Bombolini with Lemon Thyme Cream

1) Put all ingredients except yeast into bread maker pan and place into bread maker. Put yeast into yeast dispenser.

2) Select No. 9 for dough function and press start.

3) Once done remove from pan and roll it out flat (around 1 cm thickness). Using a cutter or a cup, cut dough and transfer it onto a parchment paper. Let it proof till double in size.

4) Heat up Bertolli Extra Light Olive Oil in a pan and shallow fry bombolini till golden brown. Toss into sugar and McCormick Cinnamon Ground and set aside to cool .

5) To make the cream, whisk together egg yolk, sugar and cornflour in a bowl.

6) Warm up the milk and cream in a pot over a stove until small bubbles appear.

7) Pour cream mixture gradually into egg yolk mixture, stirring it continuously. Transfer mixture into the pot, whisk and cook it till it's thick.

8) Remove from heat and add in lemon juice and McCormick Thyme Leaves. Transfer mixture into a bowl and cover the top with cling wrap. Set aside to cool.

9) To assemble, spoon lemon thyme cream into a piping bag and cut the tip of the piping bag.

10) Cut a slit on the side of the bombolini and pipe in the lemon thyme cream.