Berliner Boules (Bomboloni) with Pastry Cream

👩‍🍳 Preparation

1. Make the Dough:

1. In the bowl of a stand mixer (or by hand), combine the flour, sugar, crumbled yeast, eggs, and lukewarm milk.

2. Knead until a smooth dough forms.

3. Add the softened butter and knead again until the dough is soft, elastic, and slightly sticky but manageable.

4. Cover and let the dough rise in a warm place until it doubles in size (about 1–2 hours).

2. Prepare the Pastry Cream:

1. Heat the milk with the scraped vanilla pod (or vanilla extract) until just simmering.

2. In a bowl, whisk the egg yolks with the sugar until pale and thick.

3. Add the flour and mix well.

4. Slowly pour the hot milk into the egg mixture, whisking constantly.

5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened and smooth.

6. Transfer to a clean bowl, cover with plastic wrap (touching the surface), and let cool completely.

3. Shape and Fry the Doughnuts:

1. Punch down the risen dough and roll it out on a lightly floured surface to about 1.5–2 cm thickness.

2. Cut out rounds using a cookie cutter (approx. 6–8 cm diameter).

3. Place on a floured tray, cover, and let rise again for about 1 hour, until puffy.

4. Heat oil in a deep fryer or heavy pot to 170–180°C (340–355°F).

5. Fry the doughnuts a few at a time, about 1–2 minutes per side, until golden brown.

6. Drain on paper towels and let cool.

4. Fill and Finish:

1. nozzle or a filling syringe.

2. Roll the filled doughnuts in powdered sugar (or granulated sugar, if preferred).

📝 Tips

• Let the pastry cream cool fully before filling the doughnuts.

• For a flavored variation, add a touch of citrus zest or rum to the custard.

• These are best enjoyed the same day they’re made but can be stored in the fridge for 1–2 days.