Florentine Doughnuts With Vanilla Custard | Bomboloni Con Crema Di Vaniglia

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Leite's Culinaria


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1 1/2 cups whole milk

1 1/2 cups heavy cream

1 vanilla bean

1 teaspoon pure vanilla extract

3/4 cup plus 1 tablespoon granulated sugar

12 large egg yolks

Pinch of kosher salt

1 tablespoon cornstarch

1/2 cup warm water

5 teaspoons (2 packages) active dry yeast (not fast-rising)

1/2 teaspoon plus 1 1/4 cups granulated sugar

3/4 cup milk

4 1/2 cups unbleached all-purpose flour, plus more for kneading

1 1/2 cups cake flour

1 tablespoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

4 large eggs

8 tablespoons unsalted butter, well softened

Olive oil, for frying

Confectioners’ sugar, for dusting

Vanilla Custard, for dipping

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