BOMBOLINI (Italian Donuts with Vanilla Pastry Cream)🇮🇹. Bombolini are little, perfectly sized Italian donuts (or doughnuts) that are very easy to prepare at home. I use a slightly different method than most other recipes you'll find. The next step is to dust the bombolini with some cinnamon and sugar.
These little Italian style donuts are the bomb! They are sometimes called Bombolini as they explode in your mouth like little bombs of delight. Filled with pastry cream taken to a higher level. You can have BOMBOLINI (Italian Donuts with Vanilla Pastry Cream)🇮🇹 using 19 ingredients and 4 steps. Here is how you cook it.
Ingredients of BOMBOLINI (Italian Donuts with Vanilla Pastry Cream)🇮🇹
- It's of ✨Bombolini Dough✨.
- Prepare 130 g of Warm Milk.
- Prepare 1 tsp of Dry Yeast.
- You need 1 of Egg + 1 Yolk.
- You need 1 tbsp of + 1/2 tsp Sugar.
- You need 1/2 tsp of Salt.
- You need 290 g of Flour.
- You need 1 of qt- 1 Liter Oil For Frying.
- Prepare of ✨Cinnamon & Sugar Mix✨.
- It's 2 tsp of Ground Cinnamon.
- Prepare 2 Cups of Granulated Sugar.
- You need of ✨Vanilla Pastry Cream✨.
- It's 100 g of Sugar.
- It's 1 tsp of Vanilla extract.
- Prepare 1 Cup of Milk.
- Prepare 1/2 Cup of Heavy Whipping Cream.
- Prepare 3 of Egg Yolks.
- You need 33 g of Cornstarch.
- It's 14 g of Butter.
My first experience with eating a Bomboloni was an evening out with friends. It all started out as a walk along the boardwalk and then a delicious experience with a soft donut, that was filled with a creamy vanilla pastry cream. Bring it to the proper consistency. Fill each bombolino with the chilled vanilla pastry cream.
BOMBOLINI (Italian Donuts with Vanilla Pastry Cream)🇮🇹 instructions
- In a stand mixer fitted with the paddle attachment, add lukewarm milk then sprinkle dry yeast on top and leave it aside to activate. In 5 minutes, add sugar, eggs, salt, flour, and butter. Place your dough in your mixer and knead the ingredients until it is firm and smooth. Using your hands, shape it into a ball. Place it in a lightly greased bowl covered with plastic film. Let the dough rest in warm spot for an hour and fifteen minutes or until it doubles in size..
- To make the vanilla pastry cream, add half of the milk and sugar to a pot, then bring to a simmer over medium-high heat. In a small bowl, place corn starch, egg yolks, vanilla extract and the rest of the milk and the whipping cream. Mix well over low heat until thickened. Then add unsalted butter into the pastry cream and mix well. Keep it refrigerated until the pastry cream is completely chilled..
- Divide the dough into 12 even pieces. Form each piece into balls by using the palm of your hand and rolling until a compact ball is formed. Place your donuts and cover them with a dish towel, until they double in size. Place the frying oil into a large pot and heat it to 350°F (180°C). Fry the Bombolini for 2 minutes on each side..
- Remove the Bombolini from the oil when they turn golden brown in color. Place them on a baking rack to cool for 2 minutes then proceed to roll the Bombolini with the cinnamon sugar mix. Finally, fill each Bombolini with the chilled vanilla pastry cream. Make a small hole on the side of each donut and inject the pastry cream into each donut..
While the dough is rising, go ahead and make the vanilla pastry cream. In a saucepan, add the milk along with the split and scraped vanilla bean or uses vanilla extract. Bring to a simmer and stop heat immediately. In a mixing bowl, place corn starch and egg yolks, mix well into a paste using a spatula. Puncture the tops or sides with an implement the width of a chopstick or pencil.
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