Italian filled doghnuts
Fille doughnuts... who has never stood in front of the magnificent windows of sweets in a pastry shop and admired those inviting, creamy doughnuts?
Ingredients
Ingredients for the dough
- 200 ml milk at room temperature
- 18 g fresh brewer's yeast
- 65 g sugar
- 70 g sunflower oil
- 2 eggs
- Grated rind of 1 lemon
- sachet of vanillin
- 540 g flour
- Seed oil for frying
- Sugar
Ingredients for the custard
- 500 ml whole milk
- 120 g sugar
- 7 egg yolks
- 40 g cornstarch
- 1 vanilla bean
- Peel of half a lemon
- 60 g 70% dark chocolate for the chocolate custard
- 1 jar of your favourite jam
- 1 jar of pistachio cream
Instructions
- To make these very soft filled doughnuts you have to start from the preparation of the dough: pour the milk in a bowl and add the yeast crumbled with your hands. Stir well to dissolve the yeast.
- Then add the sugar, seed oil and eggs. Stir again. Then add the lemon zest and vanillin, stirring constantly.
- Finally add the flour a little at a time, initially with a whisk, then with your hands. Knead the dough until you get a smooth and homogeneous dough.
- Place the dough in a bowl, cover with cling film without leaving any holes, and leave to rise until the dough has doubled in size.
- Once it has risen, about 2 hours, take the dough and knead it with your hands for a few minutes.
- Roll out the dough with a rolling pin until it is about 1.5 to 2 cm thick. With a circle mould, form some discs, I used the 4 cm diameter mould to form the "bomboloncini", but if you prefer to make real "bomboloni" use the 8 cm diameter one.
- Place your discs on a baking tray and cover them once again with plastic wrap. Leave to rise for half an hour.
- In the meantime, prepare the custard: pour the milk into a saucepan, turn on the flame and wait for it to boil. Personally I love to taste a more spicy cream, for this reason I decided to add the vanilla bean and a piece of lemon peel. If you prefer, you can do without, you will appreciate the individual flavours even more.
- Separate the eggs, taking out only the yolks (you can use the whites to make a sensational omelette, perhaps a frothy one), and beat the egg yolks with the sugar with a whisk until the mixture is light and frothy. Then add the sifted starch a little at a time and continue to stir.
- When it comes to the boil, remove the milk from the heat and take out both the berries and the cream. Using a whisk, very quickly incorporate the cream of sugar, egg and starch into the milk in the saucepan. This step must be completed quickly, otherwise the egg will cook.
- Finally place the saucepan back on the heat and allow the cream to thicken over a low flame. Remember to keep stirring otherwise it will stick.
- When the desired consistency is reached, divide the cream into two parts. Leave one part to rest, while the other part contains 60 g of dark chocolate cut into small pieces. Stir well so that the chocolate melts and the ingredients are combined.
- Once it is ready, you just have to let it rest, then put it inside a piping bag and garnish your doughnuts.
- When the doughnuts have risen, heat the oil in a frying pan and check that it is hot by testing it with a toothpick.
- Fry the doughnuts until golden brown, turning them a couple of times. Then remove them with a skimmer and place them on some blotting paper.
- Pour some sugar into a dish and pass in the doughnuts (they should still be warm) so that they look even more inviting.
- Make a hole in the centre with the handle of a ladle, where all the delicious filling will be stored.
- With the help of a piping bag, garnish the doughnuts with cream, either plain or chocolate. I personally have made them in various flavours, filling them with pistachio cream, which is immensely good, and apricot jam, my favourite.
- Serve them and enjoy them while they are still hot, I assure you that they will leave every guest speechless!