Bomboloni Prep

1. In a stand mixer fitted with a dough hook, combine Caputo “00” Baking Flour, Caputo “00” Chef’s Flour, yeast, sugar, and salt.

2. In a separate bowl, combine the room temperature milk, eggs, orange zest, and vanilla. Whisk to combine.

3. Place the mixer on low, and slowly add the wet mixture to the dry. Then, one tablespoon at a time, add the softened butter until combined.

4. Now turn the mixer to medium speed and knead for about 8–10 minutes, or until the dough is elastic and smooth.

Proofing and Frying

1. Place the dough in an oiled bowl and cover it with plastic wrap. Allow the dough to rise in a warm place until it has doubled in size, about 2–3 hours.

2. While the dough is proofing, take some parchment paper and cut out 12–14 five inch squares for the bomboloni to proof on individually.

3. Once the dough has doubled, turn the dough out onto a floured surface. Roll the dough out to a 1/2 inch thick layer. Using a 3-inch round biscuit cutter, stamp out about 12–14 bomboloni.

4. Place each of the cut bomboloni on the prepared parchment squares. Once all the bomboloni are on parchment, cover and allow to proof again for about another 35–45 minutes.

5. Fill a large saucepan with 4 inches of Olitalia Frienn High Oleic Sunflower Oil; heat the oil to about 340 degrees F.

6. Fill a medium-sized bowl with about two cups of sugar for coating, and set aside.

7. Once the oil is at temperature, use a kitchen spider/slotted spoon to lower each bomboloni into the oil with the parchment on. Place about 4–5 bomboloni into the oil at a time. The bomboloni should immediately float. Carefully remove the parchment from the oil with tongs and discard.

8. Fry the rounds for about 4 minutes per side, flipping halfway through. Remove the bomboloni and place them in the bowl with the sugar; toss to coat. Continue frying the remaining bomboloni.

Pastry Cream Filling

1. In a medium-sized bowl, combine egg yolks, sugar, vanilla, and lemon zest. Whisk until well combined. Slowly add in the cornstarch and whisk until smooth.

2. In a medium saucepan, warm the milk until just before it starts to boil. Then remove it from the heat. Slowly pour the milk into the egg mixture and whisk constantly.

3. Once combined, pour the mixture back into the saucepan on low, constantly stirring with a wooden spoon until thick and creamy, about 10–15 minutes.

4. Once the pastry cream has thickened, turn off the heat and pour it into a clean bowl. Place plastic wrap directly over the pastry cream and allow it to cool.

Filling the Bomboloni

1. Once the filling has cooled, transfer to a pipping bag and place in the fridge until you are ready to use.

2. Make a small hole in the side of each bomboloni using a skewer or a small knife. Insert the piping tip into the hole and carefully squeeze the pastry cream into the doughnut until it’s adequately filled.

3. Serve and enjoy!

Notes

• Fry the extra dough scraps as is.
• Pastry Cream filling is just one of many options! You can also fill Bomboloni with Nutella, Pistachio Cream or Berry Jam.