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Authentic Italian Bomboloni alla Crema

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Indulge in the authentic flavors of Italy with this Bomboloni alla Crema recipe! These soft, pillowy donuts are filled with a rich custard cream and dusted with powdered sugar for the perfect sweet treat. Whether you’re looking for a classic Italian dessert or a homemade donut recipe, this guide will walk you through making the most delicious bomboloni from scratch!

Ingredients

Scale

For the Dough:

  • 4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 25g fresh yeast (or 2 1/4 tsp dry yeast)
  • 2 large eggs
  • 1 pinch salt
  • 4 oz (1 stick) unsalted butter, softened
  • 1 cup whole milk, lukewarm

For Frying & Finishing:

  • Vegetable oil, for frying
  • Powdered sugar, for dusting

For the Filling:

  • Custard cream (homemade or store-bought)

Instructions

  1. Prepare the Dough:

    • In a bowl, dissolve the yeast in lukewarm milk with a teaspoon of sugar. Let it sit for 5-10 minutes until frothy.
    • In a large mixing bowl, combine flour, sugar, and a pinch of salt.
    • Add in the eggs, softened butter, and the activated yeast mixture. Mix until a sticky dough forms.

  2. Knead & Rise:

    • Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
    • Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

  3. Shape the Bomboloni:

    • Roll out the dough to about ½-inch thickness.
    • Use a round cutter (about 3 inches) to cut out circles. Place them on a parchment-lined tray.
    • Cover with a towel and let them rest for 30 minutes.

  4. Fry the Donuts:

    • Heat vegetable oil in a deep pan to 350°F (175°C).
    • Fry the bomboloni in batches, cooking each side for about 2-3 minutes until golden brown.
    • Drain on paper towels.

  5. Fill & Serve:

    • Let the bomboloni cool slightly, then make a small hole in the side.
    • Pipe in custard cream using a piping bag.
    • Dust with powdered sugar and serve warm!

Notes

  • For extra flavor, add vanilla extract or lemon zest to the dough.
  • If using dry yeast, activate it in warm milk with sugar before mixing into the flour.
  • Bomboloni are best enjoyed fresh, but you can store them in an airtight container for up to 2 days.

Find it online: https://yumfoodusa.com/authentic-italian-bomboloni-alla-crema/