Description
Light and fluffy fried Italian donuts rolled in sugar and filled with rich vanilla pastry cream.
Ingredients
4 cups all-purpose flour
1 cup whole milk, warm (110°F)
2 1/4 tsp active dry yeast (1 packet)
1/2 cup granulated sugar (plus extra for coating)
1/2 cup unsalted butter, softened
2 large eggs, room temperature
1 tsp salt
2 cups whole milk (for cream)
4 egg yolks (for cream)
1/2 cup sugar (for cream)
1/4 cup cornstarch (for cream)
1 tbsp vanilla extract
Neutral oil for frying
Instructions
Step 1: Activate the yeast by mixing it with warm milk and a pinch of sugar; let sit for 10 minutes.
Step 2: In a stand mixer, combine yeast mixture, eggs, sugar, and half the flour until combined.
Step 3: Add softened butter and remaining flour, kneading for 8-10 minutes until smooth and elastic.
Step 4: Cover and let the dough rise in a warm spot for 1.5 to 2 hours until doubled in size.
Step 5: Make the cream by heating 2 cups milk. Whisk yolks, sugar, and cornstarch. Temper the yolks with hot milk, then cook until thick. Stir in vanilla and chill.
Step 6: Roll dough to 1/2 inch thickness and cut into 3-inch circles. Let rise again for 45 minutes.
Step 7: Heat oil to 350°F. Fry each bomb for 2 minutes per side until golden brown.
Step 8: Immediately roll hot bombs in granulated sugar and let cool slightly.
Step 9: Pipe the chilled pastry cream into the center of each bomb using a pastry bag.
Notes
Ensure the pastry cream is completely cold before filling the warm dough to prevent the cream from melting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 bomb
- Calories: 285 kcal
- Sugar: 16g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
