Bomboloni alla Crema Recipe

Introduction

Bomboloni alla Crema are Italian cream-filled doughnuts that offer a perfect balance of light, fluffy dough and rich pastry cream. These delightful treats are fried until golden and dusted with powdered sugar, making them an irresistible dessert or snack.

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 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. 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 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 thickened. Remove from heat and stir in vanilla extract and butter. Allow it to cool.
4. Step 4: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to about ½ inch thickness. Cut out circles using a round cutter about 3 inches in diameter. Place the circles on a parchment-lined baking sheet, cover, and let them rise for another 30 minutes.
5. Step 5: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully place a few dough circles in the hot oil and fry until golden brown on both sides, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
6. Step 6: Once the bomboloni are cool enough to handle, fill a piping bag with the cooled pastry cream. Poke a hole in the side of each doughnut and squeeze to fill with cream.
7. Step 7: Dust the filled bomboloni with powdered sugar before serving.

Tips & Variations

• Use a thermometer to maintain oil temperature for even frying without absorbing excess oil.
• For a citrus twist, add orange zest to the dough instead of lemon zest.
• Try filling bomboloni with other fillings like chocolate ganache or jam for variety.
• Ensure the pastry cream is fully cooled before filling to prevent melting the doughnuts.

Storage

Store bomboloni in an airtight container at room temperature for up to 1 day for best freshness. For longer storage, refrigerate up to 2 days but note the doughnuts may lose some of their crispness. Reheat gently in a low oven before serving to restore texture. Do not microwave as it can make them soggy.

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 in advance. After kneading, cover and refrigerate it overnight, then bring it to room temperature before shaping and frying.

What if I don’t have a round cutter?

You can use the rim of a glass or cup about 3 inches in diameter as a substitute to cut the dough circles.

Bomboloni alla Crema Recipe

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Bomboloni alla Crema are traditional Italian cream-filled doughnuts, featuring a soft, airy dough fried to golden perfection and filled with rich, velvety pastry cream. Topped with a dusting of powdered sugar, these delightful treats balance a light texture with creamy sweetness, perfect for dessert or an indulgent snack.

• Author: Mila
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 15 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 flour, sugar, instant yeast, and salt. In another bowl, whisk together the warmed milk, eggs, melted butter, and optional lemon zest. Gradually add the wet mixture to the dry ingredients, mixing until a soft dough forms.
2. Knead the Dough: Transfer the dough to a lightly floured surface and knead for approximately 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm environment 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 just begins to simmer. In a separate bowl, whisk the egg yolks and cornstarch until smooth. Gradually pour the hot milk into the egg yolk mixture while stirring constantly to prevent curdling. Return the combined mixture to the saucepan and cook over medium heat, stirring continuously until thickened. Remove from heat and stir in vanilla extract and butter. Allow the pastry cream to cool completely.
4. Shape the Bomboloni: After the dough has risen, punch it down and roll out on a floured surface to about ½ inch thickness. Cut out circles roughly 3 inches in diameter using a round cutter. Place the circles on a parchment-lined baking sheet, cover, and let them rise for an additional 30 minutes.
5. Fry the Bomboloni: Heat the vegetable oil in a deep fryer or large, heavy pot to 350°F (175°C). Carefully lower a few dough circles into the hot oil and fry each side for 2–3 minutes 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 small hole in the side of each doughnut and pipe in the cream filling generously.
7. Serve: Dust the filled bomboloni with powdered sugar before serving to enhance their sweetness and presentation.

Notes

• Use warm milk to help activate the yeast effectively.
• Knead the dough thoroughly to develop gluten for a light, airy texture.
• Ensure oil temperature remains steady at 350°F to avoid greasiness or undercooking.
• Allow the pastry cream to cool completely before filling to prevent it from melting the doughnuts.
• Optionally, add lemon zest for a subtle citrus aroma and flavor in the dough.

Keywords: Bomboloni, Italian doughnuts, cream-filled doughnuts, pastry cream, fried doughnuts, Italian desserts