Bomboloni alla Crema Recipe

Introduction

Bomboloni alla Crema are Italian cream-filled doughnuts, crispy on the outside and soft inside. Filled with rich pastry cream and dusted with powdered sugar, they make a delightful treat perfect for any occasion.

Ingredients

• 4 cups all-purpose flour
• ½ cup granulated sugar
• 1 packet (7g) instant yeast
• ½ teaspoon salt
• ½ cup whole milk, warmed
• 2 large eggs
• ¼ cup unsalted butter, melted
• Zest of 1 lemon (optional)
• 2 cups whole milk (for pastry cream)
• ½ cup granulated sugar (for pastry cream)
• 4 large egg yolks
• ¼ cup cornstarch
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter
• Vegetable oil (for frying)
• Powdered sugar (for dusting)

Instructions

1. Step 1: In a large mixing bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, whisk together the warm milk, eggs, melted butter, and lemon zest. Gradually add the wet ingredients to the dry, mixing until a soft dough forms.
2. Step 2: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
3. Step 3: For the pastry cream, heat the milk and sugar in a saucepan over medium heat until simmering. In a separate bowl, whisk egg yolks and cornstarch until smooth. Slowly pour the hot milk into the yolk mixture while stirring constantly.
4. Step 4: Return the mixture to the saucepan and cook, stirring continuously until thickened. Remove from heat, stir in vanilla extract and butter, then let cool.
5. Step 5: Punch down the dough and roll out to ½ inch thickness. Cut into 3-inch circles and place on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.
6. Step 6: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the dough circles a few at a time until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
7. Step 7: Once cool enough to handle, fill a piping bag with the cooled pastry cream. Poke a hole in each doughnut and fill with cream.
8. Step 8: Dust the filled bomboloni with powdered sugar and serve.

Tips & Variations

• For extra flavor, add a splash of rum or limoncello to the pastry cream.
• Use a thermometer to maintain oil temperature for crisp, non-greasy doughnuts.
• Try filling with chocolate ganache or jam instead of pastry cream for variety.
• If you prefer, bake the bomboloni at 350°F (175°C) for 12-15 minutes instead of frying.

Storage

Store filled bomboloni in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be gently reheated in a warm oven for a few minutes. Avoid reheating in the microwave to keep the texture crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise slowly overnight in the refrigerator. Bring it to room temperature before shaping and frying.

What if I don’t have instant yeast?

You can substitute active dry yeast but activate it first by dissolving in warm milk for 5-10 minutes before mixing with dry ingredients.

Bomboloni alla Crema Recipe

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★★★★★

5 from 144 reviews

Bomboloni alla Crema are delightful Italian cream-filled doughnuts with a tender, fluffy dough and rich vanilla pastry cream center. Fried until golden and dusted with powdered sugar, they offer a perfect balance of lightness and indulgence, ideal for breakfast or dessert.

• Author: Tara
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 20 minutes
• Yield: 12 bomboloni 1x
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Dough:

• 4 cups all-purpose flour
• ½ cup granulated sugar
• 1 packet (7g) instant yeast
• ½ teaspoon salt
• ½ cup whole milk, warmed
• 2 large eggs
• ¼ cup unsalted butter, melted
• Zest of 1 lemon (optional)

For the Pastry Cream:

• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• ¼ cup cornstarch
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter

For Frying and Serving:

• Vegetable oil (for frying)
• Powdered sugar (for dusting)

Instructions

1. Make the Dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well. In a separate bowl, whisk together the warm milk, eggs, melted butter, and lemon zest. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
2. Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and allow to rise in a warm place for about 1 hour or until doubled in size.
3. Prepare the Pastry Cream: In a saucepan, heat the milk and sugar over medium heat until simmering. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Slowly pour the hot milk mixture into the egg yolk mixture while stirring constantly. Return the mixture to the saucepan and cook, stirring continuously, until thickened. Remove from heat and stir in vanilla extract and butter. Allow it to cool.
4. Shape the Bomboloni: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to about ½ inch thickness. Cut out circles using a round cutter (about 3 inches in diameter). Place the circles on a parchment-lined baking sheet, cover, and let them rise for another 30 minutes.
5. Fry the Bomboloni: In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C). Carefully place a few dough circles in the hot oil and fry until golden brown on both sides, about 2-3 minutes per side. Use a slotted spoon to remove them and drain on paper towels.
6. Fill the Bomboloni: Once the bomboloni are cool enough to handle, fill a piping bag with the cooled pastry cream. Poke a hole in the side of each doughnut and squeeze to fill with cream.
7. Serve: Dust the filled bomboloni with powdered sugar before serving.

Notes

• Make sure the milk for the dough is warm, not hot, to activate the yeast without killing it.
• Allow the dough to rise in a warm, draft-free area for best results.
• Cool the pastry cream completely before filling the bomboloni to prevent melting.
• Use a thermometer to maintain oil temperature at 350°F to ensure even frying.
• Do not overcrowd the fryer to keep the oil temperature steady during frying.
• Bomboloni are best served fresh but can be refrigerated and gently reheated.

Keywords: Bomboloni alla Crema, Italian doughnuts, filled doughnuts, pastry cream, fried dessert, Italian sweets, homemade bomboloni