuts (Print Version)
# Ingredients:
→ Dough
01 -
280g (2 cups) bread flour
02 -
280g (2 cups) all-purpose or 00 flour
03 -
3 eggs, large and at room temp
04 -
90g (6.5 tbsp) softened butter
05 -
100g (1/2 cup) sugar
06 -
120ml (1/2 cup) milk, warm to the touch
07 -
1 tsp vanilla extract or 1/2 tsp vanilla paste
08 -
7g (2 1/4 tsp) instant yeast
09 -
A tiny pinch of salt
10 -
2-3 tbsp powdered or caster sugar for coating
11 -
Oil, like sunflower or vegetable, for frying
→ Pastry Cream
12 -
5 egg yolks
13 -
500ml (2.5 cups) milk
14 -
30g (1/4 cup) cornstarch
15 -
70g (1/3 cup) granulated sugar
16 -
1/2 tsp vanilla bean paste or seeds from 1 vanilla pod
17 -
Grated zest from one lemon
# Instructions:
01 -
Throw the flours, yeast, and sugar in your mixing bowl. Stir in butter, beaten eggs, slightly warm milk, vanilla, and salt. Knead it on low with the dough hook for around 10 minutes until it’s smooth and a bit stretchy.
02 -
Form the dough into a big smooth ball. Pop it into a lightly greased bowl, cover it, and let it chill out in a warm spot for 2-3 hours, so it’s triple the original size.
03 -
Flatten the dough to about 1/2 inch thick. Use a 3.5-inch round cutter to make circles. Let them rest somewhere warm until they puff up (takes 1-1.5 hours).
04 -
Beat egg yolks, sugar, and vanilla with lemon zest. Mix in cornstarch and slowly add warm milk while whisking. Cook on low heat, stirring until it gets thick. Cool it before using.
05 -
Heat oil to 170°C. Cook each side of the doughnuts for about 2 minutes. Roll the hot doughnuts in sugar right after frying. Once cool, pipe them with pastry cream.
# Notes:
01 -
Always check the yeast packet for any special prep steps
02 -
Your dough should feel a bit sticky but not messy
03 -
Make sure your frying oil is at least 3 inches deep
04 -
Coat the doughnuts in sugar while they're still hot