Italian Cream Bomboloni Recipe

Cream Bomboloni. Unlike the soft donuts of Austro-Hungarian origin, donuts from Adriatic beaches are crunchier, sometimes without eggs in the dough. Here is our version, richer, and good even without filling.

Ingredients

10 pieces portions

FOR THE CUSTARD CREAM

140 g milk

1 vanilla pod

lemon

2 yolks

60 g sugar

20g corn starch

FOR THE DONUTS

500 g flour 0

140 g milk

75 g Granulated sugar

15 g fresh brewer's yeast

2 egg

2 yolks

1 vanilla pod

lemon

salt

75 g soft butter

peanut oil

Method,

1. FOR THE CUSTARD CREAM

Step 1

Heat 140 g of milk with 1/2 vanilla pod split lengthwise and 2 lemon zests. On the side, beat 2 egg yolks with 60 g of sugar and 20 g of corn starch. When the milk comes to a boil, pour it over the yolks, filtering it, and mix. Return the mixture to the heat and cook it, stirring constantly for 3-5 minutes, until it thickens.

Step 2

Pour the cream into a bowl, cover with plastic wrap and leave to cool.

2. FOR THE DONUTS

Step 3

Mix 500 g of flour 0 with 140 g of milk, 75 g of granulated sugar, 15 g of Crumbled fresh brewer's yeast, 2 large eggs and 2 egg yolks, the seeds of 1/2 vanilla pod and the grated rind of 1/ 2 lemon. When the ingredients are blended, add 8 g of salt and 75 g of soft butter, little by little, then work for about 10 minutes, until the mixture has become smooth and homogeneous.

Step 4

Gather it into a ball and put it to rise in a bowl, covered, for 1 hour at room temperature. At the end, knead the dough again briefly, collect it again into a ball and let it rise in the refrigerator, covered with plastic wrap, for at least 3 hours (even better overnight).

Step 5

Then roll out the Dough on a floured surface to 2 cm thick and cut out discs of 7 cm in diameter. Arrange them on baking trays lined with parchment paper and let them rise for another 30 minutes at room temperature.

Step 6

Then fry the dough discs in peanut oil at 165°C (not too hot because the donuts have to cook inside) for about 5 minutes, turning them over. Drain them on kitchen paper and pass them, still hot, in the granulated sugar.

Step 7

Let them cool, then fill them with the cream, using a pastry bag with a small nozzle, which will serve to make a hole in the center of the donuts.