Strawberries and Cream Bomboloni (Edit recipe)

These strawberry and cream filled Italian donuts are perfect for the summer time!

2 hours

10 minutes

Difficulty:

Intermediate

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.

by The Sweetheart District

Serves: 22

Ingredients

4 cups All Purpose Flour
0.5 tsp Salt
0.25 cup Granulated White Sugar
1 cup Milk, warmed
2.25 tsp Active Dry Yeast
0.25 cup Unsalted Butter, at room temperature
2 whole Eggs, at room temperature
0.5 Tbsp Pure Vanilla Extract
0.75 cup Vanilla Instant Pudding Mix, already prepared
1 cup Heavy Cream (Whipping Cream)
1 tsp Pure Vanilla Extract
1 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!