Bomboloni alla Crema are delightful Italian cream-filled doughnuts that combine the soft, pillowy dough with a rich, smooth pastry cream filling. These doughnuts are popular in Italy, often served as a sweet treat during special occasions or casual gatherings. With their golden exterior and creamy center, they offer a perfect balance of textures and flavors that will leave your taste buds craving more.

Full Recipe: 

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)

Directions

1. Make the Dough:

   • 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.

2. Knead the Dough:

   • Transfer the dough to 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 let it rise in a warm place for about 1 hour, or until doubled in size.

3. Prepare the Pastry Cream:

   • In a saucepan, heat the milk and sugar over medium heat until simmering.

   • In a separate bowl, whisk together the egg yolks and cornstarch until smooth.

   • Slowly pour the hot milk mixture into the egg yolk mixture while stirring constantly.

   • Return the mixture to the saucepan and cook, stirring continuously, until thickened.

   • Remove from heat and stir in vanilla extract and butter. Allow it to cool.

4. Shape the Bomboloni:

   • Once the dough has risen, punch it down and turn it out onto a floured surface.

   • Roll it out to about ½ inch thickness.

   • Cut out circles using a round cutter (about 3 inches in diameter).

   • Place the circles on a parchment-lined baking sheet, cover, and let them rise for another 30 minutes.

5. Fry the Bomboloni:

   • In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C).

   • Carefully place a few dough circles in the hot oil and fry until golden brown on both sides, about 2-3 minutes per side.

   • Use a slotted spoon to remove them and drain on paper towels.

6. Fill the Bomboloni:

   • Once 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 squeeze to fill with cream.

7. Serve:

   • Dust the filled bomboloni with powdered sugar before serving.

Nutrients

(Approximate per serving)

• Calories: 250

• Fat: 12g

• Protein: 4g

• Carbohydrates: 30g

The Charm of Bomboloni: A Classic Italian Treat

Bomboloni are Italy’s version of doughnuts, but with a uniquely Italian twist. While they are similar to other doughnuts found worldwide, what sets bomboloni apart is their rich, soft texture and the creamy filling inside. Traditionally, bomboloni are fried until golden and then filled with various fillings such as custard, chocolate, or jam. The version with pastry cream, or crema pasticcera, is especially beloved. This creamy filling is made from eggs, milk, sugar, and cornstarch, which are simmered together to create a smooth, velvety custard that complements the airy dough perfectly.

These doughnuts are particularly popular in Italy during celebrations, holidays, and festivals, but they are also enjoyed as a sweet snack or dessert during casual gatherings. Bomboloni is a treat that captures the essence of Italian pastry—simple, comforting, and always delicious.

A Soft, Pillowy Dough with a Crispy Golden Finish

The dough of bomboloni is what truly makes them stand out. Unlike dense or overly chewy doughnuts, the dough of bomboloni is light and airy, creating a melt-in-your-mouth texture. The secret to this perfect dough is the combination of yeast, warm milk, and butter, which results in a soft dough that puffs up during frying. The dough is lightly sweetened with sugar and infused with a touch of lemon zest, adding a subtle citrus note that complements the richness of the cream filling.

The dough is fried until it achieves a golden-brown exterior, creating a crisp shell that contrasts beautifully with the soft interior. The frying process, while seemingly simple, is key to achieving the perfect bombolone. The dough must be fried at the right temperature to ensure it cooks evenly and reaches that golden perfection without becoming greasy. The result is a doughnut that has the perfect balance of crunch and softness.

The Star of the Show: Pastry Cream Filling

While the dough of bomboloni is undoubtedly delicious, the real highlight of the treat is the creamy filling. The pastry cream, or crema pasticcera, is what elevates bomboloni to a whole new level. Made with a mixture of egg yolks, sugar, milk, and cornstarch, the pastry cream has a smooth, velvety texture that is both rich and delicate. The addition of butter and vanilla extract enhances the cream’s flavor, making it the perfect sweet and slightly custardy filling.

The beauty of pastry cream lies in its versatility. It’s thick enough to hold its shape inside the doughnut but remains creamy enough to provide a luscious mouthfeel. Once the bomboloni are fried and cooled slightly, the pastry cream is injected into the center, creating that irresistible creamy bite that makes bomboloni so irresistible. The richness of the cream is balanced perfectly with the lightness of the dough, creating a flavor combination that’s both indulgent and comforting.

The Art of Making Bomboloni alla Crema

Making bomboloni alla crema might seem like an intimidating process, but it’s simpler than it appears. The dough comes together fairly easily with a few basic ingredients such as flour, sugar, yeast, and eggs. After kneading the dough to the right consistency, it is allowed to rise, which helps to create the airy texture that bomboloni are known for. Once the dough has risen, it is rolled out, cut into rounds, and left to rise a little longer before frying.

The pastry cream, on the other hand, requires a bit of attention but is just as straightforward to make. The key is to cook the ingredients over medium heat, stirring constantly to avoid curdling, until the mixture thickens to a smooth custard-like consistency. After removing it from the heat, the cream is allowed to cool before being piped into the bomboloni.

Frying the doughnuts is the final step, and it’s essential to maintain the oil temperature at around 350°F (175°C) to ensure that the doughnuts cook evenly without absorbing too much oil. Once fried, they are dusted with powdered sugar, adding a sweet finishing touch.

Perfect for Any Occasion

Bomboloni alla crema are perfect for a variety of occasions. Whether you’re hosting a special event or simply enjoying a weekend treat, these Italian cream-filled doughnuts will always impress. Their charming appearance and indulgent filling make them ideal for gatherings, birthday parties, or afternoon tea. The sweet, comforting flavor of the doughnuts also makes them a great choice for holiday celebrations such as Christmas or Easter, where they can serve as a delicious end to a festive meal.

While bomboloni is often enjoyed fresh out of the fryer, they can also be made ahead of time and stored for a few hours before serving. However, it’s worth noting that bomboloni are best enjoyed soon after being filled, as the cream may soften the dough over time. Despite this, their flavor will still be delightful, and they’ll be just as satisfying.

A Visual Feast for the Eyes

In addition to their wonderful taste, bomboloni alla crema are a visual treat. The golden-brown exterior and powdered sugar dusting make them instantly appetizing, while the slight indentation from the filling creates an inviting shape that beckons you to take a bite. When cut open, the creamy filling is revealed, making bomboloni a dessert that’s as pleasing to the eye as it is to the palate. The rich purple color of the custard filling provides a delightful contrast against the golden dough, adding an element of surprise for anyone who is lucky enough to enjoy these treats.

The presentation of bomboloni is as important as the taste itself. For special occasions, you can plate them beautifully on a serving platter or serve them individually in a basket with a sprinkle of powdered sugar. Adding a little extra flair, such as fresh fruit or a drizzle of chocolate, can make them even more special for a festive celebration.

Bomboloni alla Crema: A Sweet Slice of Italy

In conclusion, Bomboloni alla Crema is a delightful dessert that brings a taste of Italy to your kitchen. These cream-filled doughnuts combine the comforting, rich flavors of traditional Italian pastries with the light, airy texture of fried dough. The result is a treat that is not only delicious but also visually stunning, making it a perfect choice for any occasion. Whether you are celebrating a special event or simply indulging in a sweet treat, bomboloni alla crema will leave a lasting impression on your taste buds and your guests. Their blend of crispy dough, creamy filling, and sweet dusting of powdered sugar makes them a standout dessert, and once you try them, they’ll surely become a favorite in your recipe collection.