Bombolini
Cream filled fried Italian donuts
- Prep time
- 3 min
- Cook time
- 20 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Cup Lukewarm milk ((240ml))
- 1 1/4 tablespoon Instant yeast ((20g))
- 1/4 Cup Sugar ((50g))
- 3 1/3 Cups All-purpose flour ((400g))
- 1 tablespoon Potato starch (8g)
- 1/2 teaspoon salt
- 2 Large Egg yolks
- 1/4 Cup Unsalted butter, melted ((60g))
- 4-5 Cups Vegetable oil, for frying
- 1/2 Cup Sugar for coating
- 1 Batch Italian pastry cream
Instructions
- 1
In a bowl of a standing mixer, pour the milk, yeast, and one tablespoon of sugar. Let sit for 15 minutes to activate the yeast.
- 2
In a separate large bowl, mix the flour, potato starch, rest of the sugar, and salt.
- 3
Add the dry ingredients to the yeast mixture following the egg yolks, and melted butter.
- 4
Use the paddle attachment to hydrate the ingredients, once you have a shaggy mass, replace the attachment with the dough hook.
- 5
Mix on medium speed for about 3 minutes. The dough should be soft and stretch without tearing when pulling it gently.
- 6
Spray the top of the dough with oil spray, cover with plastic wrap, and let rise until double in size (about 45-60 minutes)
- 7
Punch the dough, and transfer it to a lightly floured surface.
- 8
Roll the dough to a 9x9 square and use a 2-inch or a 3-inch cookie cutter to cut the dough.
- 9
Place each piece of dough over a 4x4 square of parchment paper then over a large baking sheet. Cover with plastic wrap and let rise for about 60 minutes.
- 10
warm the oil to 320F (160C) in a wide and deep pan.
- 11
Gently drop a few donuts into the hot oil, and fry for about 3 minutes on each side. Use kitchen tongues to remove the parchment paper.
- 12
Use a slotted spoon to remove the donuts and place them over a place lined with paper towels.
- 13
Allow the donuts to cool for about 10-15 minutes before filling.
- 14
Coat the donuts with powdered sugar or granulated sugar.
- 15
Fill a pastry bag with the pastry cream.
- 16
Use a sharp knife to make an insertion at the side of each donut. Fill the donuts with the filling. Serve.