Name: Bomboloni alla Crema Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; ½ cup granulated sugar; 1 packet (7g) instant yeast; ½ teaspoon salt; ½ cup whole milk, warmed; 2 large eggs; ¼ cup unsalted butter, melted; Zest of 1 lemon (optional); 2 cups whole milk; ½ cup granulated sugar; 4 large egg yolks; ¼ cup cornstarch; 2 teaspoons vanilla extract; 2 tablespoons unsalted butter; Vegetable oil (for frying); Powdered sugar (for dusting)

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Get ready to bring a touch of the Italian dolce vita into your kitchen with Bomboloni alla Crema! These impossibly fluffy, golden yeast doughnuts are filled with silky-smooth vanilla pastry cream and dusted with a generous snowfall of powdered sugar. One bite and you’ll be transported straight to a bustling pastry shop in Florence or Rome. Bomboloni alla Crema is pure comfort with a decadent twist, and the kind of treat that transforms any ordinary morning (or afternoon, or midnight!) into something magical.

Bomboloni alla Crema Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Bomboloni alla Crema is that every ingredient serves a vital purpose—nothing complicated, just good staples working together to achieve doughnut perfection! From creamy milk and rich butter in the dough to the essential vanilla in the filling, each detail creates the crave-worthy texture and layers of flavor that make Bomboloni so unforgettable.

All-purpose flour: This forms the backbone of the dough and ensures these bomboloni are perfectly soft with just enough chew.
Granulated sugar: Sweetens both the dough and pastry cream, creating that distinctive dessert magic.
Instant yeast: Gives the dough its beautiful rise and delicate airy texture.
Salt: A pinch deepens the flavor, making the sweetness pop.
Whole milk (warmed): Moistens and tenderizes the dough for a pillowy crumb.
Large eggs: Provide richness and structure for a melt-in-your-mouth bite.
Unsalted butter (melted): Adds a rich, luscious flavor and ensures tenderness throughout.
Lemon zest (optional): Lends a fresh, subtle brightness reminiscent of classic Italian sweets.
Whole milk (for pastry cream): Makes the cream filling luxuriously smooth.
Large egg yolks: Key to creating that velvety, thick texture in the cream.
Cornstarch: Thickens your pastry cream without making it heavy.
Vanilla extract: Delivers essential warmth and irresistible fragrance to the filling.
Unsalted butter (for pastry cream): Gives the cream a beautiful, glossy finish.
Vegetable oil: For deep frying—choose something neutral in flavor for best results.
Powdered sugar: That final snowy touch that makes every Bomboloni look as special as it tastes.

How to Make Bomboloni alla Crema

Step 1: Prepare the Dough

Begin by whisking together flour, sugar, yeast, and salt in a large mixing bowl. In a separate bowl, combine the warm milk, eggs, melted butter, and lemon zest (if using), blending well. Slowly pour the wet mixture into the dry ingredients, mixing with care until a soft, shaggy dough is formed. This is the base for your pillowy Bomboloni alla Crema!

Step 2: Knead and Rise

Tip out the dough onto a lightly floured surface and knead it for about 10 minutes, until smooth and elastic. This gentle workout is worth it—the better the knead, the fluffier the doughnuts. Tuck the dough into a greased bowl, cover with a damp cloth, and let it rise somewhere warm until doubled, about 1 hour.

Step 3: Make the Pastry Cream

While your dough is getting all puffy, turn your attention to the star filling. Simmer milk and sugar together in a saucepan to dissolve the sugar. In a bowl, whisk egg yolks and cornstarch into a silky mixture. Temper by pouring a little hot milk into the yolks, whisking vigorously, then combine everything back in the pan. Stir constantly over gentle heat until it thickens into a glossy pastry cream. Off the heat, stir in vanilla and butter. Allow to cool completely before filling.

Step 4: Shape the Bomboloni

Punch down the risen dough and roll it out to around half an inch thick on a floured surface. Use a round cutter (3 inches is perfect) to make circles. Lay them out on a parchment-lined baking sheet, cover, and let them puff up again for another 30 minutes. This short second rise is what gives Bomboloni alla Crema that signature light, airy texture.

Step 5: Fry the Bomboloni

Heat up your vegetable oil to 350°F (175°C)—no hotter, or they’ll brown before they’re cooked through! Fry the dough circles in batches, being careful not to crowd the pan. Flip when golden, then drain on paper towels. Take in that irresistible aroma—your kitchen officially smells like an Italian pastry shop!

Step 6: Fill with Pastry Cream

Let the bomboloni cool just enough to handle, then transfer your chilled pastry cream into a piping bag fitted with a medium tip. Poke a small hole in the side of each doughnut, then squeeze in the creamy filling until each one feels satisfyingly plump. This is when Bomboloni alla Crema truly becomes irresistible!

Step 7: Dust and Serve

Just before serving, shower each bombolone with a generous dusting of powdered sugar. It’s simple, classic, and looks absolutely irresistible sitting on a platter. Buon appetito!

How to Serve Bomboloni alla Crema

Garnishes

A delicate snowfall of powdered sugar is all these beauties need, but you can also add a little lemon zest or a sprinkle of cocoa powder if you’re feeling playful. For a brunch spread, try a few with a drizzle of chocolate sauce or a cherry or berry on top for that extra pop.

Side Dishes

Bomboloni alla Crema are a delight on their own, but they pair splendidly with a cheerful Italian espresso, a hot cappuccino, or even a glass of chilled Moscato for dessert. Serve them alongside a bowl of fresh berries or citrus wedges to keep things light and vibrant.

Creative Ways to Present

For a playful touch, serve Bomboloni alla Crema stacked on a tiered cake stand at brunch or arranged in a white basket lined with a checkered napkin for a festive, Italian bakery vibe. If you’re hosting, offer a variety of fillings in squeeze bottles—chocolate, pistachio, or jam—so guests can experiment and fill their own!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Bomboloni alla Crema (which doesn’t happen very often!), keep them in an airtight container in the refrigerator for up to two days. They’ll remain moist and dreamy, though best enjoyed fresh the day they’re made.

Freezing

You can freeze the unfilled, fried bomboloni for up to one month. Let them cool fully, then seal tightly in a freezer bag. When you’re ready, thaw at room temperature and fill with fresh pastry cream for that just-made taste.

Reheating

To recapture that warm-from-the-fryer experience, pop unfilled bomboloni in a 300°F (150°C) oven for 5–7 minutes, or briefly in the microwave if you’re in a hurry. Always fill with pastry cream after reheating to keep the texture perfect.

FAQs

Can I make Bomboloni alla Crema without a stand mixer?

Absolutely—no fancy equipment required! Mixing and kneading by hand works just as well, and is actually quite satisfying. The dough is soft and gentle, and a little arm workout just means you’ve earned that extra bombolone.

Is it possible to bake instead of fry?

Traditional Bomboloni alla Crema are fried for that signature golden exterior and fluffy interior, but you can bake them at 350°F (175°C) until puffed and lightly golden, about 12–15 minutes. The texture will be more like a sweet roll than a doughnut, but still delicious.

Can I use a different filling?

While pastry cream is classic, feel free to let your creativity shine! Chocolate-hazelnut spread, fruit jam, or even whipped cream make fantastic alternatives if you’d like to try different flavors alongside Bomboloni alla Crema.

How do I know when the oil is the right temperature?

A kitchen thermometer is the easiest tool—look for 350°F (175°C). If you don’t have one, drop a small cube of bread in the oil; it should sizzle and turn golden in about 60 seconds. Too hot, and the outsides brown too quickly; too cool, and the dough absorbs too much oil.

Can I make the pastry cream ahead of time?

Yes! Pastry cream can be made up to two days in advance. Store it covered in the refrigerator, and give it a quick whisk before filling your Bomboloni alla Crema to loosen it up and restore that dreamy creaminess.

Final Thoughts

If you’re looking to impress your family or just treat yourself to a sweet Italian escape, make Bomboloni alla Crema your next kitchen adventure. Every fluffy, creamy bite is a celebration, and you don’t need a plane ticket to enjoy it! Give these a try—trust me, you’ll be making them on repeat.

Bomboloni alla Crema Recipe

★★★★★

4.8 from 29 reviews

Author: Ella
Total Time: 2 hours
Yield: Makes about 24 bomboloni 1x
Diet: Vegetarian

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Description

Indulge in the heavenly delight of Bomboloni alla Crema, Italian cream-filled doughnuts that are light, fluffy, and utterly irresistible. These delectable treats are perfect for breakfast, brunch, or as a sweet snack any time of day.

Instructions

Make the Dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well. In a separate bowl, whisk together the warm milk, eggs, melted butter, and lemon zest. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and allow to rise in a warm place for about 1 hour or until doubled in size.
Prepare the Pastry Cream: In a saucepan, heat the milk and sugar over medium heat until simmering. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Slowly pour the hot milk mixture into the egg yolk mixture while stirring constantly. Return the mixture to the saucepan and cook, stirring continuously, until thickened. Remove from heat and stir in vanilla extract and butter. Allow it to cool.
Shape the Bomboloni: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to about ½ inch thickness. Cut out circles using a round cutter (about 3 inches in diameter). Place the circles on a parchment-lined baking sheet, cover, and let them rise for another 30 minutes.
Fry the Bomboloni: In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C). Carefully place a few dough circles in the hot oil and fry until golden brown on both sides, about 2-3 minutes per side. Use a slotted spoon to remove them and drain on paper towels.
Fill the Bomboloni: Once the bomboloni are cool enough to handle, fill a piping bag with the cooled pastry cream. Poke a hole in the side of each doughnut and squeeze to fill with cream.
Serve: Dust the filled bomboloni with powdered sugar before serving.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Frying
Cuisine: Italian