Ingredients
- Bomboloni:
- 2 cups double zero “OO” flour (or use all purpose)
- 2 cups bread flour
- 1/4 cup superfine sugar
- 1 package instant yeast
- 1 vanilla bean
- zest of one orange
- pinch of salt
- 1 cup of milk, heated to 110 degrees
- 3 whole eggs
- 3 1/2 tablespoons butter, room temperature
- Canola oil for frying
- Superfine sugar for dredging
- Rich Pastry Cream:
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup sugar
- 4 whole eggs
- 4 egg yolks
- 1 vanilla bean
- 2 Tablespoons cornsta
Preparation
Step 1
1. Place the flours, sugar, instant yeast and zest into a large mixing bowl. Slice the vanilla bean in half lengthwise and scrape to remove the seeds, add the seeds to the flour mixture.
2. Make a well in the flours and add the warm milk. With a wooden spoon mix the ingredients together.
3. Add the eggs all at once and mix until a soft ball forms.
4. Add the butter in small pieces a little at a time.
5. Transfer the dough to a floured surface and knead for 10-15 minutes. The dough should be a little soft but not sticky.
6. Place the dough in a well oiled mixing bowl, covered with plastic wrap and in a warm window until doubled in size, about 1 1/2 to 2 hours.
7. Punch the dough down lightly and roll out on a lightly floured surface until a 1/2 inch thick. Cut the dough with a 3 inch cookie cutter and place on a cookie sheet
8. Take the leftover dough and roll into a ball. Place the dough back into the oiled bowl to rise for another 1/2 hour or so. Roll the dough out and repeat the process.
9. When all the dough has been used let the rounds raise again covered and in a warm place until doubled in size.
10. Fill a large pot with enough canola oil until it is 3-4 inches deep. Heat the oil to about 320 to 340 degrees.
11. Fry the donuts for about 15 – 20 minutes, keeping on eye on the color and keeping the temperature around 320 degrees. Transfer the Bombolini to a plate lined with a paper towel. Then transfer to a plate with superfine sugar.
12. Fill a pastry bag fitted with a round tube with the pastry cream. Pipe a small amont into the center and a little on top!
Pastry Cream:
1. Place half the sugar in a mixing bowl and mix with the cornstarch. Slowly add the eggs and yolks and mix until all is incorporated.
2. Bring milk, cream, the rest of the sugar and scraped vanilla bean to a boil over medium heat.
3. Add half the hot liquid to the yolk mixture. Place this back into the rest of the cream and place over medium heat and bring to a rolling boil while whisking very fast.
4. The pastry cream should be a little thick. Whisk for 2-3 minutes over medium high heat and then transfer to a bowl.
5. Cover with plastic wrap and cool in the refrigerator.