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Bomboloni alla Crema

Bomboloni alla Crema
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Bomboloni alla Crema are authentic Italian doughnuts featuring fluffy, golden fried dough filled with rich, velvety vanilla custard. Crispy on the outside and soft inside, these cream-filled delights offer a perfect balance of textures and a taste of traditional Italy in every bite. Ideal for special occasions or casual treats, they can be customized with various fillings and toppings to suit your preferences.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups (440 g) all-purpose flour
  • 1 cup (240 ml) milk, lukewarm
  • 2 large eggs
  • ⅓ cup (65 g) granulated sugar
  • ¼ cup (55 g) unsalted butter, melted
  • 2 ¼ tsp (1 packet, 7 g) active dry yeast
  • 1 tsp vanilla extract
  • ¼ tsp salt

Custard Filling Ingredients

  • 4 large egg yolks
  • ⅔ cup (135 g) granulated sugar
  • 3 tbsp cornstarch
  • 2 cups (480 ml) milk, warm
  • 1 tsp vanilla extract

Frying and Finishing

  • Vegetable oil, for frying (enough for deep frying)
  • Powdered sugar, for dusting

Instructions

  1. Prepare the Dough: Warm the milk until lukewarm and dissolve the active dry yeast with 1 tsp sugar in it. Let it sit for 5-10 minutes until frothy. In a large bowl, mix flour, remaining sugar, and salt. Add the yeast mixture, eggs, melted butter, and vanilla extract. Knead on a floured surface for about 10 minutes until smooth and elastic. Cover and let rise in a warm place for 1-2 hours until doubled in size.
  2. Make the Custard Filling: Whisk egg yolks, sugar, and cornstarch in a saucepan until smooth. Gradually add warm milk while stirring constantly. Cook over medium heat, stirring continuously, until the custard thickens. Remove from heat and stir in vanilla extract. Cool completely before use.
  3. Shape and Fry the Doughnuts: Roll the risen dough to ½ inch thickness on a floured surface. Cut into rounds using a cookie cutter and place them on parchment-lined trays. Cover and let rise for 30 minutes. Heat vegetable oil to 350°F (175°C) in a deep pan. Fry doughnuts in batches for 2-3 minutes per side until golden and puffed. Drain on paper towels.
  4. Fill and Finish: When doughnuts are cool enough to handle, fill a piping bag with the cooled custard and inject cream into each doughnut from the side or bottom. Dust generously with powdered sugar before serving.

Notes

  • Keep oil temperature steady at 350°F (175°C) to avoid greasy doughnuts.
  • Knead dough just until elastic for a tender texture.
  • Use fresh yeast for better rise and fluffiness.
  • Fill doughnuts only after custard is fully cooled.
  • Avoid overcrowding the frying pan to maintain oil temperature.

Nutrition

Keywords: Bomboloni alla Crema, Italian doughnuts, cream-filled doughnuts, custard-filled doughnuts, Italian dessert, fried doughnut recipe

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