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Bomboloni alla Crema

Bomboloni alla Crema: An Incredible Ultimate Recipe You Must Try

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Indulge in the delightful experience of making Bomboloni alla Crema: An Incredible Ultimate Recipe You Must Try! These fluffy Italian doughnuts, filled with rich pastry cream, are perfect for any occasion, from family gatherings to cozy Sunday mornings. With their light and airy texture and a luscious creamy filling, these sweet treats promise to bring smiles to everyone’s faces. The best part? They are surprisingly easy to whip up at home! Impress your loved ones with this indulgent dessert that captures the essence of Italian confectionery.

Ingredients

Scale
  • 4 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 packet (7g) instant yeast
  • ½ teaspoon salt
  • ½ cup warmed whole milk
  • 2 large eggs
  • ¼ cup melted unsalted butter
  • Zest of 1 lemon (optional)
  • For 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
  • Vegetable oil for frying
  • Powdered sugar for dusting

Instructions

  1. In a large bowl, mix flour, sugar, yeast, and salt. In another bowl, whisk warm milk, eggs, and melted butter. Combine both mixtures into a soft dough. Knead until smooth.
  2. Cover the dough and let it rise in a warm place until doubled in size (about an hour).
  3. While waiting, prepare the pastry cream: Heat milk and half of the sugar in a saucepan. In another bowl, whisk egg yolks, cornstarch, remaining sugar, and vanilla. Gradually mix in warm milk while whisking continuously. Return to heat until thickened; add butter and cool.
  4. Roll out risen dough to about ½ inch thick and cut into circles. Let them rise again for 30 minutes.
  5. Heat oil in a deep pot to about 350°F (175°C). Fry bomboloni until golden brown on both sides (around 2-3 minutes each). Drain on paper towels.
  6. Fill cooled bomboloni with pastry cream using a piping bag through a hole in the side. Dust with powdered sugar before serving.

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