The Origin of Italian bomboloni donuts
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2/3 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- A pinch of salt
- Vegetable oil for frying
- Powdered sugar for dusting
Pastry Cream Filling:
- 1 cup whole milk
- 1/4 cup granulated sugar
- 3 large egg yolks
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Instructions
Prepare the Dough:
- In a mixing bowl, combine the flour and sugar.
- In a separate bowl, warm the milk slightly (about 110°F or 45°C) and add the yeast. Let it sit for about 5 minutes until it becomes frothy.
- Add the yeast mixture, eggs, vanilla extract, and a pinch of salt to the flour-sugar mixture.
- Mix everything until a sticky dough forms.
- Cover the bowl with a clean cloth and let the dough rise for about 1 hour or until it has doubled in size.
Shape the Bomboloni:
- Flour your work surface and roll out the dough to about 1/2-inch thickness.
- Use a round cookie cutter or a glass to cut out rounds from the dough.
- Place a small amount of pastry cream in the center of each round.
- Fold the rounds in half, sealing the edges to form a half-moon shape with the filling inside.
- Place the bomboloni on a baking sheet lined with parchment paper. Cover them and let them rest for about 30 minutes.
Fry the Bomboloni:
- In a deep pot or fryer, heat vegetable oil to 350°F (180°C).
- Carefully place the bomboloni in the hot oil, a few at a time, and fry until they are golden brown on both sides, turning them with a slotted spoon as needed.
- Remove the bomboloni from the oil and drain them on paper towels to remove excess oil.
Dust with Powdered Sugar:
- While the bomboloni are still warm, dust them generously with powdered sugar.
Prepare the Pastry Cream Filling:
- In a saucepan, heat the milk over medium heat until it begins to simmer. Remove it from the heat.
- In a separate bowl, whisk together the sugar, egg yolks, flour, and vanilla extract until it forms a smooth paste.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens into a custard-like consistency.
- Remove from heat and let it cool.
Fill the Bomboloni:
- Once the bomboloni have cooled slightly, use a pastry bag or a small knife to make a small hole in the side of each donut.
- Fill the bomboloni with the prepared pastry cream using a pastry bag or a small spoon.
Serve and Enjoy:
- Serve the Italian Bomboloni Donuts filled with pastry cream while they are still fresh and enjoy the delightful combination of crispy exterior and creamy interior.