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Bomboloni alla Crema

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Bomboloni alla Crema are traditional Italian filled doughnuts, featuring a light, fluffy pastry enveloping a rich and creamy vanilla custard, perfect for a delightful dessert or snack.

Ingredients

Scale
  • 2 ¼ tsp active dry yeast
  • ¾ cup warm milk (about 110°F / 43°C)
  • 3 tbsp granulated sugar
  • 2 ½ cups all-purpose flour
  • 2 tbsp unsalted butter, softened
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • Vegetable oil for frying
  • Powdered sugar for dusting
  • For the Custard Filling:
  • 2 cups whole milk
  • ½ cup granulated sugar
  • 4 large egg yolks
  • ¼ cup cornstarch
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter

Instructions

  1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until foamy.
  2. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, egg yolks, softened butter, and vanilla extract. Mix until a soft dough forms.
  3. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 to 1½ hours until doubled in size.
  5. Meanwhile, prepare the custard filling: In a saucepan, heat milk until just simmering.
  6. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly.
  7. Return mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in butter and vanilla extract. Let cool completely.
  8. Once the dough has risen, roll it out to about ½-inch thickness. Cut into 3-inch circles and place on a baking sheet. Cover and let rise for another 30 minutes.
  9. Heat vegetable oil in a deep pot to 350°F (175°C). Fry the doughnuts in batches until golden brown on both sides, about 2 minutes per side.
  10. Drain on paper towels and let cool slightly.
  11. Using a piping bag fitted with a long nozzle, fill each bombolone with the cooled custard through the side.
  12. Dust generously with powdered sugar before serving.

Notes

For a twist, try filling the bomboloni with chocolate ganache or lemon curd instead of custard.

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