Ingredients FOR THE CUSTARD CREAM
- 140 g milk
- 1 vanilla pod
- lemon
- 2 egg yolks
- 60 g sugar
- 20 g corn starch
Ingredients FOR BOMBOLONI
- 500 g flour 0
- 140 g milk
- 75 g granulated sugar
- 15 g fresh brewer's yeast
- 2 eggs
- 2 yolks
- 1 vanilla pod
- lemon
- salt
- 75 g soft butter
- peanut oil
Duration: 1 h
Level: Easy
Doses: 10 pieces
For the custard
Heat 140 g of milk with 1/2 vanilla pod open lengthwise and 2 lemon peels. Separately, beat 2 egg yolks with 60 g of sugar and 20 g of corn starch. When the milk comes to a boil, pour it over the egg yolks, filter it, and mix. Bring the mixture back
over the heat and cook it, stirring constantly for 3-5 minutes, until it thickens. Pour the cream into a bowl, cover with plastic wrap and allow to cool.
For the donuts
Mix 500 g of flour 0 with 140 g of milk, 75 g of granulated sugar, 15 g of crumbled fresh brewer's yeast, 2 large eggs and 2 egg yolks, the seeds of 1/2 vanilla pod and the grated zest of 1 / 2 lemon. When the ingredients have blended, add 8 g of salt and 75 g of soft butter, a little at a time, then work for about 10 minutes, until the mixture becomes smooth and homogeneous. Collect it into a ball and put it to rise in a bowl, covered, for 1 hour at room temperature. At the end, work the dough again briefly, collect it again into a ball and let it rise in the refrigerator, covered with cling film for at least 3 hours (even better for one night). Then roll out the dough on a floured surface to 2 cm thick and cut out discs of 7 cm in diameter. Arrange them on baking sheets lined with parchment paper and let them rise for another 30 minutes at room temperature. Then fry the discs of dough in peanut oil at 165 ° C (not too hot because the donuts have to cook inside) for about 5 minutes, turning them. Drain them on kitchen paper and pass them, still hot, in granulated sugar. Let them cool, then fill them with the cream, using a pastry bag with a small nozzle, which will be used to make a hole in the center of the donuts.
