Call them krapfen, bomboloni or doughnuts,  we all seem to have a fondness to stuff our faces with fried dough bombs, usually stuffed with even more gluttonous ingredients. Krapfen are usually filled with apricot jam, while bomboloni are a lot richer, filled with crème patissiere or even nutella! I was lucky enough to have some fresh passion fruits that I could pick up from the common garden’s harvest, so I decided to come up with a quick curd, which seemed perfect to fill in some doughnuts. I always follow Lilvienna’s krapfen recipe, but I add some lemon and orange zest to intensify the aromas.  Continue reading “Passion Fruit Bomboloni”