Italian Vanilla Cream Doughnuts (Printable)
Soft Italian doughnuts filled with smooth vanilla cream, ideal with coffee
# What You Need:
→ For the Dough
01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 packet (2 1/4 tsp) instant dry yeast
04 - 3/4 cup whole milk, lukewarm
05 - 4 tbsp unsalted butter, softened
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 1/2 tsp salt
09 - Zest of 1 lemon
→ For the Pastry Cream
10 - 2 cups whole milk
11 - 4 large egg yolks
12 - 1/2 cup granulated sugar
13 - 3 tbsp cornstarch
14 - 1 tsp vanilla extract
15 - Zest of 1/2 lemon
16 - 2 tbsp unsalted butter
→ For Frying and Finishing
17 - Vegetable oil, for deep frying
18 - 1/2 cup granulated sugar, for coating
# How to Make It:
01 - In a large bowl, combine flour, sugar, yeast, and salt. In another bowl, whisk together lukewarm milk, eggs, vanilla extract, and lemon zest. Mix wet and dry ingredients, then add softened butter. Knead for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
02 - In a saucepan, heat milk with lemon zest until just simmering. In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually pour hot milk into yolk mixture, whisking constantly. Return mixture to the saucepan and cook over medium heat, stirring, until thickened (about 2-3 minutes). Remove from heat, stir in vanilla and butter. Transfer to a bowl, cover with plastic wrap touching the surface, and chill.
03 - Punch down the risen dough and roll out on a floured surface to 1/2 inch thickness. Cut out rounds using a 2.5-3 inch cutter. Place on a baking sheet, cover, and let rise 30-40 minutes. Heat oil in a deep pan to 340°F. Fry bomboloni in batches, 2-3 minutes per side, until golden. Drain on paper towels and roll in granulated sugar while still warm.
04 - Place chilled pastry cream in a piping bag fitted with a long nozzle. Poke a hole in each bombolone and pipe in the cream generously.
# Expert Tips:
01 -
- The moment you bite through that sugar coating into cool velvet cream is absolute magic
- These doughnuts bring genuine Italian cafe vibes right into your own kitchen
02 -
- Hot oil spits violently so please please do not drop water into it
- The cream MUST be completely cold before filling or it will melt the sugar coating
03 -
- Room temperature ingredients prevent the dough from seizing up
- Lemon zest is the secret ingredient that makes these taste authentic