Bomboloni alla Crema: An Incredible Ultimate Recipe You Must Try Recipe

Introduction

Bomboloni alla Crema are delightful Italian cream-filled doughnuts that are crispy on the outside and irresistibly creamy inside. This recipe guides you through making soft dough, rich pastry cream, and perfectly fried bomboloni you can enjoy fresh at home.

Ingredients

• 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. 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 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: To prepare the pastry cream, heat the milk and sugar in a saucepan over medium heat until simmering. In a bowl, whisk together the egg yolks and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while stirring constantly. Return to the saucepan and cook, stirring, until thickened. Remove from heat, stir in vanilla extract and butter, then allow to cool.
4. Step 4: Once the dough has risen, punch it down and roll it out on a floured surface to about ½ inch thickness. Cut circles about 3 inches in diameter. Place them on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
5. Step 5: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry a few dough circles at a time until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
6. Step 6: When cooled enough to handle, fill a piping bag with the cooled pastry cream. Poke a hole in the side of each bomboloni and pipe in the cream filling.
7. Step 7: Dust the filled bomboloni with powdered sugar before serving.

Tips & Variations

• For a citrus twist, add lemon or orange zest to the dough or pastry cream.
• Use a thermometer to maintain oil temperature for even frying without greasiness.
• Try filling bomboloni with chocolate or fruit jam as a tasty variation.
• If lemon zest is not available, vanilla alone provides plenty of richness.

Storage

Store bomboloni in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 3 days but note the doughnuts will soften. Reheat briefly in a warm oven to regain some crispness before serving.

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 a day ahead. After kneading, refrigerate it in a covered bowl. Allow it to come to room temperature before shaping and rising as directed.

What if I don’t have a deep fryer?

A heavy, deep pot works well for frying. Use a thermometer to monitor oil temperature and avoid overcrowding for best results.

Bomboloni alla Crema: An Incredible Ultimate Recipe You Must Try Recipe

Print Recipe

★★★★★

4.7 from 138 reviews

Bomboloni alla Crema are Italian-style cream-filled doughnuts made from a soft, fluffy yeast dough fried to golden perfection and filled with a rich, velvety pastry cream. These delightful treats are lightly dusted with powdered sugar, offering a perfect balance of sweetness and creaminess that makes them an irresistible dessert or snack.

• Author: Viktoria
• 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 all-purpose flour, granulated sugar, instant yeast, and salt, mixing them well. In a separate bowl, whisk together the warmed whole milk, eggs, melted unsalted butter, and optional lemon zest. Gradually combine the wet mixture with the dry ingredients, stirring until a soft dough forms.
2. Knead the Dough: Turn the dough onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour or until it doubles in size.
3. Prepare the Pastry Cream: Heat the whole milk and sugar in a saucepan over medium heat until it begins to simmer. In a separate bowl, whisk the egg yolks and cornstarch until smooth. Slowly add the hot milk mixture into the yolk mixture while stirring constantly. Pour the combined mixture back into the saucepan and cook over medium heat, stirring continuously until thickened. Remove from heat, then stir in vanilla extract and unsalted butter. Allow the pastry cream to cool completely.
4. Shape the Bomboloni: After the dough has risen, punch it down and transfer it onto a floured surface. Roll out the dough to about ½ inch thickness. Using a 3-inch round cutter, cut out circles and place them on a parchment-lined baking sheet. Cover and let them rise for another 30 minutes.
5. Fry the Bomboloni: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully fry a few dough circles at a time, cooking 2-3 minutes per side or until golden brown. Remove with a slotted spoon and drain on paper towels.
6. Fill the Bomboloni: Once cooled enough to handle, fill a piping bag with the chilled pastry cream. Poke a hole in the side of each doughnut and pipe the cream inside until filled.
7. Serve: Dust the filled bomboloni with powdered sugar just before serving for a sweet finishing touch.

Notes

• Ensure the milk is warm, not hot, to activate the yeast properly without killing it.
• Be gentle when frying so the doughnuts don’t absorb too much oil.
• The lemon zest in the dough is optional but adds a subtle citrus aroma that complements the cream filling.
• Let the pastry cream cool completely before filling to prevent melting the doughnuts.
• Use a candy or deep-fry thermometer to maintain consistent oil temperature for even frying.
• Store any leftover bomboloni in an airtight container and refrigerate; best eaten within 2 days.

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