Bombolini (Italian Donuts)
Ingredients:
For the Dough:
2 1/4 teaspoons active dry yeast
1/2 cup warm milk (110°F/43°C)
1/4 cup granulated sugar
3 cups all-purpose flour
2 large eggs
1/4 cup unsalted butter, softened
1/2 teaspoon salt
1 teaspoon vanilla extract
Vegetable oil, for frying
1/2 cup granulated sugar (for coating)
For the Vanilla Cream Filling:
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 egg yolks
2 teaspoons vanilla extract
2 tablespoons butter
Directions:
In a small bowl, dissolve yeast in warm milk with 1 tablespoon sugar. Let it sit for 5–10 minutes until foamy.
In a large bowl, mix flour, remaining sugar, salt, eggs, vanilla, and yeast mixture. Knead until dough starts forming.
Add softened butter and knead for 8–10 minutes until the dough is smooth and elastic. Cover and let it rise in a warm place for 1 hour or until doubled.
Roll out dough to 1/2 inch thick and cut into circles using a round cutter. Place on a floured tray, cover lightly, and let them rise for another 30 minutes.
Meanwhile, make the cream filling: Whisk egg yolks, sugar, and cornstarch in a bowl. Heat milk until steaming, then slowly whisk into egg mixture. Return to heat and stir until thickened. Remove from heat, stir in butter and vanilla. Cool completely.
Heat oil to 350°F (175°C). Fry doughnuts in batches until golden on both sides, about 2–3 minutes per side. Drain on paper towels.
While still warm, roll in granulated sugar. Once cool, fill a piping bag with vanilla cream and pipe into the center of each donut.
Prep Time: 25 minutes | Rise Time: 1.5 hours | Cooking Time: 15 minutes | Total Time: 2 hours 10 minutes
Kcal: 280 kcal | Servings: 12 bomboloni
Tips:
Fill the donuts once they are completely cool to avoid melting the cream.
Use a chopstick or skewer to create a hole before piping in the filling.
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