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Bomboloni alla Crema

Bomboloni alla Crema

Bomboloni alla Crema are classic Italian doughnuts with a soft, fluffy texture and a luscious, rich custard cream filling. These golden treats combine airy fried dough with a sweet, velvety custard that melts in your mouth, perfect for breakfast, dessert, or an indulgent snack any time of day.

  • Total Time: 2 hours 20 minutes
  • Yield: 12-15 doughnuts 1x

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 cup warm milk (about 110°F/43°C)
  • ½ cup sugar, divided
  • 2 large eggs
  • ¼ cup unsalted butter, melted
  • ½ tsp salt
  • Vegetable oil for deep frying

Custard Filling Ingredients

  • 2 cups milk
  • ⅔ cup sugar
  • 4 large egg yolks
  • ½ cup cornstarch
  • 1 tsp vanilla extract

For Dusting and Serving

  • Powdered sugar or cinnamon sugar (optional)
  • Chocolate or caramel sauce (optional)

Instructions

  1. Preparing the Dough: Activate the yeast by dissolving it in the warm milk with 1 teaspoon of sugar. Let it sit until frothy, about 5-10 minutes. In a large bowl, combine flour, remaining sugar, and salt. Add eggs, melted butter, and the yeast mixture, then knead by hand for about 10 minutes or 5 minutes with a stand mixer until the dough is smooth and elastic.
  2. Let the Dough Rise: Place the dough in a greased bowl and cover it with a clean towel or plastic wrap. Allow it to rise in a warm spot until doubled in size, approximately 1 to 1.5 hours.
  3. Making the Cream Filling: In a saucepan, whisk together milk, sugar, egg yolks, cornstarch, and vanilla extract. Cook over medium heat, stirring constantly until the mixture thickens into smooth custard. Remove from heat and let cool completely before use.
  4. Shaping and Frying: Roll out the risen dough to about ½ inch thickness. Cut into circles using a cookie cutter or a glass. Let the dough circles rest for 15 minutes while heating vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the doughnuts in batches for 2-3 minutes per side or until golden brown. Drain on paper towels.
  5. Filling the Bomboloni: Once the doughnuts have cooled slightly, use a piping bag fitted with a long nozzle to fill each Bomboloni from the side with the prepared custard cream, filling carefully to avoid leakage.
  6. Finishing Touches: Dust the filled Bomboloni with powdered sugar or cinnamon sugar while still slightly warm. Serve immediately for the best flavor and texture.

Notes

  • Keep all dough ingredients at room temperature for best rising and texture.
  • Don’t overfill the Bomboloni to prevent custard leaking out.
  • Use a candy thermometer to maintain oil temperature at 350°F for even frying.
  • Drain doughnuts thoroughly on paper towels to remove excess oil and keep them crisp.
  • Allow custard to cool completely before filling to avoid melting the dough.
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 doughnut
  • Calories: 320
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 85mg

Keywords: Italian doughnuts, Bomboloni, custard-filled doughnuts, fried dough, creamy filling, dessert, homemade sweets