Bomboloni alla Crema
Bomboloni alla Crema are Italian cream-filled doughnuts, light and fluffy with a luscious pastry cream center, perfect for a sweet breakfast or dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Fried
- Cuisine: Italian
Ingredients
Scale
- 500g all-purpose flour
- 70g sugar
- 2 tsp active dry yeast
- 200ml warm milk
- 2 large eggs
- 60g unsalted butter, softened
- Pinch of salt
- Vegetable oil, for frying
- Powdered sugar, for dusting
- For the pastry cream:
500ml whole milk
4 egg yolks
120g sugar
40g cornstarch
1 tsp vanilla extract
Instructions
- In a bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
- Mix flour, sugar, and salt in a large bowl.
- Add the yeast mixture, eggs, and butter; knead until a smooth, elastic dough forms.
- Cover and let the dough rise for about 1 hour or until doubled in size.
- Meanwhile, prepare the pastry cream: heat the milk until almost boiling.
- Whisk egg yolks, sugar, and cornstarch until smooth, then gradually add hot milk while whisking.
- Return the mixture to the stove and cook on low heat until thickened, stirring constantly.
- Remove from heat and stir in vanilla extract; cover and refrigerate.
- Roll out the dough to about 1cm thickness and cut out rounds with a cookie cutter.
- Place rounds on a tray, cover, and let rise for another 30 minutes.
- Heat vegetable oil in a deep pan to 175°C (350°F) and fry the doughnuts until golden, about 2 minutes per side.
- Drain on paper towels and cool slightly.
- Fill a piping bag with chilled pastry cream and inject into each doughnut.
- Dust with powdered sugar and serve fresh.
Notes
For an extra touch, dip the bomboloni lightly in warm raspberry jam before serving for added fruitiness.