How to Make Bomboloni alla Crema - Italian Cream-Stuffed Donuts

I present you these Italian bomboloni which are, as the name suggests, puffy little "bombs" made with a sweet and pillowy-soft dough, fried to perfection and filled with a delicate and rich custard cream. Read more: http://cookingwithmanuela.blogspot.co...

INGREDIENTS:
YIELD: 12 bomboloni
2 cups (260 gr) bread flour
2 cups (260 gr) all-purpose flour
1 packet (2 1/4 teaspoons, 7 gr) active dry yeast
1/3 cup (70 gr) sugar
1/2 teaspoon salt
2 eggs, beaten
1 teaspoon vanilla extract
2 oz (65 gr) unsalted butter, soften
1 cup (235 ml) milk, warm
oil for frying
powder sugar to decorate
For the custard cream:
3 egg yolks
1/4 cup (50 gr) sugar
1/4 cup (30 gr) all-purpose flour
1 tablespoon corn starch
1 teaspoon vanilla extract
2 cups (475 ml) whole milk, warm