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Perfect Bombolone (Italian Donuts) with Vanilla and Chocolate Cream Filling
Homemade Italian-style bomboloni – soft, pillow-like fried donuts filled with a silky vanilla cream and a chocolate‑kissed counterpart. This step‑by‑step recipe covers the pastry cream, yeasted dough, frying, coating, and piping for a truly restaurant‑quality treat.
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Cost Breakdown
Critical Success Points
- • Cooking the pastry cream without boiling to avoid curdling.
- • Ensuring the oil reaches and maintains 350°F for proper frying.
- • Properly proofing the dough for a light, airy texture.
- • Piping the cream after the donuts have cooled enough to hold shape.
Safety Warnings
- • Hot oil can cause severe burns – use a deep‑fat thermometer and never leave unattended.
- • Raw egg yolks are a potential source of salmonella; ensure eggs are fresh and consider using pasteurized eggs.
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