Ingredients 

DOUGH

500g of flour
60g of sugar
70g of butter
zest of 1 lemon
25g of fresh yeast
oil for frying
1 pinch of salt
icing sugar

PASTRY CREAM

600ml of vanilla soyamilk
45g of flour
2 tablespoons cornstarch
30g butter
1/2 teaspoon turmeric
1 teaspoon of vanilla sugar
lemon peel from 1 lemon

Directions

Melt the butter and add a bit of water, bring the mixture to room temperature, add the yeast and let it dissolve. In a bowl mix the flour, a pinch of salt, the sugar and the grated rind of 1 lemon. Mix well and make a space in the dough which you can pour in the butter and water mixture, inside of which you will pour the butter and the water containing yeast. Mix well and knead to an elastic dough, if necessary add more water. Cover the dough and place it in a warm place to rise for at least 2 hours. While waiting make the filling.

MAKE THE PASTRY CREAM

Heat 500 ml of the vanilla soymilk in a pot on low heat. Mix with a whisk  the rest of the soyamilk with the cornstarch and flour and add to the pot. Add lemon peel and butter and stir the mixture with a whisk until thick and boiling. Add 1 teaspoon of vanilla sugar and 1/2 teaspoon of turmeric. Let cool down. Back to the dough, knead it again and roll it out with a rolling pin on a floured working surface until 1 cm thick. With a cutter or with the glass, cut discs with a diameter of about 7 cm. Place the discs on a floured surface and cover with a cloth and let rest for an hour. Heat sunflower oil and fry a few discs at a time, you will have to turn them so that they are fried on both sides. When they have inflated and have become golden brown remove the discs from the oil with the help of a slotted spoon. Place them on paper towels to dry and then roll in icing sugar. While the bombolonis are still warm it is time to fill them with the cream. Take your pastry bag with a plain round tip of 1 –1 ½ cm and fill it with the cream, make a hole on the side or on the top of the bomboloni with a small sharp knife, insert your pastry tip and carefully squeeze in the cream until the bomboloni feels heavy and you can see the cream coming out. Serve right away. Enjoy!