Why You’ll Love This Recipe
Bomboloni alla Crema are the ultimate indulgence, offering a perfect balance of soft, airy dough and creamy, smooth filling. The doughnuts are fried to perfection, crisp on the outside while staying soft and fluffy on the inside. The homemade pastry cream adds a luxurious texture and rich vanilla flavor that elevates these doughnuts to something extraordinary. If you’re a fan of Italian pastries or simply looking for a delicious dessert, this recipe is for you!
Ingredients
For the Dough:
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons instant yeast
- 2 large eggs
- ½ cup whole milk
- ¼ cup unsalted butter, softened
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Oil (for frying)
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 Dusting:
- Powdered sugar (to taste)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Make the Dough:
In a large mixing bowl, combine flour, sugar, and yeast. Mix well to combine.
2. Add Wet Ingredients:
In a separate bowl, whisk the eggs, milk, softened butter, and vanilla extract until smooth and well combined.
3. Combine Mixtures:
Gradually add the wet mixture to the dry ingredients, stirring until it forms a soft dough.
4. Knead the Dough:
On a lightly floured surface, knead the dough for about 10 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
5. First Rise:
Place the dough in a lightly greased bowl. Cover with a cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Prepare Pastry Cream:
In a saucepan, heat the milk and sugar until warm, but not boiling. In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
7. Temper the Egg Mixture:
Gradually pour the warm milk mixture into the egg yolk mixture, whisking continuously to prevent curdling.
8. Thicken the Cream:
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Once thickened, remove from heat and stir in butter and vanilla extract. Let it cool to room temperature.
9. Shape the Doughnuts:
Once the dough has risen, punch it down and roll it out to about ½-inch thickness. Cut out circles using a doughnut cutter or a round glass. Re-roll any scraps and cut additional circles.
10. Second Rise:
Place the cut-out dough on a parchment-lined tray. Cover and let them rise for another 30 minutes.
11. Heat Oil:
While the dough is rising, heat oil in a deep fryer or a large pot to 350°F (175°C). The oil should be deep enough to fully submerge the doughnuts.
12. Fry the Doughnuts:
Carefully drop the doughnuts into the hot oil, frying a few at a time. Fry until golden brown, about 5-7 minutes, turning occasionally to ensure even cooking.
13. Drain and Cool:
Remove the fried doughnuts and let them drain on paper towels for a few minutes to remove excess oil.
14. Fill with Cream:
Once the doughnuts have cooled slightly, use a piping bag to fill each doughnut with the cooled pastry cream through a small hole in the side.
15. Dust with Powdered Sugar:
Before serving, dust the bomboloni with powdered sugar for a delightful finish.
Servings and Timing
- Servings: 12 doughnuts
- Prep time: 15 minutes
- Cook time: 20-25 minutes
- Total time: 35 minutes (plus rising time)
Variations
- Chocolate Filling: For a different twist, try filling the bomboloni with a rich chocolate ganache or custard instead of pastry cream.
- Fruit Filling: Instead of pastry cream, use fruit preserves or fresh fruit combined with a bit of sugar for a fruity filling.
- Cinnamon Sugar Dusting: For an extra flavor boost, dust the finished doughnuts with cinnamon sugar instead of powdered sugar.
- Vegan Version: Substitute the eggs and dairy with plant-based alternatives such as almond milk and vegan butter, and use a dairy-free filling like coconut cream.
Storage/Reheating
- Storage: These bomboloni are best eaten fresh, but can be stored in an airtight container at room temperature for up to 2 days.
- Freezing: You can freeze unfilled, fried doughnuts for up to a month. To fill, thaw and pipe the pastry cream into the doughnuts as needed.
- Reheating: Warm leftover bomboloni in the oven at 350°F (175°C) for 5-7 minutes to freshen them up.
FAQs
1. Can I make these doughnuts ahead of time?
You can prepare the dough and let it rise the night before, then shape, fry, and fill the doughnuts the next day. They are best enjoyed fresh but can be kept for 1-2 days.
2. Can I make the pastry cream ahead of time?
Yes! You can make the pastry cream up to 2 days ahead. Just cover it and refrigerate until you’re ready to fill the doughnuts.
3. Can I use a different filling?
Absolutely! If you prefer a different filling, you can use whipped cream, custard, or fruit preserves as alternatives to the pastry cream.
4. How do I prevent the doughnuts from absorbing too much oil?
Ensure the oil temperature stays steady at 350°F (175°C) for even frying. Don’t overcrowd the pan, and flip the doughnuts occasionally to fry them evenly.
5. How can I make these doughnuts lighter?
For a fluffier texture, ensure the dough rises properly and avoid over-kneading. You can also try using a mix of cake flour and all-purpose flour for a softer texture.
6. How do I know when the doughnuts are done frying?
The doughnuts should be golden brown on all sides. You can check by inserting a toothpick or testing one doughnut first to ensure it’s cooked through.
7. Can I bake the doughnuts instead of frying them?
For a lighter alternative, you can bake the doughnuts at 350°F (175°C) for 10-12 minutes until golden. The texture will differ from fried doughnuts but still delicious.
8. Can I freeze filled bomboloni?
Filled bomboloni are best enjoyed fresh, but if you freeze them, they might lose some of their texture and moisture. It’s better to freeze unfilled fried doughnuts and fill them just before serving.
9. Can I skip the second rise for the doughnuts?
While skipping the second rise is possible, it will result in denser doughnuts. For the best texture, allow the dough to rise again after shaping.
10. Can I make these bomboloni without a piping bag?
Yes, you can use a small spoon or even a ziplock bag with the tip cut off to fill the doughnuts with cream if you don’t have a piping bag.
Conclusion
Bomboloni alla Crema are a luxurious and decadent treat that will transport you straight to Italy with every bite. The combination of soft, fluffy doughnuts filled with creamy pastry cream and dusted with powdered sugar makes for an unforgettable dessert. Whether you’re preparing them for a special occasion or just indulging in a homemade treat, these bomboloni will surely impress. Follow these simple steps and enjoy the magic of these Italian doughnuts!
Bomboloni alla Crema: An Incredible Ultimate Recipe
Bomboloni alla Crema are Italian doughnuts filled with rich pastry cream, fried to golden perfection, and dusted with powdered sugar. These indulgent treats offer a balance of fluffy dough and creamy filling, making them an irresistible dessert.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35 minutes (plus rising time)
- Yield: 12 doughnuts
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
4 cups all-purpose flour
½ cup granulated sugar
2 teaspoons instant yeast
2 large eggs
½ cup whole milk
¼ cup unsalted butter, softened
½ teaspoon salt
1 teaspoon vanilla extract
Oil (for frying)
2 cups whole milk (for pastry cream)
½ cup granulated sugar (for pastry cream)
4 large egg yolks (for pastry cream)
¼ cup cornstarch (for pastry cream)
2 teaspoons vanilla extract (for pastry cream)
2 tablespoons unsalted butter (for pastry cream)
Powdered sugar (for dusting)
Instructions
- Make the Dough: Combine flour, sugar, and yeast. Whisk together the eggs, milk, butter, and vanilla, then add to the dry mixture, stirring until it forms a dough.
- Knead the Dough: Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Allow it to rise in a greased bowl, covered, for about 1 hour.
- Prepare the Pastry Cream: Heat milk and sugar until warm. Whisk egg yolks and cornstarch, then combine with the warm milk. Cook until thick, then stir in butter and vanilla. Let cool to room temperature.
- Shape the Doughnuts: Punch down the dough, roll it out, and cut into circles. Let them rise for another 30 minutes.
- Fry the Doughnuts: Heat oil to 350°F (175°C). Fry doughnuts for 5-7 minutes until golden brown, then drain on paper towels.
- Fill with Cream: Use a piping bag to fill each doughnut with pastry cream through a small hole in the side.
- Dust with Powdered Sugar: Dust with powdered sugar before serving.
Notes
Try chocolate ganache or fruit preserves as alternative fillings.
Ensure oil temperature stays at 350°F for even frying.
For a lighter version, bake doughnuts instead of frying them.
Nutrition
- Serving Size: 1 doughnut
- Calories: 250
- Sugar: 18g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
