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
Scale
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.
