If you are craving a sweet, pillowy treat with a creamy center that just melts in your mouth, you will absolutely fall in love with this Bomboloni alla Crema Recipe. These Italian-style cream-filled doughnuts combine a tender, fluffy dough with a rich and luxurious pastry cream, making every bite a heavenly delight. Whether whipping these up for a special brunch or an indulgent dessert, Bomboloni alla Crema stand out as a classic favorite that’s surprisingly simple to make at home and irresistibly delicious.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating your perfect batch of bomboloni. The beauty here is that each ingredient is straightforward yet essential, working together to build a dreamy texture, a balanced sweetness, and that golden color that tempts you before you even take a bite.
- 4 cups all-purpose flour: The base for your tender, airy dough that holds the cream filling beautifully.
- ½ cup granulated sugar: Just enough sweetness to complement the cream without overpowering the doughnut’s balance.
- 1 packet (7g) instant yeast: Key for that perfect rise, making your bomboloni delightfully fluffy.
- ½ teaspoon salt: Enhances all the flavors and balances sweetness.
- ½ cup whole milk (warmed): Adds hydration and richness to the dough, helping it come together smoothly.
- 2 large eggs: For structure and a slightly richer dough.
- ¼ cup unsalted butter (melted): Adds moistness and tenderness to the dough’s crumb.
- 2 cups whole milk (for pastry cream): The luscious liquid base for your creamy filling.
- ½ cup granulated sugar (for pastry cream): Sweetens the custard filling perfectly.
- 4 large egg yolks: Give the pastry cream its silky texture and rich flavor.
- ¼ cup cornstarch: Thickens the pastry cream to the perfect consistency so it doesn’t leak out.
- 2 teaspoons vanilla extract: Brings warmth and depth to the cream filling.
- 2 tablespoons unsalted butter (for pastry cream): Adds a glossy finish and smoothness to the custard.
- Vegetable oil (for frying): Essential for frying the doughnuts to golden, crisp perfection.
- Powdered sugar (for dusting): A sweet finishing touch that adds elegance and extra sweetness.
How to Make Bomboloni alla Crema Recipe
Step 1: Prepare the Dough
Begin by combining the flour, sugar, yeast, and salt in a large mixing bowl. Slowly mix in the warmed milk, eggs, melted butter, and if you like, a bit of lemon zest for a subtle citrus note. Stir this all together until it forms a soft dough, then knead thoroughly for about 10 minutes. This kneading step is crucial to develop the gluten, giving your bomboloni their signature light and airy texture.
Step 2: Let the Dough Rise
After kneading, place your dough into a greased bowl and cover it with plastic wrap or a clean kitchen towel. Find a warm spot in your kitchen and let it rest for roughly an hour. The dough should double in size, signaling that the yeast has done its magic and your bomboloni will be beautifully fluffy once cooked.
Step 3: Make the Pastry Cream
While the dough rises, it’s time to prepare the luscious pastry cream that will fill your bomboloni. Heat the milk and sugar gently in a saucepan until just warm. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Slowly pour the hot milk mixture into the egg yolks while whisking constantly to avoid scrambling. Return this mixture to the pan and cook over medium heat, stirring continuously until it thickens. Once thickened, stir in vanilla extract and butter, then allow the cream to cool completely. This silky custard is the heart of your Bomboloni alla Crema Recipe.
Step 4: Shape the Bomboloni
Roll out your risen dough to about half an inch thickness on a lightly floured surface. Use a round cutter to cut out circles—each will become a bombolone. Don’t worry if the circles aren’t perfect; rustic charm is part of the fun here!
Step 5: Fry the Doughnuts
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry your dough circles a few at a time, turning them so they cook evenly, until they are golden brown all over. This process only takes a couple of minutes per side, so keep a close eye to avoid over-browning. Remove with a slotted spoon and place on paper towels to drain excess oil.
Step 6: Fill with Pastry Cream
Once the bomboloni have cooled slightly but are still warm, use a piping bag to inject each one with the prepared pastry cream. This is the moment when your creation truly comes to life—a pillow of dough with a creamy, decadent center.
Step 7: Finish with a Dusting
Finish your bomboloni by dusting them generously with powdered sugar. This adds not only sweetness but a beautiful snowy look that makes these treats impossible to resist.
How to Serve Bomboloni alla Crema Recipe
Garnishes
While powdered sugar is a classic topping, you can also sprinkle a little cinnamon or cocoa powder for extra warmth or a touch of grated lemon zest for freshness. Fresh berries or a drizzle of chocolate sauce can brighten the presentation and flavor.
Side Dishes
These creamy doughnuts pair wonderfully with a rich espresso or a hot cup of tea. For a brunch spread, serve alongside fresh fruit or a light salad to balance the indulgence of the bomboloni.
Creative Ways to Present
Try stacking bomboloni on a tiered dessert stand for a party-ready display. Alternatively, serve them with small bowls of fruit preserves and extra pastry cream on the side, inviting everyone to customize their desserts just the way they like.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container at room temperature for up to two days. Because of the cream filling, it’s best to eat them as fresh as possible, but they do keep nicely for a day or two without losing much of their magic.
Freezing
You can freeze the bomboloni after frying but before filling. Place them on a baking sheet to freeze individually, then transfer to a freezer bag for up to one month. When ready to enjoy, thaw at room temperature and fill with fresh pastry cream.
Reheating
To reheat, warm your bomboloni gently in a low oven or toaster oven for a few minutes. Avoid microwaving as it can make the dough soggy. Reheat before filling with cream for the best texture, then pipe in the pastry cream fresh.
FAQs
Can I make the pastry cream ahead of time?
Absolutely! The pastry cream can be made a day ahead and stored in the refrigerator. Just cover it tightly with plastic wrap pressed against the surface to prevent a skin from forming.
What if I don’t have a deep fryer to fry the bomboloni?
No problem! A heavy-bottomed pot or Dutch oven works well. Just make sure you maintain the oil temperature at 350°F to ensure even cooking and avoid greasy bomboloni.
Can I substitute a different type of milk?
While whole milk is best for richness, you can use 2% or even a non-dairy milk alternative, but be aware that this may slightly change the texture and flavor of your dough and pastry cream.
Is it possible to bake bomboloni instead of frying them?
Yes, though frying gives the classic crispy exterior and soft interior. If baking, brush the doughnuts with butter and bake at 375°F until golden, but the texture will be different and less traditional.
How do I know when the dough is kneaded enough?
The dough should be smooth, elastic, and slightly tacky but not sticky. When you press it gently, it springs back slowly. About 10 minutes of kneading usually does the trick.
Final Thoughts
I cannot recommend this Bomboloni alla Crema Recipe enough for anyone looking to bring a bit of authentic Italian sweetness into their kitchen with minimal fuss but maximum joy. The combination of soft dough and creamy filling is pure bliss that never disappoints. So go ahead, get those ingredients ready, and treat yourself and your loved ones to this unforgettable homemade delight—you deserve it!
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Bomboloni alla Crema Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 bomboloni
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Description
Bomboloni alla Crema are classic Italian filled doughnuts, delightfully soft and airy on the inside with a golden, crisp exterior. These homemade bomboloni are filled with rich, smooth pastry cream and dusted with powdered sugar, making them a perfect indulgent treat for any occasion.
Ingredients
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
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
Other
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Make the dough: In a mixing bowl, combine the flour, sugar, instant yeast, and salt. Add the warmed milk, eggs, and melted butter, mixing until a soft dough forms. Knead the dough for about 10 minutes until it becomes smooth and elastic.
- Let the dough rise: Place the dough in a greased bowl, cover it with plastic wrap or a kitchen towel, and let it 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 until just hot. In a separate bowl, whisk together egg yolks and cornstarch. Gradually whisk the hot milk into the egg mixture to temper it, then return everything to the saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract and butter. Let the pastry cream cool completely.
- Shape the bomboloni: Roll out the risen dough to about ½ inch thickness. Use a round cutter to cut circles from the dough.
- Fry the doughnuts: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the dough circles in batches until they are golden brown on both sides, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
- Fill with pastry cream: Once the bomboloni have cooled slightly, fill each one with the prepared pastry cream using a piping bag.
- Serve: Dust the filled bomboloni generously with powdered sugar and serve immediately for best taste and texture.
Notes
- You can add lemon zest to the dough for a subtle citrus flavor, if desired.
- Make sure the oil temperature is steady to avoid greasy bomboloni.
- Use a piping bag with a small nozzle to fill the bomboloni neatly with pastry cream.
- Store any leftovers in an airtight container in the refrigerator and consume within 2 days.
