If you’ve ever wanted to bring a little slice of Italian pastry heaven into your kitchen, the Bomboloni alla Crema Recipe is exactly what you need. These pillowy, fried doughnuts filled with luscious pastry cream are irresistibly soft and sweet, perfectly balancing the lightness of the dough with the rich, velvety filling. Whether you’re serving them for a special breakfast, a festive brunch, or a cozy dessert at home, these filled doughnuts are guaranteed to delight anyone lucky enough to take a bite.
Ingredients You’ll Need
Don’t let the length of the ingredient list intimidate you; each one is accessible and essential, combining to create the perfect texture, flavor, and luscious creaminess that defines this classic Italian treat. Let’s break down what you’ll gather to make your kitchen smell like a cozy Italian bakery.
- 4 cups all-purpose flour: The base of the dough, providing structure and chewiness.
- ½ cup granulated sugar: Adds just the right amount of sweetness to the dough.
- 1 packet (7g) instant yeast: This gives the bomboloni their airy and fluffy lift.
- ½ teaspoon salt: Enhances all the other flavors without overpowering them.
- ½ cup whole milk (warmed): Brings richness and moisture to the dough.
- 2 large eggs: Offer binding and a tender crumb to the dough.
- ¼ cup unsalted butter (melted): Adds depth of flavor and softness in every bite.
- 2 cups whole milk (for pastry cream): The cream base, essential for a silky filling.
- ½ cup granulated sugar (for pastry cream): Sweetens the creamy filling just enough.
- 4 large egg yolks: Give richness and body to the pastry cream.
- ¼ cup cornstarch: Thickens the cream to the perfect filling consistency.
- 2 teaspoons vanilla extract: Elevates the pastry cream with a warm, fragrant note.
- 2 tablespoons unsalted butter (for pastry cream): Finished off into the cream for smoothness and shine.
- Vegetable oil (for frying): The key to getting that golden, delicate crust on the bomboloni.
- Powdered sugar (for dusting): Adds a final touch of sweetness and makes them irresistibly pretty.
How to Make Bomboloni alla Crema Recipe
Step 1: Make the Dough
Start by mixing the basic dry ingredients—flour, sugar, yeast, and salt—in a bowl. Then gently incorporate the warmed milk, eggs, and melted butter. You can add a little lemon zest here if you want a slight citrus brightness. Knead this mixture for about 10 minutes until you have a smooth, soft dough that’s just a bit tacky but not sticky. This developing gluten is key for that perfect chewy texture.
Step 2: Let the Dough Rise
After you’ve kneaded the dough, place it in a greased bowl and cover it with plastic wrap or a kitchen towel. Find a warm spot in your kitchen and let it rise until doubled in size. This usually takes about an hour, and during this time, the yeast is working its magic to create those lovely airy bubbles we want in our bomboloni.
Step 3: Prepare the Pastry Cream
While the dough is rising, it’s the perfect moment to make the pastry cream. Start by heating milk and sugar until warm and just about to simmer. Meanwhile, whisk together your egg yolks and cornstarch, which is the thickening agent. Slowly add the hot milk to this mixture, whisking continuously to avoid scrambling the eggs. Return everything to the stove and cook gently until it thickens. Stir in vanilla and butter at the end to make the cream dreamy and smooth. Set it aside to cool completely before filling your bomboloni.
Step 4: Shape the Bomboloni
Once your dough has doubled, roll it out on a floured surface to about half an inch thick. Using a cookie cutter or a round glass, cut out circles. This is where you can already tell these will be perfectly puffy and golden once cooked.
Step 5: Fry to Golden Perfection
Heat vegetable oil to 350 degrees Fahrenheit (175 degrees Celsius). Carefully fry the dough circles in batches, turning them so they brown evenly on both sides, about 2-3 minutes each side. Once fried, lift them out with a slotted spoon and drain on paper towels to keep them crisp and oil-free.
Step 6: Fill with Pastry Cream
After the bomboloni have cooled just enough to handle, fill a piping bag with the cooled pastry cream. Poke a small hole in each doughnut and pipe the cream inside generously—you want a glorious burst of rich filling in every bite.
Step 7: Dust and Serve
Finish off your beautiful bomboloni with a dusting of powdered sugar. This not only adds a bit of extra sweetness but also makes them look stunning and truly irresistible on the plate.
How to Serve Bomboloni alla Crema Recipe
Garnishes
A light dusting of powdered sugar is a classic, but if you want to jazz it up, try a sprinkle of cinnamon or finely grated lemon zest for added aroma and a pop of color. Fresh berries on the side can add brightness and a natural sweetness that complements the creamy filling perfectly.
Side Dishes
Serve these alongside a rich cup of espresso or a frothy cappuccino for a coffee break Italian style. They also pair beautifully with a refreshing citrus salad if you want a balance of sweetness and tartness to refresh your palate.
Creative Ways to Present
For a special occasion, arrange your bomboloni on a tiered cake stand dusted with powdered sugar and garnished with edible flowers. Another fun idea is to serve them with small bowls of fruit jams or chocolate sauce for dipping, turning this classic into a playful dessert experience.
Make Ahead and Storage
Storing Leftovers
Leftover bomboloni can be stored in an airtight container at room temperature for up to 2 days. Keep them away from direct sunlight to preserve their texture and freshness, although the sooner you enjoy them, the better.
Freezing
To freeze, place unfrosted bomboloni on a baking sheet to freeze individually, then transfer to a freezer bag or container. The pastry cream is best piped fresh after thawing. When ready to eat, let them thaw at room temperature before reheating.
Reheating
Warm bomboloni gently in a low oven or microwave for a few seconds—but be careful not to overheat as that can make the pastry tough. A quick reheat restores the softness and makes the flavors come alive again wonderfully.
FAQs
Can I make the pastry cream ahead of time?
Absolutely! Pastry cream actually benefits from some resting time in the fridge to fully develop its flavor and thicken properly. Just make sure it’s covered tightly with plastic wrap pressed against the surface to prevent a skin from forming.
What is the best oil to fry bomboloni?
Vegetable oil is an ideal choice because it has a neutral flavor and a high smoke point, which helps fry your bomboloni to a perfect golden brown without imparting any unwanted taste.
Can I substitute milk for a non-dairy alternative?
You can try almond or oat milk in the dough and pastry cream, but keep in mind the texture and flavor might be slightly different. Whole cow’s milk offers the richest and creamiest results in traditional recipes.
How do I know when the dough has risen enough?
The dough should approximately double in size and look visibly puffier. You can test by pressing a finger gently into the dough—if the indentation springs back slowly and partially, it’s ready for the next step.
Can I bake instead of fry the bomboloni?
While you can bake the doughnuts for a lighter version, frying gives bomboloni their signature crisp exterior and soft interior. Baking changes the texture to more like a baked doughnut, which is lovely but less traditional.
Final Thoughts
There is something truly magical about pulling warm, golden bomboloni from the oil, filling them with silky pastry cream, and sharing these indulgent treats with friends or family. This Bomboloni alla Crema Recipe brings together simple ingredients and straightforward steps to deliver a bakery-quality dessert at home that will make everyone’s day a little sweeter. I can’t wait for you to try it and fall in love with this Italian classic just like I have!
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Bomboloni alla Crema Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Description
Bomboloni alla Crema are Italian cream-filled doughnuts that are soft, fluffy, and fried to golden perfection. These delightful pastries are filled with a smooth, rich pastry cream and dusted with powdered sugar, making them an irresistible treat perfect for breakfast or dessert.
Ingredients
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
Others
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Instructions
- Make the Dough: In a mixing bowl, combine the flour, sugar, yeast, and salt evenly. Slowly mix in the warmed milk, eggs, and melted butter. Optionally, add lemon zest for extra flavor. Knead the mixture for about 10 minutes until it forms a smooth and elastic dough.
- Let Dough Rise: Place the dough in a greased bowl, cover it with plastic wrap or a kitchen towel, and allow it to rise in a warm environment until doubled in size, which should take about 1 hour.
- Prepare Pastry Cream: Heat the milk and sugar in a saucepan over medium heat. In a separate bowl, whisk together egg yolks and cornstarch until smooth. Gradually pour the hot milk mixture into the egg yolk mixture while whisking continuously to prevent curdling. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it thickens. Remove from heat, then stir in vanilla extract and butter. Let the pastry cream cool completely.
- Shape the Bomboloni: Roll out the risen dough to about ½ inch (1.25 cm) thickness. Use a round cutter to cut circles from the dough.
- Fry the Doughnuts: Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy-bottomed pot. Carefully fry the dough circles in batches until they are golden brown on both sides, about 2-3 minutes per side. Remove from oil and drain on paper towels.
- Fill with Cream: Once the bomboloni have cooled slightly but are still warm, use a piping bag fitted with a round tip to fill each doughnut with the cooled pastry cream from the side.
- Finish and Serve: Dust the filled bomboloni generously with powdered sugar and serve fresh.
Notes
- Ensure the milk for the dough is warm, not hot, to activate the yeast without killing it.
- Kneading the dough well develops gluten, resulting in a fluffy texture.
- Allow the pastry cream to cool completely before filling to prevent melting the doughnuts.
- Maintain the frying oil temperature to ensure even cooking and prevent greasy bomboloni.
- Bomboloni are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
