These little Italian style donuts are the bomb! They are sometimes called Bombolini as they explode in your mouth like little bombs of delight. Filled with pastry cream taken to a higher level with the addition of mascarpone cheese. In this recipe, they are covered in sugar and cinnamon. Wait until you try one!
Other countries may have similar known as Berliner or Krapfen. Whatever you call them, you won’t stop at one so forget any diets and enjoy an explosion of delight in your palate.
To make the dough, add lukewarm milk to an electric mixer bowl. Sprinkle your dry yeast on top and stir and leave to activate. You should see little bubbles on the surface after a few minutes.
Once this happens add the eggs, sugar, lemon zest, flour, butter and a pinch of salt. Knead the ingredients either by hand or using a mixer dough hook until smooth. The dough should not stick to the sides of the bowl.
Place the dough on your work bench and using your hands, shape it into a ball. Place it in a lightly greased bowl covered with cling film or lid. Let the dough prove in warm spot for 60-90 minutes, until it’s doubled in size.
For the Pastry cream. While the dough is rising, go ahead and make the vanilla pastry cream. In a saucepan, add the milk along with the split and scraped vanilla bean or uses vanilla extract. Bring to a simmer and stop heat immediately. In a mixing bowl, place corn starch and egg yolks, mix well into a paste using a spatula. Once the milk has simmered, pour the whole lot quickly into the egg mixture and mix well as you pour using a whisk. Pour the egg mixture back into the saucepan using a strainer and mix well over low heat until thickened, once thick cook a little longer but do not boil. Transfer to a bowl and place cling film directly on the surface to prevent a skin from forming. Leave to cool than refrigerate until cold. Remove pastry cream from fridge. Add and Mix the mascarpone cheese into the pastry cream using a spatula. Keep refrigerated.
Place in a plate or tray, half a cup (100g) of caster sugar and half teaspoon of ground cinnamon. Set aside.
This recipe should make a dozen bombolinis (donuts), therefore divide the dough into 12 even sizes. Use a scale for a better accuracy, they should be close to 50 grams each. Form each piece into balls by using the palm of your hand and rolling on a flat surface. Line a sheet tray with parchment paper and a dust of flour, place your donuts and cover them with plastic film. Let the dough rise again until they have doubled in size. Approx. 60-90 minutes.
Place the frying oil into a large pot and heat to 350°F – 180°C. Once the bombolinis have double in size add them one at a time to the hot oil. Do not add more than 3 or 4 at a time. Fry the bombolini 2 minutes on one side, then rotate and cook 2 minutes on the other. For an even color, just keep rotating them. They are cooked once nice and golden brown. Remove, and place them on cooling rack for 30 seconds for the oil to drip, then roll them in the cinnamon sugar.
Don't be on a diet if making these!
By Joel Mielle
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