Description
Pillowy fried doughnuts with a custard center, rooted in Venetian tradition. Golden, tender, and dusted with powdered sugar, these Italian pastries feature a soft dough fried to perfection and filled with silky custard. A family-friendly treat for breakfast, dessert, or gatherings.
Ingredients
4 cups all-purpose flour
1/4 tsp salt
1/3 cup granulated sugar
1 cup warm (110°F) whole milk
25g fresh yeast (or 1 packet instant dried yeast)
4 oz softened sweet butter
2 large eggs (beaten)
Vegetable oil for frying
Powdered sugar for dusting
2 cups whole milk
1/4 tsp salt (for custard)
1/3 cup granulated sugar (for custard)
4 large egg yolks
2 tbsp all-purpose flour
2 tbsp softened unsalted butter
1 tsp vanilla extract
Instructions
Combine flour, salt (dough), and sugar (dough) in a bowl. Make a well, add warm milk, and sprinkle yeast. Let rest 5 minutes until bubbly.
Stir in butter and eggs, then knead for 8 minutes. Cover and let rise 90 minutes until doubled.
Roll dough to 1/2-inch thickness. Cut into 3-inch rounds. Use a 1-inch round cutter to remove a dough from center, creating a ring. Fry in vegetable oil at 350°F (175°C) until golden brown. Drain on paper towels.
For the custard: In a saucepan, whisk egg yolks, sugar (custard), and flour. Cook milk, salt, and butter (custard) over medium heat until warm. Slowly add to egg mixture, whisking constantly. Return to stove, cook 5-7 minutes until thickened. Stir in vanilla and cooled butter (custard). Transfer to a piping bag.
Once doughnuts are cooled, insert custard into the hole using a piping bag. Dust with powdered sugar before serving.
Notes
Substitute instant dry yeast if preferred. Freeze frying oil in a measuring cup to measure more easily. Custard can be made in advance and refrigerated. Replace vegetable oil with halal-approved shortening for frying.
Nutrition
- Serving Size: 1 cream bomb
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg