Bomboloni alla Crema (Printable Version)
Fluffy Italian treats filled with smooth vanilla cream, ideal for morning coffee or afternoon indulgence.
# What You'll Need:
→ Dough
01 - 2 ¼ cups all-purpose flour
02 - ¼ cup granulated sugar
03 - 1 packet (2 ¼ tsp) instant dry yeast
04 - ¾ cup whole milk, lukewarm
05 - 4 tbsp unsalted butter, softened
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - ½ tsp salt
09 - Zest of 1 lemon
→ Pastry Cream
10 - 2 cups whole milk
11 - 4 large egg yolks
12 - ½ cup granulated sugar
13 - 3 tbsp cornstarch
14 - 1 tsp vanilla extract
15 - Zest of ½ lemon
16 - 1 tbsp unsalted butter
→ Frying and Finishing
17 - Vegetable oil for deep frying
18 - ½ 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 ½ inch thickness. Cut out rounds using a 2½–3 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 Advice:
01 -
- The contrast between the crisp, sugary exterior and the cool, silky vanilla cream inside is absolutely magical
- These doughnuts are surprisingly achievable for home bakers, and they taste infinitely better than anything from a bakery case
02 -
- Temperature control is everything when making pastry cream, so keep the heat medium and stir constantly to prevent scrambling
- Letting the dough rise in a slightly warm oven with just the light on creates the perfect environment without drafts
03 -
- Prepare the pastry cream the day before so it's completely cold and easier to pipe
- Keep the cut dough rounds covered while they rise to prevent a skin from forming