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Ingredients
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Dough
Filling (vanilla pastry cream)
Finishing
Method
Dough
- 1
Bloom the yeast
Warm the milk and water together to about 105–110°F (warm but not hot). In a small bowl, combine warm liquid with 1 tsp of the sugar and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy.
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large bowl if mixing by hand), combine the flour, remaining sugar (about 7 tbsp from the listed total), and salt. Whisk to combine.
- 3
Combine wet and dry
Add the foamed yeast mixture, vanilla extract and eggs to the dry ingredients. Mix on low speed until a shaggy dough forms, about 2–3 minutes.
- 4
Add butter and knead
With mixer running on medium-low, add softened butter a tablespoon at a time. Continue kneading 6–8 minutes until dough is smooth, elastic, and slightly tacky but not sticky. If dough is too sticky, add up to 2 tbsp flour; if too dry, a teaspoon of water.
- 5
- 6
Chill and shape
Punch down dough gently to release gas. Transfer to a lightly floured surface and roll to about ½-inch thickness. Using a 2½–3 inch round cutter, cut rounds and place on a parchment-lined tray spaced 1 inch apart. Re-roll scraps once. Cover with plastic wrap and chill in refrigerator 20–30 minutes to firm (this makes frying easier).
Filling (vanilla pastry cream)
- 7
- 8
Whisk yolks and dry
In a bowl, whisk together egg yolks, granulated sugar, and cornstarch until pale and smooth.
- 9
- 10
Cook until thick
Return saucepan to medium heat and cook, whisking constantly, until mixture thickens and comes to a gentle boil, about 2–4 minutes. Boil for 30 seconds while whisking, then remove from heat.
- 11
Finish pastry cream
Whisk in the butter until melted and silky. Transfer pastry cream to a shallow bowl, cover surface with plastic wrap to prevent a skin, and chill until fully cold, at least 1 hour.
Frying & Finishing
- 12
Prepare oil
Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches. Heat oil to 350°F (175°C). Use a thermometer to maintain temperature.
- 13
Fry bombolini
Carefully drop chilled dough rounds (do not overcrowd; fry 4–6 at a time depending on pot size) into the hot oil. Fry, turning once, until golden brown on both sides, about 2–3 minutes per side. Total fry time ~4–6 minutes. Use a slotted spoon to transfer to a wire rack set over a tray to drain.
- 14
Coat with sugar
While still warm, roll each bombolino in granulated sugar until evenly coated. Place on a cooling rack.
- 15
Fill bombolini
Fit a piping bag with a small round tip (or use a disposable bag with a 1/4-inch hole). Fill bag with chilled pastry cream. Insert tip into the side of each sugar-coated bombolino and pipe about 2–3 tablespoons of cream into each until slightly puffed. If desired, pipe from the top for a more classic look. Wipe any excess cream and dust with confectioners' sugar if using.
- 16
Serve
Serve warm or at room temperature. Best the day made, but filled bombolini can be kept refrigerated in an airtight container up to 24 hours. Reheat briefly in a 300°F oven for 5–7 minutes if you prefer warm.