Vanilla Cream filled Bomboloni 💛✨ - Don’t forget to save this recipe in the @ReciMe | Save recipes App! You can now also grab a free 2-week trial via the link in my bio! 🫶🏻 For the dough: - 500g all purpose flour - 4 cups - 60g granulated sugar - 1/4 cup + 1 tablespoon - 7g instant dry yeast (1 tablespoon) - 1 teaspoon salt - 220g warm milk (2/3 cup + 1/4 cup) - 1 teaspoon vanilla bean paste - 70g unsalted butter, softened (1/3 cup) - 1 large egg + 1 large egg yolk For the pastry cream: - 4 large egg yolks - 100g granulated sugar (1/2 cup) - 30g cornstarch (3 tablespoons + 2 teaspoons) - 500g milk (2 cups + 1 tablespoon) - 30g unsalted butter (2 tablespoons) - 1 vanilla pod, scraped out For the topping: - 150g (3/4 cup) granulated sugar mixed with 1 teaspoon ground vanilla bean powder Instructions: 1. Prepare the Vanilla Pastry Cream first, because it needs to cool completely. 2. In a saucepan, whisk together the egg yolks and sugar until pale in color. 3. Add the cornstarch and the scraped vanilla bean, mixing until smooth. 4. Gradually whisk in the milk. 5. Cook over medium heat, stirring constantly until the mixture thickens. 6. Remove from heat and mix in the butter until fully incorporated. 7. Cover with plastic wrap, pressing it directly onto the surface of the cream. 8. Refrigerate until completely cooled. 9. Next prepare the dough. 10. If using a stand mixer: In a large bowl whisk together the flour, salt, sugar and yeast. Add the milk, butter, vanilla bean paste, egg and egg yolk. Knead on low speed for 8-10 minutes until the dough is smooth and elastic. 11. If kneading by hand: In a bowl whisk together the flour, salt, sugar and yeast. Add the milk, egg, egg yolk, butter and vanilla. Mix with a wooden spoon or dough whisk until it forms a shaggy dough. Turn the dough onto a flat surface and knead for 10-12 minutes until smooth and elastic. 12. Place the dough in a lightly oiled bowl and cover. 13. Let it rise for 2 hours or until doubled in size. 14. After 2 hours, punch down the dough and turn it onto a lightly floured surface. 15. Roll the dough out to about 2 cm thick. 16. Using an 8 cm or 10 cm cookie cutter, cut out donuts and place them on parchment paper. 17. Cover and let the donuts rise (second proof) for 30 minutes. Do not skip this step. 18. Pour oil into a large skillet or saucepan and heat to 175 °C. 19. Fry the donuts in batches (1-2 at a time), cooking about 2-3 minutes per side, until golden brown. 20. Drain slightly on parchment paper. 21. While still warm, toss the donuts in sugar. 22. Let the donuts cool slightly before piping in the vanilla cream (hot donuts can melt the cream). 23. Enjoy! #donuts #pastry #bomboloni #asmrsounds #asmr - @welcometoangieskitchen