Description
These Italian Bomboloni alla Crema are fluffy doughnuts filled with silky vanilla custard and dusted with powdered sugar. A perfect treat for breakfast or dessert, they offer a delightful contrast of textures and flavors in every bite.
Ingredients
- All-Purpose Flour: 3 ½ cups – Gives structure and softness
- Granulated Sugar: ¼ cup – Adds sweetness to the dough
- Instant Yeast: 2 ¼ teaspoons – The key to fluffy rise
- Salt: ½ teaspoon – Balances sweetness and enhances flavor
- Whole Milk: ¾ cup, warm – Activates the yeast and moistens the dough
- Unsalted Butter: ¼ cup, melted – Adds richness and tender texture
- Large Eggs: 2 – Bind and enrich the dough
- Vanilla Extract: 1 teaspoon – For depth and aroma
- Vegetable Oil: For frying – Neutral and ideal for crisp results
- Powdered Sugar: For dusting – The classic finish
- Egg Yolks (for custard): 4 – Give the custard its velvety body
- Granulated Sugar (for custard): ½ cup – Sweetens the cream
- Whole Milk (for custard): 2 cups – Base of the creamy filling
- Cornstarch: 2 tablespoons – Thickens the custard
- Vanilla Bean Paste or Extract: 1 teaspoon – Fragrant and essential
Instructions
- Preheat Your Equipment: Warm the milk slightly, and get your mixer or bowl ready. If frying, begin heating oil to 350°F in a deep pot.
- Combine Ingredients: In a large bowl, whisk flour, sugar, yeast, and salt. In a separate bowl, mix warm milk, eggs, melted butter, and vanilla. Combine wet and dry, then knead until smooth and elastic, about 10 minutes.
- Prepare Your Cooking Vessel: Cover the dough and let rise in a warm spot for 1 to 1.5 hours until doubled. Roll out on a floured surface to ½-inch thickness and cut into circles. Rest on a tray, covered, for another 30 minutes.
- Assemble the Dish: While dough rests, make the custard. Heat milk in a saucepan. Whisk yolks, sugar, and cornstarch until pale. Slowly add hot milk, whisking constantly. Return to pan and cook over medium heat, stirring until thick. Remove from heat, stir in vanilla, and cool completely.
- Cook to Perfection: Fry dough rounds in hot oil 2–3 minutes per side until golden. Drain on paper towels and roll in sugar while still warm.
- Finishing Touches: Fill a piping bag with custard and inject each bombolone from the side. Don’t be shy—make them full and creamy.
- Serve and Enjoy: Serve slightly warm, maybe with espresso. Each bite is like a sweet cloud with a custard surprise.
Notes
- Make custard ahead of time for smoother prep
- Ensure oil stays at 350°F to avoid greasy doughnuts
- Let dough rise fully for light, fluffy texture
- Use a wide piping tip to fill without tearing the dough
Nutrition
- Serving Size: 1 bombolone
- Calories: 290
- Sugar: 15g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Bomboloni, Italian Doughnuts, Custard Filled, Dessert, Fried Dough, Creamy Filling