Bomboloni alla Crema (Printable version)
Light Italian doughnuts filled with smooth vanilla pastry cream, ideal for breakfast or afternoon treats.
# Ingredient List:
→ For the Dough
01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 packet (2 1/4 tsp) instant dry yeast
04 - 3/4 cup whole milk, lukewarm
05 - 4 tbsp unsalted butter, softened
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 1/2 tsp salt
09 - Zest of 1 lemon
→ For the Pastry Cream
10 - 2 cups whole milk
11 - 4 large egg yolks
12 - 1/2 cup granulated sugar
13 - 3 tbsp cornstarch
14 - 1 tsp vanilla extract
15 - Zest of 1/2 lemon
16 - 2 tbsp unsalted butter
→ For Frying and Finishing
17 - Vegetable oil, for deep frying
18 - 1/2 cup granulated sugar, for coating
# How to Make It:
01 - In a large bowl, combine flour, sugar, yeast, and salt. In another bowl, whisk together lukewarm milk, eggs, vanilla extract, and lemon zest. Mix wet and dry ingredients, then add softened butter. Knead for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1–1.5 hours, or until doubled in size.
02 - In a saucepan, heat milk with lemon zest until just simmering. In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually pour hot milk into yolk mixture, whisking constantly. Return mixture to the saucepan and cook over medium heat, stirring, until thickened (about 2–3 minutes). Remove from heat, stir in vanilla and butter. Transfer to a bowl, cover with plastic wrap touching the surface, and chill.
03 - Punch down the risen dough and roll out on a floured surface to 1/2 inch thickness. Cut out rounds using a 2.5–3 inch cutter. Place on a baking sheet, cover, and let rise 30–40 minutes. Heat oil in a deep pan to 340°F. Fry bomboloni in batches, 2–3 minutes per side, until golden. Drain on paper towels and roll in granulated sugar while still warm.
04 - Place chilled pastry cream in a piping bag fitted with a long nozzle. Poke a hole in each bombolone and pipe in the cream generously.
# Expert Suggestions:
01 -
- The contrast between hot, sugary dough and silky cold cream is something you have to experience to understand
- These disappear faster than any other pastry I have ever made, even with people who claim they do not have a sweet tooth
02 -
- Oil temperature is everything, too cool and they will be greasy, too hot and they will burn outside while staying raw inside
- The pastry cream must be completely cold or it will turn your beautiful doughnuts into a soggy mess within minutes
03 -
- Roll the dough out on a lightly floured marble or cold surface to prevent it from sticking too much
- Use a star tip on your piping bag for easier insertion and better cream distribution