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Italian Bomboloni Cream Donuts

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Delight in these fluffy, golden Italian Bomboloni filled with rich vanilla cream, a perfect treat that blends classic Italian charm with a luscious, creamy filling.

Ingredients

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  • 2 ¼ tsp active dry yeast (1 packet)
  • ½ cup warm whole milk (about 110°F)
  • ¼ cup granulated sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • ¼ cup unsalted butter, softened
  • ½ tsp salt
  • 1 tsp vanilla extract
  • Vegetable oil, for frying
  • 1 cup pastry cream or vanilla custard
  • Granulated sugar, for coating

Instructions

  1. In a small bowl, dissolve yeast in warm milk and let sit for 5–10 minutes until foamy.
  2. In a mixing bowl, combine sugar, eggs, and vanilla extract, then add the yeast mixture.
  3. Add flour and salt gradually, mixing until a dough forms.
  4. Knead the dough on a floured surface for about 8 minutes until smooth and elastic. Incorporate softened butter and continue kneading until fully absorbed.
  5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, until doubled in size.
  6. Punch down the dough and roll it out to about ½ inch thickness. Cut into 3-inch rounds and place on a baking sheet.
  7. Cover and let the rounds rise for another 30 minutes.
  8. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
  9. Fry the doughnuts in batches for 2-3 minutes per side until golden brown. Remove and drain on paper towels.
  10. Roll warm doughnuts in granulated sugar while still slightly warm.
  11. Fill a piping bag fitted with a small nozzle with the pastry cream, and inject cream into each doughnut.
  12. Serve immediately or chilled according to preference.

Notes

For an extra touch, dust the filled Bomboloni with powdered sugar or drizzle with melted chocolate before serving.

Find it online: https://auntyspices.com/italian-bomboloni-cream-donuts/