Mawmaw’s Vanilla Bomboloni

Ingredients

• 130 g milk (For the dough; warmed to about 110°F (43°C))
• 95 g granulated sugar (For the dough; divided, with 1 tbsp used to activate the yeast and the remainder added to the dough)
• 8 g active dry or instant yeast
• 113 g butter (Softened)
• 3 eggs (Room temperature)
• 1 tsp vanilla bean paste or extract (Use vanilla bean paste or extract)
• 1 lemon zest (Zest of 1 large lemon)
• 480 g bread flour
• 5 g salt (For the dough)
• oil (For frying)
• 2 cup whole milk (For the vanilla pastry cream)
• 1 vanilla bean (Split lengthwise)
• lemon rind (A strip)
• 3 egg yolks
• 100 g granulated sugar (For the pastry cream)
• 15 g all-purpose flour (Sifted)
• 15 g cornstarch (Sifted)
• salt (A pinch, for the pastry cream)
• 30 g unsalted butter (Optional; whisk into the pastry cream)
• 150 g granulated sugar (For coating)

Steps

1. 1

   Warm the dough milk to about 110°F (43°C). Mix it with 1 tablespoon of the dough sugar and the yeast. Let stand for 5–7 minutes, until frothy.

2. 2

   Mix the bread flour and dough salt. Add the yeast mixture, the remaining dough sugar, eggs, vanilla, and lemon zest; mix to combine. Slowly mix in the softened butter.

3. 3

   Knead the dough for 8–10 minutes, until smooth, elastic, and slightly tacky. Place it in a bowl and let rise for 1–2 hours, until doubled in size.

4. 4

   While the dough rises, heat the pastry-cream milk with the split vanilla bean and strip of lemon rind until steaming. In a separate bowl, whisk together the egg yolks, pastry-cream sugar, sifted flour, sifted cornstarch, and a pinch of salt.

5. 5

   Slowly whisk the hot milk mixture into the yolk mixture to temper it. Return the mixture to the pan and cook, whisking, until thickened. Whisk in the optional butter, then chill the pastry cream completely.

6. 6

   After the dough has doubled, punch it down and divide it into 10 equal pieces. Pinch and tuck the edges of each piece underneath, then roll it between your hands into a smooth, tight ball. Place each ball on a parchment square, cover, and let rise for about 1 hour, until puffy.

7. 7

   Heat frying oil to 325–350°F (163–177°C).

8. 8

   Fry the doughnuts for 1–2 minutes per side, until golden brown. Use the parchment squares to lower them gently into the oil.

9. 9

   While the doughnuts are warm, roll them in the coating sugar.

10. 10

    When the doughnuts are lightly warm, fill them with the chilled pastry cream.

Notes

The post lists a total rise of 2–3 hours, while its detailed dough instructions specify a 1–2 hour first rise plus about 1 hour after shaping. Oil quantity is not specified. The instructions do not specify how to fill the doughnuts or the amount of pastry cream used per doughnut.

Nutrition per serving

• dessert
• Italian
• fried
• doughnuts
• filled
• vegetarian