Bomboloni alla Crema (Italian Custard Doughnuts)

Dough

• 180 ml Whole milk, lukewarm
• 7 g Instant yeast
• 60 g Caster sugar
• 350 g Plain flour
• 1 tsp Fine sea salt
• 2 Egg yolk
• 60 g Unsalted butter, softened

Vanilla pastry cream and finishing

• 400 ml Whole milk
• 1 piece Vanilla bean
• 1 piece Lemon, unwaxed
• 4 Egg yolk
• 80 g Caster sugar
• 35 g Plain flour
• 1.2 liters Sunflower oil
• 120 g Caster sugar

1. Make the pastry cream first so it can cool: split the vanilla bean, scrape out the seeds, and put seeds and pod into a saucepan with the milk. Finely zest the lemon into the pan, then warm over medium heat until steaming but not boiling.
2. In a bowl, whisk the egg yolks with the caster sugar until smooth, then whisk in the plain flour. Slowly whisk in the hot milk, then return everything to the pan and cook over medium-low heat, whisking constantly, for 3 to 5 minutes until thick and glossy.
3. Remove from the heat and discard the vanilla pod. Tip the pastry cream into a shallow dish, press a piece of baking paper directly onto the surface to prevent a skin forming, and cool to room temperature, then chill until cold.
4. For the dough, mix the lukewarm milk, instant yeast and caster sugar in the bowl of a stand mixer. Add the plain flour and fine sea salt, then add the egg yolks and mix with a dough hook on low speed until a shaggy dough forms.
5. Increase to medium speed and knead for 6 to 8 minutes until the dough is smooth and elastic. Add the softened unsalted butter a little at a time, kneading until fully incorporated and the dough is glossy and stretchy.
6. Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover and leave in a warm place for 60 minutes, or until doubled in size.
7. Tip the dough onto a lightly floured surface and roll to about 1.5 cm thick. Cut 10 rounds, re-rolling scraps once if needed, then place on a lightly floured tray and cover loosely.
8. Prove for 30 minutes, or until the rounds look puffy and slightly risen. Meanwhile, heat the sunflower oil in a deep, heavy pot to 170°C (340°F) and set a tray with caster sugar ready for coating.
9. Fry the doughnuts in batches, 2 to 3 at a time, for 2 to 3 minutes per side until deep golden and cooked through. Lift out, drain briefly, then roll in caster sugar while still warm.
10. Spoon the chilled pastry cream into a piping bag. Poke a small hole in the side of each bombolone and pipe in the cream until you feel it plump and heavy, then serve warm or at room temperature.

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