If you’re craving a sweet treat that feels like a warm hug from Italy, look no further than this Bomboloni alla Crema Recipe. These fluffy, golden-fried doughnuts filled with rich, velvety vanilla cream are an absolute delight for any time of day. The contrast between the soft, airy bomboloni exterior and the luscious cream filling creates a heavenly bite that’s hard to resist. Perfect for breakfast, an afternoon snack, or even dessert, these beauties are as fun to make as they are to enjoy.
Ingredients You’ll Need
All the magic of this Bomboloni alla Crema Recipe comes from simple, everyday ingredients that combine to create something truly spectacular. Each one plays an essential role in delivering that tender texture, sweet aroma, and irresistible flavor that will have everyone asking for seconds.
- 500 grams all-purpose flour: The foundation for the dough, providing structure and softness.
- 100 grams sugar: Adds just the right amount of sweetness to the dough.
- 10 grams salt: Balances the sweetness and enhances flavors.
- 10 grams instant dry yeast: The rising agent that makes bomboloni delightfully fluffy.
- 250 milliliters whole milk: Warmed to activate yeast and create tender dough.
- 2 large eggs: Adds richness and helps bind the dough together.
- 50 grams unsalted butter: Contributes moisture and a silky texture.
- 1 teaspoon vanilla extract: Infuses the dough with warm, inviting flavor.
- 500 milliliters vegetable oil (for frying): The perfect medium for golden, crisp perfection.
- 250 milliliters heavy cream: The base for the luscious cream filling.
- 2 tablespoons sugar: Sweetens the cream just enough without overpowering it.
- 2 tablespoons all-purpose flour: Helps thicken the custard filling to silky smoothness.
- 2 large egg yolks: Richens and stabilizes the cream custard.
How to Make Bomboloni alla Crema Recipe
Step 1: Prepare the Dough Base
Start by combining your dry ingredients—flour, sugar, and salt—in a large bowl. Sprinkle instant dry yeast and gently mix it through. Then, warm your whole milk until it’s slightly warm to the touch to help wake up the yeast without killing it.
Step 2: Combine Wet and Dry Ingredients
Make a well in the center of your flour mixture and pour in the warm milk along with the eggs. Add the softened butter pieces and vanilla extract. Begin mixing everything together until a rough dough forms—this is where the magic begins.
Step 3: Knead Until Smooth
Turn the dough onto a lightly floured surface and knead with love for about 10 minutes. What you’re aiming for is a soft, elastic dough that springs back when you press it. This step is crucial for that perfect bomboloni texture.
Step 4: First Rise
Place your dough in a large bowl, cover it warmly with a damp cloth or plastic wrap, and let it rest in a cozy spot until it doubles in size. This usually takes 1 to 1.5 hours—perfect time for a little break or prepping your filling ingredients.
Step 5: Shape Your Bomboloni
After the dough has risen, gently punch it down to release trapped air. Roll it out to about 1.5 cm thickness on a floured surface, then cut circles using a 6 cm cutter. Place them spaced out on a floured tray, cover, and let them rise again to puff up beautifully.
Step 6: Fry to Golden Perfection
Heat vegetable oil in a deep pot or fryer until it reaches 175°C (350°F). Carefully drop your dough circles in batches, frying 2-3 minutes per side until they’re a stunning golden brown. Use a slotted spoon to remove them to a paper towel-lined plate to drain excess oil.
Step 7: Create the Cream Filling
While your bomboloni cool, it’s time to whip up the luscious cream. Heat heavy cream and sugar gently until just simmering. Whisk egg yolks and flour until smooth, then slowly incorporate the hot cream to temper the eggs. Return to low heat and stir until your custard thickens to a smooth, velvety consistency—add vanilla last for aromatic bliss.
Step 8: Fill and Finish
Once your bomboloni are cool enough to handle, make a small hole in each one and fill generously with the rich cream custard using a piping bag. A final dusting of powdered sugar, if you like, adds the perfect finishing touch.
How to Serve Bomboloni alla Crema Recipe
Garnishes
A simple dusting of powdered sugar adds a delicate sweetness and a beautiful snowy finish. For a sprinkling of color and texture, try a light dusting of cinnamon or cocoa powder—it adds a hint of warmth and complements the cream filling wonderfully.
Side Dishes
These bomboloni shine on their own but pair beautifully with a cup of strong espresso or a glass of chilled dessert wine. For brunch, add fresh berries or a fruit compote alongside to brighten each bite with a hint of tangy freshness.
Creative Ways to Present
Serve the Bomboloni alla Crema Recipe stacked on a pretty platter with a scattering of edible flowers or fresh mint leaves. You can also serve them in small paper bags or rustic baskets for a charming, casual vibe that invites everyone to grab and enjoy.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten bomboloni in an airtight container at room temperature for up to two days. The doughnuts are best eaten fresh but will remain soft and enjoyable for a short while if covered well.
Freezing
If you want to save bomboloni for longer, freeze them unfilled by placing them in a single layer on a baking sheet first, then transfer to a sealed container or freezer bag. The cream filling is best made fresh, so fill bomboloni after thawing and reheating.
Reheating
Warm frozen or leftover bomboloni in a low oven for 5-7 minutes or in the microwave for a short burst to restore their softness. Once warm, fill with freshly prepared cream and enjoy them as if they were just made.
FAQs
Can I use active dry yeast instead of instant yeast?
Absolutely! If using active dry yeast, just be sure to activate it first by dissolving it in warm milk for 5-10 minutes until foamy before adding it to your dry ingredients.
Is there a way to make the cream filling without flour?
Yes, you can substitute the flour with cornstarch for a gluten-free option. Use the same amount and mix it with the egg yolks before combining with the warm cream.
Can I bake the bomboloni instead of frying them?
You can, but frying gives bomboloni their signature light and airy texture with a crisp outside. Baking will produce a different, denser result but still tasty if you prefer less oil.
How do I know when the oil is at the right temperature?
The oil should be hot enough so the bomboloni quickly puff and brown, but not so hot that they burn. Use a thermometer to maintain 175°C (350°F), or test with a small piece of dough that should sizzle and rise steadily.
Can I prepare the dough and filling the night before?
You can prepare and refrigerate both separately overnight. Let the dough come to room temperature and rise again before frying, and bring the custard to room temperature before piping into the bomboloni.
Final Thoughts
Making this Bomboloni alla Crema Recipe is like inviting a slice of Italian sunshine right into your kitchen. Between the fluffy golden dough and the decadently creamy filling, every bite is pure joy. Trust me, once you make these bomboloni, they’ll quickly become one of your favorite sweet indulgences to share with loved ones. So roll up your sleeves, get cozy, and treat yourself to this delightful ritual—you deserve it!
Print
Bomboloni alla Crema Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 20m
- Total Time: 1h 50m
- Yield: Approximately 15 bomboloni
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Description
Bomboloni alla Crema are traditional Italian filled doughnuts made from a soft, sweet dough fried to golden perfection and filled with a luscious vanilla custard cream. These delightful treats are perfect for breakfast or dessert, offering a pillowy texture with a rich, creamy filling that melts in your mouth.
Ingredients
Dough
- 500 grams all-purpose flour
- 100 grams sugar
- 10 grams salt
- 10 grams instant dry yeast
- 250 milliliters whole milk
- 2 large eggs
- 50 grams unsalted butter
- 1 teaspoon vanilla extract
- 500 milliliters vegetable oil (for frying)
Cream Filling
- 250 milliliters heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 2 large egg yolks
Instructions
- Mix dry ingredients: In a large mixing bowl, combine 500 grams of all-purpose flour, 100 grams of sugar, and 10 grams of salt.
- Add yeast: Add 10 grams of instant dry yeast to the dry ingredients and stir gently to mix everything together.
- Warm milk: Warm 250 milliliters of whole milk in a small saucepan over low heat until slightly warm to touch, not hot.
- Combine wet and dry ingredients: Make a well in the center of dry ingredients and pour in warm milk, followed by 2 large eggs.
- Add butter and vanilla: Add 50 grams of unsalted butter cut into small pieces and 1 teaspoon vanilla extract to the mixture.
- Form dough: Mix everything with a spoon or hands until dough begins to form.
- Knead dough: Knead on a floured surface for about 10 minutes until smooth and elastic.
- First rise: Place dough in bowl, cover with damp cloth or plastic wrap, and let rise in warm place for 1 to 1.5 hours until doubled in size.
- Punch down dough: Gently punch down risen dough to release air.
- Roll out dough: Transfer to floured surface and roll out to about 1.5 cm thickness.
- Cut dough circles: Use a 6 cm round cutter to cut the dough into circles.
- Second rise: Place circles on floured tray without touching, cover, and let rise another 30 minutes until puffed up.
- Heat oil: Heat 500 milliliters vegetable oil in deep fryer or large pot over medium heat to 175°C (350°F).
- Fry bomboloni: Carefully fry dough circles in batches for 2-3 minutes each side until golden brown and puffed.
- Drain: Remove bomboloni with slotted spoon and drain on paper towels.
- Prepare cream filling: In medium saucepan, combine 250 milliliters heavy cream and 2 tablespoons sugar, heat until just simmering, do not boil.
- Mix egg yolks and flour: In separate bowl, whisk 2 tablespoons flour with 2 large egg yolks until smooth.
- Temper eggs: Gradually whisk hot cream into egg mixture to prevent scrambling.
- Cook custard: Return mixture to saucepan, cook over low heat, stirring constantly until custard thickens.
- Flavor custard: Remove from heat and stir in 1 teaspoon vanilla extract.
- Cool custard: Allow custard to cool completely, then transfer to piping bag.
- Fill bomboloni: Make small hole in side of each bombolone and pipe in custard filling.
- Serve: Dust with powdered sugar if desired and serve immediately.
Notes
- Ensure milk is warm, not hot, to activate yeast without killing it.
- Knead dough thoroughly for best texture.
- Oil temperature should be maintained around 175°C (350°F) for even frying.
- Do not overcrowd the oil to keep oil temperature steady.
- Custard must be cooled completely before filling to prevent melting.
- Serve bomboloni fresh for best taste and texture.
- Can substitute vegetable oil with other neutral frying oils if desired.
