Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2012 Sarah Phillips CraftyBaking.com
When my daughter, Liz, studied abroad in Italy, during her Junior year in college, she often mentioned bomboloni, the yeast doughnuts found in many a Florentine café and pastry shops. When we stopped in Cafe Storico in New York City, I couldn't help but try them, and I fell in love! Ours were filled with apricot and raspberry jam. Our Bomboloni Recipe is filled with our creamy and rich Vanilla Bean Pastry Cream Recipe. You can make them small and dip them in the same pastry cream or drizzle them with our Hot Fudge Sauce Recipe. Either way, this recipe makes a spectacular snack or dessert! You can easily cut this recipe in half if you don't want to make so many at a time, or freeze the cut-out doughnut dough for another time.
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