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?
- The creamy and luscious pastry cream filling adds a luxurious touch to these donuts, making them a delightful indulgence.
- Despite their gourmet appearance, Bomboloni alla Crema are surprisingly easy to make, perfect for both novice and experienced bakers.
- 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:
- In a mixing bowl, combine flour, sugar, yeast, and salt.
- Add warm milk, eggs, melted butter, and lemon zest to the dry ingredients.
- Knead the dough until smooth and elastic, then let it rise until doubled in size.
- While the dough rises, make the pastry cream by heating milk, sugar, and vanilla in a saucepan.
- Temper the egg yolks with the hot milk mixture, then return to the saucepan and cook until thickened.
- Stir in butter until melted, then chill the pastry cream.
- Roll out the dough, cut into rounds, and fill with pastry cream before frying.
- Fry the filled donuts until golden brown, then dust with powdered sugar before serving.
Helpful Tips:
- Make sure the milk for the dough is warmed to around 110°F to activate the yeast properly.
- To prevent a skin from forming on the pastry cream, cover it with plastic wrap directly touching the surface before chilling.
- For a shortcut, you can use store-bought custard or vanilla pudding as a filling.
Expert Tips for the Best Results:
- For a richer dough, you can substitute half of the milk with heavy cream.
- 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:
- Can I freeze the unfilled donuts? Yes, you can freeze the unfilled donuts before frying for up to 1 month.
- Can I use a different type of filling? Yes, you can experiment with different fillings like Nutella, jam, or custard.
- 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.
- 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!
PrintBomboloni 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.
- 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
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
- 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.
- Make the Pastry Cream: Heat milk and sugar. Whisk egg yolks with cornstarch. Temper with hot milk, cook until thickened. Add vanilla and butter.
- 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