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Bomboloni alla Crema

If you’re looking for a decadent and delightful treat to impress your guests or satisfy your sweet tooth, Bomboloni alla Crema is the perfect choice. These Italian cream-filled donuts are a popular dessert that will transport you to the streets of Italy with every bite. The combination of a fluffy dough, rich pastry cream, and a dusting of powdered sugar creates a dessert that is both elegant and irresistible.

Why You’ll Love This Recipe?

  1. The creamy and luscious pastry cream filling adds a luxurious touch to these donuts, making them a delightful indulgence.
  2. Despite their gourmet appearance, Bomboloni alla Crema are surprisingly easy to make, perfect for both novice and experienced bakers.
  3. These donuts are a versatile treat that can be enjoyed for breakfast, dessert, or as a special snack any time of day.

Ingredient Notes:

For the Dough:

  • All-purpose flour: Provides structure and volume to the donuts.
  • Granulated sugar: Adds sweetness to the dough.
  • Instant yeast: Helps the dough rise quickly.
  • Salt: Enhances the flavor of the dough.
  • Whole milk: Adds richness and moisture to the dough.
  • Eggs: Bind the ingredients together and add richness.
  • Unsalted butter: Adds flavor and richness to the dough.
  • Lemon zest (optional): Adds a hint of citrusy freshness to the dough.

For the Pastry Cream:

  • Whole milk: Forms the base of the creamy filling.
  • Granulated sugar: Sweetens the pastry cream.
  • Egg yolks: Thicken the cream and add richness.
  • Cornstarch: Acts as a thickening agent for the cream.
  • Vanilla extract: Adds a fragrant and aromatic flavor to the cream.
  • Unsalted butter: Adds richness and a velvety texture to the cream.

For Frying and Serving:

  • Vegetable oil: Used for frying the donuts to a golden perfection.
  • Powdered sugar: Sprinkled over the donuts for a sweet finishing touch.

Step-by-Step Instructions:

  1. In a mixing bowl, combine flour, sugar, yeast, and salt.
  2. Add warm milk, eggs, melted butter, and lemon zest to the dry ingredients.
  3. Knead the dough until smooth and elastic, then let it rise until doubled in size.
  4. While the dough rises, make the pastry cream by heating milk, sugar, and vanilla in a saucepan.
  5. Temper the egg yolks with the hot milk mixture, then return to the saucepan and cook until thickened.
  6. Stir in butter until melted, then chill the pastry cream.
  7. Roll out the dough, cut into rounds, and fill with pastry cream before frying.
  8. Fry the filled donuts until golden brown, then dust with powdered sugar before serving.

Helpful Tips:

  1. Make sure the milk for the dough is warmed to around 110°F to activate the yeast properly.
  2. To prevent a skin from forming on the pastry cream, cover it with plastic wrap directly touching the surface before chilling.
  3. For a shortcut, you can use store-bought custard or vanilla pudding as a filling.

Expert Tips for the Best Results:

  1. For a richer dough, you can substitute half of the milk with heavy cream.
  2. To achieve a light and airy texture, avoid overworking the dough during kneading.

Serving Suggestions:

Enjoy Bomboloni alla Crema warm with a cup of espresso for a delightful breakfast or as a decadent dessert after a Mediterranean-inspired meal. Pair with fresh berries or a dollop of whipped cream for an extra touch of sweetness.

Storage and Reheating Tips:

Store any leftover Bomboloni alla Crema in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a 350°F oven for a few minutes until warmed through. Avoid microwaving to prevent sogginess.

Frequently Asked Questions:

  1. Can I freeze the unfilled donuts? Yes, you can freeze the unfilled donuts before frying for up to 1 month.
  2. Can I use a different type of filling? Yes, you can experiment with different fillings like Nutella, jam, or custard.
  3. How can I prevent the donuts from absorbing too much oil? Make sure the oil is at the right temperature (around 350°F) and fry in small batches.
  4. Can I make the dough ahead of time? Yes, you can prepare the dough the night before and let it rise in the refrigerator overnight.

Conclusion:

Indulge in the rich and creamy goodness of Bomboloni alla Crema for a taste of Italy in your own kitchen. Whether you’re a seasoned baker or a novice, this recipe is sure to impress with its luxurious filling and fluffy dough. Try it out and let us know how it becomes a favorite in your household!

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Bomboloni alla Crema

Bomboloni alla Crema are Italian cream-filled doughnuts that are light, fluffy, and delicious. The dough is made with flour, sugar, yeast, milk, eggs, butter, and lemon zest, then filled with a creamy pastry cream and dusted with powdered sugar.

  • Author: Any
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 12 bomboloni 1x
  • Category: Desserts
  • Method: Frying
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Scale

For the 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
  • 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
  • 2 tablespoons unsalted butter

For Frying and Serving:

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

Instructions

  1. Prepare the Dough: Mix flour, sugar, yeast, and salt. Add warm milk, eggs, melted butter, and lemon zest. Knead until smooth. Let rise until doubled.
  2. Make the Pastry Cream: Heat milk and sugar. Whisk egg yolks with cornstarch. Temper with hot milk, cook until thickened. Add vanilla and butter.
  3. Assemble and Fry: Roll out dough, cut into rounds. Fill with pastry cream, seal, and let rise. Fry until golden. Dust with powdered sugar.

Notes

  • You can also fill the bomboloni with other fillings like Nutella or fruit jams.
  • Ensure the oil is at the right temperature for frying to get a crispy exterior.

Nutrition

  • Serving Size: 1 bombolone
  • Calories: 250 kcal
  • Sugar: 12 g
  • Sodium: 150 mg
  • Fat: 10 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 60 mg

Keywords: Italian dessert, cream-filled doughnuts, fried pastries, homemade bomboloni

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