Bomboloni: Italian Cream-Filled Donuts

Savor the delicious treat known as bomboloni, which are popular Italian donuts that deliver the flavor of real Italian bakeries straight to your kitchen! These pillowy treats are packed with rich pastry cream, with a delicate dusting of sugar, and are incredibly soft. You will quickly be able to make these delicious goodies with our simple step-by-step instructions and scrumptious pictures!

INGREDIENTS:

Regarding the dough:
Three cups of all-purpose flour
1/4 cup of sugar, granulated
One packet of active dry yeast (2 ¼ tsp)
Half a cup of heated milk (about 110°F or 45°C)
Two huge eggs
1/4 cup melted unsalted butter
Half a teaspoon vanilla extract
Half a teaspoon of salt

For the filling of pastry cream:
Two cups of whole milk
Half a cup of sugar, granulated
Four huge yolks from eggs
1/4 cup of cornstarch
Two tablespoons of unsalted fat

For dusting, use one teaspoon of vanilla extract:
Half a cup of sugar, granulated
One teaspoon of optional ground cinnamon

INSTRUCTIONS:

Get the dough ready:

Warm milk and yeast should be combined in a small bowl. Let it remain until frothy, about 5 to 10 minutes.

Whisk together the flour, sugar, and salt in a large bowl. Make a well in the middle and pour in the eggs, melted butter, vanilla, and yeast mixture. Stir to form a dough.

Work the dough by kneading it:

After transferring the dough to a floured surface, knead it for five to seven minutes, or until it becomes elastic and smooth.

Initial Ascent:
After putting the dough in a bowl that has been oiled, cover it with plastic wrap or a moist towel, and let it in a warm location for an hour, or until it has doubled in size.

Get the pastry cream ready.

Heat the milk in a saucepan over medium heat until it just starts to simmer.

Combine the cornstarch, sugar, and egg yolks in a bowl and whisk until smooth. Whisk continuously to temper the eggs as you gradually add the hot milk to the egg mixture.

After putting the mixture back in the saucepan, simmer it over medium heat while stirring constantly until it thickens. Take off the heat and mix in the vanilla and butter. Allow to cool.

Construct the Bomboloni.

Punch down the dough when it has risen, then roll it out to a thickness of approximately 1/2 inch on a floured board. Using a cookie cutter, cut out circles that are roughly three inches in diameter.

Transfer the rounds to a baking sheet dusted with flour, cover, and allow to rise for another half hour.
Cook the doughnuts:

Heat the oil in a deep pot or fryer to 350°F (175°C). In batches, fry the donuts for one to two minutes on each side, or until golden brown. Transfer them to a dish lined with paper towels using a slotted spoon.

Put Pastry Cream inside:

Fill a piping bag with the prepared pastry cream after it has cooled. Gently push the tip into each bomboloni’s side to fill it.

Sprinkle with sugar:

Put the sugar and cinnamon (if using) in a shallow plate. Coat each filled bomboloni thoroughly by rolling them in the sugar mixture.