Bomboloni alla Crema

Bomboloni alla Crema are delightful Italian doughnuts with a crispy exterior, soft interior, and filled with smooth, luscious pastry cream.

If you’re tired of dry, overcooked chicken breasts or baking recipes that disappoint, this recipe promises a heavenly treat that melts in your mouth and impresses both family and guests. As a passionate home cook at dishfoody.com, I aim to share recipes that bring joy, creativity, and comfort to every kitchen.

This article walks you through why this recipe works, ingredient choices, preparation tips, detailed cooking instructions, pro secrets, flavor twists, serving ideas, and FAQs.

Why This Bomboloni alla Crema Recipe Works

• Uses affordable, easy-to-find ingredients like flour, butter, and fresh milk
• Combines crispy fried dough with silky custard filling, balancing textures
• Perfect for weekend baking projects, special occasions, or cozy dessert nights

Choosing the Right Ingredients for Bomboloni alla Crema

Best Ingredients for This Recipe

High-quality bread flour or “00” flour ensures a soft dough with good elasticity. Fresh eggs and butter enrich the dough, while whole milk gives pastry cream its creamy texture.

Buying Tips

Look for fresh dairy with high fat content and pure vanilla extract or vanilla bean for authentic custard flavor.

Substitutions

Use light yogurt or coconut milk in custard for dairy-free alternatives.

Ingredients & Prep for Bomboloni alla Crema

Dough Ingredients

• 4 cups all-purpose or 00 flour
• 1/3 cup granulated sugar
• 7 g active dry yeast (1 packet) or 25 g fresh yeast
• 1 cup warm milk (105-110°F)
• 4 oz unsalted butter, softened
• 2 large eggs
• Zest of 1 lemon
• Pinch of salt
• Vegetable oil for frying
• Extra granulated sugar for coating

Pastry Cream Filling (Crema Pasticcera)

• 2 cups whole milk
• 4 egg yolks
• 1/3 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract

Step-by-Step Cooking Instructions for Bomboloni alla Crema

Pre-Cooking Prep

In a mixing bowl, dissolve yeast in warm milk until frothy. Combine flour, sugar, salt, and lemon zest. In another bowl, beat eggs.

Cooking Method

1. Add eggs and softened butter to yeast mixture. Gradually add to dry ingredients, kneading into a smooth dough (8–10 minutes).
2. Cover and let dough rise in a warm place until doubled, about 90 minutes.
3. Punch down dough, roll out to ½ inch thickness, and cut rounds (~2¼ inch diameter).
4. Place rounds on parchment-lined trays, cover, and let rest for 10 minutes.
5. Heat oil to 350°F in a deep pan or fryer. Fry doughnuts 5-6 at a time until golden on both sides, about 2-3 minutes per side. Drain on paper towels.
6. Meanwhile, prepare pastry cream by whisking egg yolks, sugar, and cornstarch. Slowly add hot milk, return to heat and cook until thickened. Remove from heat, add vanilla, cool.
7. Using a piping bag, fill cooled doughnuts with pastry cream through a small hole.

Doneness Check

Doughnuts should be puffed, golden, and crisp; pastry cream smooth and thick.

Resting

Roll doughnuts in granulated sugar while warm for best coating and flavor.

Pro Tips for Perfect Bomboloni alla Crema

• Ensure milk is warm but not hot when activating yeast for best rise.
• Use fresh yeast for authentic Italian texture and flavor.
• Cool custard completely before filling to avoid leaking.

Flavor Variations for Bomboloni alla Crema

Spicy Twist

Add cinnamon or star anise to custard for aromatic warmth.

Keto/Paleo

Use almond flour-based dough and coconut milk custard.

Global Flavors

• French: Add orange zest and Grand Marnier to custard.
• American: Use chocolate or caramel dipping sauces.
• Asian: Incorporate matcha flavor into custard.

Serving Suggestions for Bomboloni alla Crema

Serve with espresso or cappuccino as a decadent pick-me-up. Great for festive gatherings or dessert plates.

FAQs for Bomboloni alla Crema

• Can I freeze unfilled or filled doughnuts? Freeze unfilled for best freshness.
• How do I reheat without losing crispness? Warm briefly in an oven or toaster oven.
• Are these safe for children? Yes, with attention to fresh ingredients and temperature.

Conclusion

Bomboloni alla Crema are a luxurious Italian treat combining airy dough and rich custard for a memorable dessert experience. Easy to craft and perfect for impressing guests, this recipe brings a touch of Italy into your kitchen. Visit dishfoody.com for more delightful recipes and try our BAKED CRÈME BRÛLÉE DONUTS next!

Bomboloni alla Crema

Print Recipe

Soft and pillowy Italian doughnuts filled with silky vanilla pastry cream a heavenly treat perfect for breakfast or dessert.

• Author: ssam
• Prep Time: 30 mins
• Cook Time: 20 mins
• Total Time: 2 hrs
• Yield: 12 bomboloni 1x
• Category: Dessert, Breakfast
• Method: Fried
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 tsp instant yeast
• 1/2 tsp salt
• 3/4 cup warm milk (about 110°F/43°C)
• 2 large eggs
• 4 tbsp unsalted butter, softened
• Vegetable oil, for frying
• 1/2 cup sugar, for coating
• **Pastry Cream Filling:**
• 2 cups whole milk
• 1/2 cup sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

Instructions

• 1. In a large bowl, whisk together flour, sugar, yeast, and salt.
• 2. Add warm milk, eggs, and butter; mix until a dough forms.
• 3. Knead for 8–10 minutes until smooth and elastic.
• 4. Cover and let rise for 1 hour, or until doubled in size.
• 5. Punch down dough and roll out to 1/2-inch thickness.
• 6. Cut into 3-inch circles and place on a baking sheet lined with parchment.
• 7. Cover and let rise another 30–40 minutes.
• 8. Heat oil to 350°F (175°C) and fry bomboloni 1–2 minutes per side until golden.
• 9. Drain on paper towels and roll in sugar while warm.
• 10. Prepare pastry cream: Heat milk in a saucepan until steaming.
• 11. In a bowl, whisk yolks, sugar, cornstarch, and salt.
• 12. Gradually whisk in hot milk, then return mixture to saucepan.
• 13. Cook over medium heat, stirring until thickened.
• 14. Remove from heat, stir in butter and vanilla, and chill completely.
• 15. Pipe chilled cream into cooled bomboloni using a pastry bag.

Notes

• For a richer cream, add a touch of whipped cream to the pastry cream before filling.
• Try filling with Nutella or jam for a delicious variation.
• Best enjoyed fresh the same day, but can be stored in the fridge for 1–2 days.

Nutrition

• Serving Size: 1 bombolone
• Calories: 310
• Sugar: 18g
• Sodium: 120mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 90mg

Keywords: Bomboloni alla Crema, Italian doughnuts, custard-filled donuts, cream donuts, pastry cream filling