Print

Bomboloni alla Crema

Bomboloni alla Crema
Print Recipe

Bomboloni alla Crema are classic Italian fried doughnuts filled with silky, luscious pastry cream. This recipe combines soft, airy fried dough with a rich custard-like filling, perfect for breakfasts, desserts, or snacks, bringing an authentic Italian bakery experience to your home kitchen.

Ingredients

Scale

Dough

  • 500g All-Purpose Flour
  • 7g Active Dry Yeast (1 packet)
  • 70g Sugar, divided
  • 250ml Whole Milk, warm
  • 2 Large Eggs
  • 60g Butter, melted

Pastry Cream Filling

  • 500ml Whole Milk
  • 4 Large Egg Yolks
  • 120g Sugar
  • 40g Cornstarch
  • 1 tsp Vanilla Extract

For Frying and Finishing

  • Vegetable Oil (for frying)
  • Powdered Sugar, for dusting

Instructions

  1. Prepare the Dough: Activate the yeast by dissolving it in warm milk mixed with 1 teaspoon sugar. When bubbly, combine with flour, eggs, melted butter, and the remaining sugar to form a soft dough. Knead until smooth, then cover and let it rise in a warm spot for 1 to 2 hours or until doubled in size.
  2. Make the Pastry Cream: Whisk egg yolks, sugar, and cornstarch together until pale and creamy. Heat milk with vanilla extract until hot, then slowly temper the egg mixture by pouring milk gradually while whisking. Return the mixture to the stove and cook over medium heat until thickened. Remove, cool completely before using.
  3. Shape and Fry the Bomboloni: Once dough has risen, roll it out to about half an inch thickness. Cut into circles using a round cutter and place on a floured tray. Cover and let rise another 30 minutes. Heat oil to 350°F-375°F and fry doughnuts in batches for 2–3 minutes per side until golden and puffed.
  4. Fill and Dust: Allow bomboloni to cool slightly. Using a pastry bag fitted with a long nozzle, inject the pastry cream into each doughnut. Finish by dusting generously with powdered sugar.

Notes

  • Maintain oil temperature between 350°F to 375°F for perfect frying without greasiness.
  • Allow proper proofing time; patience is key to achieving fluffy dough.
  • Use fresh eggs and dairy for better flavor and texture.
  • Cool pastry cream completely before filling to prevent sogginess.
  • Use enough oil to cover half the doughnuts during frying for even cooking and rising.

Nutrition

Keywords: Bomboloni alla Crema, Italian doughnuts, pastry cream filled doughnuts, fried doughnuts, Italian dessert

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