Tuscan Bomboloni Filled with Vanilla Custard Cream

What you need

• 150 ml (2/3 cup) whole milk, lukewarm, for the dough
• 1 tbsp active dry yeast
• 66 g (1/3 cup) granulated sugar, for the dough
• 2 large eggs, at room temperature
• 1 tsp vanilla extract, for the dough
• 1 orange, zest only
• 207 g (1 2/3 cups) 00 flour, or all-purpose flour
• 207 g (1 2/3 cups) bread flour
• 1 1/2 tsp salt
• 74 g (1/3 cup) unsalted butter, softened and cubed
• 360 ml (1 1/2 cups) whole milk, for the pastry cream
• 3 large egg yolks
• 75 g (6 tbsp) granulated sugar, for the pastry cream
• 20 g (2 1/2 tbsp) cornstarch
• 3/4 tsp vanilla extract, for the pastry cream, or seeds of 1/2 vanilla bean
• 1 pinch salt, for the pastry cream
• 100 g (1/2 cup) granulated sugar, for coating
• vegetable oil, for deep-frying

Method

Restated from the original video

1. 1

   Stir the lukewarm milk with a pinch of the dough sugar and the yeast. Leave until foamy, 5-10 min.

2. 2

   Whisk in the eggs, vanilla, orange zest and the rest of the dough sugar.

3. 3

   Add both flours, the salt and the butter. Knead by machine for 10-12 min, until the dough turns silky, stretchy and a little sticky. Resist adding more flour.

4. 4

   Cover the bowl and leave in a warm place until the dough has roughly tripled, 2-3 hours.

5. 5

   Meanwhile make the filling: whisk the yolks and sugar until pale, then whisk in the cornstarch until smooth.

6. 6

   Heat the milk with the vanilla until small bubbles appear at the edge, then pour it slowly into the yolk mixture, whisking all the time.

7. 7

   Return everything to the pan with the salt and whisk over low heat until thick enough to hold a trail, 4-6 min.

8. 8

   Sieve the cream into a bowl, press cling film onto the surface and chill until cold, at least 1 hour.

9. 9

   Knock back the dough and roll it out on a lightly floured surface to 1.2 cm (1/2 in) thick.

10. 10

    Cut out 9 cm (3 1/2 in) rounds, re-rolling the scraps once. Set each round on its own square of baking paper.

11. 11

    Cover loosely and leave until puffy and about doubled, 1-2 hours.

12. 12

    Heat 7-8 cm (3 in) of oil in a heavy pot to 175 °C (350 °F).

13. 13

    Lower 2-3 rounds into the oil on their paper, then pull the paper away with tongs. Fry until deep golden, 1-2 min per side.

14. 14

    Drain briefly on paper towels, then roll the bomboloni in the coating sugar while still warm.

15. 15

    When cool, poke a hole in the side of each one with a small knife.

16. 16

    Whisk the cold cream until smooth, spoon it into a piping bag with a narrow nozzle and fill each bombolone until it feels heavy. Serve the same day.

Imported from nombeah.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.