A little while ago, I saw these absolutely yummy looking photos of some Italian filled doughnuts that I’d never seen before on Tumblr. I knew when I saw them that I wanted to learn how to make them and so a weekend later I did – they were one of the best baked items I’d ever eaten. The cherry compote I made was so sweet as was the crispy sugar on top, I couldn’t resist licking my lips after every bite (even though my nan always told me to wait…).
So, I just had to share this recipe with you, it’s become one of my favourites!
Ingredients for your Bombolonis:
1 tbspn instant yeast
190ml lukewarm milk
2 tspns salt
1/8 tspn ground nutmeg (optional)
60g softened butter
150g granulated sugar, plus more for coating
1.3 litres neutral tasting olive oil
340g cherry preserves and/or 340g pastry cream (recipe below)
Making the pastry cream:
1. Heat 320ml whole milk and a vanilla bean broken in half, until it comes to a boil.
2. Whisk 4 egg yolks, 70g sugar and a pinch of salt in a bowl until thickened; sift over 30g flour and stir it in.
3. Scoop out a few tablespoons of the boiling milk and whisk into the eggs; then pour the eggs into the milk.
4. Cook over medium heat, whisking constantly, until the cream is thickened to the texture of mayonnaise.
5. Remove from heat and stir in 1 tablespoon of butter. Strain into a bowl and cover with plastic wrap; refrigerate until cold.
6. Stir in some heavy cream to thin before piping, if needed.
Are you tempted to make some Bombolonis? Have you ever heard of them before?