Bomboloni alla Crema 

Bomboloni alla Crema are Italian cream-filled doughnuts that deliver a mouthwatering experience in every bite. Imagine a light, pillowy fried dough coated in sugar, giving way to a luscious, velvety pastry cream inside. A beloved classic in Italian pastry shops, these treats are perfect for gatherings, brunches, or pairing with a cozy cup of coffee. The golden exterior, contrasted with the decadent cream, is simply irresistible—whether you're treating family or impressing friends, homemade bomboloni allo crema are guaranteed to delight.

Ingredients

Pastry Cream (Crema Pasticcera) – Adapted from ManusMenu

• 500 ml (2 cups) milk
  
  

• 50 g (≈¼ cup) sifted flour
  
  

• 6 egg yolks
  
  

• 150 g (½ cup + 2 tbsp) sugar
  
  

• 1 tsp vanilla extract
  
  

Dough (Bomboloni) – Adapted from ManusMenu

• 250 g (about 2 cups) bread flour
  
  

• 250 g (about 2 cups) “00” flour (or all-purpose)
  
  

• 50 g (≈¼ cup) caster/superfine sugar
  
  

• 8 g (1 packet) instant yeast
  
  

• Seeds from 1 vanilla bean (or 1 tsp vanilla extract)
  
  

• Zest of 1 lemon
  
  

• Pinch of salt
  
  

• 250 ml warm milk (≈105–110 °F / 40–43 °C)
  
  

• 3 large eggs
  
  

• 50 g (≈3½ tbsp) unsalted butter, softened and cut into pieces
  
  

• Vegetable oil spray
  
  

• Sunflower oil (or other neutral oil) for frying
  
  

• Extra caster/superfine sugar for coating
  
  

Directions

Pastry Cream

1. Whip egg yolks with sugar using an electric mixer until pale and fluffy.
   
   

2. Add vanilla extract to the milk. Gradually pour the milk into the yolk mixture while continuing to whip.
   
   

3. Mix in the sifted flour until smooth.
   
   

4. Transfer to a saucepan and cook over medium heat, whisking constantly until it boils and thickens.
   
   

5. Pour into a bowl, cover with plastic wrap directly on the surface to prevent film, and cool.
   
   

Bomboloni Dough

1. In a mixer bowl, combine both flours, sugar, yeast, vanilla, lemon zest, and salt.
   
   

2. Add warm milk and mix to form a rough dough.
   
   

3. Add eggs all at once; knead until incorporated.
   
   

4. Gradually knead in butter, one piece at a time, until dough is smooth and elastic (≈10–15 minutes).
   
   

5. Shape into a ball, cover, and let rise in a warm place until doubled in size (1½–2 hours).
   
   

6. Meanwhile, cut small squares of oiled parchment for the dough rounds to rest on.
   
   

7. Once risen, roll dough to ≈1 cm thickness. Cut rounds using a 7–7½ cm cutter.
   
   

8. Re-knead scraps; repeat rolling and cutting until dough is used.
   
   

9. Place rounds on prepared oiled parchment sheets, cover and let rise again until puffed (≈½ hour).
   
   

Frying & Filling

1. Heat sunflower oil in a deep pan to about 350 °F (175 °C).
   
   

2. Fry bomboloni in batches until golden brown, turning as needed. Drain on paper towels.
   
   

3. While warm, roll bombs in caster sugar to coat.
   
   

4. Fill cooled bomboloni: create a small hole using a straw or nozzle; use a piping bag to inject pastry cream.
   
   

5. Enjoy immediately, or store filled ones in the fridge.
   
   

Nutrients (Estimate per Bombolone)

• Calories: 200 kcal
  
  

• Protein: 4 g
  
  

• Carbohydrates: 25 g
  
  

• Total Fat: 9 g
  
  

• Saturated Fat: 4 g
  
  

• Sodium: 50 mg