Meet the Bomboloni: Italian doughnuts made from a rich, buttery dough and filled with pastry cream. And that’s not all—we’ve got an easy recipe for a decadent chocolate filling as well!

Photo & Styling: Dor Moshe

Yield: 12-16 servings

Prep Time: Over 1 hour

Ingredients:
Dough:
4 cups flour
1 tablespoon dry yeast
3.5 ounces Tnuva Butter, at room temperature
½ cup sugar
3 large eggs + 2 yolks
3 tablespoons rum/whiskey
1 teaspoon vanilla extract
Zest from half an orange
1 teaspoon salt
1 cup granulated sugar for the coating
Pastry cream:
1 cup milk
3 large egg yolks
2 ½ tablespoons cornstarch
½ cup sugar
Seeds from ½ vanilla bean
1 ounce Tnuva Butter, cut into small pieces
Chocolate ganache:
8 ounces heavy cream
14 ounces dark chocolate

Instructions

1. In a stand mixer fitted with a dough hook, combine all the dough ingredients except the salt. Mix for 2 minutes, then add the salt and knead for about 7 minutes until a smooth, elastic dough forms. Cover the bowl with plastic wrap and refrigerate overnight.
2. On a floured surface, roll out the dough to a thickness of 3/4 inch. Cut out circles 2-inch circles and place them on a baking sheet lined with parchment paper. Let them rise for at least an hour, or until nearly doubled in height.
3. Heat 1 liter of oil in a wide pot to 170°C (340°F). (If you place a wooden spoon in the oil, small bubbles should form around it.)
4. Fry the doughnuts for about 2 minutes on each side until golden brown. Transfer to paper towels to drain. After 2 minutes, roll the doughnuts in sugar, ensuring they are fully coated. Let cool.
5. Fill each doughnut with your desired cream using a piping bag.
To prepare the pastry cream:
In a medium saucepan, combine milk, yolks, cornstarch, sugar, and vanilla. Whisk well. Place the saucepan over medium heat, whisking constantly until the mixture thickens. Scrape the bottom of the pan to prevent lumps. Remove from heat and gradually add the butter while whisking. Transfer to a clean bowl, cover with plastic wrap (making sure it touches the cream to prevent a skin), and chill for 3 hours or until fully cold.
To prepare the chocolate ganache:
Melt the chocolate with the cream. Mix well, and refrigerate for at least 4 hours. In a mixer, beat the mixture until firm.