Italian Bomboloni Cream Donuts
Italian Bomboloni Cream Donuts are fluffy, fried doughnuts filled with rich pastry cream, offering a delightful treat inspired by traditional Italian pastries.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Fried
- Cuisine: Italian
Ingredients
Scale
- 2 ¼ tsp active dry yeast
- ¾ cup warm whole milk
- 3 tbsp granulated sugar
- 3 ½ cups all-purpose flour
- ½ tsp salt
- 3 large egg yolks
- 5 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for dusting
- Pastry cream (store-bought or homemade), about 1 ½ cups
Instructions
- In a small bowl, dissolve yeast in warm milk with 1 tablespoon sugar; let sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine flour, remaining sugar, and salt.
- Add the yeast mixture, egg yolks, softened butter, and vanilla extract to the dry ingredients.
- Knead the dough until smooth and elastic, about 8-10 minutes by hand or 5 minutes with a mixer.
- Cover the dough and let it rise in a warm place until doubled in size, about 1 to 1 ½ hours.
- Roll out the dough to ½-inch thickness and cut out 2 ½-inch circles.
- Place circles on parchment-lined baking sheets, cover, and let rise until puffy, about 30-45 minutes.
- Heat vegetable oil in a deep pot to 350°F (175°C). Fry donuts in batches until golden brown, about 2 minutes per side.
- Remove and drain on paper towels; let cool slightly.
- Fill a piping bag fitted with a small tip with pastry cream and inject each donut through the side.
- Dust donuts generously with powdered sugar before serving.
Notes
For extra flavor, try filling the bomboloni with lemon or chocolate pastry cream, and serve warm for the best experience.
Find it online: https://delilita.com/italian-bomboloni-cream-donuts/