Bomboloni: Italian Cream-Filled Donuts

Description:
Bomboloni are soft, pillowy Italian donuts filled with rich pastry cream or other sweet fillings like Nutella, jam, or whipped cream. These fried treats are lightly coated in sugar for a perfect balance of sweetness and texture. They’re a delightful indulgence that’s perfect for breakfast, dessert, or a special snack.

Ingredients (Makes 12 Bomboloni)

For the Dough:

• All-purpose flour: 3 ¼ cups (400 g)
• Granulated sugar: 2 tbsp
• Salt: ½ tsp
• Instant yeast: 2 tsp
• Milk (warm): ¾ cup (180 ml)
• Eggs: 2 large
• Unsalted butter (softened): 4 tbsp (60 g)
• Vegetable oil (for frying): As needed

For the Filling (Pastry Cream):

• Whole milk: 2 cups (480 ml)
• Granulated sugar: ½ cup (100 g)
• Egg yolks: 4 large
• Cornstarch: 3 tbsp
• Vanilla extract: 1 tsp
• Unsalted butter: 2 tbsp (30 g)

For Coating:

• Granulated sugar: ½ cup (100 g)

Instructions:

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the flour, sugar, salt, and yeast.
2. Add the warm milk and eggs, mixing until the dough comes together.
3. Knead in the softened butter a little at a time until the dough is smooth and elastic (about 8-10 minutes). If using a stand mixer, knead with the dough hook attachment.
4. Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it doubles in size.

Step 2: Make the Pastry Cream

1. In a medium saucepan, heat the milk over medium heat until it begins to steam (do not boil).
2. In a separate bowl, whisk the sugar, egg yolks, and cornstarch until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5 minutes).
5. Remove from heat, stir in the vanilla extract and butter, and transfer to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Chill until ready to use.

Step 3: Shape and Fry the Bomboloni

1. After the dough has risen, punch it down and roll it out to about ½-inch (1.2 cm) thickness on a lightly floured surface.
2. Use a round cutter (3-inch/7.5 cm diameter) to cut out circles of dough. Re-roll the scraps and cut more circles as needed.
3. Place the dough circles on a parchment-lined baking sheet, cover, and let rise for 30-45 minutes, or until puffed.
4. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
5. Fry the bomboloni in batches, 1-2 minutes per side, until golden brown. Transfer to a paper towel-lined plate to drain excess oil.

Step 4: Fill and Coat the Bomboloni

1. Once the bomboloni are cool enough to handle, roll them in granulated sugar to coat evenly.
2. Use a piping bag fitted with a round or star tip to inject the chilled pastry cream into the center of each bombolone. Insert the tip into the side of the donut and gently squeeze until filled.

Step 5: Serve

Serve immediately for the freshest taste. Enjoy warm or at room temperature.

Tips for Success:

• Warm ingredients: Ensure your milk is warm but not hot (about 100-110°F/38-43°C) to activate the yeast.
• Prevent oil absorption: Maintain the oil temperature between 350-375°F (175-190°C) to ensure even frying and prevent greasiness.
• Flavor variations: Swap the pastry cream with Nutella, jam, or whipped cream for a fun twist.

Recommendations:

• Serving Suggestion: Pair bomboloni with coffee, espresso, or a glass of milk for a delightful treat.
• Storage: Bomboloni are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in the oven for a few minutes to refresh their texture.
• Freezing: Freeze unfilled bomboloni after frying and cooling. Thaw, warm, and fill before serving.

Nutrition (Per Bombolone):

• Calories: ~250
• Protein: 6 g
• Fat: 10 g
• Carbohydrates: 35 g
• Sugar: 15 g
• Fiber: 1 g

Savor the soft, creamy indulgence of these Italian donuts for a truly comforting treat! ✨