Bomboloni alla Crema

Step 1

Heat milk in a saucepan over medium until steaming but not boiling, ~4 minutes.

Step 2

Whisk egg yolks with sugar in a bowl until pale, ~2 minutes.

Step 3

Whisk flour into the yolk mixture until no lumps remain.

Step 4

Slowly pour hot milk into the yolk mixture while whisking constantly to avoid curdling.

Step 5

Pour the mixture back into the saucepan. Cook over medium, stirring constantly, until thick, ~3 minutes.

Step 6

Remove from heat. Stir in vanilla extract.

Step 7

Press plastic wrap directly onto the surface. Chill at least 30 minutes.

Step 8

Mix flour, sugar, and yeast in a large bowl.

Step 9

Add warm milk, egg, melted butter, and salt. Stir until a shaggy dough forms.

Step 10

Knead by hand or with a dough hook until smooth and elastic, ~8 minutes.

Step 11

Cover with a towel. Let rise at room temperature until doubled, ~45 minutes.

Step 12

Punch down dough. Roll to 0.5-inch thickness on a floured surface.

Step 13

Cut into 2-inch rounds using a biscuit cutter or glass. Cover scraps; let rest 10 minutes.

Step 14

Heat oil in a deep pot or Dutch oven to 350°F. Use a thermometer.

Step 15

Working in batches, fry 3-4 bomboloni at a time until golden on one side, ~90 seconds.

Step 16

Flip and fry until golden on the other side, ~90 seconds. Transfer to paper towels.

Step 17

Let cool to room temperature, ~5 minutes.

Step 18

Mix cinnamon and sugar in a shallow bowl.

Step 19

Using a small knife or piping needle, poke a hole in the side of each bombolone.

Step 20

Pipe or spoon chilled pastry cream into each hole until filled but not overflowing.

Step 21

Roll each bombolone in cinnamon sugar to coat all sides.

Step 22

Serve immediately or within 2 hours for the best texture.