Bombolini Cream Filled Donuts
Bombolini, those delightful cream-filled donuts originating from Italy, are a sweet indulgence you’ll adore. A perfect treat for any occasion or just a sweet craving, these donuts, filled with velvety pastry cream, will make your taste buds sing! With a texture that’s light and fluffy, and an irresistible creamy center, every bite promises a mouthful of happiness. This blog post will guide you step by step through the process of creating Bombolini that you can sink your teeth into.
Why You Will Love This Recipe
This recipe for Bombolini Cream-Filled Donuts not only brings the authentic Italian dessert experience into your kitchen but also allows for customization. Light, fluffy, and filled with luscious pastry cream, these donuts can be coated in granulated or powdered sugar for added sweetness. The process may seem daunting, but with the right guidance, you can master the art of making these delicious treats. Plus, you’ll impress your family and friends with your culinary skills. Once you taste a freshly made Bombolino, you’ll understand why they hold a special place in the hearts of many dessert lovers!
Ingredients
Let’s dive into the ingredients you’ll need to create these heavenly Bombolini. The quality of your ingredients can make all the difference in the final product, so using fresh, high-quality items is key.
For the Dough
- 4 cups all-purpose or 00 flour
- 2 tsp active dry yeast
- 1 cup warm whole milk
- 1 cup granulated sugar
- 3 large eggs
- 6 tbsp unsalted butter, softened and cubed
- 1 tsp vanilla extract
- Zest of 1 orange or lemon (optional)
- 1 tsp salt
- Vegetable or sunflower oil, for frying
- Additional granulated or powdered sugar, for coating
For the Pastry Cream Filling
- 2 cups whole milk
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 5 egg yolks
- 1 tsp vanilla paste or extract
- Optional: Zest of 1 lemon for added flavor
Directions
Step 1: In a small bowl, mix the warm milk with the active dry yeast and let it sit for about 5 minutes. You’ll know it’s ready when it becomes foamy. This step activates the yeast, ensuring your donuts will rise beautifully.
Step 2: In the bowl of a stand mixer, combine the flour, granulated sugar, and salt. Then add in the foamy yeast mixture, eggs, vanilla extract, and citrus zest if using. Mix until well combined.
Step 3: Attach the dough hook to your stand mixer. Begin kneading the dough on low speed, and gradually add the cubed butter. Continue to knead until the dough is smooth, elastic, and slightly tacky (about 10 minutes). This kneading process develops the gluten, which gives your donuts their structure.
Step 4: Transfer the dough to a lightly oiled bowl and cover it with plastic wrap. Allow the dough to rise in a warm spot until it has doubled in size, which will take about 1 to 2 hours.
Step 5: While the dough is rising, prepare the pastry cream. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and lemon zest. In a saucepan, heat the milk with the vanilla until it just begins to simmer. Slowly whisk the hot milk into the yolk mixture, then return to the saucepan over low heat. Stir constantly until the mixture thickens, then cool completely.
Step 6: Once the dough has risen, roll it out on a lightly floured surface to about 1-inch thickness. Cut out rounds using a biscuit cutter and place them on parchment-lined trays. Cover and let them rise for another 30 to 60 minutes.
Step 7: Heat the oil in a deep frying pan until it reaches approximately 170-180°C (337-360°F). Fry the donuts in small batches, turning them until they are golden brown on both sides. Be careful not to overcrowd the pan!
Step 8: Drain the fried donuts on paper towels and while they are still warm, roll them in granulated or powdered sugar to coat.
Step 9: Let the donuts cool slightly. Using a small knife, make an incision in the side of each donut and pipe in the cooled pastry cream until generously filled.
Step 10: Enjoy your freshly made Bombolini immediately for the ultimate flavor and texture. If you need to store any filled donuts, keep them in the refrigerator for up to 2 days.
FAQs
1. Can I prepare the dough in advance?
Yes, you can prepare the dough the night before and let it rise in the refrigerator overnight. Just make sure to let it come to room temperature before proceeding with the frying step.
2. How long can I store Bombolini?
Filled Bombolini are best enjoyed fresh; however, they can be stored in the refrigerator for up to 2 days. If you store them, the filling may become a bit firmer.
3. Can I change the filling?
Absolutely! While this recipe uses pastry cream, you can experiment with other fillings such as chocolate or fruit jams to tailor the flavors to your liking.
4. What oil is best for frying?
Using oils with high smoke points such as vegetable or sunflower oil is ideal for frying, as they will not impart flavors to the donuts and will cook evenly.
5. Are there any alternatives for the pastry cream filling?
Yes, you can make a Bavarian cream by incorporating whipped cream into the pastry cream for added richness and lightness. This gives you a different texture while retaining that creamy filling.
Conclusion
Making Bombolini Cream-Filled Donuts is a delightful culinary adventure that results in a sweet reward! With a little patience and attention to detail, you can create a traditional Italian treat that will impress family and friends alike. Enjoy the process, and savor every delicious bite of your homemade Bombolini!
