Bomboloni alla Crema Recipe

Bomboloni alla Crema are the absolute pinnacle of Italian sweet treats—the kind of bakery treat that turns any day into a little celebration. Imagine a golden, pillowy doughnut, lightly dusted with powdered sugar, giving way to an impossibly silky-smooth vanilla pastry cream center. These aren’t your everyday doughnuts; each bite is a delightful mix of textures and rich, comforting flavors that are classic yet magical. Whether you’re an old pro or just trying Italian baking for the first time, Bomboloni alla Crema offer that cozy, bakery-style joy right from your own kitchen.

Ingredients You’ll Need

For a showstopper recipe like Bomboloni alla Crema, you don’t need anything fancy—just a handful of honest ingredients that each play a starring role. Together, they build a doughnut that’s light, flavorful, and filled with a luscious custard that just begs you to take another bite.

• Active Dry Yeast: Gives the doughnuts their signature rise and airy texture—make sure it’s fresh for best results.
• Warm Milk: Activates the yeast and adds a gentle richness to the dough.
• Granulated Sugar: Sweetens both the dough and the pastry cream for just the right touch of indulgence.
• All-Purpose Flour: The backbone of your dough; sift it for the fluffiest result.
• Eggs: These bring structure and softness, making the dough incredibly tender.
• Unsalted Butter: A key to buttery flavor, leading to melt-in-your-mouth goodness.
• Salt: Essential for balance—don’t skip it!
• Vanilla Extract: Infuses warmth and sweetness in both dough and pastry cream.
• Lemon Zest: Brings a fresh, fragrant brightness that lifts the flavor.
• Oil for Frying: Choose a neutral oil for the perfect golden-fried exterior.
• Powdered Sugar: The finishing touch, giving your Bomboloni alla Crema that bakery-perfect look.
• Whole Milk (for pastry cream): Delivers that luscious, creamy mouthfeel in the filling.
• Cornstarch: Thickens your custard so it’s perfectly pipeable, not runny.
• Egg Yolks: Add unbelievable richness and color to the cream.
• Vanilla Bean Paste or Extract: Use paste for extra vanilla flecks, but extract works beautifully too.

How to Make Bomboloni alla Crema

Step 1: Activate the Yeast

Start by dissolving your active dry yeast in the warm milk, along with a pinch of sugar. Give it a gentle stir and then let it sit for 5 to 10 minutes. A fluffy, bubbly top signals your yeast is alive and ready to create that signature Bomboloni alla Crema rise.

Step 2: Make the Dough

In a spacious bowl, mix together the flour, the remaining sugar, salt, and lemon zest. Next, add the eggs, the yeast-milk mixture, vanilla, and softened butter. Knead the dough until it’s smooth and stretchy—you’re looking for a soft, supple dough that springs back to the touch. You can do this by hand (an arm workout!) or with your stand mixer fitted with a dough hook. Cover the bowl with a clean towel and let it rise in a warm spot for about an hour, until the dough has doubled.

Step 3: Shape and Second Rise

When your dough has puffed up, gently turn it out onto a floured surface and roll it to a half-inch thickness. Use a biscuit cutter (or a glass, in a pinch) to cut out circles. Place these rounds on a floured tray and let them rise for another 30 minutes—this quick second rise is what makes each Bomboloni alla Crema delightfully airy.

Step 4: Fry the Bomboloni

Pour your frying oil into a deep, sturdy pot and heat it to 350°F (175°C). Slide in the dough rounds three or four at a time—don’t crowd the pot! Fry each until they’re golden brown on both sides, about 2 to 3 minutes per side. Use a slotted spoon to transfer them to paper towels, letting that excess oil soak away. Already, you can tell, these Bomboloni alla Crema are on their way to bakery perfection.

Step 5: Make the Pastry Cream

While your doughnuts cool, it’s time to whip up that indulgent filling. Gently heat the whole milk until just boiling. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth. Slowly pour in the hot milk, whisking all the while, then return the mixture to the saucepan over medium heat. Stir constantly as it thickens—this step is where the magic happens. After your cream is luscious and thick, take it off the heat and stir in the vanilla and unsalted butter. Let it cool completely before filling your doughnuts.

Step 6: Fill and Finish

Spoon your cooled pastry cream into a piping bag fitted with a long tip. Poke a hole in the side of each doughnut and fill generously until each Bomboloni alla Crema feels luxuriously stuffed. Dust liberally with powdered sugar, and you’ll have the most irresistible Italian treats, ready for sharing—or savoring all to yourself!

How to Serve Bomboloni alla Crema

Garnishes

When it comes time to serve Bomboloni alla Crema, piling them high on a platter and dusting them with a blizzard of powdered sugar is a classic move. For extra flair, add a sprinkle of lemon zest or a tiny vanilla pod on the side to nod to their fragrant filling. If you want to go big, a drizzle of melted dark chocolate over the tops is pure decadence.

Side Dishes

While these doughnuts are stars all on their own, they’re even more delightful with an espresso, cappuccino, or a chilled glass of Vin Santo—the sweetness and cream pair best with bold Italian drinks. For a brunch spread, add a bowl of fresh berries or an arugula salad to balance their richness.

Creative Ways to Present

Give your Bomboloni alla Crema a bakery-worthy presentation by stacking them in a rustic basket lined with parchment—extra points for tying with twine or a ribbon. For parties, serve each doughnut on a pretty plate with a swirl of leftover pastry cream for dipping, or tuck them alongside mini bouquets of edible flowers for a totally Instagram-worthy treat.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), keep Bomboloni alla Crema in an airtight container in the fridge. They’re best enjoyed within 24 hours, as this keeps the dough soft and the pastry cream safely fresh. Don’t dust with powdered sugar until just before serving for that delightful finish.

Freezing

You can freeze the unfilled, fried doughnuts in a well-sealed freezer bag for up to 2 months. Thaw them at room temperature, then fill with freshly made pastry cream after they’re completely defrosted. Freezing the cream-filled ones isn’t recommended—the pastry cream can split or become watery after thawing.

Reheating

To recapture that just-fried warmth, pop the unfilled doughnuts in a 300°F (150°C) oven for about 5 minutes. After warming, pipe in the pastry cream and dust with sugar. Filled Bomboloni alla Crema can be enjoyed cold or brought gently to room temperature for the best flavor and texture.

FAQs

Can I make Bomboloni alla Crema without a stand mixer?

Absolutely! While a mixer makes kneading easier, you can knead the dough by hand—it’ll just take a bit of elbow grease (about 10 minutes), but it’s also a great way to connect with the process.

What’s the best oil for frying Bomboloni alla Crema?

Choose a neutral oil like vegetable, sunflower, or canola oil. Make sure to heat it to 350°F for a perfectly golden crust without absorbing too much oil.

Can I flavor the pastry cream?

Yes! Classic vanilla is a dream, but feel free to infuse your milk with coffee, orange zest, or even swap in a little almond extract for a fun twist on Bomboloni alla Crema.

How do I keep the doughnuts from getting greasy?

Maintaining the correct oil temperature is key. If the oil is too cool, the Bomboloni absorb more oil and turn greasy. Use a thermometer for best results and avoid overcrowding the pot.

Is it possible to make mini Bomboloni alla Crema?

Definitely! Simply cut smaller rounds from your dough and reduce frying time slightly. You’ll get adorable, bite-sized treats—perfect for parties or gifting.

Final Thoughts

There’s just something undeniably wonderful about making Bomboloni alla Crema at home—the slightly messy powdered sugar, the gush of creamy filling, and the thrill of that first warm bite. It’s pure Italian joy, ready to be shared (or secretly hoarded). Give it a try and let this classic pastry light up your next baking day!

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