Name: Bomboloni alla Crema: Italian Cream-Filled Donuts Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 20 min
Cuisine: Italian
Ingredients: 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); 2 cups whole milk; ½ cup granulated sugar; 4 large egg yolks; ¼ cup cornstarch; 2 teaspoons vanilla extract; 2 tablespoons unsalted butter; Vegetable oil (for frying); Powdered sugar (for dusting)

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Introduction

Bomboloni alla Crema are delightful Italian filled doughnuts, soft and fluffy, bursting with rich pastry cream. These fried treats are perfect for a special breakfast or an indulgent dessert, dusted with sweet powdered sugar for an extra touch of delight.

The image shows a white plate with six small pumpkin-shaped pastries, each with a golden-brown outer layer covered with a light dusting of powdered sugar. One pastry is cut open and placed on top of another, revealing a creamy, smooth pale yellow filling inside. The pastries have ridged textures resembling pumpkin grooves. The plate is set on a wooden surface with a white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
2 cups whole milk (for pastry cream)
½ cup granulated sugar (for pastry cream)
4 large egg yolks
¼ cup cornstarch
2 teaspoons vanilla extract
2 tablespoons unsalted butter (for pastry cream)
Vegetable oil (for frying)
Powdered sugar (for dusting)

Instructions

Step 1: In a large mixing bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, whisk together the warm milk, eggs, melted butter, and lemon zest. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
Step 2: Transfer the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and allow to rise in a warm place for about 1 hour or until doubled in size.
Step 3: Prepare the pastry cream by heating the milk and sugar over medium heat until simmering. In a separate bowl, whisk the egg yolks and cornstarch until smooth. Slowly pour the hot milk mixture into the egg yolk mixture while stirring constantly. Return to the saucepan and cook, stirring continuously, until thickened. Remove from heat and stir in vanilla extract and butter. Let cool.
Step 4: Once the dough has risen, punch it down and roll out on a floured surface to about ½ inch thickness. Cut out circles about 3 inches in diameter. Place on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
Step 5: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry dough circles in batches until golden brown on both sides, approximately 2-3 minutes per side. Drain on paper towels.
Step 6: When the bomboloni are cool enough to handle, fill a piping bag with the cooled pastry cream. Poke a hole in the side of each doughnut and fill with cream.
Step 7: Dust the filled bomboloni with powdered sugar before serving.

Tips & Variations

For extra flavor, add a splash of rum or limoncello to the pastry cream.
Use a thermometer to keep oil at the right temperature for even frying and to avoid greasy bomboloni.
Try different fillings like chocolate ganache, jam, or Nutella for variety.
If lemon zest isn’t available or preferred, vanilla extract alone brings a lovely aroma to the dough.

Storage

Store any leftover bomboloni in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 3 days and bring to room temperature before serving. Reheat gently in a warm oven or toaster oven for a few minutes to refresh their softness. Avoid microwaving as it can make the doughnuts tough.

How to Serve

The image shows six small, round pastries with fluted edges, arranged on a white plate with a blue floral pattern and a slightly scalloped edge. The pastries have a golden-brown, slightly crisp outside dusted with a layer of white powdered sugar. One pastry is cut in half and placed on top of another, revealing a creamy, pale yellow, smooth filling inside. The background includes a blurred view of a dark wooden table and another plate with similar pastries. The setting is cozy and warm, and the lighting softly highlights the textures of the pastries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough in advance?

Yes, you can make the dough the night before and let it rise slowly in the refrigerator. Bring it to room temperature before shaping and frying.

What can I use instead of cornstarch in the pastry cream?

You can substitute cornstarch with an equal amount of all-purpose flour, but the cream might be slightly less smooth. Tapioca starch is another good alternative.