LEMON CREAM-FILLED BOMBOLONI

These soft, golden Bomboloni are filled with a delicious homemade lemon cream that adds the perfect balance of sweetness and tartness.

Topped with a light dusting of powdered sugar, they are an irresistible treat, ideal for any occasion.

For the Bomboloni dough:

• 4 cups all-purpose flour
• ⅓ cup granulated sugar
• 1 cup warm milk
• ¼ cup softened butter
• 1 large egg
• 1 egg yolk
• 2 ¼ teaspoons active dry yeast (or 1 package)
• ¼ teaspoon salt
• Zest of 1 lemon

For the lemon cream filling:

• 1 ¼ cups whole milk
• ⅓ cup fresh lemon juice (from about 2 lemons)
• Zest of 1 lemon
• 3 large egg yolks
• ½ cup granulated sugar
• ¼ cup cornstarch

For frying and decorating:

• Vegetable oil (such as sunflower or peanut oil) for frying
• Powdered sugar for dusting

METHOD:

Prepare the Bomvoloni  dough.

In a small bowl, dissolve yeast in warm milk (about 100°F).

In a large bowl, combine the flour, sugar, egg, egg yolk, softened butter, lemon zest, and salt.

Add the milk with the yeast and mix until the dough is smooth and elastic. If using a mixer, knead for about 10 minutes at medium speed.

Form into a ball, cover with a clean kitchen towel and let rise in a warm place for about 2 hours or until doubled in size.

Prepare the lemon cream

In a saucepan, heat the milk with the lemon zest until hot, but do not let it boil.

In a bowl, beat together the egg yolks and sugar until pale, then stir in the cornstarch.

Slowly add the hot milk to the egg mixture, stirring constantly to prevent lumps from forming.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.

Once thickened, add the lemon juice, stir and cook for another minute.

Remove from heat, cover with plastic wrap directly over the surface of the cream to prevent a skin from forming, and allow to cool.

Shape and fry the Bomboloni.

On a lightly floured surface, roll out the dough about half an inch thick.

With a round cookie cutter (about 3 inches in diameter), cut out circles of dough.

Place them on a baking sheet lined with parchment paper, cover with a towel and let them rest for another 30 minutes.

Heat about 2 inches of oil in a deep frying pan to 350°F.

Fry the bomboloni a few at a time, turning them to make sure they are golden brown on both sides, about 2-3 minutes per side.

Remove with a slotted spoon and let drain on paper towels.

Filling and dusting the Bomboloni.

When the bombolini are cool enough to handle, use a pastry bag with a round tip to fill each bomboloni with the lemon cream.
Dust the filled Bomboloni generously with powdered sugar.