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Italian Bomboloni Cream Donuts

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Delight in these fluffy Italian Bomboloni cream-filled donuts, perfectly fried and dusted with sugar for an irresistible treat.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • ½ teaspoon salt
  • ¾ cup warm milk (110°F)
  • 2 large egg yolks
  • 3 tablespoons unsalted butter, softened
  • Vegetable oil, for frying
  • 1 cup pastry cream (for filling)
  • Granulated sugar, for dusting

Instructions

  1. In a mixing bowl, combine warm milk, yeast, and 1 tablespoon sugar. Let it sit until frothy, about 5 minutes.
  2. Add flour, remaining sugar, salt, egg yolks, and softened butter to the yeast mixture. Mix until a dough forms.
  3. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 to 1½ hours.
  5. Roll the dough out to ½-inch thickness and cut into 3-inch rounds using a cookie cutter.
  6. Place the rounds on a baking sheet, cover, and let rise for another 30 minutes.
  7. Heat vegetable oil in a deep pan to 350°F. Fry the doughnuts in batches until golden brown, about 1-2 minutes per side.
  8. Drain on paper towels, then dust generously with granulated sugar.
  9. Fill a piping bag fitted with a small nozzle with pastry cream and inject it into each donut.
  10. Serve immediately or chill slightly before enjoying.

Notes

For an extra indulgent treat, drizzle the filled bomboloni with melted dark chocolate or dust with cinnamon sugar.

Find it online: https://justflowe.com/italian-bomboloni-cream-donuts/