Prep Time: 3 hrs | Cook Time: 1 hrs | Total Time: 4 hrs | Yield: 12 to 12 large doughnuts
These doughnuts are out of this world awesome! Try this recipe and taste them yourself. Enjoy!
For the Bomboloni dough
2 c strong bread flour (280g) see notes
2 c 00 flour or all-purpose flour (280g) see notes
3 large eggs at room temperature
6.5 tablespoons butter softened (90g)
½ c granulated sugar (100g)
½ c lukewarm milk (120ml)
½ teaspoon vanilla paste or 1 tsp vanilla extract
2 ¼ teaspoon fast action yeast (7g)
1 small pinch of salt
2-3 tablespoons caster sugar or confectioners’ sugar for rolling doughnuts in
sunflower or vegetable oil for frying
For the pastry cream (if using)
5 Egg yolks
2.5 c milk (½ litre)
¼ c cornstarch (30g)
⅓ c sugar (70g)
½ teaspoon vanilla paste or 1 vanilla bean
Zest of 1 lemon
To Make the Bomboloni Dough:
Step 1: Add the yeast, sugar, and flour into a mixing bowl. Stir until well mixed.
Step 2: Add dollops of butter on top of the flour, then add the lukewarm milk, eggs, salt, and vanilla. Beat for about 10 minutes or until well mixed and smooth.
Step 3: Transfer the dough onto a flat surface and knead it 2 to 3 times.
Step 4: Move the dough into a greased bowl, then cover it with plastic wrap. Allow the dough to rest for about 3 hours to rise.
Step 5: Transfer the dough onto a flat surface and knead again.
Step 6: Roll the dough to an about 1/2-inch-thick rectangle shape.
Step 7: Slice the dough into 3 1/2-inches pieces.
Step 8: Arrange the dough pieces onto parchment paper and let them rest for another 1 hour.
To Fry the Dough:
Step 1: Place a large pan on the stove and turn the heat to about 170 degrees C.
Step 2: Cut the parchment paper with the dough leaving the paper on each dough.
Step 3: Put the doughnuts into the hot oil and remove the paper right away. Make sure to cook them in batches.
Step 4: Cook each doughnut for about 2 minutes on each side.
Step 5: Place the cooked doughnuts onto a plate lined with paper towels to drain any excess oil.
Step 6: Roll each doughnut into the bowl with sugar.
To Fill the Doughnuts:
Step 1: Create a small incision on the side of each doughnut.
Step 2: Place the pastry cream inside a piping bag, then pipe each doughnut with it.
Step 3: Serve and enjoy!
To Make the Italian Pastry Cream:
Step 1: In a large mixing bowl, add the sugar, egg yolks, lemon zest, and vanilla. Whisk until well mixed.
Step 2: Add cornstarch and whisk until well mixed.
Step 3: Place a saucepan on the stove and add the milk. Turn the heat to low and allow the milk to become hot. Remove from the heat and allow it to cool completely.
Step 4: Transfer the cooled milk into the bowl with the egg mixture. Whisk until well mixed.
Step 5: Transfer everything into the saucepan and turn the heat to low. Stir and cook for 10 minutes or until done.
Step 6: Remove from the heat and transfer it into a bowl.
Step 7: Cover and let it cool at room temperature.
Calories: 424kcal | Carbohydrates: 61g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 181mg | Sodium: 125mg | Potassium: 187mg | Fiber: 2g | Sugar: 21g | Vitamin A: 560IU | Calcium: 112mg | Iron: 2mg
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