Strawberries and Cream Bomboloni
These strawberry and cream filled Italian donuts are perfect for the summer time!
PREP TIME
2 hours
COOK TIME
10 minutes
INGREDIENTS
12
Serves: 22
Ingredients
- 4 cups4 cups4 cups All Purpose Flour
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 0.25 cup0.25 cup0.25 cup Granulated White Sugar
- 1 cup1 cup1 cup Milk, warmed
- 2.25 tsp2.25 tsp2.25 tsp Active Dry Yeast
- 0.25 cup0.25 cup0.25 cup Unsalted Butter, at room temperature
- 2 whole2 whole2 whole Eggs, at room temperature
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Pure Vanilla Extract
- 0.75 cup0.75 cup0.75 cup Vanilla Instant Pudding Mix, already prepared
- 1 cup1 cup1 cup Heavy Cream (Whipping Cream)
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 cup1 cup1 cup Strawberries, chopped
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare the Jello Vanilla instant pudding mix as per instructions on the box. For this recipe, only half is needed. Set aside in the fridge making sure to cover the top with plastic wrap.
- Add one tsp of sugar as well as the dry yeast into the warm milk. Gently stir and set aside to activate.
- To a bowl of a standing mixture fixed with a dough hook, add the flour, sugar, salt, vanilla, butter and eggs into a bowl, and once the yeast is activated, add the milk mixture as well.
- Mix for about 5 minutes, until the dough is formed.
- Roll out the dough onto a floured surface until it is about ½ inch thick. Using a round object measuring about 3 inches, cut out circles and place them onto a lightly floured baking sheet. You can reroll the scraps once again to make more.
- Cover the dough with a lint free kitchen towel and place them somewhere warm for about 2 hours to let them rise.
- Fill a heavy duty pan half way up with vegetable oil and heat up to about 350 degrees.
- Fry the donuts until lightly golden brown on both sides and place them on a paper towel lined baking sheet to drain excess oil.
- Roll them in granulated sugar.
- For the filling, whip the heavy cream until stiff peaks and slowly add the vanilla pudding mix and a teaspoon of vanilla extract. Do not over mix.
- Stir in the strawberries.
- Fill a piping bag with the cream mixture.
- Once the doughnuts have cooled, make a little incision and fill them with the strawberries and cream mixture and enjoy!
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About This Recipe
Show nutritional information
Coconut Free Nightshade Free Nut Free Other Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 198 |
| Fat: | 6 g |
| Carbohydrates: | 29 g |
| Protein: | 5 g |
| Cholesterol: | 22 g |
| Sodium: | 176 mg |
| Fiber: | 1 g |
| Sugars: | 9 g |
| Calculated per serving. | |
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