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Bomboloni alla Crema Recipe

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Bomboloni alla Crema are traditional Italian cream-filled doughnuts, featuring a soft and fluffy fried dough filled with rich, velvety pastry cream and dusted with powdered sugar. Perfect for a decadent breakfast or dessert treat.

Ingredients

Scale

For the 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)

For the 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

  1. Make the Dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt thoroughly. In a separate bowl, whisk together the warm milk, eggs, melted butter, and lemon zest if using. Gradually pour the wet ingredients into the dry ingredients, stirring until a soft dough forms.
  2. Knead the Dough: Transfer the dough onto a lightly floured surface and knead vigorously for about 10 minutes until it becomes smooth and elastic. Place the dough into a greased bowl, cover with a damp cloth, and let it rise in a warm environment for about 1 hour or until it doubles in size.
  3. Prepare the Pastry Cream: Heat the milk and sugar in a saucepan over medium heat just until simmering. In a separate bowl, whisk egg yolks and cornstarch until smooth. Slowly combine the hot milk mixture into the egg yolk mixture while stirring constantly to temper the eggs. Return this combined mixture to the saucepan and cook over medium heat, stirring continuously until thickened. Remove from heat and incorporate vanilla extract and butter. Allow it to cool completely.
  4. Shape the Bomboloni: After the dough has doubled in size, punch it down gently and turn it onto a floured surface. Roll the dough out to roughly ½ inch thickness. Using a round cutter about 3 inches in diameter, cut out circles. Arrange the circles on a parchment-lined baking sheet, cover, and allow to rise for an additional 30 minutes.
  5. Fry the Bomboloni: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully place a few dough circles into the hot oil and fry for about 2-3 minutes per side or until golden brown all over. Remove using a slotted spoon and drain on paper towels.
  6. Fill the Bomboloni: Once the fried bomboloni have cooled 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 pastry cream until filled.
  7. Serve: Dust the filled bomboloni generously with powdered sugar just before serving to add a sweet finishing touch.

Notes

  • Make sure the milk for the dough is warm, not hot, to activate the yeast properly without killing it.
  • Allow the pastry cream to cool completely before filling to prevent melting the doughnuts.
  • Maintain the frying oil temperature at 350°F (175°C) to ensure even cooking without absorbing excess oil.
  • The lemon zest in the dough is optional but adds a fresh, citrus aroma that complements the richness of the cream.
  • Use fresh yeast or active dry yeast if instant yeast is not available, adjusting quantities accordingly.

Keywords: bomboloni alla crema, Italian doughnuts, cream-filled doughnuts, fried doughnuts, pastry cream, Italian desserts

Find it online: https://victoriablair.com/bomboloni-alla-crema-recipe/