Classic Italian Brioche Bomboloni with Vanilla Pastry Cream Step-by-step instructions

Before you start

Before beginning, ensure that all ingredients are measured and ready for use. Bring the butter and eggs to room temperature to ensure they incorporate smoothly into the dough.

If you are making your own pastry cream, prepare it in advance and ensure it is thoroughly chilled before you begin the assembly process. Clear a workspace for kneading and rolling the dough, and set up a wire rack over a tray to catch any excess oil or sugar after frying.

Instructions

Dough Preparation

1. 1Prepare the brioche dough
   In a stand mixer, combine the flour, sugar, eggs, softened butter, and lemon zest. Knead the mixture until it becomes smooth, elastic, and pulls away from the sides of the bowl. Once the dough reaches the correct consistency, cover it and let it proof in a warm place until it has doubled in size and feels light to the touch.
   Look for The dough should be smooth, elastic, and easy to handle without sticking excessively to your hands.
   Tip Ensure the butter is soft but not melted to maintain the dough structure.

The dough should be smooth, soft, and elastic. It should pass the windowpane test, meaning you can stretch a small piece of dough thin enough to see light through it without it tearing. If the dough is still shaggy or sticking heavily to the bowl, continue kneading for a few more minutes until it pulls away cleanly.

Frying and Coating

2. 2Shape and fry the doughnuts
   Roll out the proofed dough on a lightly floured surface to your desired thickness. Use a round cutter to cut out individual doughnut rounds. Heat the sunflower oil in a deep pot to exactly 350°F (177°C). Carefully drop the rounds into the oil and fry for 2 minutes per side until a pale golden ring forms around the middle. Remove from oil and immediately toss in granulated sugar while still warm.
   Look for The doughnuts are ready when they are golden brown and cooked through internally to 160°F (71°C).
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Maintain the oil temperature consistently to avoid greasy or undercooked doughnuts.

The doughnuts should be uniformly golden brown on both sides. The oil should remain steady at 350°F (177°C) throughout the process. When you remove them from the oil, they should immediately be tossed in the sugar while hot so that the sugar granules stick to the surface and form an even, sweet crust.

Filling the Doughnuts

3. 3Fill with pastry cream
   Once the doughnuts have cooled slightly, use a sharp knife or a skewer to create a small hole in the side of each doughnut. Fill a piping bag fitted with a small nozzle with the chilled vanilla bean pastry cream. Insert the nozzle into the hole and pipe 90g of cream into each doughnut until it is full and slightly overflowing. Serve immediately.
   Look for The doughnuts should feel heavy and plump once filled with the cream.
   Tip Use chilled cream to ensure it holds its shape inside the warm doughnut.

The doughnuts should be completely cool to the touch before you attempt to fill them. The pastry cream should be smooth and chilled.

When piping, apply gentle pressure to fill the center of the doughnut until you feel it expand slightly. Stop piping before the dough tears or the cream overflows from the filling hole.

Common mistakes

A common mistake is failing to proof the dough for long enough, which results in a heavy and dense doughnut rather than a light and airy one. Another error is neglecting to monitor the frying oil temperature, which leads to soggy, oil-soaked pastries.

Avoid overfilling the doughnuts, as this can cause them to burst or leak. Finally, ensure the doughnuts have cooled slightly before filling, otherwise the pastry cream will melt and lose its texture.

How to tell it’s done

The brioche doughnuts are finished frying when they reach a deep golden brown color on the exterior. Because they contain eggs, it is important to ensure they reach an internal temperature of 160°F (71°C) to be fully cooked.

A well-cooked bombolone will feel light for its size and have a uniform golden ring around the middle. The pastry cream should be cold and firm enough to hold its shape once piped into the doughnut.

• Egg dishes: 160°F (71°C) in the thickest part