Doughnuts with Vanilla Custard Cream filling recipe | Bomboloni (Krapfen) alla crema

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories, while water can be used for a lighter dough.

Mix flour, sugar, and salt in a large bowl.

Dissolve yeast in warm milk and let it sit until frothy, about 5 minutes.

Add the yeast mixture to the flour mixture along with eggs and vanilla extract.

Knead the dough until smooth and elastic, about 10 minutes.

Incorporate softened butter and lemon zest into the dough, kneading until fully combined.

Cover the dough and let it rise in a warm place until doubled in size, about 1-2 hours.

Punch down the dough and roll it out to about 1/2-inch thickness on a floured surface.

Cut out circles using a pastry cutter or glass and place them on a floured baking sheet.

Cover the circles and let them rise again until puffy, about 30-45 minutes.

Heat oil in a deep fryer or large pot to 350°F (175°C).

Fry the doughnuts in batches until golden brown, about 2-3 minutes per side.

Remove from oil and drain on paper towels, then roll in powdered sugar while warm.

Fill with your choice of pastry cream using a piping bag.

Serve warm and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens