BOMBOLINI | Italian Donuts with Vanilla Pastry Cream

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.

Add lukewarm milk to a mixing bowl and sprinkle yeast on top. Let it sit for about 4 to 5 minutes until bubbles form.

Add eggs, lemon zest, sugar, salt, flour, and butter to the yeast mixture.

Attach a dough hook to the mixer and knead the ingredients for about 10 minutes until a smooth, slightly tacky dough forms that pulls away from the sides of the bowl. If the dough is too wet, add flour one teaspoon at a time until the proper consistency is reached.

Turn the dough out onto a flat surface and shape it into a compact ball, keeping the work surface dry and flour-free.

Place the dough in a lightly greased bowl, cover with plastic film, and let it rest for about 1 to 1.5 hours until doubled in size.

While the dough is rising, make the vanilla pastry cream by splitting a vanilla bean open and scraping out the paste. Add the vanilla paste to milk and sugar, then heat just below a simmer over medium-high heat.

In a small bowl, whisk together cornstarch, egg yolks, and a little milk to form a slurry.

Once the milk mixture is heated, whisk in the slurry and reduce the heat to low, whisking until the pastry cream thickens and becomes glossy, resembling pudding. Avoid boiling to prevent curdling.

Transfer the thickened pastry cream to a bowl, cover with plastic film, and refrigerate until completely chilled.

After the dough has risen, divide the total weight by 12 to portion the dough for one dozen bombolini. Cut the dough into pieces equal to that weight.

Roll each piece of dough into a compact ball between the work surface and your palm.

Place the bombolini on a parchment-lined and floured sheet tray, cover with plastic film, and let them rise again until doubled in size, about 1 hour.

Heat frying oil to 350°F (175°C). Add the risen bombolini to the hot oil one by one, avoiding crowding the pan. Fry until golden brown on both sides, approximately 4 minutes total.

Remove the bombolini from the oil and place them on a baking rack to cool slightly.

Dust the warm bombolini with a mixture of cinnamon and sugar for better adherence.

Fill each bombolino with about a tablespoon of chilled vanilla pastry cream using a piping bag fitted with a small tip.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens