If you have a craving for something irresistibly sweet, fluffy, and utterly delightful, then this Indulgent Bomboloni alla Crema: Cream-Filled Italian Doughnuts Recipe will become your new best friend. These luscious Italian doughnuts, filled with a rich and velvety custard, are truly the perfect treat that balances airy, light dough with a wonderfully creamy surprise inside. Every bite is a celebration of classic Italian flavors with a touch of elegance, making these bomboloni ideal for special occasions or an everyday indulgence that never disappoints.
Ingredients You’ll Need
Trust me when I say, nothing about these ingredients is complicated, yet each one plays an essential role in crafting the perfect texture, flavor, and color that makes these doughnuts so special. From the flour that forms the tender dough to the fresh eggs that add richness, every element is carefully chosen to elevate the final bomboloni experience.
- 4 cups All-Purpose Flour: Provides structure for the dough; bread flour can be swapped for a chewier bite.
- 1/4 cup Granulated Sugar: Adds a touch of sweetness and helps yeast activation; brown sugar offers deeper notes.
- 2 tablespoons Instant Yeast: The magic behind that perfect rise—feel free to use fresh yeast if you prefer.
- 1 teaspoon Salt: Balances the sweetness and enhances all the other flavors.
- 1 cup Whole Milk: Adds creaminess and moisture; almond milk can be a dairy-free alternative.
- 2 large Eggs: Bind ingredients and enrich the dough; substitutes work if needed.
- 1/4 cup Unsalted Butter: Imparts richness and tenderness—coconut oil is a great dairy-free option.
- 1 tablespoon Lemon Zest: Brightens the flavor with subtle citrus notes; optional for milder taste.
- 2 cups Whole Milk (for filling): The base for the smooth, creamy custard filling.
- 1/2 cup Granulated Sugar (for filling): Sweetens the custard—adjust to personal preference.
- 4 large Egg Yolks: Create the luscious, rich custard center everyone loves.
- 1/4 cup Cornstarch: Thickens the filling to the perfect silky consistency.
- 1 teaspoon Vanilla Extract: Adds fragrant warmth—use pure vanilla for best results.
- 2 tablespoons Unsalted Butter (for filling): Finishes the custard with a glossy, silky texture.
- 4 cups Vegetable Oil: Ideal for frying; choose a light oil with a high smoke point for a clean taste.
- 1 cup Powdered Sugar: Perfect for dusting; cocoa powder can be an interesting twist if you’re feeling adventurous.
How to Make Indulgent Bomboloni alla Crema: Cream-Filled Italian Doughnuts Recipe
Step 1: Prepare the Dough
Start by gently warming the milk until it’s lukewarm—this helps activate the yeast perfectly. In a large bowl, mix the yeast with the sugar and warm milk, then let it sit for a few minutes until frothy. Next, add in the flour, salt, eggs, softened butter, and lemon zest. Knead the dough until smooth and elastic—this step is important for that tender but fluffy texture we’re after. Once ready, cover the dough with a clean towel and let it rise in a warm place until doubled in size, typically about an hour.
Step 2: Make the Custard Filling
While the dough is rising, let’s get started on the luscious cream filling. In a saucepan, heat the milk gently until it just begins to simmer. Meanwhile, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the yolks. Transfer everything back to the pan and cook over low heat, stirring constantly until it thickens to a silky custard. Remove from heat, stir in vanilla extract and butter, then cover the surface with plastic wrap to prevent a skin from forming. Refrigerate until cool and set.
Step 3: Shape and Fry the Bomboloni
Once the dough has doubled in size, turn it out onto a lightly floured surface and roll it to about half an inch thickness. Using a round cutter, cut out circles and place them on a baking sheet lined with parchment paper. Let them rest and rise again for about 30 minutes. Now for the exciting part: heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the doughnuts in batches, turning once, until golden brown on both sides (around 2-3 minutes per side). Use a slotted spoon to drain them on paper towels—these bomboloni need to be perfectly crisp yet tender inside!
Step 4: Fill and Finish
Once the bomboloni are cool enough to handle, use a piping bag fitted with a narrow nozzle to fill them generously with the chilled custard cream. Don’t hold back; that creamy center is the heart of this indulgent dessert. Finally, dust the filled doughnuts generously with powdered sugar, giving them an inviting snowy finish that begs to be eaten.
How to Serve Indulgent Bomboloni alla Crema: Cream-Filled Italian Doughnuts Recipe
Garnishes
Simple powdered sugar is classic, but you can also sprinkle some cinnamon or garnish with finely grated lemon zest for extra brightness. A light dusting of cocoa powder adds a lovely contrast, especially if you want a hint of bitterness to balance the creamy sweetness. Fresh berries around the plate make a fresh and colorful touch that’s as pleasing to the eyes as to the palate.
Side Dishes
Pair these indulgent doughnuts with a rich espresso or a delicate cappuccino to bring out their Italian roots. For a lighter option, fresh seasonal fruit can complement the richness of the custard beautifully, cutting through the sweet creaminess with natural freshness and acidity. Alternatively, a dollop of whipped cream or a drizzle of chocolate sauce can elevate the dessert further for special occasions.
Creative Ways to Present
Fancy something a bit different? Try serving your bomboloni in a rustic basket lined with a linen cloth for a cozy, homemade vibe. You can also skewer smaller bite-sized versions onto sticks as a fun party treat, or plate them on individual dessert plates with artful swirls of berry coulis, melting chocolate, or even edible flowers for an elegant presentation everyone will rave about.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (though that’s rare!), store the bomboloni in an airtight container at room temperature for up to two days. Avoid refrigeration if possible, as this can dry out the dough. Reheat gently just before serving to revive their irresistible softness and flavor.
Freezing
To enjoy Indulgent Bomboloni alla Crema: Cream-Filled Italian Doughnuts Recipe at your convenience, you can freeze the unfilled doughnuts after frying and cooling. Wrap them well in plastic wrap and place them in a freezer bag for up to one month. When ready, thaw and reheat before filling with cream to maintain the best texture and freshness.
Reheating
Reheat leftover bomboloni in a warm oven at 300°F (150°C) for about 5-7 minutes, or briefly in a microwave for softness. Add the filling right before serving to avoid making the doughnuts soggy. This way, each bite retains that fresh, indulgent feel true to the original recipe.
FAQs
Can I use gluten-free flour to make this recipe?
While traditional Indulgent Bomboloni alla Crema: Cream-Filled Italian Doughnuts Recipe uses wheat flour for that perfect structure and chewiness, you can experiment with gluten-free flour blends. Just keep in mind the texture might be slightly different, and you may need to adjust liquid quantities accordingly.
Is it possible to bake these instead of frying?
Although frying gives bomboloni their classic golden crust and light interior, you can bake them for a lighter alternative. Brush the dough with egg wash and bake at 375°F (190°C) for about 15-18 minutes, or until golden. However, expect a different texture—still delicious but less crispy.
How long does the custard filling keep?
The cream filling can be refrigerated safely for up to three days in an airtight container. Make sure it is well chilled before filling the bomboloni, and discard if you notice any off smells or changes in texture.
Can I make the custard filling dairy-free?
Absolutely! Substitute whole milk with almond milk or another plant-based milk and use vegan butter or coconut oil instead. The texture might be a little less rich, but the custard will still be smooth and delicious!
What is the best way to fill the doughnuts?
Using a pastry bag with a thin nozzle is your best bet to inject the custard filling evenly without making a mess. Insert the tip right into the side of the doughnut and squeeze gently until you feel the doughnut expand slightly—this means it’s perfectly filled.
Final Thoughts
I can’t recommend enough how magical the Indulgent Bomboloni alla Crema: Cream-Filled Italian Doughnuts Recipe is. Whether you’re making these as a special weekend treat or a show-stopping dessert for friends, their pillowy texture and dreamy custard filling never fail to impress. So go ahead, gather your ingredients, and get ready to savor every fluffy, sweet bite of this beloved Italian classic.
Print
Indulgent Bomboloni alla Crema: Cream-Filled Italian Doughnuts Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes plus 1.5 to 2 hours rising and proofing
- Yield: 12 doughnuts
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Description
Indulge in the rich, creamy delight of Bomboloni alla Crema, classic Italian doughnuts filled with luscious vanilla custard. These soft, fluffy treats feature a light yeast dough fried to golden perfection and filled with a silky pastry cream for the ultimate dessert experience.
Ingredients
Dough Ingredients
- 4 cups All-Purpose Flour (Substitute with bread flour for a chewier dough)
- 1/4 cup Granulated Sugar (Swap with brown sugar for a deeper flavor)
- 2 tablespoons Instant Yeast (Fresh yeast can be used if preferred)
- 1 teaspoon Salt (Enhances flavor and balances taste)
- 1 cup Whole Milk (Use almond milk for a dairy-free version)
- 2 large Large Eggs (Can use egg substitutes if needed)
- 1/4 cup Unsalted Butter (Try coconut oil for a dairy-free option)
- 1 tablespoon Lemon Zest (Omit if you prefer a neutral flavor)
Custard Filling Ingredients
- 2 cups Whole Milk (The base for a creamy filling)
- 1/2 cup Granulated Sugar (Adjust to personal taste)
- 4 large Egg Yolks (Create a rich custard base)
- 1/4 cup Cornstarch (Helps thicken the filling)
- 1 teaspoon Vanilla Extract (Opt for pure vanilla for the best taste)
- 2 tablespoons Unsalted Butter (Adds a silky finish to your creamy filling)
Frying and Finishing
- 4 cups Vegetable Oil (Choose a light oil with a high smoke point)
- 1 cup Powdered Sugar (Switch with cocoa powder for variations)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Warm the whole milk slightly and add it to the dry ingredients along with the eggs, unsalted butter, and lemon zest. Mix until a soft dough forms, then knead for about 10 minutes until smooth and elastic. Cover the dough and let it rise in a warm spot until doubled in size, around 1 to 1.5 hours.
- Make the Custard Filling: In a medium saucepan, combine the whole milk and granulated sugar and warm over medium heat until just simmering. In a separate bowl, whisk the egg yolks with cornstarch until smooth. Slowly temper the egg mixture by adding a small amount of the hot milk mixture while whisking continuously. Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly until the mixture thickens to a custard consistency. Remove from heat and stir in vanilla extract and unsalted butter until fully incorporated. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill until set.
- Shape and Proof Bomboloni: After the dough has doubled in size, turn it out onto a lightly floured surface and roll it to about 1/2-inch thickness. Cut out rounds approximately 3 inches in diameter. Place the rounds on a baking sheet, cover, and let them proof for 30-45 minutes until puffed.
- Fry the Doughnuts: Heat the vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the dough rounds in batches, about 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer the doughnuts to paper towels to drain excess oil.
- Fill Bomboloni with Custard: Once cooled slightly, use a piping bag fitted with a small nozzle to inject the chilled custard into each doughnut through the side or bottom. Fill generously for a creamy bite.
- Finish and Serve: Dust the filled bomboloni generously with powdered sugar. Serve fresh for the best flavor and texture, enjoying a perfect balance of airy dough and rich cream filling.
Notes
- For a chewier dough, substitute all-purpose flour with bread flour.
- Use brown sugar instead of granulated sugar in the dough for a deeper flavor.
- Fresh yeast can replace instant yeast if preferred, but adjust quantities accordingly.
- For a dairy-free version, substitute whole milk with almond milk and unsalted butter with coconut oil.
- Lemon zest adds a bright flavor but can be omitted for a more neutral taste.
- Ensure oil temperature is consistent at 350°F to avoid greasy or undercooked doughnuts.
- Filling can be varied by adding cocoa powder or other extracts for different flavor profiles.
- Consume bomboloni the day they are made for optimal freshness.
