Bomboloni Italian Cream-Filled Doughnuts

Bomboloni (Italian Cream-Filled Doughnuts)

Ingredients:

For the Dough:

• 3 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp instant yeast
• ½ tsp salt
• ¾ cup warm milk
• 2 eggs
• 50g (3.5 tbsp) soft butter
• 1 tsp vanilla extract

For the Custard Filling:

• 2 cups milk
• 4 egg yolks
• ½ cup sugar
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tbsp butter (optional, for extra richness)

For Coating:

• Powdered sugar (for dusting)
• Instructions:

1. Prepare the Dough:

1. In a large bowl, mix flour, sugar, yeast, and salt.
2. Add eggs, warm milk, and vanilla. Mix well.
3. Knead the dough, then gradually add the soft butter.
4. Continue kneading for about 10 minutes until smooth and elastic.
5. Cover and let the dough rise in a warm place for 1 to 1.5 hours or until doubled in size.

2. Shape the Bomboloni:

1. Roll out the dough on a lightly floured surface to about 1.5 cm thick.
2. Cut into round shapes using a dough cutter or a glass.
3. Place the rounds on a tray lined with parchment paper, cover, and let rise again for 30 minutes.

3. Frying:

1. Heat oil in a deep pot over medium heat.
2. Fry the doughnuts until golden brown on both sides.
3. Drain on paper towels.

4. Make the Custard Cream:

1. Heat milk with half the sugar in a saucepan.
2. In another bowl, whisk egg yolks, the remaining sugar, cornstarch, and vanilla.
3. Slowly add the warm milk into the egg mixture, stirring constantly.
4. Return the mixture to the saucepan and cook on low heat, stirring until thickened.
5. Stir in the butter at the end, then let the custard cool completely.

5. Fill and Decorate:

1. Make a small cut in each doughnut or use a piping nozzle to create space inside.
2. Fill a piping bag with custard and pipe into each doughnut.
3. Dust generously with powdered sugar. Homemade Samoas Girl Scout Cookies