Bomboloni are traditional Italian donuts filled with different creams like pastry cream and Nutella. The whole process is in my YouTube video so check it out for a complete class on the procedure!
• 56g Water (room temperature) • 10g Dry yeast • 82g Whole milk (or 2% at room temp.) • 126g Sugar • 104g Eggs, whole (2 eggs) • 14g Vanilla paste or extract • 7g (about) Zest of a whole orange • 1.5g (1/2 tsp) Cinnamon, ground • 0.66g (2/3 tsp) Nutmeg, ground • 420g Unbleached all purpose flour • 34g Cornstarch • 9g Kosher salt • 56g Butter, unsalted • Vegetable oil for frying (canola, evoo, or a mix) • Sugar for covering them • Your favorite creams such as vanilla pastry cream, Nutella, dulce de leche, etc. Preferred piping tip: Ateco #230 or a small star or round tip such as Ateco #822 or #803