Bomboloni Italian Cream Filled Donuts
Ingredients
2 1/4 tsp active dry yeast
1/2 cup warm milk
3 cups all purpose flour
1/4 cup granulated sugar
1/2 tsp salt
3 large eggs
4 tbsp unsalted butter, softened
1 tsp vanilla extract
Zest of 1 lemon
Vegetable oil, for frying
Powdered sugar, for dusting
Directions
In a small bowl, mix the yeast with warm milk and let it sit for 5 minutes until foamy.
In a large bowl, combine flour, sugar, and salt. Create a well and add yeast mix, eggs, butter, vanilla, and lemon zest.
Mix until a dough forms, then knead on a floured surface for 10 minutes until smooth and elastic.
Place dough in a greased bowl, cover with a towel, and let rise 1-2 hours until doubled.
Punch down dough and roll to 1/2 inch thick. Cut into rounds and let rest on parchment lined tray for 30 minutes.
Heat oil to 350°F (180°C) and fry donuts in small batches until golden brown on both sides.
Remove and drain on paper towels. Let cool slightly.
Fill with cream using a piping bag and dust generously with powdered sugar.
