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Bomboloni alla Crema Recipe

Bomboloni alla Crema Recipe
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★★★★★

4.7 from 23 reviews

These Italian cream-filled doughnuts, known as Bomboloni alla Crema, are golden, airy, and dusted with powdered sugar. They feature a silky vanilla pastry cream center that makes every bite irresistibly indulgent.

Ingredients

Scale

For the Bomboloni Dough:

  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup warm milk (110°F)
  • 2 tablespoons granulated sugar
  • 2 1/4 cups all-purpose flour
  • 2 large eggs
  • 1/4 cup unsalted butter, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Zest of 1 lemon
  • Oil for frying
  • Powdered sugar, for dusting

For the Pastry Cream:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1 teaspoon vanilla bean paste or extract
  • 2 tablespoons unsalted butter

Instructions

  1. Dissolve Yeast: In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit for 5-10 minutes until frothy.
  2. Mix Dough: In a large bowl, mix flour, remaining sugar, salt, and lemon zest. Add eggs, yeast mixture, vanilla, and softened butter. Knead until smooth and elastic (about 8-10 minutes by hand or mixer).
  3. Rise Dough: Cover and let rise for 1 hour or until doubled in size. Roll dough out, cut into circles, and let rise again.
  4. Fry Doughnuts: Heat oil, fry doughnuts until golden on both sides. Drain on paper towels.
  5. Prepare Pastry Cream: Heat milk, whisk sugar, cornstarch, and egg yolks. Slowly add hot milk into yolk mixture, whisking constantly. Cook until thickened. Stir in vanilla and butter. Cool.
  6. Fill and Serve: Fill a piping bag with pastry cream, fill each bombolone, dust with powdered sugar, and serve fresh.

Nutrition

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Find it online: https://swivily.com/bomboloni-alla-crema-recipe/