Hi Everyone, today we are making these “One Hour Bomboloni” irresistibly light and delicious Italian donuts that are fried, coated in sugar, and traditionally stuffed with a pastry cream.

Usually you will find these either stuffed with Nutella, fruit jam or with cream like custard.
I’m gonna do Vanilla Rum Custard today and they are so good! The donuts itself so soft and fluffy.
These are completely homemade and easier than you’d imagine!

And the great thing about this recipe is you even don’t need to rise the dough twice!

If you never made bread before you have to try it sometime. It really so much fun and fresh homemade bread taste amazing.

And while they are still warm, pour some granulated sugar in a container.
I like to mix them with some Cinnamon Powder here to add more delightful taste. Roll them around until completely coated in the Cinnamon Sugar.

Look how soft and fluffy those are! These look and smell amazing!

They are absolutely incredible, and you’ll fall in love with them! Make Bomboloni at home and bring a little taste of Italy to you! 🙂

BOMBOLONI (VANILLA RUM CUSTARD CREAM DONUTS)
Yield: 6 pieces
Active time: 1 hour
Total time: 2 hours

INGREDIENTS
Custard

• 66 grams Granulated Sugar
• 36 grams Egg Yolks
• 30 grams Corn Starch
• 320 grams Milk
• 2/3 teaspoon Vanilla Extact/ Paste
• 2 tablespoons Rum Liquor (optional)

Donuts Dough

• 150 grams Bread Flour
• 38 grams Cake Flour
• 1/2 + 1/4 teaspoon Instant Yeast
• 1/4 teaspoon Baking Powder
• 23 grams Granulated Sugar
• 1/3 teaspoon Salt
• 77 grams Water
• 25 grams Milk
• 18 grams Egg Yolks
• 12 grams Margarine
• 10 grams Pure Creamy Butter/ Salted Butter

Coating:

• 3 tablespoons Granulated Sugar
• 1 tablespoons Cinnamon Powder

INSTRUCTIONS
Custard

1. In a bowl combine sugar, egg yolks and corn starch. Whisk until the color lightens and the texture thickens, set aside.
2. In a medium saucepan pour in milk and Vanilla Extract. Place over medium heat until boil, take it off from the heat.
3. Whisk in 1/4 cup of the hot milk mixture into the eggyolks mixture until it’s incorporated then slowly drizzle in the remaining hot milk mixture while whisking.
   Strain the mixture back into the saucepan, and then place over medium-high heat and cook while whisking continuously until the mixture thickened and slowly boiling.
4. Remove from the heat, strain the mixture to remove tiny lumps, add in rum. Mix well.
5. Let the custard cool slightly and then pour it into the piping bag fitted with a medium size round tip. Set aside.

Donuts Dough

1. Combine all the dry ingredients; bread flour, cake flour, instant yeast, baking powder and granulated sugar, mix well.
2. Add in salt, mix well.
   Please note that never let the yeast and salt touch one another without mixing fist, coz it will kill the yeast.
3. Pour in water, milk and egg yolks. Mix until just combined.
4. Add in margarine and creamy butter. Spread and fold the butter into the dough until just combined.
5. Pour the mixture onto a work surface and start kneading the dough.
   You will know the dough is done mixing if you touch the dough, it doesn’t leave a lot if residue on your fingers.
   And you can also do the windowpane test by taking a piece of dough gently spread your fingers and thumbs apart, stretching the dough into a thin translucent membrane.
   If you can stretch the dough without it breaking, that means the gluten is well-developed and your dough is ready.
   But if it tears when you stretching it out, that’s mean it’s not ready and you need to knead it a little bit longer.
6. After the dough is ready, roll them into a big smooth ball.
   Let it sit on the counter for about 10 minutes so the gluten can relax a little bit.
7. While our gluten is chilling out, preheat the oven to 90 degress C to create warm environment for proofing the dough later.
8. Cut some greaseproof paper and grease them with a little bit of oil for the donuts base. This paper will make us easier to handle the proofed dough, which is very soft after rising.
9. To Form
   Divide the dough into 6 equal protions, it’s about 58 grams each.
   Roll each pieces into a smooth ball. Hold and roll the dough
   with our hands in C shape, give a little pressure to it, keep rolling until it create a smooth ball.
   After finished with all the dough, cover and let the dough rest for about 15 minutes.
10. Place each dough ball onto a greaseproof paper. Using round flat surface, press the ball gently into a thick flat disk, about 3 inches diameter each. 
11. To Proof
    Place them in the preheated 90° C oven that has been turned off for about 20 minutes.
    If you do not keen to use this method, you also can proof them at room temperature. Just make sure to covered them with a plastic wrap to prevent the dough dry and they might need more time to rise (depends on the room condition).
12. Let all the donuts rise until noticeably puffy, they should look pretty darn fat and happy. If you simply touch them lightly with your fingertip and the indentation remains, that’s means they are ready to fried. Do not overfproof.
13. To Fried
    Heat about 2-3 inches of vegetable oil in a heavy pot on the stove, wait until it reaches between 350-360° F (175-180° C).
    Feel free to use electric deep fryer according to manufacturer directions.
14. Gently pick Proofed donuts up off the baking sheets and carefully place the top sides facing down into the hot oil.
    Cook for about 60-90 seconds per side until they’ve got beautiful golden colour on both sides.
    Drain off the excess oil, and transfer them to a lined baking sheet 
15. To Coat
    While they are still warm, mix granulated sugar and cinnamon powder in a container. Roll donuts around until completely coated in the cinnamon sugar.
16. To Fill
    Poke a hole on the side, create empty space inside the donuts. You can use chopstick or small knife.
    Push the custard fillings piping bag tip into the small hole and squeeze to fill. Allow a little bit of the filling to spill out and show through the hole.

NOTES

1. The best oils for frying is a neutral flavour oil; like peanut oil and canola oil because of their high smoke points. Although sunflower and corn oil work well too. 
2. It is always best to eat the Bomboloni immediately. You could keep them unfilled in an airtight container at room temperature for 1-2 days at most. If filled they should be kept in the refrigerator for a couple of days. Freezing is not a good idea.
3. To Reheat
   Place the cold Bomboloni in a pan (uncovered), reheat in preheated 300°F/ 150°C oven until warm for about 4 to 5 minutes.