Jump to Recipe Print RecipeIf you ever find yourself daydreaming about a cozy Italian café, where the aroma of freshly fried dough wafts through the air, you’re not alone! I felt that enchantment when I first tasted Bomboloni alla Crema—those delightful, pillowy doughnuts filled with luxurious cream that seem to melt in your mouth. This recipe for Bomboloni alla Crema is not just about creating a treat; it’s a chance to bring a piece of Italy into your kitchen, making it a fun culinary adventure. These doughnuts are a quick way to impress guests or simply indulge in a bit of homemade comfort. Whether you’re a seasoned home chef or someone looking to try something new, this dessert promises to satisfy your sweet tooth and warm your heart. When was the last time you pampered yourself with a delightful homemade dessert? Why Are These Bomboloni So Irresistible? Deliciously Light: These Bomboloni alla Crema are wonderfully airy, giving you that melt-in-your-mouth experience with each bite. Creamy Center: The rich pastry cream filling adds a luxurious touch, creating a delightful contrast to the fluffy dough. Quick and Easy: With straightforward instructions, even novice bakers can master this recipe, making it perfect for anyone looking to elevate their dessert game. Crowd-Pleasing Treat: Serve them at gatherings or enjoy them solo; they’re sure to impress family and friends alike! Pair with a cup of coffee or espresso for the ultimate indulgence. Authentic Flavor: Bringing a taste of Italy to your home, these doughnuts evoke the warmth of a cozy café, inviting you into a world of deliciousness. Want to explore more delightful desserts? Check out my recipe for Easy Homemade Tiramisu. Bomboloni alla Crema Ingredients • For those delightful Italian doughnuts, you’ll need the following ingredients to create magic in your kitchen! For the Dough All-purpose flour – Provides structure for the dough; bread flour gives a chewier texture. Granulated sugar – Sweetens the dough and enhances browning; use coconut sugar for a lower glycemic option. Instant yeast – Leavens the dough for that light, airy feel; substitute with active dry yeast after proofing. Salt – Balances sweetness and enhances flavor. Whole milk – Adds moisture and richness; almond milk is a great dairy-free substitute. Large eggs – Contributes to richness and aids in structure; flaxseed meal works for a vegan alternative. Unsalted butter – Adds flavor and helps create a tender crumb; coconut oil is a dairy-free replacement. Lemon zest (optional) – Infuses a refreshing citrus aroma; feel free to omit for classic flavor. For Frying and Serving Vegetable oil – Essential for frying; choose oils with high smoke points like canola oil. Powdered sugar – Dust over the bomboloni for a sweet finishing touch, enhancing the appeal of your Bomboloni alla Crema. Now that you have the ingredients ready, it’s time to dive into the deliciousness of this Italian treat! Step‑by‑Step Instructions for Bomboloni alla Crema Step 1: Make the Dough In a large mixing bowl, combine 4 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of instant yeast, and 1 teaspoon of salt. In a separate bowl, whisk together 1 1/2 cups of whole milk, 2 large eggs, and 1/4 cup of melted unsalted butter until smooth. Pour the wet ingredients into the dry mixture and stir to form a soft dough. Step 2: Knead the Dough Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. Shape the dough into a ball and place it in a greased bowl, covering it with a damp cloth. Let it rise in a warm spot for approximately 1 hour, or until it has doubled in size and looks puffy and airy. Step 3: Prepare the Pastry Cream In a medium saucepan, heat 2 cups of whole milk and 1/2 cup of granulated sugar over medium heat until just simmering. In a separate bowl, whisk together 4 egg yolks and 1/4 cup of cornstarch. Slowly add the hot milk mixture to the egg yolks while whisking constantly to prevent curdling. Return the mixture to the saucepan and cook on low heat, stirring until it thickens, around 5-7 minutes. Step 4: Cool the Pastry Cream Remove the thickened pastry cream from the heat and stir in 1 teaspoon of vanilla extract and 3 tablespoons of unsalted butter until completely melted. Transfer the pastry cream to a bowl, cover it with plastic wrap, and refrigerate to cool for at least 30 minutes while you prepare the bomboloni. Step 5: Shape the Bomboloni Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Roll the dough out to about 1/2 inch thick, then use a round cutter to cut circles about 3 inches in diameter. Place the dough circles on parchment-lined baking sheets and cover them with a cloth. Allow them to rise for another 30 minutes until they are slightly puffy. Step 6: Fry the Bomboloni In a deep pot, heat 2-3 inches of vegetable oil to 350°F (175°C). Once the oil is hot, carefully add a few dough circles at a time, frying for about 2-3 minutes on each side until golden brown. Use a slotted spoon to transfer the fried bomboloni to a paper towel-lined plate to drain excess oil. Step 7: Fill the Bomboloni Once the bomboloni have cooled slightly, fill a piping bag with the chilled pastry cream. Insert the tip of the piping bag into the side of each doughnut and gently squeeze to fill them with the cream until you feel a slight resistance. Step 8: Serve Finally, dust the filled Bomboloni alla Crema generously with powdered sugar right before serving. Pair these delightful Italian doughnuts with a cup of coffee or espresso for a cozy and indulgent treat. Bomboloni alla Crema Variations & Substitutions Feel free to bring your personal touch to Bomboloni alla Crema and explore these delightful twists that tantalize your taste buds. Dairy-Free: Substitute whole milk with almond or oat milk for a creamy base without dairy. Vegan: Replace eggs with flaxseed meal and use coconut oil instead of butter to keep it plant-based. Chocolate Lovers: Add melted dark chocolate to the pastry cream for a rich, indulgent filling that’s sure to please. Citrus Zest: Infuse a hint of brightness by adding orange zest to the pastry cream, elevating the flavor profile beautifully. Spiced Delight: Mix in a pinch of cinnamon or nutmeg to either the dough or the pastry cream for a warm, cozy undertone. Reduced Sugar: Cut the sugar in the dough by half and enhance flavor with vanilla extract and a hint of lemon zest. Gluten-Free: Use a gluten-free flour blend to craft a delicate dough that accommodates those with dietary restrictions. Dusting Variations: Instead of powdered sugar, try rolling the bomboloni in cocoa powder or grated coconut for a unique topping twist. These variations can not only cater to different dietary preferences but also keep the recipe exciting each time you make it. For more scrumptious dessert ideas, check out my recipe for Chocolate Profiteroles for a delightful sweet treat that crowns any occasion! Storage Tips for Bomboloni alla Crema Fridge: Store your bomboloni in an airtight container for up to 2 days to keep them fresh and soft. Freezer: If you want to preserve them longer, freeze the bomboloni before filling; they can last for up to 1 month. Just ensure they’re wrapped well to prevent freezer burn. Reheating: To enjoy, thaw in the fridge overnight and warm gently in a microwave or oven for a few minutes, ensuring the filling maintains its creamy texture. Filling Tip: If storing filled bomboloni, expect them to be best enjoyed fresh. The pastry cream may soften the dough over time—so consider filling them just before serving. Make Ahead Options These Bomboloni alla Crema are perfect for meal prep enthusiasts looking to save time on busy days! You can prepare the dough up to 24 hours in advance by mixing and kneading it, allowing it to rise, then punching it down and refrigerating it in a covered bowl. The pastry cream can also be made up to 3 days ahead; just ensure to store it in an airtight container in the fridge to maintain its rich flavor and creamy texture. When you’re ready to finish the recipe, simply shape, fry the bomboloni, and fill them just before serving to ensure that they are just as delicious as when made fresh! What to Serve with Bomboloni alla Crema? Indulge in a delightful culinary experience that transforms your dessert table into a warm Italian café ambiance. Rich Coffee: A hot cup of espresso perfectly balances the sweetness of bomboloni, enhancing the creamy filling’s richness. Fruity Tart: A light fruit tart adds a refreshing contrast, offering zingy notes that brighten each creamy bite. Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for an extra creamy layer that melts into every luscious doughnut. The creamy texture complements the filled treat beautifully, creating a dessert lover’s dream. Chocolate Sauce Dip: Warm chocolate sauce provides a rich, indulgent touch, perfect for drizzling or dipping each bombolone. Fruit Compote: A homemade berry compote adds a sweet-tart punch that complements the doughnut’s richness, balancing flavors masterfully. Sparkling Wine: A glass of Prosecco brings a festive touch, its bubbles enhancing the sweetness while making each bite feel like a celebration. Warm Milk with Honey: For a cozy pairing, warm milk sweetened with honey creates a comforting combo that’s reminiscent of childhood treats. Custard Cream: Go all out with additional creamy custard to dip or drizzle, emphasizing the bomboloni’s already divine filling while adding extra decadence. Homemade Whipped Cream: Light and airy whipped cream adds a lovely texture contrast, inviting you to top each bombolone with a fluffy cloud of sweetness. Almond Biscotti: A crunchy almond biscotti served alongside adds a delightful texture, perfect for dipping in coffee and enhancing the entire experience. Expert Tips for Bomboloni alla Crema • Perfect Dough Consistency: Make sure the dough is soft and slightly sticky. Adding too much flour can lead to dense bomboloni instead of light, airy treats. • Temperature Matters: Fry at the correct temperature of 350°F (175°C). If it’s too hot, the outside will brown before the inside cooks, while too low will result in oily bombs. • Cool Before Filling: Let the bomboloni cool for a few minutes after frying before filling with pastry cream to prevent it from melting. • Kneading Technique: Knead the dough thoroughly for about 10 minutes to develop gluten. This step is crucial for achieving the perfect texture in your Bomboloni alla Crema. • Timing Your Fry: Don’t overcrowd the pot when frying; this can lower oil temperature and lead to uneven cooking. Fry in batches for the best results. Bomboloni alla Crema Recipe FAQs What type of flour is best for Bomboloni alla Crema? I recommend using all-purpose flour for a balanced texture, but if you’re looking for a chewier bite, bread flour works wonders. Both options provide the structure needed, so pick what suits your taste! How should I store leftover Bomboloni alla Crema? Storing your bomboloni is simple! Keep them in an airtight container in the fridge for up to 2 days. If you’d like to preserve them longer, unfilled bomboloni can be frozen for up to 1 month. Just make sure they’re well wrapped to protect them from freezer burn. Can I freeze filled Bomboloni alla Crema? While it’s possible to freeze filled bomboloni, they’re best enjoyed fresh. If you choose to freeze them, be aware that the pastry cream may soften the dough. I recommend filling them right before serving to maintain their delightful texture! What if my dough doesn’t rise properly? Don’t worry! If your dough doesn’t double in size after an hour, it may be due to inactive yeast or cold temperatures. Make sure your yeast is fresh and try letting the dough rise in a warm environment, like near a sunny window or in a slightly warmed oven (turned off) to create a cozy draft-free area. Are Bomboloni alla Crema suitable for people with dietary restrictions? Absolutely! For a dairy-free version, swap whole milk with almond milk, and use coconut oil instead of butter. If you need a vegan option, replace eggs with flaxseed meal mixed with water (1 tablespoon flaxseed with 3 tablespoons water per egg). Just be mindful of potential allergies to the ingredients you use! What should I do if my filling is too runny? If your pastry cream turns out too runny, you can recook it! Simply heat it in a saucepan on low heat while stirring constantly until it thickens to your desired consistency. If it’s too thick, adding a splash of milk can gently loosen it up. Patience is key to achieving that luxurious texture! Melt-in-Your-Mouth Bomboloni alla Crema Recipe Today This Bomboloni alla Crema recipe features pillowy doughnuts filled with luxurious cream, perfect for any dessert lover. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsCooling Time 30 minutes minsTotal Time 1 hour hr 30 minutes mins Servings: 12 doughnutsCourse: DessertCuisine: ItalianCalories: 220 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Dough4 cups all-purpose flour Bread flour gives a chewier texture.1/4 cup granulated sugar Use coconut sugar for a lower glycemic option.1 tablespoon instant yeast Substitute with active dry yeast after proofing.1 teaspoon salt Balances sweetness.1 1/2 cups whole milk Almond milk is a great dairy-free substitute.2 large eggs Flaxseed meal works for a vegan alternative.1/4 cup unsalted butter Coconut oil is a dairy-free replacement.lemon zest Optional for a refreshing citrus aroma.For Frying and ServingVegetable oil for frying Choose oils with high smoke points like canola oil.powdered sugar Dust over the bomboloni for a sweet finishing touch. Equipment Mixing bowlfloured surfaceMedium saucepanpiping bagdeep pot Method Step-by-Step InstructionsIn a large mixing bowl, combine 4 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of instant yeast, and 1 teaspoon of salt. In a separate bowl, whisk together 1 1/2 cups of whole milk, 2 large eggs, and 1/4 cup of melted unsalted butter until smooth. Pour the wet ingredients into the dry mixture and stir to form a soft dough.Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. Shape the dough into a ball and place it in a greased bowl, covering it with a damp cloth. Let it rise in a warm spot for approximately 1 hour, or until it has doubled in size.In a medium saucepan, heat 2 cups of whole milk and 1/2 cup of granulated sugar over medium heat until just simmering. In a separate bowl, whisk together 4 egg yolks and 1/4 cup of cornstarch. Slowly add the hot milk mixture to the egg yolks while whisking constantly to prevent curdling. Return the mixture to the saucepan and cook on low heat, stirring until it thickens, about 5-7 minutes.Remove the thickened pastry cream from the heat and stir in 1 teaspoon of vanilla extract and 3 tablespoons of unsalted butter until completely melted. Transfer the pastry cream to a bowl, cover it with plastic wrap, and refrigerate to cool for at least 30 minutes.Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Roll the dough out to about 1/2 inch thick, then use a round cutter to cut circles about 3 inches in diameter. Place the dough circles on parchment-lined baking sheets and cover them with a cloth. Allow them to rise for another 30 minutes.In a deep pot, heat 2-3 inches of vegetable oil to 350°F (175°C). Carefully add a few dough circles at a time, frying for about 2-3 minutes on each side until golden brown. Use a slotted spoon to transfer the fried bomboloni to a paper towel-lined plate to drain excess oil.Once the bomboloni have cooled slightly, fill a piping bag with the chilled pastry cream. Insert the tip of the piping bag into the side of each doughnut and gently squeeze to fill them with the cream until you feel a slight resistance.Finally, dust the filled Bomboloni alla Crema generously with powdered sugar right before serving. Nutrition Serving: 1doughnutCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 95mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 3mgIron: 5mg NotesStore your bomboloni in an airtight container for up to 2 days in the fridge, or freeze before filling for up to 1 month. Ensure filled bomboloni are best enjoyed fresh. Tried this recipe?Let us know how it was!
