*Custard Cream Bomboloni / Berliner Donuts* – super soft, fluffy inside.

 

Here is the FULL RECIPE:

 

*INGREDIENTS*

 

*For The Dough:*

– All-purpose Flour  – 500g (4 cups)

– Warm Milk – 250ml (1 cup)

– Sugar – 60g (1/4 cup)

– Dry Yeast – 7g (2.25 tsp)

– Eggs – 2 whole, room temp

– Butter – 60g (4 tbsp), soft

– Salt – 1 tsp

– Vanilla essence – 1 tsp

– Oil for deep frying

 

*For The Custard Cream (Pastry Cream):*

– Milk – 500ml (2 cups)

– Egg Yolks – 4

– Sugar – 100g (1/2 cup)

– Cornstarch / Cornflour – 40g (3 tbsp)

– Butter – 30g (2 tbsp)

– Vanilla essence – 1 tsp

 

*For Coating:*

– Granulated Sugar – 1 cup

 

*METHOD:*

 

*1. MAKE THE CUSTARD FIRST:*

In a bowl whisk egg yolks + sugar + cornstarch until pale. Heat milk in a pan till hot but not boiling. Pour half hot milk into yolk mix, whisk fast. Pour that back into the pan. Cook on low heat stirring non-stop for 4-5 mins till very thick like custard. Turn off heat, add butter + vanilla. Mix. Transfer to a bowl, cover with cling film touching the custard, and refrigerate for 2 hours.

 

*2. MAKE THE DOUGH:*

In a large bowl add warm milk + 1 tbsp sugar + yeast. Mix and let sit 5 mins till foamy. Add remaining sugar, eggs, vanilla, flour, salt. Mix to make a sticky dough. Now add soft butter and knead for 10-12 minutes by hand (or 7-8 min in stand mixer) until smooth, soft, elastic. It will be sticky but don’t add too much flour.

 

*3. FIRST PROOFING:*

Make a ball, put in oiled bowl, cover. Let rise for 1.5 – 2 hours until double as in your top-left picture.

 

*4. SHAPE:*

Punch down dough. Roll on lightly floured surface to 1/2 inch thickness. Cut circles with a 3-inch cookie cutter. You will get 12-14 donuts. Place each on a small butter paper square. Cover with cloth and proof again for 30-40 minutes until puffy.

 

*5. FRY:*

Heat oil in a deep pan to 170C / 340F (medium heat). Oil should not be too hot. Fry 2-3 donuts at a time, 2-3 mins per side until golden brown . The white ring in the middle means your dough is perfect.

 

Take out and roll immediately in granulated sugar while hot.

 

*6. FILL:*

Whisk your cold custard to make it creamy again. Put in a piping bag with a small nozzle. Make a small hole on side of each donut with a knife. Pipe in generous custard until you see it pop .

 

*TIPS FOR PERFECT DONUTS:*

1. Milk must be warm, not hot, or yeast will die.

2. Don’t over-proof after cutting, or they will absorb oil.

3. Fry on medium-low, if oil is too hot they will be raw inside.

 

Serve fresh and warm! They stay soft for 2 days in fridge.

 

Want me to send you a baked (no-oil) version of this also?