Description
Fluffy Italian donuts filled with delicious pastry cream and coated in sugar, perfect for breakfast or dessert.
Ingredients
Scale
- 2 1/4 tsp instant yeast
- 1/2 cup lukewarm milk
- 3 tbsp granulated sugar
- 2 1/2 cups all-purpose flour
- 2 tbsp potato starch (optional)
- 1/4 tsp salt
- 3 egg yolks
- 1/4 cup unsalted butter, softened
- Vegetable oil, for frying
- Sugar or powdered sugar, for coating
- 1 1/2 cups whole milk (for pastry cream)
- 1/4 cup granulated sugar (for pastry cream)
- 3 egg yolks (for pastry cream)
- 2 tbsp cornstarch (for pastry cream)
- 1 tbsp unsalted butter (for pastry cream)
- 1 tsp vanilla extract (for pastry cream)
Instructions
- Activate the yeast in lukewarm milk with sugar. Mix the flour, potato starch, and salt in a bowl. Add egg yolks and softened butter. Knead until a soft dough forms and let rise until doubled in size.
- Roll the dough into a 9×9 inch square. Cut out circles and place on parchment squares. Cover and let rise until puffy.
- Heat oil to 320°F (160°C) and fry donuts for about 90 seconds on each side. Drain on paper towels and coat with sugar.
- For pastry cream, heat milk, sugar, and vanilla extract. Temper egg yolks with hot milk, return to pan, and cook until thickened. Cool completely.
- Poke a hole in each donut, pipe in pastry cream, and dust with powdered sugar.
Notes
Serve fresh and warm with powdered sugar. Can be paired with coffee, tea, or fruit preserves.
- Prep Time: 120 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 donut
- Calories: 280
- Sugar: 10g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Bombolini, Italian donuts, dessert, pastry cream, fried donuts