BOMBOLINI (Italian Donuts with Vanilla Pastry Cream)🇮🇹
BOMBOLINI (Italian Donuts with Vanilla Pastry Cream)🇮🇹

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, bombolini (italian donuts with vanilla pastry cream)🇮🇹. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

BOMBOLINI (Italian Donuts with Vanilla Pastry Cream)🇮🇹 is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. BOMBOLINI (Italian Donuts with Vanilla Pastry Cream)🇮🇹 is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can have bombolini (italian donuts with vanilla pastry cream)🇮🇹 using 19 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make BOMBOLINI (Italian Donuts with Vanilla Pastry Cream)🇮🇹:
  1. Make ready ✨Bombolini Dough✨
  2. Make ready 130 g Warm Milk
  3. Get 1 tsp Dry Yeast
  4. Take 1 Egg + 1 Yolk
  5. Get 1 tbsp + 1/2 tsp Sugar
  6. Make ready 1/2 tsp Salt
  7. Make ready 290 g Flour
  8. Take 1 qt- 1 Liter Oil For Frying
  9. Take ✨Cinnamon & Sugar Mix✨
  10. Prepare 2 tsp Ground Cinnamon
  11. Get 2 Cups Granulated Sugar
  12. Prepare ✨Vanilla Pastry Cream✨
  13. Prepare 100 g Sugar
  14. Prepare 1 tsp Vanilla extract
  15. Prepare 1 Cup Milk
  16. Take 1/2 Cup Heavy Whipping Cream
  17. Take 3 Egg Yolks
  18. Get 33 g Cornstarch
  19. Get 14 g Butter
Instructions to make BOMBOLINI (Italian Donuts with Vanilla Pastry Cream)🇮🇹:
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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