Bomboloni alla Crema
Bomboloni alla Crema are irresistible Italian doughnuts that promise to delight any sweet tooth. Soft, fluffy, and filled with rich pastry cream, these doughnuts are perfect for dessert, brunch, or a special occasion. With their golden exterior and sweet dusting of powdered sugar, they not only taste amazing but also look stunning on any table.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 1 packet (7g) instant yeast
- ½ teaspoon salt
- ½ cup whole milk, warmed
- 2 large eggs
- ¼ cup unsalted butter, melted
- 2 cups whole milk (for pastry cream)
- ½ cup granulated sugar (for pastry cream)
- 4 large egg yolks (for pastry cream)
- ¼ cup cornstarch (for pastry cream)
- 2 teaspoons vanilla extract (for pastry cream)
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Instructions
- In a large bowl, combine warm milk, sugar, and yeast; let activate for about 5 minutes.
- Add flour, salt, eggs, melted butter; mix until a dough forms and knead until smooth.
- Let the dough rise in a greased bowl covered with a cloth until doubled in size (about 1 hour).
- Prepare pastry cream by heating milk and sugar until warm. Whisk together egg yolks and cornstarch; gradually combine with warm milk mixture. Cook until thickened; stir in vanilla extract and cool.
- Roll out the risen dough and cut into circles; let them rest for another 30 minutes.
- Heat vegetable oil to 350°F (175°C) and fry the bomboloni until golden brown on each side.
- Fill cooled bomboloni with pastry cream using a piping bag and dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 9g
- Sodium: 65mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg