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