Italian Bomboloni

Delicate and light Italian Bomboloni Doughnuts moved in sugar and loaded up with Italian baked good cream (crema pasticciera). These doughnuts are incredibly scrumptious and make such an exceptional treat! Except if they are loaded up with thick limoncello spiked Italian baked good cream (crema pasticciera), now that is unadulterated paradise! I’m fixated on crema pasticciera inside and out whether it’s utilized as a tart filling for Torta della Nonna, blended in with whipped cream and used to fill layer cakes or funneled into Italian baked goods like cornetti (croissants) or bomboloni. In Italy bomboloni are in many cases served in bars for breakfast close by a cappuccino and like cornetti con crema they are liberally filled, to such an extent that they feel weighty in your grasp however are so light and flavorful when you take a nibble.

INGREDIENTS:

– Bread: 3 cups (all-purpose flour is also fine)

– Fast-acting dry yeast: 2 to 1/4 teaspoons

– Salt: 2 teaspoons – Granulated sugar: 1/4 cup + more for coating

– Lemon: 1 (zested)

– Egg: 2 (lightly beaten)

– Whole milk: 3/4 cup

– Softened butter: 1/2 stick (about 4 tablespoons)

– Vanilla extract: 1 teaspoon

– Vegetable oil, for frying

– Chocolate-hazelnut spread, jam or pastry cream, for filling

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