Bomboloni alla Crema
Indulge in the exquisite delight of Bomboloni alla Crema, a classic Italian treat that will elevate your dessert game. These fluffy doughnuts are filled with a rich pastry cream, making them perfect for any occasion—from casual breakfasts to festive gatherings. With a slightly crispy exterior and a soft, pillowy interior, each bite is a burst of creamy goodness that will impress your family and friends. Easy to make and customizable with your favorite flavors, these bomboloni are sure to become a staple in your dessert repertoire.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Makes approximately 12 bomboloni 1x
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
- 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
- ¼ cup cornstarch for pastry cream
- 2 teaspoons vanilla extract for pastry cream
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Instructions
- In a stand mixer or bowl, combine flour, sugar, instant yeast, and salt.
- Gradually add warm milk while mixing.
- Add eggs and melted butter; mix until a dough forms.
- Knead until smooth; let rise in a warm place for about an hour.
- In a saucepan over medium heat, combine whole milk and sugar; heat until simmering.
- In a separate bowl, whisk egg yolks with cornstarch until smooth.
- Slowly add hot milk mixture to egg yolks while whisking constantly to temper them.
- Pour back into the saucepan; cook on low heat until thickened.
- Remove from heat; stir in vanilla extract and butter. Let cool.
- Roll out risen dough on a floured surface to about ½ inch thickness.
- Cut into circles using a round cutter.
- Let circles rise again for about 30 minutes while heating oil in a frying pan to 350°F (175°C).
- Fry doughnuts until golden brown on both sides; drain on paper towels.
- Once cooled enough to handle, fill a piping bag with cooled pastry cream.
- Poke holes in each doughnut's side; squeeze cream into each until filled.
- Dust filled bomboloni generously with powdered sugar before serving.
Nutrition
- Serving Size: 1 bombolone (50g)
- Calories: 195
- Sugar: 8g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg