These Cream-Filled Doughnuts, known as Bomboloni in Italy and Krapfen in Germany and Austria, are soft, slightly sweet fried dough balls that are generously filled with a rich and creamy pastry cream (crema pasticcera). The doughnuts themselves have a light and airy texture, often achieved through the use of yeast in the dough. After frying to a golden brown, they are typically rolled in granulated sugar, adding a sweet and slightly crunchy exterior. The star of these treats is the luscious, often vanilla-flavored, pastry cream filling that oozes out with each bite, creating a truly decadent and satisfying experience. These doughnuts are a popular indulgence enjoyed as a breakfast item, snack, or dessert, and would be a delightful treat to find in bakeries or to make at home in Sahiwal, Punjab, Pakistan.
Ingredients:
For the Doughnuts:
- 1 cup warm milk (about 105-115°F or 40-46°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup granulated sugar, plus more for coating
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, plus more for dusting
- 1/4 cup (1/2 stick) unsalted butter, softened
- Vegetable oil, for frying
For the Pastry Cream Filling (Crema Pasticcera):
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: Lemon zest (from 1/2 lemon)
Equipment:
- Large mixing bowl
- Whisk or electric mixer
- Clean kitchen towel or plastic wrap
- Deep-frying pot or large saucepan
- Slotted spoon or spider
- Thermometer (for oil)
- Piping bag with a round tip
Instructions:
Part 1: Make the Doughnuts
- Activate the Yeast: In a large mixing bowl, whisk together the warm milk, a pinch of the sugar (from the 1/4 cup), and the active dry yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Combine Wet Ingredients: Once the yeast is foamy, whisk in the remaining granulated sugar, salt, eggs, and vanilla extract.
- Add Dry Ingredients: Gradually add the flour to the wet ingredients, mixing with a wooden spoon or dough whisk until a shaggy dough forms.
- Add Butter: Add the softened butter and continue to mix until the dough comes together into a soft, slightly sticky ball.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it is smooth and elastic.
- First Rise: Lightly grease the mixing bowl. Place the dough in the bowl, turning it once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. A warm spot in your kitchen in Sahiwal, Punjab, Pakistan should work well for rising.
- Shape the Doughnuts: Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface and roll it out to about 1/2 inch thickness. Use a round cookie cutter (about 3 inches in diameter) to cut out doughnuts.
- Second Rise: Place the cut-out doughnuts on a lightly floured baking sheet, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm place for another 30-45 minutes, or until puffy.
Part 2: Make the Pastry Cream Filling
- Heat the Milk: In a medium saucepan, heat the milk (and optional lemon zest) over medium heat until it is just simmering. Do not boil.
- Whisk Dry Ingredients and Egg Yolks: In a separate bowl, whisk together the sugar, flour, cornstarch, egg yolks, and salt until pale and smooth.
- Temper the Egg Mixture: Gradually whisk about 1/2 cup of the hot milk into the egg yolk mixture to temper it (this prevents the eggs from scrambling).
- Combine and Cook: Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium heat, whisking constantly, until the cream thickens and comes to a boil. Continue to whisk vigorously for 1 minute while it boils.
- Add Vanilla and Cool: Remove the saucepan from the heat and stir in the vanilla extract. Pour the pastry cream into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled (at least 2 hours).
Part 3: Fry and Fill the Doughnuts
- Heat the Oil: Pour about 2-3 inches of vegetable oil into a deep-frying pot or large saucepan. Heat the oil over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.
- Fry the Doughnuts: Carefully place a few risen doughnuts into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through.
- Drain and Coat: Remove the fried doughnuts with a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil. While they are still warm, roll them in granulated sugar until evenly coated.
- Fill the Doughnuts: Once the doughnuts have cooled slightly and the pastry cream is chilled, fit a piping bag with a round tip. Fill the piping bag with the pastry cream. Use a small knife to make a hole in the side of each doughnut. Insert the piping tip into the hole and gently pipe a generous amount of pastry cream into the center.
- Serve: Serve the cream-filled doughnuts warm or at room temperature. They are best enjoyed fresh.
Enjoy these delightful Cream-Filled Doughnuts.