Soft And Light Italian Bomboloni Doughnuts Recipe- All Thing Crafts

Indulge in the heavenly sweetness of Italian Bomboloni Doughnuts, a treat that promises fluffy perfection and a velvety cream heart. Each bite is a journey to Italy's finest cafes.

Italian Bomboloni Doughnuts Recipe

Ingredients:

Flour: Use a combination of Italian 00 flour and strong bread flour for a super light doughnut dough.
Sugar
Fast Action Yeast
Butter: Cubed
Eggs
Lukewarm Milk
Vanilla
Salt

Ingredients for Filling:

Egg Yolks
Sugar
Vanilla Extract
Lemon Zest
Cornstarch
Milk

Additional Ingredients:

Oil for frying: Ensure it's suitable for deep frying.
Sugar for rolling: This is used after frying the doughnuts.
Pastry cream: This can be homemade or store-bought, referred to in the recipe as Crema Pasticcera.

Instructions:

How to Make the Dough:

Mix the dry ingredients: In the bowl of a mixer, combine the flour, sugar, and yeast.
Add butter, eggs, and milk: Distribute the butter evenly over the flour mixture. Add the eggs and lukewarm milk.
Knead the dough: Using a dough hook attachment, knead on a low speed for about 10 minutes until the dough is smooth, elastic, and slightly tacky.
First proofing: Place the dough in a lightly oiled bowl, cover with plastic wrap, and allow to prove for 2-3 hours or until tripled in size.
Shape and cut the doughnuts: Once risen, roll out the dough to about ½ inch thick and use a cookie cutter to cut out rounds.
Second proofing: Place the cut doughnuts on a baking parchment and cover loosely, allowing them to prove for additional 1-1.5 hours.

Frying the Doughnuts:

Heat the oil: Heat oil in a deep pan to 170°C/337°F.
Fry the doughnuts: Carefully drop each doughnut into the hot oil, removing the parchment paper immediately. Fry for 2 minutes on each side.
Drain and sugar-coat: After frying, drain doughnuts on kitchen paper for about 2 minutes then roll them in sugar while still warm.

How to Make the Filling:

Prepare the egg mixture: In a bowl, whisk together egg yolks, sugar, vanilla, and lemon zest. Add cornstarch and mix until combined.
Heat the milk: Warm the milk in a saucepan, then gradually whisk it into the egg mixture to avoid scrambling the eggs.
Thicken the filling: Return the mixture to the saucepan and cook on low heat while stirring until thick and creamy. Let it cool before using.

Fill the Doughnuts:

Fill the doughnuts: Once cooled, make a small incursion in each doughnut to create space for the filling. Use a piping bag to pipe the pastry cream into the doughnuts.