Ingredients
For the bomboloni dough
3 large eggs at room temperature
280 g all-purpose flour
280 g strong bread flour
90 g butter softened
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Ezoic
100 g granulated sugar
120 ml lukewarm milk
½ teaspoon vanilla paste
7 g fast action yeast
1 small pinch of salt
3 tablespoon caster sugar or confectioners sugar for rolling doughnuts in
sunflower or vegetable oil for frying
For the pastry cream (if using)
5 eggs yolks
2.5 cups milk
¼ cup cornstarch
⅓ cup sugar
Zest of 1 lemon
½ teaspoon vanilla pasta
Instructions
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