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Bomboloni alla Crema Recipe

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★★★★★

4.6 from 114 reviews

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.

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, 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

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