Bombolini Italian Doughnuts
Yeasted Italian doughnuts fried until golden, rolled in sugar, and filled with vanilla pastry cream.
Equipment
- Large heavy pot
- deep fry thermometer
- Spider strainer
- piping bag
Ingredients
Main Ingredients
- 2 ¼ tsp instant yeast
- 2 cup whole milk 1/2 cup lukewarm for the dough, 1 1/2 cups for the pastry cream
- 1 cup granulated sugar 3 tbsp for the dough, 1/4 cup for the pastry cream, 1/2 cup for coating
- 2 ½ cup all purpose flour
- 2 tbsp potato starch optional
- ¾ tsp salt
- 6 large egg yolks 3 for the dough, 3 for the pastry cream
- 5 tbsp unsalted butter 1/4 cup softened for the dough, 1 tbsp for the cream
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 4 cup vegetable oil for frying
- 2 tbsp powdered sugar for dusting
Instructions
Cooking
- Make the dough. Foam the yeast in warm milk and sugar, then knead with the flour, starch, salt, yolks, and butter for 8 to 10 minutes.
- Rise twice. Let the dough double in about 1 hour 30 minutes, roll 1/2 inch thick, cut 2 1/2 inch rounds, and rise 30 minutes more.
- Fry. Fry in oil at 350 degrees F for 1 to 1 1/2 minutes per side, drain, and roll in sugar while warm.
- Cook the cream. Whisk milk, sugar, cornstarch, and yolks over heat until thick, then stir in butter and vanilla and chill.
- Fill and dust. Pipe cream into cooled doughnuts and dust with powdered sugar.
Notes
Substitutions: Fill with jam or lemon curd in place of pastry cream. Skip the potato starch if you do not have it.
Tips: Hold the oil at 350 degrees F and fry in small batches. Cool the doughnuts before filling.
Storage: Refrigerate filled doughnuts up to 2 days. Freeze unfilled doughnuts up to 1 month.