Name: Bomboloni alla Crema Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 20 min
Cuisine: Italian
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; ½ cup granulated sugar; 4 large egg yolks; ¼ cup cornstarch; 2 teaspoons vanilla extract; 2 tablespoons unsalted butter; Vegetable oil (for frying); Powdered sugar (for dusting)

Jump to Recipe

Introduction

Bomboloni alla Crema are delightful Italian filled doughnuts, soft and airy on the inside with a sweet, creamy center. Perfect for breakfast or a sweet treat, these fried pastries are dusted with powdered sugar for extra indulgence.

The image shows a pile of six small, golden brown cream-filled pastries with ridged shells, dusted lightly with white powdered sugar on a white plate with a delicate black floral pattern around the edge. One pastry at the top is cut in half, revealing a smooth pale yellow creamy filling inside, with the outer shell having a slightly crispy texture. The plate rests on a white marbled surface with a soft blue cloth partially visible in the foreground. The background is softly blurred, focusing attention on the pastries. photo taken with an iphone --ar 4:5 --v 7

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. Mix 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.
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 allow to rise in a warm place for about 1 hour or until doubled in size.
Step 3: Prepare the pastry cream by heating the milk and sugar in a saucepan over medium heat until simmering. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Slowly pour the hot milk into the egg yolk mixture, 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 to cool.
Step 4: Once the dough has risen, punch it down and roll out on a floured surface to about ½ inch thickness. Cut out circles using a 3-inch round cutter. Place circles on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
Step 5: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the dough circles in batches until golden brown on both sides, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
Step 6: When cool enough to handle, fill a piping bag with the cooled pastry cream. Poke a hole in the side of each doughnut and fill with cream.
Step 7: Dust the filled bomboloni with powdered sugar before serving.

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 small plastic bag with a tiny corner cut off for filling.
Try filling bomboloni with chocolate or jam for different taste options.
Ensure oil temperature remains steady for even frying and to avoid greasy doughnuts.

Storage

Store bomboloni in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 3 days, but note that fried doughnuts are best enjoyed fresh. Reheat gently in a warm oven to restore some crispness before serving.

How to Serve

The image shows seven small, round cakes shaped like miniature pumpkins, arranged on a white plate with dark floral patterns. Each cake has a ridged texture on the outside and is dusted with white powdered sugar. One cake is cut in half and placed on top of the others, showing a smooth, creamy pale yellow filling inside. The plate is on a white marbled surface with a folded navy blue cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make bomboloni dough the night before?

Yes, you can prepare the dough in the evening and refrigerate it overnight. Allow it to come to room temperature and rise before shaping and frying.

What can I use instead of instant yeast?

Active dry yeast can be used, but you will need to proof it in warm water with a pinch of sugar before adding to the dry ingredients. Use the same amount as instant yeast.