Description
Recipe for making classic Italian cream-filled doughnuts, known as Bomboloni Alla Crema.
Ingredients
Scale
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar plus 1 teaspoon for yeast
- 2 large eggs
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour
- 1/4 cup unsalted butter, softened
- Vegetable oil for frying
- 1 cup pastry cream (crema pasticcera)
Instructions
- Combine warm milk, yeast, and 1 teaspoon sugar in a bowl. Let stand for 5 minutes until foamy.
- In a large bowl, whisk together the remaining sugar, salt, and flour.
- Add the yeast mixture, eggs, and softened butter to the dry ingredients. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- Punch down the dough and roll it out to about 1/2 inch thickness.
- Use a 3-inch round cutter to cut out doughnut shapes. Place them on parchment-lined baking sheets.
- Cover the cut dough rounds and let them rest for 30 minutes.
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Fry the doughnuts in batches for 2-3 minutes per side until golden brown.
- Remove doughnuts with a slotted spoon and drain on paper towels.
- Once cooled slightly, fill each bombolone generously with pastry cream using a piping bag fitted with a long tip.
- Dust with powdered sugar before serving.
Notes
- For best results, ensure your milk is warm, not hot, to activate the yeast properly.
- Do not overcrowd the pot when frying; this lowers the oil temperature.
- Pastry cream can be made ahead of time and chilled.
- Prep Time: 45 min
- Cook Time: 20 min
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 doughnut
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 7
- Cholesterol: 75
Keywords: Bomboloni, Italian doughnuts, cream-filled, fried dough, Italian pastry, crema pasticcera