Bomboloni alla Crema: Ultimate Cream-Filled Italian Donuts Recipe
Introduction
Bomboloni alla Crema are Italian cream-filled doughnuts that are light, fluffy, and irresistibly delicious. Filled with smooth pastry cream and dusted with powdered sugar, these treats are perfect for a special breakfast or an indulgent 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
- Step 1: In a large mixing bowl, combine the flour, sugar, yeast, and salt. 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.
- 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 let it rise in a warm place for about 1 hour or until doubled in size.
- Step 3: To 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 egg yolks and cornstarch until smooth. Gradually pour the hot milk mixture into the egg yolks while stirring constantly to temper them.
- Step 4: Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened. Remove from heat, then stir in vanilla extract and butter. Allow the pastry cream to cool completely.
- 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 circles about 3 inches in diameter. Place them on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
- Step 6: 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, approximately 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
- Step 7: When the bomboloni are cool enough to handle, fill a piping bag with the cooled pastry cream. Poke a hole into the side of each doughnut and pipe in the cream until filled.
- Step 8: Dust the filled bomboloni with powdered sugar before serving. Enjoy them fresh for the best taste.
Tips & Variations
- For extra flavor, add a teaspoon of orange zest to the dough instead of lemon zest.
- If you don’t have a piping bag, use a plastic bag with a small corner cut off to fill the doughnuts.
- Try dipping the bomboloni in chocolate glaze instead of dusting with powdered sugar for a richer treat.
Storage
Store bomboloni in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 3 days but note that the doughnuts may lose some softness. Reheat gently in an oven or microwave to refresh before eating. Filled bomboloni are best enjoyed fresh on the day they are made.
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 slowly in the refrigerator overnight. 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 cornstarch with all-purpose flour in the same quantity, though the cream may be slightly less smooth.
Print
Bomboloni alla Crema: Ultimate Cream-Filled Italian Donuts Recipe
- Total Time: 2 hours 15 minutes
- Yield: 12 bomboloni 1x
Description
Bomboloni alla Crema are Italian cream-filled doughnuts featuring a soft, fluffy dough deep-fried to golden perfection and filled with rich, homemade pastry cream. This irresistible treat is dusted with powdered sugar for a classic finish, making it a delightful dessert or indulgent snack.
Ingredients
Scale
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)
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
- 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, mixing until a soft dough forms.
- 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 allow to rise in a warm place for about 1 hour or until doubled in size.
- Prepare the Pastry Cream: In a saucepan, heat the milk and sugar 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.
- Shape the Bomboloni: 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 approximately 3 inches in diameter. Place the circles on a parchment-lined baking sheet, cover, and let them rise for another 30 minutes.
- 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 until golden brown on both sides, about 2-3 minutes per side. Use a slotted spoon to remove them and drain on paper towels.
- Fill the Bomboloni: 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.
- Serve: Dust the filled bomboloni with powdered sugar before serving.
Notes
- Ensure the milk for the dough is warm, not hot, to activate the yeast properly without killing it.
- Kneading the dough thoroughly develops gluten, ensuring fluffy bomboloni.
- Allow the pastry cream to cool completely before filling to prevent melting the doughnuts.
- Maintain oil temperature at 350°F for even frying and to avoid greasy doughnuts.
- Use a piping bag with a narrow tip for easier cream filling insertion without damaging the dough.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Keywords: bomboloni alla crema, Italian doughnuts, pastry cream doughnuts, fried cream doughnuts, Italian dessert, homemade doughnuts
