Bomboloni alla Crema Recipe

Introduction

Bomboloni alla Crema are delightful Italian filled doughnuts known for their light, fluffy texture and rich pastry cream filling. These sweet treats are perfect for breakfast or an indulgent snack. With a crispy exterior dusted in powdered sugar, they are sure to impress your family or guests.

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

Instructions

1. Step 1: 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. Step 2: 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. Step 3: Prepare the pastry cream by heating the milk and sugar in a saucepan 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. Let it cool completely.
4. Step 4: Once the dough has risen, punch it down and turn it 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. Step 5: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully fry a few dough circles at a time until golden brown on both sides, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
6. Step 6: When 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 in the cream filling.
7. Step 7: Dust the filled bomboloni with powdered sugar before serving.

Tips & Variations

• For a citrusy aroma, add lemon zest to the dough, but it’s optional if you prefer a more classic flavor.
• You can substitute milk with almond or oat milk for a dairy-free version of the dough and pastry cream.
• Ensure the oil temperature is steady at 350°F (175°C) for even frying and to prevent the doughnuts from absorbing too much oil.
• Try filling the bomboloni with jam or chocolate cream for delicious variations.

Storage

Store bomboloni in an airtight container at room temperature for up to 2 days for the best texture. They can also be refrigerated for up to 3 days but may lose some freshness. To reheat, warm gently in a low oven for a few minutes before serving. Avoid microwaving to keep them from becoming soggy.

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 the night before and let it rise slowly in the refrigerator. Bring it to room temperature before shaping and frying.

How do I tell when the bomboloni are fully cooked?

They should be golden brown on both sides and puffed up. Frying at the correct temperature ensures they cook through without burning outside. A light tap should feel hollow.

Bomboloni alla Crema Recipe

Print Recipe

★★★★★

4.5 from 84 reviews

Bomboloni alla Crema are Italian cream-filled doughnuts that are delightfully soft and fluffy with a rich, velvety pastry cream filling. These fried treats are dusted with powdered sugar, making them a perfect indulgence for any occasion.

• 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 oil is at the proper temperature for frying to avoid greasy bomboloni.
• The lemon zest in the dough is optional but adds a nice aroma and subtle flavor.
• Allow the pastry cream to cool completely before filling to prevent melting the doughnuts.
• Use a piping bag with a narrow tip for easier filling.
• Bomboloni are best enjoyed fresh the same day they are made.

Keywords: bomboloni alla crema, Italian doughnuts, cream-filled doughnuts, fried pastries, Italian desserts