Print

Bomboloni alla Crema

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bomboloni alla Crema are Italian doughnuts filled with rich, creamy pastry cream. These soft, pillowy doughnuts are deep-fried to golden perfection, filled with velvety custard, and dusted with powdered sugar, making them a delightful treat for any occasion.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 bomboloni
  • Category: Dessert
  • Method: Fried
  • Cuisine: Italian
  • Diet: Vegetarian

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

½ cup granulated sugar

4 large egg yolks

¼ cup cornstarch

2 teaspoons vanilla extract

2 tablespoons unsalted butter

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 (if using). 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 it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
  3. Prepare the Pastry Cream: In a saucepan, heat the milk and sugar over medium heat until it simmers. In a separate bowl, whisk 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, stir in the vanilla extract and butter, then 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 the dough out to about ½-inch thickness. Use a round cutter (about 3 inches in diameter) to cut out circles. Place the dough 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 them for about 2-3 minutes on each side, or until golden brown. Use a slotted spoon to remove them from the oil and drain them on paper towels.
  6. Fill the Bomboloni: Once the bomboloni have cooled enough to handle, fill a piping bag with the cooled pastry cream. Poke a hole in the side of each doughnut and gently squeeze the cream into each one.
  7. Serve: Dust the filled bomboloni with powdered sugar before serving for a delightful finishing touch.

Notes

  • For a chocolate variation, replace the pastry cream with chocolate ganache.
  • For a fruit twist, add jam or marmalade along with the pastry cream.
  • Increase the lemon zest for a refreshing citrus flavor.
  • Best eaten fresh, but can be stored in an airtight container at room temperature for up to 2 days.
  • Can be frozen for up to 1 month. Thaw before serving and dust with powdered sugar.

Nutrition

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