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
Scale
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.
