Bomboloni alla Crema Italian Doughnuts (Printable Format)
Light Italian doughnuts filled with vanilla cream and finished with powdered sugar.
# Needed Ingredients:
→ Dough
01 -
500 g all-purpose flour
02 -
100 g granulated sugar
03 -
7 g instant yeast
04 -
0.5 teaspoon salt
05 -
120 ml whole milk, warmed
06 -
2 large eggs
07 -
55 g unsalted butter, melted
08 -
Zest of 1 lemon (optional)
→ Pastry Cream
09 -
480 ml whole milk
10 -
100 g granulated sugar
11 -
4 large egg yolks
12 -
30 g cornstarch
13 -
2 teaspoons vanilla extract
14 -
28 g unsalted butter
→ For Frying and Serving
15 -
Vegetable oil, for deep frying
16 -
Powdered sugar, for dusting
# Preparation Steps:
01 -
In a large mixing bowl, blend all-purpose flour, granulated sugar, instant yeast, and salt. In a separate bowl, whisk together warm whole milk, eggs, melted butter, and lemon zest if using. Gradually integrate the wet mixture into the dry ingredients, stirring until a soft dough develops.
02 -
Knead the dough on a lightly floured surface for approximately 10 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and set aside in a warm environment to rise for around 1 hour or until doubled in size.
03 -
In a saucepan, gently heat whole milk and granulated sugar over medium heat until just simmering. In a bowl, whisk egg yolks with cornstarch to a smooth consistency. Gradually temper the egg yolk mixture with the hot milk, stirring constantly, and return to the saucepan. Cook, stirring continuously, until the custard thickens. Remove from heat and blend in vanilla extract and unsalted butter. Allow the cream to cool completely.
04 -
Deflate the risen dough and turn onto a floured surface. Roll the dough to approximately 1.25 cm thickness and cut into circles using a 7–8 cm round cutter. Arrange the dough circles onto a parchment-lined baking sheet, cover, and let proof for an additional 30 minutes.
05 -
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 175°C. Fry several dough rounds at a time, turning as needed, until evenly golden brown, about 2–3 minutes per side. Remove using a slotted spoon and drain on paper towels.
06 -
Once the fried doughnuts are cool enough to handle, fill a piping bag with the cooled pastry cream. Puncture each doughnut and pipe in an adequate amount of cream filling.
07 -
Liberally dust filled bomboloni with powdered sugar immediately before serving.
# Supplementary Details:
01 -
To ensure a silky pastry cream, maintain constant stirring during cooking to avoid lumps.
02 -
For best results, use a thermometer to monitor oil temperature during frying.