Bombolini (Italian Donuts)
Ingredients:
Dough:
- 2¼ tsp instant yeast
- ½ cup lukewarm milk 🥛
- 3 tbsp granulated sugar 🍚
- 2½ cups all-purpose flour 🌾
- 2 tbsp potato starch (optional) 🥔
- ¼ tsp salt 🧂
- 3 egg yolks 🥚
- ¼ cup unsalted butter, softened 🧈
- Vegetable oil, for frying 🛢
- Sugar or powdered sugar, for coating 🍥
Pastry Cream:
- 1½ cups whole milk 🥛
- ¼ cup granulated sugar 🍚
- 3 egg yolks 🥚
- 2 tbsp cornstarch 🌽
- 1 tbsp unsalted butter 🧈
- 1 tsp vanilla extract 🍦
Directions:
1. **Make Dough:** Activate yeast with warm milk and sugar. Mix flour, starch, and salt. Add yolks and butter. Knead into soft dough and let rise until doubled.
2. **Shape Bombolini:** Roll dough to 9x9" square, cut circles, and place on parchment squares. Cover and rise again until puffy.
3. **Fry:** Heat oil to 320°F (160°C). Fry donuts 90 sec per side. Cool on paper towels and coat in sugar.
4. **Pastry Cream:** Heat milk, sugar, and vanilla. Temper egg yolks with hot milk, then return to pan. Cook until thick. Cool completely.
5. **Fill:** Poke a hole in each donut, pipe in pastry cream, and dust with powdered sugar.
Prep Time: 2 hrs (with rising) | Fry Time: 10 mins
Servings: ~12 donuts | Kcal: ~280 per donut
Crispy on the outside, pillowy on the inside, and filled with luscious pastry cream — these Bombolini are the ultimate Italian treat!
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