Print

Bomboloni alla Crema Recipe

Print Recipe

★★★★★

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.

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, 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

Find it online: https://ricoloranz.com/bomboloni-alla-crema-recipe/