Bomboloni alla Crema

Ingredients

• 1 cup whole milk
• 3 count egg yolk
• ½ cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 2.5 cups all-purpose flour
• ¼ cup granulated sugar
• 2.25 tsp instant yeast
• ¾ cup whole milk, warm (110°F)
• 1 count egg
• 2 tbsp butter, melted
• ½ tsp salt
• 1.5 quarts vegetable oil, for frying
• 1 batch cinnamon sugar (2 tbsp cinnamon + 0.5 cup sugar)

Instructions

1. 1

   Heat milk in a saucepan over medium until steaming but not boiling, ~4 minutes.

2. 2

   Whisk egg yolks with sugar in a bowl until pale, ~2 minutes.

3. 3

   Whisk flour into the yolk mixture until no lumps remain.

4. 4

   Slowly pour hot milk into the yolk mixture while whisking constantly to avoid curdling.

5. 5

   Pour the mixture back into the saucepan. Cook over medium, stirring constantly, until thick, ~3 minutes.

6. 6

   Remove from heat. Stir in vanilla extract.

7. 7

   Press plastic wrap directly onto the surface. Chill at least 30 minutes.

8. 8

   Mix flour, sugar, and yeast in a large bowl.

9. 9

   Add warm milk, egg, melted butter, and salt. Stir until a shaggy dough forms.

10. 10

    Knead by hand or with a dough hook until smooth and elastic, ~8 minutes.

11. 11

    Cover with a towel. Let rise at room temperature until doubled, ~45 minutes.

12. 12

    Punch down dough. Roll to 0.5-inch thickness on a floured surface.

13. 13

    Cut into 2-inch rounds using a biscuit cutter or glass. Cover scraps; let rest 10 minutes.

14. 14

    Heat oil in a deep pot or Dutch oven to 350°F. Use a thermometer.

15. 15

    Working in batches, fry 3-4 bomboloni at a time until golden on one side, ~90 seconds.

16. 16

    Flip and fry until golden on the other side, ~90 seconds. Transfer to paper towels.

17. 17

    Let cool to room temperature, ~5 minutes.

18. 18

    Mix cinnamon and sugar in a shallow bowl.

19. 19

    Using a small knife or piping needle, poke a hole in the side of each bombolone.

20. 20

    Pipe or spoon chilled pastry cream into each hole until filled but not overflowing.

21. 21

    Roll each bombolone in cinnamon sugar to coat all sides.

22. 22

    Serve immediately or within 2 hours for the best texture.

Tools you’ll need

• saucepan (2-quart)
• whisk
• bowl (large, for dough)
• measuring cups and spoons
• kitchen towel
• rolling pin
• biscuit cutter or 2-inch glass
• deep pot or Dutch oven (5-quart)
• deep-fry or candy thermometer
• slotted spoon
• paper towels
• small knife or piping needle
• piping bag with round tip (optional)
• shallow bowl

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