Vanilla Cream Filled Fried Doughnuts — Bomboloni alla Crema
Tuscan pillowy fried doughnuts rolled in caster sugar and piped full of vanilla pastry cream.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk flour, 15g sugar, yeast, and salt together. Add lukewarm milk, egg yolk, softened butter, and lemon zest; mix to soft dough. Knead by hand 8 minutes until smooth and elastic. Oil a bowl, add dough, cover, prove 1 hour at room temperature until doubled.
Build 1
While dough proves, heat 180ml milk with vanilla seeds until steaming. Whisk 2 yolks, 30g sugar, and cornflour until pale. Slowly pour hot milk into yolks, whisking constantly. Return to pan, whisk over medium heat 2–3 minutes until boiling and thick. Transfer to bowl, press cling film on surface, chill 1 hour until cold.
Build 2
Knock back risen dough and divide into 4 equal balls. Place on floured tray, cover, prove 30 minutes until puffy.
Fry
Heat sunflower oil to 170°C in a deep pan. Fry bomboloni 2 at a time, 2 minutes per side, until deep golden and puffed. Drain on kitchen paper 1 minute. While still warm, roll each in caster sugar to coat completely.
Stuff
Transfer chilled pastry cream to a piping bag with a long narrow nozzle. Pierce the side of each bombolone and pipe generously until filled and plump.
Plate
Arrange 2 bomboloni per serving on warm plates and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.