Description
Bomboloni alla Crema are delightful Italian cream-filled doughnuts. This recipe offers a wonderful balance of soft pastry and rich, velvety custard filling, perfect for any occasion.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 cup granulated sugar, divided
- 1 ½ teaspoons active dry yeast
- ½ teaspoon salt
- 1 cup milk, warm
- 2 large eggs
- ¼ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 3 cups vegetable oil (for frying)
- 1 cup pastry cream (for filling)
- Powdered sugar (for dusting)
Instructions
- Activate Yeast: In a small bowl, combine warm milk with 1 tablespoon of sugar and yeast. Allow it to sit until frothy, about 5-10 minutes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, remaining sugar, and salt.
- Combine Wet Ingredients: Add the frothy yeast mixture, melted butter, eggs, and vanilla extract to the dry ingredients. Mix until combined.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm area until doubled in size, about 1 hour.
- Shape Bomboloni: Punch down the dough and roll it out into a ½-inch thick sheet. Use a round cutter to cut out circles.
- Second Rise: Arrange the circles on a floured surface, cover them with a towel, and let them rise for another 30 minutes.
- Heat Oil: In a large pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- Fry Bomboloni: Carefully place a few doughnuts into the hot oil, frying for about 2-3 minutes on each side until golden brown. Remove using a slotted spoon.
- Drain and Cool: Place the fried bomboloni on paper towels to absorb excess oil. Allow cooling slightly.
- Fill with Cream: Using a pastry bag or a spoon, fill the cooled bomboloni with pastry cream.
- Dust with Sugar: Finally, roll the bomboloni in powdered sugar for a sweet finish.
Notes
- Use high-quality ingredients for the best flavor.
- Avoid over-filling the bomboloni to prevent mess.
- Experiment with different filling flavors like chocolate or citrus.
- Maintain consistent oil temperature during frying.
- Dust with sugar just before serving for optimal presentation.
- Store uneaten bomboloni in an airtight container at room temperature for 2-3 days.
- For longer storage, freeze filled bomboloni without powdered sugar for up to 2 months.
- Reheat frozen bomboloni in the oven at 350°F (175°C) for 5-7 minutes.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Desserts
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 bombolone
- Calories: 210 kcal
- Sugar: 10g
- Sodium: N/A
- Fat: 10g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 4g
- Cholesterol: N/A
Keywords: Bomboloni alla Crema, Italian cream donuts, pastry cream donuts, homemade bomboloni, cream-filled doughnuts, Italian dessert, sweet pastries, bomboloni recipe