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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/bomboloni-alla-crema-recipe-2/