Bomboloni alla Crema

Crema Pasticcera

• 500 ml milk 2 cups
• 50 gms flour sifted, about 1/4 cup
• 6 egg yolk
• 150 gms sugar about 1/2 cup plus 2 tbsp
• 1 tsp vanilla extract

Bomboloni

• 250 gms bread flour about 2 cups
• 250 gms Italian “00” flour or all-purpose flour, about 2 cups
• 50 gms caster sugar superfine sugar, about 1/4 cup
• 8 gms instant yeast 1 package
• vanilla seeds from 1 vanilla bean or 1 tsp extract
• lemon zest of 1
• Pinch salt
• 250 ml milk temperature between 40°C and 43°C (105° F and 110° F, about 8.5 ounces, warm
• 3 egg large
• 50 gms butter cut into 4 pieces, softened, unsalted
• vegetable cooking spray
• sunflower oil for frying
• caster sugar superfine sugar, extra, for rolling