Bomboloni alla Crema 

Bomboloni alla Crema are traditional Italian doughnuts filled with rich and velvety pastry cream. These delightful treats are soft, pillowy on the outside, and bursting with a luscious custard center, making them a favorite in Italian pastry shops. Perfect for special occasions, brunches, or as a sweet indulgence, these doughnuts bring a touch of Italy to your table.

Full Recipe:

Ingredients

For the Dough:

• 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

• Zest of 1 lemon (optional)

For the Pastry Cream:

• 2 cups whole milk

• ½ cup granulated sugar

• 4 large egg yolks

• ¼ cup cornstarch

• 2 teaspoons vanilla extract

• 2 tablespoons unsalted butter

For Frying and Serving:

• Vegetable oil (for frying)

• Powdered sugar (for dusting)

Directions

1. Prepare the Dough:

   • In a large mixing bowl, combine the flour, sugar, yeast, and salt.

   • In a separate bowl, whisk together the warm milk, eggs, melted butter, and lemon zest.

   • Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.

2. Knead the Dough:

   • Transfer the dough onto a lightly floured surface and knead for about 8–10 minutes, or until it becomes smooth and elastic.

   • Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1½ to 2 hours, or until it doubles in size.

3. Prepare the Pastry Cream:

   • In a medium saucepan, heat the milk over medium heat until it begins to steam.

   • In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.

   • Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.

   • Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens into a smooth custard.

   • Remove from heat and stir in the vanilla extract and butter.

   • Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely cool.

4. Shape and Fry the Bomboloni:

   • Once the dough has risen, punch it down gently and transfer it to a floured surface.

   • Roll it out to about ½-inch (1.3 cm) thickness. Using a round cookie cutter (about 3 inches in diameter), cut out circles of dough.

   • Place the dough circles on a parchment-lined baking sheet, cover lightly, and let them rise again for 30–45 minutes, or until puffy.

   • Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).

   • Fry the bomboloni in batches, about 2–3 minutes per side, until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate.

   • While they’re still warm, roll them in granulated sugar to coat.

5. Fill the Bomboloni:

   • Transfer the cooled pastry cream to a piping bag fitted with a small round tip.

   • Using a small knife or skewer, make a hole in the side of each bombolone.

   • Pipe in the cream until filled.

   • Serve immediately and enjoy!

Nutritional Information (per serving)

• Calories: Approximately 400 kcal

• Protein: Approximately 5g

• Fat: Approximately 18g

• Carbohydrates: Approximately 30g