Easy Way to Cook Favorite BOMBOLINI (Italian Donuts with Vanilla Pastry Cream)🇮🇹

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to prepare a special dish, BOMBOLINI (Italian Donuts with Vanilla Pastry Cream)🇮🇹. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

BOMBOLINI (Italian Donuts with Vanilla Pastry Cream)🇮🇹 Recipe. 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.

You can have BOMBOLINI (Italian Donuts with Vanilla Pastry Cream)🇮🇹 using 19 ingredients and 4 steps. Here is how you cook it.

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

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

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.These little Italian style donuts are the bomb!They are sometimes called Bombolini as they explode in your mouth like little bombs of delight.

BOMBOLINI (Italian Donuts with Vanilla Pastry Cream)🇮🇹 step by step

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..

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.Pro Tip: Do not let your pastry cream come to a vigorous.

Filled with pastry cream taken to a higher level with the addition of mascarpone cheese.These Italian Donuts better known as a Bomboloni are made with a soft yeast dough and filled with your favourite pastry cream filling.My first experience with eating a Bomboloni was an evening out with friends.It all started out as a walk along the boardwalk and then a.Donut in vannila sweet and delicious.fine subscribe pls view and subscribe my channel too 🥰 thx for sharing.