Italian Cream-Filled Fluffy Doughnuts (Print Version)
# Ingredients:
→ Dough
01 -
2 cups bread flour, strong type (280g)
02 -
2 cups 00 flour or plain flour (280g)
03 -
3 large eggs, room temp
04 -
6.5 tablespoons butter, softened (90g)
05 -
½ cup white sugar (100g)
06 -
½ cup slightly warm milk (120ml)
07 -
½ teaspoon vanilla paste or 1 teaspoon vanilla flavor
08 -
2¼ teaspoons quick yeast (7g)
09 -
1 tiny pinch salt
10 -
2-3 tablespoons fine sugar or icing sugar for dusting
→ Italian Pastry Cream (Crema Pasticciera)
11 -
5 egg yolks
12 -
2½ cups milk (500ml)
13 -
¼ cup cornstarch (30g)
14 -
⅓ cup sugar (70g)
15 -
½ teaspoon vanilla paste or 1 vanilla pod
16 -
Zest from 1 lemon, fresh
→ For Frying
17 -
Sunflower or vegetable oil for deep frying
# Instructions:
01 -
Combine flours, sugar and yeast in the bowl of your mixer. Toss in butter chunks, eggs, warm milk, vanilla, and salt. With a dough hook, mix on low for 10 minutes until you get a smooth, slightly sticky ball.
02 -
Form dough into a neat ball, put it in an oiled bowl, wrap with plastic. Let it grow for 2-3 hours until it's three times bigger.
03 -
Flatten dough to ½ inch thick and cut into 3.5-inch circles. Set them on squares of parchment, cover loosely, and wait 1-1.5 hours until they triple in size.
04 -
Beat egg yolks, sugar, vanilla, and lemon zest together. Mix in cornstarch, then slowly pour in warm milk while stirring. Cook gently, always stirring until it gets really thick. Let it cool with plastic touching the surface.
05 -
Warm oil to 170°C/337°F. Cook doughnuts for 2 minutes each side until they turn golden. Let drain quickly, roll in sugar while they're still warm, then cool them before stuffing.
06 -
Cut a small hole in the side of each bomboloni. Squeeze in the cold pastry cream until they're plump. Eat right away for the yummiest taste and feel.
# Notes:
01 -
Look at your yeast package info, some types need to wake up in warm liquid first
02 -
Your dough should feel a bit sticky but not wet, add a spoonful of flour at a time if needed
03 -
Make sure oil stays around 170°C/337°F for the best frying results
04 -
Coat with sugar when hot so it sticks better