Classic Italian Bomboloni Doughnuts (Print Version)
# Ingredients:
→ Dough
01 -
2 cups strong bread flour (280g)
02 -
2 cups 00 flour or all-purpose flour (280g)
03 -
3 large eggs, at room temperature
04 -
6.5 tbsp butter, softened (90g)
05 -
1/2 cup granulated sugar (100g)
06 -
1/2 cup lukewarm milk (120ml)
07 -
1/2 tsp vanilla paste or 1 tsp vanilla extract
08 -
2 1/4 tsp fast action yeast (7g)
09 -
1 small pinch of salt
10 -
2-3 tbsp caster sugar or confectioners sugar for rolling
11 -
Sunflower or vegetable oil for frying
→ Pastry Cream
12 -
5 egg yolks
13 -
2.5 cups milk (500ml)
14 -
1/4 cup cornstarch (30g)
15 -
1/3 cup sugar (70g)
16 -
1/2 tsp vanilla paste or 1 vanilla bean
17 -
Zest of 1 lemon
# Instructions:
01 -
Mix flours, sugar and yeast. Add butter, eggs, milk, vanilla and salt. Knead with dough hook for 10 minutes until smooth and elastic.
02 -
Shape dough into ball, place in oiled bowl. Cover and let rise 2-3 hours until tripled.
03 -
Roll dough to 1/2 inch thick. Cut 3.5-inch rounds. Let rise 1-1.5 hours until tripled.
04 -
Whisk yolks, sugar, vanilla, and zest. Add cornstarch. Heat milk, gradually combine. Cook until thick. Cool completely.
05 -
Fry at 170°C for 2 minutes per side. Roll in sugar. Cool, then fill with pastry cream.
# Notes:
01 -
Check yeast instructions for activation method
02 -
Dough should be tacky but not sticky
03 -
Oil should be 3 inches deep for frying
04 -
Roll in sugar while warm