Italian Bomboloni with Lemon Cream Filling

Ingredients:

Donuts (Bomboloni)

4 cups 00 flour or all-purpose flour (480 gr)

3 large eggs, beaten at room temperature

6 tablespoon butter, softened and cut into cubes

1/2 cup granulated sugar

1/2 cup whole milk, warmed

1 teaspoon vanilla extract

2 1/4 teaspoons active dry yeast

1 small pinch of salt

Zest of 1 orange or lemon (optional, but traditional to Italian donuts)

1/2 cup granulated sugar or confectioners sugar for rolling doughnuts

Sunflower or vegetable oil for frying

Pastry Cream

4 medium egg yolks

80 g (~1/2 cup) of granulated sugar

40 g (1/3 cup) of cornstarch

1/2 liter (2 cups) of whole milk

1/2 teaspoon of vanilla bean (scrape the inside of a vanilla bean pod). You can also use 1 tsp of good quality pure vanilla extract (optional substitute: almond extract)
zest of half lemon

Instructions:

Make the pastry cream first and store it in the refrigerator for up to 24 hours.

Pastry Cream

In a medium mixing bowl, whip the egg yolks and sugar with an electric mixer until light and foamy, about 5 minutes. Add the cornstarch and mix again for 1-2 minutes until smooth and combined.

In a saucepan heat the milk on low heat. Add lemon zest and vanilla bean (or extract). Stir to combine. Now, turn heat to medium and heat milk until a soft boil (little bubbles on the sides and steam starts to form). When the milk is hot, remove from heat. Using a whisk- start adding the beaten egg, sugar, and cornstarch mixture, a little at a time into the hot milk. It’s very important to stir constantly until you achieve a unified mixture.

Put the saucepan back on low heat and continue whisking. Simmer for about 3-4 minutes until the cream begins to thicken. The cream must NEVER boil. In this way, you have a smooth cream without lumps and without chunks of cooked egg.

If you have a cooking thermometer you can check that the temperature never exceeds 85°C (185 F). Otherwise, as soon as you see that bubbles begin to form in the cream, lower the heat. You can even remove it from the heat for a few seconds and put it back. This step is the only difficult step in the Pastry Cream recipe.

Keep cooking on very low heat until the cream is thickened. When the cream is well thickened (it will stick to the back of a wooden spoon and not drip off), immediately pour it into a cold glass container. Important to remove the cream immediately from the hot saucepan to prevent it from cooking longer.

While cooling, cover the cream with plastic wrap. Keep it in contact with the cream. This step is to avoid forming skin on the cream surface. Refrigerate at least 3 hours for it to set.

Donuts

Make Dough

In a small bowl, add the warm milk and sprinkle the yeast on top; let it sit for five minutes, then mix. If the yeast does not bubble after 5 minutes- try with new yeast.

Place the flour, sugar, and salt in the bowl of a stand mixer and whisk to combine.

Add the milk and yeast mixture, beaten eggs, orange zest, and vanilla. Attach a dough hook attachment to the mixer and knead until combined. Scrape down the sides and bottom of the bowl.

Scatter butter cubes over the dough mixture so it’s evenly distributed, then knead on a low speed for 10 minutes.

After 10 minutes, the dough will be smooth, elastic, and slightly sticky. With greased hands, shape the dough into a smooth ball by kneading it 2-3 times on a clean cutting board or work surface (do not add extra flour here).

Place the dough in a clean, lightly oiled bowl and cover it with plastic wrap. Let the dough rest for the first rise in a warm place without drafts for 2-3 hours or until triple in size.

Shape Donuts

After the dough rises, transfer it onto a lightly floured and clean work surface, punch down once, and knead it a few times back into a smooth ball.

Flatten the dough with your hands, then roll it out with a rolling pin into a rectangle- about ½ inch thick.

Use a round cookie cutter or glass to cut out round doughnuts about 3.5 inches in diameter. TIP: save the scraps for frying or re-knead them and roll them out again to cut out more doughnuts.

Place the cut-out doughnuts on a baking sheet lined with parchment and cover them loosely with plastic wrap or a clean towel. Let the dough proof for the second rise for 1 to 1.5 hours or until it triples in size.

Fry the Donuts

When ready to fry, heat a large deep pan or dutch oven pot with oil until it reaches 170-175°C/340-350°F. Test with a frying thermometer. Set out a baking sheet lined with paper towels for laying the fried donuts. Prepare a bowl of sugar for rolling the donuts.

Cut the parchment paper into squares so that each doughnut is on an individual square of parchment. Try not to touch the donuts, or they might deflate after rising.

Carefully drop the doughnuts into the oil and quickly remove the parchment paper with tongs and discard. Fry the doughnuts in batches and don’t overcrowd the pan so they can fry evenly.

Fry the doughnuts for about 2 minutes on each side.

Remove the donuts from the oil with a slotted spoon. Drain on paper towels for a few minutes to absorb excess oil, then roll the doughnuts in the bowl with sugar. Leave to cool before filling.

Assembly

Once the pastry cream is cooled and the donuts are rolled in sugar and cooled slightly, fill the donuts.

To fill the bomboloni, insert a small knife into the side of a doughnut and move it around to make a small incision.

Fill a piping bag with the pastry cream or desired filling option and pipe it into the hole in the donut.

Serve immediately for best results or store in plastic containers for 1-2 days.

Frequently Asked Questions:

What is the best type of flour to use for this recipe?

You can use either 00 flour or all-purpose flour. 00 flour is traditionally used for its fine texture and ability to produce a softer, lighter dough, but all-purpose flour will work just as well.

Can I use a different type of milk in the dough or pastry cream?

Yes, you can substitute whole milk with 2% or skim milk, but this may slightly alter the richness and texture of the dough and pastry cream.

How can I tell if my yeast is active?

After sprinkling the yeast over warm milk, let it sit for 5 minutes.

It should become frothy and bubbly. If it doesn’t, the yeast might be expired or the milk might have been too hot or too cold.

Can I make the pastry cream in advance?

Yes, you can prepare the pastry cream up to 24 hours ahead of time.

Store it in the refrigerator, and remember to cover it with plastic wrap directly on the surface to prevent a skin from forming.

How do I know when the dough is properly kneaded?

The dough should be smooth, elastic, and slightly sticky but not overly so.

It should come away from the sides of the bowl and form a smooth ball when kneaded.

Why is my dough not rising properly?

Possible reasons could be using inactive yeast, too cold of a rising environment, or not letting it rise long enough.

Ensure your yeast is fresh, and allow the dough to rise in a warm, draft-free area.

How can I avoid the doughnuts deflating during frying?

Be gentle when transferring the doughnuts to the hot oil and avoid overcrowding the pan.

Using parchment squares to lift them into the oil can help prevent deflating.

Can I bake the doughnuts instead of frying them?

Yes, you can bake the doughnuts at 375°F (190°C) for about 10-12 minutes, but they won’t have the same crispy texture as fried ones.

How do I store leftover bomboloni?

Store leftover bomboloni in an airtight container at room temperature for 1-2 days.

For longer storage, you can freeze them and reheat them in a warm oven before serving.

What can I use if I don’t have a piping bag to fill the doughnuts?

You can use a resealable plastic bag with a corner cut off or even a spoon to fill the doughnuts.

Just be careful to make the filling evenly distributed.