Bomboloni alla Crema Italian Treat

It is hard to resist the allure of freshly made bomboloni alla crema With their pillowy texture golden crust and rich vanilla pastry cream, these Italian doughnuts have become a celebrated treat in my kitchen. Whether for a cozy morning or a sweet afternoon pick me up, this recipe brings a taste of Italy right to your home and is easier than you may think to master

My first attempt at making bomboloni was a surprise hit during a family holiday and now everyone begs for these whenever I visit I love to watch the pastry cream disappear as the kids devour their doughnuts still warm

Ingredients

• All purpose flour: ensures a light yet structured dough go for unbleached flour for best texture
• Granulated sugar: provides sweetness and helps tenderness choose cane sugar for pure flavor
• Instant yeast: makes rising quick and reliable always check the expiration date for potency
• Salt: balances flavors do not skip for depth
• Whole milk: both in dough and cream gives a rich result seek out full fat milk for creaminess
• Eggs: enrich the dough for flavor and color fresh eggs yield pillowy texture
• Unsalted butter: adds melt in your mouth softness always use good quality butter
• Lemon zest (optional): for a fresh citrus hint organic lemons give best zest
• Egg yolks: make pastry cream luscious separate them with care for smooth results
• Cornstarch: thickens the cream use a reputable brand for consistency
• Vanilla extract: infuses warmth real extract adds richer taste
• Vegetable oil: for frying neutral flavor and high smoke point
• Powdered sugar: classic finishing touch sift before dusting to avoid clumps

Step-by-Step Instructions

Prepare the Dough:

Combine flour sugar yeast and salt in a large mixing bowl. In another bowl whisk together the warm milk eggs melted butter and optional lemon zest. Gently add the wet mixture to the dry ingredients stirring until you have a shaggy dough

Knead the Dough:

Transfer the dough to a lightly floured counter and knead steadily for about 10 minutes. You want the dough to be smooth springy and a bit tacky but not sticky. Drop it in a greased bowl cover with a damp cloth and let it rise in a cozy spot until doubled in size about an hour

Make the Pastry Cream:

Warm the milk and sugar in a saucepan over medium heat until steaming but not boiling. In a separate bowl whisk egg yolks and cornstarch until completely smooth. Carefully drizzle the hot milk into the yolks stirring continuously until fully mixed. Pour everything back into the saucepan and cook over medium stirring constantly as it thickens to a custard. Once thick remove from heat and stir in vanilla and butter let it come to room temperature

Shape the Doughnuts:

Deflate the risen dough and turn onto a floured surface. Gently roll out to about half an inch thick and use a round cutter to press out circles. Line them on a parchment covered tray cover loosely and give them another rise for half an hour until puffy

Fry the Bomboloni:

Heat vegetable oil in a wide pot or deep fryer to 350 degrees Fahrenheit. Working in small batches slide the dough circles into the hot oil and fry until deep golden on both sides this should take a few minutes per side. Transfer to paper towels to cool

Fill with Pastry Cream:

Once the bomboloni are cool enough to touch fill a piping bag with the cooled pastry cream. Poke a small hole in the side of each doughnut and pipe cream into the center until plump

Finish and Serve:

Dust the finished bomboloni generously with powdered sugar right before serving Enjoy these while they are fresh and warm for best results

One of my favorite ingredients is real vanilla extract in the pastry cream its fragrance fills the house and reminds me of my grandmother letting me lick the spoon Family gatherings feel extra special when I bring a batch of these to the table to share

Storage Tips

Bomboloni are best enjoyed on the same day but if you have leftovers keep them in an airtight container at room temperature for up to one day. For longer storage freeze the unfilled doughnuts and fill with pastry cream on the day you plan to serve

Ingredient Substitutions

If you are out of whole milk try half and half or a plant milk with full fat for structure. Swap lemon zest for a pinch of orange zest for a new twist. For the cream you can use a vanilla bean instead of extract for a stronger flavor

Serving Suggestions

These bomboloni are perfect with morning coffee or alongside a sweet dessert wine for a more festive treat. Pair with berries or serve with extra pastry cream on the side for dipping

Cultural Context

Bomboloni originated in Tuscany and have spread throughout Italy and beyond. They are served at cafes and pastry shops especially during Carnivale or street festivals. Each region may have its own filling from chocolate to fruit jams

Mastering bomboloni at home is as joyful as eating them. These treats are sure to impress and delight every time.

Recipe Q&A

→ What flour should I use for bomboloni?

All-purpose flour works well, giving a soft, fluffy result for the doughnuts.

→ How do I achieve a smooth pastry cream?

Stir the mixture constantly over medium heat and strain if needed for extra smoothness before filling.

→ Can I make bomboloni dough ahead of time?

Yes, you can refrigerate the dough after its first rise and use it within 24 hours for convenience.

→ What’s the best way to fill bomboloni?

Use a piping bag fitted with a small tip to inject pastry cream into each doughnut for even filling.

→ How can I store leftover bomboloni?

Keep filled treats in an airtight container in the refrigerator and enjoy within two days for best flavor.

→ Why dust with powdered sugar?

The light coating adds sweetness and a visually appealing finish to the filled doughnuts.