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