Print

Bomboloni alla Crema

Bomboloni alla Crema: An Incredible Ultimate Recipe You Must Try

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful experience of making Bomboloni alla Crema, a classic Italian treat that transforms your kitchen into a haven of sweetness. These fluffy doughnuts are filled with rich pastry cream, offering a perfect balance of texture and flavor that will surely impress family and friends. Whether served at special occasions or cozy weekend brunches, these cream-filled wonders are destined to become a favorite. With straightforward steps and accessible ingredients, you’ll find this recipe easy to master, making it an ideal project for bakers of all skill levels. Get ready to savor each bite as you create timeless memories around the table.

Ingredients

Scale
  • 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
  • Vegetable oil (for frying)
  • Powdered sugar (for dusting)

Instructions

  1. In a large bowl, mix flour, sugar, yeast, and salt. Add warm milk and melted butter; stir until combined.
  2. Incorporate eggs and mix until smooth.
  3. Knead on a floured surface for about 5-7 minutes until elastic.
  4. Let the dough rise in a greased bowl for about one hour or until doubled in size.
  5. Prepare the pastry cream by heating milk in a saucepan. Whisk egg yolks, sugar, cornstarch, and vanilla in another bowl. Gradually add hot milk while whisking.
  6. Return to heat and cook until thickened; stir in butter until melted.
  7. Roll out risen dough and cut into circles; let rest for another 30 minutes.
  8. Fry each doughnut in hot vegetable oil until golden brown on both sides.
  9. Cool slightly before filling with pastry cream using a piping bag.

Nutrition