Bomboloni alla Crema Recipe

Introduction

Bomboloni alla Crema are Italian cream-filled doughnuts that boast a light, fluffy texture and a rich, velvety custard center. Perfect as an indulgent treat or a special breakfast, these fried delights are dusted with powdered sugar for an extra touch of sweetness.

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 bowl, mix the flour, sugar, yeast, and salt until well combined. In a separate bowl, whisk together the warm milk, eggs, melted butter, and lemon zest if using. Gradually incorporate the wet ingredients into the dry ingredients to form a soft dough.
2. Step 2: Turn the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm spot 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 it just begins to simmer. In a separate bowl, whisk the egg yolks and cornstarch until smooth. Slowly pour the hot milk into the yolk mixture, whisking constantly to temper the eggs.
4. Step 4: Return the combined mixture to the saucepan and cook over medium heat, stirring continuously until it thickens. Remove from heat, stir in vanilla extract and butter, then set aside to cool completely.
5. Step 5: Once the dough has risen, punch it down and roll it out on a floured surface to about ½ inch thickness. Cut out 3-inch circles and place them on a parchment-lined baking sheet. Cover and let them rise for an additional 30 minutes.
6. Step 6: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the dough circles in batches, cooking for 2-3 minutes on each side until golden brown. Remove with a slotted spoon and drain on paper towels.
7. Step 7: When the bomboloni are cool enough to handle, fill a piping bag with the cooled pastry cream. Pierce each doughnut’s side and pipe in the cream until filled.
8. Step 8: Dust the filled bomboloni with powdered sugar and serve immediately for the best flavor and texture.

Tips & Variations

• For extra flavor, add a teaspoon of orange zest along with the lemon zest in the dough.
• Use a clean thermometer to maintain oil temperature for even frying and to avoid greasy bomboloni.
• You can substitute pastry cream with chocolate or coffee-flavored custard for a twist.
• If you don’t have a piping bag, use a zip-top bag with a small corner cut off to fill the doughnuts.

Storage

Store bomboloni in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 3 days; bring to room temperature before serving. Reheat gently in the microwave for 10-15 seconds if desired. It’s best to fill the doughnuts just before serving to keep them fresh.

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 overnight in the refrigerator. Bring it to room temperature before shaping and frying.

What can I use if I don’t have cornstarch for the pastry cream?

You can substitute with an equal amount of all-purpose flour, but the texture might be slightly less smooth.

Bomboloni alla Crema Recipe

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4.7 from 128 reviews

Bomboloni alla Crema are Italian filled doughnuts made from a soft, sweet yeast dough, fried until golden, and filled with rich, creamy vanilla pastry cream. These delightful treats are dusted with powdered sugar and perfect for a decadent breakfast or an indulgent dessert.

• Author: Rico
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 10 minutes
• Yield: Approximately 20 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, mixing 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, stirring 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 let it rise in a warm place for about 1 hour or until doubled in size.
3. Prepare the Pastry Cream: Heat the milk and sugar in a saucepan over medium heat until it begins to simmer. 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 it thickens. Remove from heat and stir in vanilla extract and butter. Allow the cream to cool.
4. Shape the Bomboloni: After the dough has risen, punch it down and roll it out on a floured surface to about ½ inch thickness. Cut circles approximately 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: 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 on both sides, about 2-3 minutes per side. 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 cooled pastry cream. Poke a hole in the side of each doughnut and fill them with the cream.
7. Serve: Dust the filled bomboloni with powdered sugar and serve immediately for the best flavor and texture.

Notes

• Ensure the milk is warm and not hot when mixing with yeast to help activate the yeast properly.
• Kneading the dough thoroughly helps develop gluten for a light and airy texture.
• Be cautious with oil temperature; too hot and the doughnuts will burn outside but remain raw inside, too cool and they’ll absorb excess oil.
• You can use other fillings such as jam or chocolate custard if desired.
• Best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Keywords: bomboloni, Italian doughnuts, pastry cream, fried doughnuts, dessert, Italian dessert, cream-filled doughnuts