Donuts filled with cream or jam

• Preparation time: 40 minutes 
• Rising time: 2 hours 
• Cooking time: 20 minutes
• Difficulty: Media

How to prepare stuffed doughnuts

With a tasty jam filling, custard or hazelnut, the donuts These are delicious and irresistible round fritters dusted with powdered sugar. Soft and delicate, they're easy to make and a truly delicious snack for children. Especially popular during the Carnival season, they're a classic fried dessert, prepared throughout Italy and year-round: those filled with apricot jam are also known as Krapfen, while in Lazio they're commonly called "cream bombs." So, here's the recipe. for successful corporate training taken from “Baby Vegan Chef” (Terra Nuova Edizioni), Licia Calia's cookbook with many tasty and fun recipes perfect for children, to prepare many delicious filled bomboloni at home:

Ingredients

• 500 g of type 0 spelt flour
• 60 gr of brown sugar
• 70 grams of margarine
• 1 organic lemon
• 100 ml of water
• 25 g of yeast
• 4 gr of salt
• 50 grams of powdered sugar
• 1 l of cold-pressed extra virgin olive oil
• Jam or cream

Preparation

• Dissolve the yeast in lukewarm water, add 30 g of sugar and leave to stand for a few minutes.
• Sift the flour In a bowl, add the dissolved yeast, salt, the remaining granulated sugar, and the margarine and start kneading.
• Grate the lemon zest over the dough and continue kneading until the dough becomes elastic. Cover the dough with a clean cloth and let it rise in a warm place for at least 2 hours. After this time, the dough will have doubled in size.
• After two hours of rising, place the dough on a floured surface and flatten it. Dust it with flour again and then roll out the dough with a rolling pin until it's about 1 cm thick.
• Using a pastry cutter, cut out several discs about 7 cm in diameter. Knead the remaining scraps until you've used all the dough and formed more discs.
• Place the discs on a floured surface, cover with the cloth and let them rise for another hour.
• After this time, pour the oil into a pan, heat it, and then add the first dough disc. If it puffs up and flips on its own, it's ready to fry.
• Fry the bomboloni and then let the oil drip off on a sheet of absorbent paper. Fill them with jam, custard, or hazelnut cream, according to your taste, and then dust them with icing sugar.

Read also:

• Grandma's cake with custard and pine nuts
• Stuffed Castagnole: fried or baked
• Custard and Cherry Tart: A Breakfast Recipe
• Fried cream: the quick recipe