The Bomboloni donut is a soft and light
Italian rolled with sugar and filled with Italian pastry cream (cream
pastesera). These cupcakes are insanely delicious and make such a special
dessert!
Don't think there's a lot that can beat the
warm fresh muffins?
Unless it's filled with lemoncello thick
cream Italian pastry (crema pasticciera), this is pure heaven now!
I am obsessed with pasticciera cream in
every way whether it is used as a tart filling for a torta della nona, mixed
with whipped cream and used to fill the layers of muffins or Italian pastries
such as cornetti (croissant) or pomboloni.
Pomboloni is often served in Italy in bars
for breakfast along with a cappuccino, and like Cornetti Con Crema, it is
generously filled, so much so that it feels heavy in your hand but is very
light and delicious when you take a bite.
Fun fact: Bomboloni literally translates as
big bombs and is the perfect name for big round buns filled with irresistible
filling!
* Ingredients
+ To prepare Bomboloni dough
° 2 cups strong baking flour (280g) see
notes
° 2 cups 00 or all-purpose flour (280g) see
notes
° 3 large eggs at room temperature
° 6.5 tablespoons softened butter (90 g)
° 12 cup granulated sugar (100 grams)
° 12 cup lukewarm milk (120 ml)
° Half a teaspoon of vanilla paste or 1
teaspoon of vanilla extract
° ¼2 ¼ teaspoon fast-moving yeast (7 g)
° A small pinch of salt
° 3 tablespoons of caster sugar or
confectioners' sugar to wrap a donut
° Sunflower or vegetable oil for frying
+ To prepare pastry cream (if used)
° 5 egg yolks
° 2.5 cups milk (liters)
° 12 cup cornstarch (30 g)
° 12 cup sugar (70 grams)
° Half a teaspoon of vanilla pasta or a
vanilla bean
° 1 lemon grated
* Instructions :
Put the flour, sugar and yeast in the bowl
of the mixer and stir until the ingredients are mixed.
Spread the butter cubes over the flour to
distribute evenly, then pour in the eggs, lukewarm milk, vanilla and salt.
Attaching dough hook to mixer, and knead at
low speed for 11 min (on the KitchenAid mixer I use Speed 2).
After 10 minutes the dough should be
smooth, elastic and slightly sticky (see recipe notes 1 and 2 if it is
important to use cups).
Turn the dough over on a clean work surface
(you don't need any flour and extra flour should be avoided if possible). Shape
dough to a smooth ball by knead it 2-3 times.
Place the dough in a clean, slightly
greased bowl and cover with a plastic wrap. Leave it to set for 2-3 hours or
until it triples in size.
Once the dough is inflated, turn it over on
a clean work surface, blow out the air and knead it several times again into a
smooth ball.
Spread the dough with your hands, then roll
it into a rectangle with a thickness of 1.5 cm.
Use a cookie cutter or glass to cut a
3.5-inch-diameter round cake.
Lay the cut cakes on a surface lined with
baking paper and cover it with a plastic wrap. Leave it to set for 1-1.5 hours
or until it triples in size.
While the donut sets, make the pastry cream
and allow it to cool (instructions below).
Enjoy !
