As I walked through the bustling streets of Florence, the sweet scent of freshly fried dough wafted through the air, beckoning me to a small pastry shop that seemed to hold the secrets of Italian comfort food. It was there that I first discovered the magic of Bomboloni alla Crema—pillowy doughnuts filled with velvety pastry cream. Each bite was a blissful revelation, a beautiful contrast of crispy outside and creamy inside.
When I returned home, I knew I had to recreate that moment in my own kitchen. This recipe not only brings the flavors of Italy to your table, but it’s also a delightful way to transform a weekend morning or special occasion into something truly memorable. With simple ingredients and straightforward steps, you too can master this classic treat that promises to be a crowd-pleaser. Whether you’re enjoying them with coffee at brunch or serving them at a gathering, these bomboloni will surely steal the show—or at least your heart!
Why are Bomboloni alla Crema so special?
Irresistible flavor: The combination of warm, fluffy dough and rich, creamy filling creates a flavor explosion that’s hard to resist.
Crowd-pleaser: Perfect for gatherings, these bomboloni will have everyone asking for seconds—great for brunch or dessert!
Easy to make: With just a few key ingredients, this recipe makes it simple to whip up artisanal delights in your own kitchen.
Time to savor: Allow the dough to rise while you sip your coffee, creating an easy and enjoyable cooking experience.
Versatile treat: Don’t be afraid to experiment with fillings! From fruit preserves to chocolate, the options are endless.
Make your weekend special with these delectable doughnuts and experience the simple joy of homemade treats!
Bomboloni alla Crema Ingredients
For the Dough
• 4 cups all-purpose flour – This is the base for your fluffy bomboloni.
• ½ cup granulated sugar – Sweetens the dough, balancing the richness of the filling.
• 1 packet (7g) instant yeast – Provides the lovely rise for light and airy doughnuts.
• ½ teaspoon salt – Enhances the flavors, making each bite more delicious.
• ½ cup whole milk, warmed – Activates the yeast while enriching the dough.
• 2 large eggs – Adds moisture and helps bind the ingredients together.
• ¼ cup unsalted butter, melted – Contributes to that rich, tender crumb.
• Zest of 1 lemon (optional) – A hint of citrus lifts the flavor profile beautifully.
For the Pastry Cream
• 2 cups whole milk – The base for a luxuriously creamy filling.
• ½ cup granulated sugar – Sweetens the pastry cream, balancing the flavor.
• 4 large egg yolks – Adds richness and helps thicken the cream.
• ¼ cup cornstarch – Essential for achieving the perfect smooth and thick consistency.
• 2 teaspoons vanilla extract – Infuses wonderful aroma and flavor into the cream.
• 2 tablespoons unsalted butter – Adds a silky texture to the pastry cream.
For Frying and Topping
• Vegetable oil – The star for frying, making the bomboloni wonderfully crispy.
• Powdered sugar – A sweet finish that makes these bomboloni visually tempting.
Get ready to fill your kitchen with the delightful aroma of Bomboloni alla Crema and savor each heavenly bite!
How to Make Bomboloni alla Crema
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Combine Ingredients: In a large bowl, mix together flour, sugar, yeast, and salt. This will form the foundation of your delightful dough, ensuring a light and fluffy texture.
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Mix Wet Ingredients: In another bowl, whisk together the warmed milk, eggs, melted butter, and optional lemon zest. This warm mixture will bring the dry ingredients to life, creating a tender dough.
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Knead the Dough: Gradually add the wet mixture to the dry ingredients and knead until you achieve a smooth and elastic consistency, approximately 8-10 minutes. Your dough should feel soft and slightly tacky.
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Let it Rise: Cover the bowl with a clean cloth and allow the dough to rise in a warm place until it has doubled in size, about 1 hour. This is the time to sip your coffee and anticipate the sweet treats to come!
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Shape the Dough: Once risen, roll out the dough on a floured surface and cut it into your desired shapes, typically circles or ovals for frying. The shapes should be uniform for even cooking.
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Heat Oil: In a deep pan, heat vegetable oil to 350°F (175°C). This hot oil will fry the dough to a gorgeous golden brown. Use a kitchen thermometer for accuracy.
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Fry the Doughnuts: Carefully fry the doughnuts, cooking each side for about 1-2 minutes, until golden brown. Flip them gently to avoid splashing hot oil.
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Drain: Remove the doughnuts from the oil and place them on paper towels to drain excess oil. This will ensure they remain light and fluffy rather than greasy.
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Prepare Pastry Cream: In a saucepan, heat whole milk, sugar, and butter over medium heat until dissolved. This fragrant mixture will form the heart of your delightful filling.
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Whisk Egg Yolks: In a separate bowl, whisk the egg yolks with cornstarch and vanilla extract until smooth. This technique will prevent lumps in your creamy filling.
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Combine and Thicken: Gradually add the warm milk mixture to the egg yolks, whisking continuously. Return this combined mixture to the heat and stir until thickened. You’re crafting a heavenly filling here!
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Cool the Cream: Allow the pastry cream to cool to room temperature. Patience is key; this cream will be worth the wait once it fills your warm bomboloni.
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Fill and Dust: Once cool, fill your doughnuts with the lovely pastry cream and dust them with powdered sugar. This sweet finish not only enhances the flavor but also makes them irresistible!
Optional: Add a drizzle of chocolate sauce for an extra treat!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Bomboloni alla Crema
Room Temperature: Enjoy your Bomboloni alla Crema fresh for up to 2 days at room temperature, stored in an airtight container to maintain softness.
Fridge: These doughnuts can be refrigerated for up to 5 days. Place them in a sealed container to keep them fresh, but they might lose some of their fluffiness.
Freezer: For longer storage, freeze the filled bomboloni in a single layer on a baking sheet, then transfer to a freezer bag. They can last up to 3 months.
Reheating: To reheat from frozen, allow them to thaw in the fridge overnight, then warm them in the oven at 350°F (175°C) for a few minutes. Dust with powdered sugar again before serving!
Make Ahead Options
Preparing Bomboloni alla Crema ahead of time is a brilliant way to save both time and effort, perfect for busy mornings or gatherings! You can make the dough up to 24 hours in advance—simply complete steps 1 to 4, then cover the bowl with plastic wrap and refrigerate the dough to prevent it from over-rising. For the pastry cream, prepare it up to 3 days in advance; store it in an airtight container in the fridge to maintain its creamy texture. When you’re ready to enjoy, let the dough sit at room temperature for about 30 minutes, then proceed with shaping and frying your doughnuts. This way, you’ll be just minutes away from heavenly, filled bomboloni—fresh and delicious!
Bomboloni alla Crema Variations
Feel free to explore and create your perfect version of these delightful doughnuts!
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Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a similar fluffy texture without the gluten.
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Chocolate Cream: Swap out the vanilla in the pastry cream with melted chocolate to create a rich, chocolatey filling that’s sure to please any chocolate lover.
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Fruit Preserves: Use your favorite fruit preserves in place of pastry cream for a burst of fruity flavor that adds a delightful twist and a touch of sweetness.
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Cinnamon Sugar: After frying, toss the bomboloni in a mixture of cinnamon and granulated sugar instead of powdered sugar for a warm, spiced finish.
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Lemon Curd: For a zesty twist, fill your bomboloni with homemade lemon curd, providing a bright and tangy contrast to the sweet dough.
With each variation, you’ll discover new taste sensations—experiment and find the perfect bomboloni that speaks to your heart!
What to Serve with Bomboloni alla Crema?
Indulging in these delightful Italian doughnuts can be even more enjoyable when you complement them with the right accompaniments.
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Rich Espresso: A strong cup of espresso pairs beautifully, cutting through the sweetness of the cream-filled doughnuts and elevating your taste experience.
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Fresh Berries: Juicy strawberries or raspberries provide a tart contrast, adding a burst of freshness that brightens up each decadent bite.
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Vanilla Ice Cream: The creamy, cool texture of ice cream mingles wonderfully with the warm doughnuts, creating a delightful temperature contrast that is simply irresistible.
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Homemade Whipped Cream: Light and airy, whipped cream adds a luscious touch; you can even flavor it with a hint of vanilla or almond for an extra surprise.
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Zesty Lemonade: A tall glass of zesty lemonade balances the sweetness with its vibrant acidity, making every doughnut taste even better.
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Chocolate Sauce: A drizzle of rich chocolate sauce not only enhances the allure of your bomboloni but also adds an extra layer of indulgence that chocolate lovers will adore.
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Sparkling Water: For a refreshing palate cleanser, sparkling water with a twist of lime complements the flavors without overpowering their delightful taste.
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Fruit Salad: A medley of fresh, seasonal fruits offers a light, refreshing balance that works wonders alongside the rich bomboloni.
Each of these pairings transforms the experience into a true celebration of flavors, making your sweet indulgence even more memorable!
Helpful Tricks for Bomboloni alla Crema
Frying Temperature: Use a kitchen thermometer to maintain the oil temperature at 350°F (175°C). Too low, and they’ll absorb oil; too high, and they’ll burn.
Let the Dough Rise: Don’t rush the rising process! Allow the dough to double in size, which ensures fluffy Bomboloni alla Crema. A warm, draft-free spot works best.
Even Shapes: When cutting the dough, try to make uniform shapes. This ensures every doughnut fries evenly and has the same delightful texture.
Cool Before Filling: Allow your pastry cream to cool completely before filling, as this prevents the doughnuts from becoming soggy.
Experiment with Fillings: While pastry cream is divine, don’t hesitate to explore different flavors or fillings! Fruit jams or chocolate ganache can create unique variations.
Dust Generously: After filling, dust generously with powdered sugar for that classic, delightful touch that makes them picture-perfect!
Bomboloni alla Crema Recipe FAQs
How do I know if my ingredients are ripe or fresh?
Absolutely! For the best Bomboloni alla Crema, ensure your ingredients are fresh. For flour, avoid any with a rancid smell; it should be free-flowing and light. The yeast should be active, meaning it’s within its expiration date and bubbly when mixed with warm milk. Look for eggs that are clean and without cracks, and always use whole milk that’s not approaching its expiration date.
How should I store my Bomboloni alla Crema?
To keep your delicious Bomboloni au Crema fresh, store them in an airtight container at room temperature for up to 2 days. If you need them to last longer, refrigerate them for up to 5 days. Just remember that refrigeration can make them slightly less fluffy, but they’ll still be delightful!
Can I freeze my Bomboloni alla Crema?
Yes, you can absolutely freeze these indulgent treats! To do so, fill and place the bomboloni in a single layer on a baking sheet and freeze them for about 2 hours until solid. Then, transfer them to a freezer-safe bag or container. They can be stored for up to 3 months. When ready to enjoy, thaw them in the refrigerator overnight and reheat in the oven for a few minutes.
What should I do if my dough doesn’t rise?
Very! If your dough doesn’t rise, it might be due to inactive yeast. Always check the expiration date on your yeast packet. Additionally, ensure the milk was warm (not hot), as excessive heat can kill the yeast. If the dough still doesn’t rise, try placing it in a warmer area, like an oven with the light on or a slightly warmed countertop covered with a towel.
Are there any dietary considerations I should keep in mind?
When making Bomboloni alla Crema, be aware of any dietary restrictions among your guests. The recipe contains gluten from the flour, dairy from the milk and butter, and eggs. For gluten-free options, consider using a gluten-free flour blend; just ensure the blend has xanthan gum for structure. If you’re filling these with alternatives for allergies, such as vegan pastry cream, replace dairy ingredients with plant-based alternatives, and use non-dairy butter for the dough too!
Decadent Bomboloni alla Crema: Irresistible Cream-Filled Joy
Ingredients
Equipment
Method
- In a large bowl, mix together flour, sugar, yeast, and salt.
- In another bowl, whisk together the warmed milk, eggs, melted butter, and optional lemon zest.
- Gradually add the wet mixture to the dry ingredients and knead until smooth and elastic, approximately 8-10 minutes.
- Cover the bowl and allow the dough to rise in a warm place until doubled in size, about 1 hour.
- Roll out the dough and cut it into desired shapes.
- Heat vegetable oil to 350°F (175°C) in a deep pan.
- Carefully fry the doughnuts, cooking each side for about 1-2 minutes, until golden brown.
- Remove the doughnuts from the oil and place them on paper towels to drain excess oil.
- In a saucepan, heat whole milk, sugar, and butter over medium heat until dissolved.
- In a separate bowl, whisk the egg yolks with cornstarch and vanilla extract until smooth.
- Gradually add the warm milk mixture to the egg yolks, whisking continuously. Return to heat and stir until thickened.
- Allow the pastry cream to cool to room temperature.
- Once cool, fill the doughnuts with pastry cream and dust with powdered sugar.