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
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
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.
