Bomboloni with Melty Vanilla Cream, Italian Bakery-Style

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• 400 grams high-protein all-purpose (bread) flour
• 7 grams instant yeast
• 60 grams granulated sugar
• 20 grams full-cream milk powder
• 1/2 tsp fine salt
• 2 chicken eggs
• 150 ml warm liquid milk
• 50 grams unsalted butter, melted
• 1 liter cooking oil for frying
• 100 grams coarse granulated sugar for coating
• 400 ml liquid milk
• 3 egg yolks
• 80 grams granulated sugar for the vanilla cream
• 30 grams cornstarch
• 1 tsp vanilla paste
• 20 grams unsalted butter for the vanilla cream

👩‍🍳 Instructions

1. 1 Make the vanilla cream first: in a saucepan, combine the liquid milk, egg yolks, granulated sugar, and cornstarch, then whisk until smooth with no lumps.
2. 2 Cook the cream mixture over low heat, stirring constantly, for 5-8 minutes until it thickens and starts to bubble, then remove from heat.
3. 3 Add the vanilla paste and butter, stirring until the butter melts and is fully incorporated. Pour into a container, press plastic wrap directly onto the surface of the cream to prevent a skin from forming, and chill in the fridge for at least 1 hour.
4. 4 Make the donut dough: in a large bowl, combine the flour, instant yeast, granulated sugar, and milk powder, and mix well.
5. 5 Add the eggs and warm milk, then knead by hand or with a spiral mixer for 5 minutes until the dough starts to come together.
6. 6 Add the melted butter and salt, then knead again for 10-15 minutes until the dough is smooth, elastic, and no longer sticky to the touch.
7. 7 Shape the dough into a ball, place it in a lightly oiled bowl, cover with a clean cloth, and let rest in a warm spot for 60-90 minutes until doubled in size.
8. 8 Gently punch down the dough to deflate it, then divide it into 16 equal portions, each about 40 grams.
9. 9 Shape each portion into a smooth, neat ball with your hands, and place them on a baking sheet lined with parchment paper, spacing them apart.
10. 10 Cover again with a clean cloth and let rest for 30-40 minutes until the dough has puffed up and feels light to the touch.
11. 11 Heat cooking oil in a pan over medium-low heat, making sure the oil isn't too hot so the bomboloni cook through evenly.
12. 12 Fry the bomboloni a few at a time without overcrowding the pan, cooking 2-3 minutes per side until evenly golden brown, then remove and drain on paper towels.
13. 13 While still warm, roll the bomboloni in the coarse granulated sugar until evenly coated all over.
14. 14 Once the bomboloni are completely cool, poke a hole in one side using a chopstick or the tip of a small spoon, and swirl it around to create a hollow cavity inside.
15. 15 Spoon the chilled vanilla cream into a piping bag fitted with a small round tip, then pipe the cream into each bomboloni until it feels heavy and full. Serve immediately.

💡 Tips

📊 Nutrition Facts / serving

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