How to Make Perfect BOMBOLINI (Italian Donuts with Vanilla Pastry Cream)🇮🇹

BOMBOLINI (Italian Donuts with Vanilla Pastry Cream)🇮🇹. Bombolini are little, perfectly sized Italian donuts (or doughnuts) that are very easy to prepare at home. I use a slightly different method than most other. Bombolini are little, perfectly sized Italian donuts that are easy to make at home.

They are sometimes called Bombolini as they explode in your mouth like little bombs of delight. Bombolini are little, perfectly sized Italian donuts (or doughnuts) that are very easy to prepare at home. I use a slightly different method than most other recipes you'll find. You can cook BOMBOLINI (Italian Donuts with Vanilla Pastry Cream)🇮🇹 using 19 ingredients and 4 steps. Here is how you cook that.

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

1. You need of ✨Bombolini Dough✨.
2. It's 130 g of Warm Milk.
3. Prepare 1 tsp of Dry Yeast.
4. You need 1 of Egg + 1 Yolk.
5. Prepare 1 tbsp of + 1/2 tsp Sugar.
6. It's 1/2 tsp of Salt.
7. It's 290 g of Flour.
8. Prepare 1 of qt- 1 Liter Oil For Frying.
9. It's of ✨Cinnamon & Sugar Mix✨.
10. Prepare 2 tsp of Ground Cinnamon.
11. It's 2 Cups of Granulated Sugar.
12. It's of ✨Vanilla Pastry Cream✨.
13. Prepare 100 g of Sugar.
14. It's 1 tsp of Vanilla extract.
15. It's 1 Cup of Milk.
16. You need 1/2 Cup of Heavy Whipping Cream.
17. It's 3 of Egg Yolks.
18. Prepare 33 g of Cornstarch.
19. Prepare 14 g of Butter.

Bombolini, or Italian-style donuts, are one of my favorite sweet snacks. The rich Nutella filling perfectly complements the soft and fluffy dough. Making bombolini is very similar to making regular donuts. It begins with a yeast mixture and the flour.

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

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..

However, I did use butter and eggs to get the. That's got nothing to do with food. For some reason bomboloni taste waaaaay better than any of the vanilla cream filled Berliner (or Krapfen how they are called here) These simply don't taste as good as their Italian counterparts. Italian Donuts with Vanilla Pastry Cream. These little Italian style donuts are the bomb!