Step 1: Prepare the Dough
- Activate the Yeast: In a small bowl, combine the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast on top and let it sit for about 5 minutes until it becomes foamy. This means the yeast is active and ready to use.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the remaining sugar, eggs, and vanilla extract. Add the activated yeast mixture and mix well.
- Combine Dry Ingredients: In another bowl, combine the flour, salt, and lemon zest (if using). Gradually add the flour mixture to the wet ingredients, stirring as you go, until a shaggy dough forms.
- Add Butter and Knead: Add the softened butter, one tablespoon at a time, kneading by hand or using a stand mixer with a dough hook. Knead for about 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky.
- Let the Dough Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
Step 2: Prepare the Pastry Cream
- Heat the Milk: In a saucepan over medium heat, warm the milk until small bubbles form around the edges, but don’t let it come to a boil. Remove from heat.
- Mix the Egg Yolks and Sugar: In a bowl, whisk together the egg yolks, sugar, and cornstarch until it becomes pale and smooth.
- Temper the Eggs: Slowly pour half of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering and ensures a smooth cream.
- Cook the Cream: Pour the egg mixture back into the saucepan with the remaining milk. Return to medium heat, stirring constantly until the mixture thickens, about 3-5 minutes.
- Finish the Pastry Cream: Remove from heat, stir in the vanilla extract and butter until smooth, then transfer to a bowl. Cover the cream with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Chill in the fridge until it is firm and ready for filling.
Step 3: Shape and Proof the Bomboloni
- Roll Out the Dough: Once the dough has doubled in size, punch it down to release the air. Transfer to a lightly floured surface and roll it out to about 1/2-inch thickness.
- Cut the Bomboloni: Use a 3-inch round cutter to cut out as many circles as possible. Place each round on a baking sheet lined with parchment paper, leaving space between each one. Gather any scraps, re-roll, and cut out more rounds.
- Second Rise: Cover the Bomboloni rounds with a kitchen towel and let them rise for another 30-45 minutes, or until they look puffed and slightly risen.
Step 4: Fry the Bomboloni
- Heat the Oil: In a deep skillet or pot, heat about 2 inches of oil to 350°F (175°C). It’s best to use a thermometer to maintain a steady temperature for even cooking.
- Fry in Batches: Gently place a few Bomboloni into the hot oil, being careful not to overcrowd the pan. Fry each side for about 1-2 minutes, or until golden brown.
- Drain and Roll in Sugar: Use a slotted spoon to remove the Bomboloni and transfer them to a plate lined with paper towels to drain. While they’re still warm, roll them in granulated sugar to coat.
Step 5: Fill the Bomboloni with Pastry Cream
- Prepare for Filling: Transfer the chilled pastry cream to a piping bag fitted with a round tip.
- Fill the Bomboloni: Use a small knife to create a small hole in the side of each Bomboloni. Insert the piping tip into the hole and gently squeeze to fill each Bomboloni with pastry cream until you feel it push back slightly.
Tips for Perfect Bomboloni
- Achieving a Soft Dough: If the dough seems too sticky, add a bit more flour, but keep in mind that Bomboloni dough is meant to be soft and slightly tacky.
- Oil Temperature: Keep the oil between 350°F and 360°F to ensure even cooking. Too hot, and the Bomboloni will brown too quickly without cooking through; too cool, and they’ll absorb too much oil.
- Filling Variations: Feel free to get creative with the filling! Nutella, fruit preserves, or even whipped cream are excellent alternatives to pastry cream.
Serving Suggestions
Bomboloni are best enjoyed fresh and slightly warm. They’re a perfect morning treat with coffee or tea, or serve them as a fun, indulgent dessert. For a special touch, dust the tops with a little powdered sugar, or drizzle with melted chocolate.
Conclusion
These Italian Cream-Filled Donuts are a show-stopping treat that will transport you straight to an Italian bakery. Soft, airy, and filled with velvety pastry cream, Bomboloni are truly worth the effort. Enjoy every bite of these sweet, fluffy delights!