Bombolini Recipe
Cream filled fried Italian donuts
Servings 9 donuts
Ingredients
- 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
- 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.
- In a separate large bowl, mix the flour, potato starch, rest of the sugar, and salt.
- Add the dry ingredients to the yeast mixture following the egg yolks, and melted butter.
- Use the paddle attachment to hydrate the ingredients, once you have a shaggy mass, replace the attachment with the dough hook.
- Mix on medium speed for about 3 minutes. The dough should be soft and stretch without tearing when pulling it gently.
- Spray the top of the dough with oil spray, cover with plastic wrap, and let rise until double in size (about 45-60 minutes)
- Punch the dough, and transfer it to a lightly floured surface.
- Roll the dough to a 9x9 square and use a 2-inch or a 3-inch cookie cutter to cut the dough.
- 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.
- warm the oil to 320F (160C) in a wide and deep pan.
- 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.
- Use a slotted spoon to remove the donuts and place them over a place lined with paper towels.
- Allow the donuts to cool for about 10-15 minutes before filling.
- Coat the donuts with powdered sugar or granulated sugar.
- Fill a pastry bag with the pastry cream.
- Use a sharp knife to make an insertion at the side of each donut. Fill the donuts with the filling. Serve.
Notes
- The donuts are best fresh and the same day, store leftover filled donuts in the refrigerator for up to three days. Keep in mind that the pastry cream is good for three days.
- Make sure that the oil is at the right temperature to achieve a crispy exterior and fully cooked interior. there should be about 3-4 inches of oil from the bottom of the pan.
- Don't overcrowd the fryer to allow even cooking, the more donuts you add, the more the oil temperature will drop.
- Pay attention to the temperature of the oil when frying, you might need to lower or increase the temperature as you go. Use a frying thermometer for an accurate read and best results.
- Use leftover dough to make donuts wholes, or mini donuts. Do not reroll it, donuts from this dough will turn out too dense. You can bring them together and allow the dough to rest again.
- Fill and coat the donuts with your favorite fillings and toppings.