Authentic Italian Bomboloni alla Crema

Bomboloni alla Crema are soft, pillowy Italian doughnuts filled with creamy custard and dusted with powdered sugar. These classic treats are a staple in Italian bakeries and are perfect for breakfast, dessert, or an indulgent snack. With their delicate texture and rich filling, these fried delights are sure to impress anyone who tries them.

Why You’ll Love This Recipe

• Authentic Italian bakery-style doughnuts
• Light, fluffy texture with a creamy custard filling
• Perfect for breakfast, dessert, or special occasions
• Simple ingredients with a rich and delicious outcome
• Easily customizable with different fillings like jam or chocolate

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 large eggs
• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 pinch salt
• 25 g fresh yeast
• 1 cup whole milk
• 4 oz (1 stick) sweet butter, softened
• 1 custard (for filling)
• Vegetable oil (for frying)
• Powdered sugar (for dusting)

Directions

Step 1: Prepare the Dough

1. In a small bowl, dissolve the fresh yeast in lukewarm milk and let it sit for about 5–10 minutes until foamy.
2. In a large mixing bowl, combine the flour, granulated sugar, and salt.
3. Add the eggs, softened butter, and the yeast mixture to the dry ingredients. Mix until a dough forms.
4. Knead the dough for about 10 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1–1.5 hours, or until doubled in size.

Step 2: Shape and Second Rise

1. Once the dough has risen, transfer it to a lightly floured surface.
2. Roll it out to about ½-inch thickness and cut out circles using a round cutter (about 3 inches in diameter).
3. Place the cut dough onto a lined baking sheet, cover lightly, and let rise for another 30–45 minutes.

Step 3: Fry the Bomboloni

1. Heat vegetable oil in a deep pan to 350°F (175°C).
2. Fry the doughnuts in batches, turning them occasionally, until golden brown on both sides (about 2–3 minutes per side).
3. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Step 4: Fill and Dust

1. Allow the bomboloni to cool slightly before filling.
2. Using a piping bag fitted with a small nozzle, fill each doughnut with custard.
3. Dust generously with powdered sugar and serve warm.

Servings and Timing

• Servings: 10–12 bomboloni
• Prep Time: 20 minutes
• Resting Time: 1 hour 45 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 20 minutes

Variations

• Chocolate Bomboloni: Fill with chocolate ganache instead of custard.
• Jam-Filled: Use raspberry or apricot jam for a fruity twist.
• Baked Version: Bake at 350°F (175°C) for 12–15 minutes instead of frying.
• Cinnamon Sugar Coating: Instead of powdered sugar, roll warm bomboloni in cinnamon sugar.

Storage/Reheating

• Room Temperature: Best enjoyed fresh but can be stored in an airtight container for up to 1 day.
• Refrigeration: Store in the fridge for up to 3 days; reheat before serving.
• Freezing: Freeze unfilled bomboloni for up to 2 months. Thaw and reheat before filling.
• Reheating: Warm in the oven at 300°F (150°C) for 5 minutes or microwave for 10 seconds.

FAQs

How do I ensure my bomboloni are light and fluffy?

Make sure the dough is properly kneaded and given enough time to rise for a soft texture.

Can I use instant yeast instead of fresh yeast?

Yes, substitute 25 g of fresh yeast with 8 g of instant yeast.

What if I don’t have a piping bag for filling?

Use a ziplock bag with a small hole cut in the corner or carefully slice and fill the doughnuts manually.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight and let it come to room temperature before shaping and frying.

Why are my bomboloni greasy?

The oil temperature might be too low. Keep it around 350°F (175°C) for best results.

Can I use margarine instead of butter?

Yes, but butter gives a richer flavor and better texture.

How do I know when the bomboloni are cooked inside?

They should be golden brown on the outside and sound hollow when tapped.

Can I fill them with something other than custard?

Yes, try Nutella, jam, or whipped cream for different flavors.

Do I need to let the fried bomboloni cool before filling?

Yes, let them cool slightly to prevent the filling from melting too much.

Can I make mini bomboloni?

Absolutely! Use a smaller cutter and adjust the frying time accordingly.

Conclusion

Bomboloni alla Crema are a delightful Italian treat, combining soft, airy dough with a luscious custard filling. Whether enjoyed fresh with a dusting of powdered sugar or customized with different fillings, these doughnuts are perfect for any occasion. Try making them at home for a taste of authentic Italian pastry!