If you’ve never had the pleasure of biting into a warm, pillowy Bomboloni alla Crema, get ready for a little Italian pastry magic. I first stumbled upon this delightful treat a few years back on a limp Sunday morning when my family and I were craving something sweet but nothing too heavy to weigh us down. Bomboloni alla Crema—those luscious Italian cream-filled doughnuts—have since become a staple in our kitchen, bridging my love for Italian pastries and our family’s sweet tooth in the most comforting way.
I remember the very first time I attempted making Bomboloni alla Crema myself. I was intimidated by the idea of deep-frying dough and then filling it with that silky crema pastry cream. The thought of them exploding with custard filling left me nervous, and let me tell you, I wasn’t graceful with the first batch! But once I figured out the little tricks—and you really will with this Bomboloni recipe—I was hooked. The smell of those fried doughnuts with custard filling wafting through the kitchen became our new weekend signal that something special was about to happen.
What I love most about Bomboloni alla Crema is how well they fit into our busy family’s life. Making a batch gives us sweet moments shared over coffee or an afternoon snack, and the recipe is flexible enough to adapt when time is tight or the craving is just too strong to wait. This dish reminds me of those moments learning from kitchen mishaps, but also of triumphs when those pillowy doughnuts are perfectly golden and bursting with creamy goodness inside.
If you’re new to Bomboloni alla Crema, don’t worry—this recipe will walk you through the process, and you’ll soon find it’s easier than it looks. And if you love this recipe as much as we do, you might find yourself wanting to try other cozy favorites, like my Broccoli Cheddar Soup with Shells or the Authentic Crockpot Chicken Pozole Verde I shared last winter. Just like those recipes, Bomboloni alla Crema is about bringing warmth and joy to your table.
So grab your apron, and let’s dive into making these irresistible Italian pastries together—because friends don’t let friends miss out on homemade Bomboloni alla Crema.
What You’ll Need for This Bomboloni alla Crema
Making Bomboloni alla Crema is a bit of a love letter to simple, quality ingredients, and I always recommend using the best you can find to really make these Italian cream-filled doughnuts shine. Here’s my go-to Bomboloni recipe ingredient list, bold and ready for shopping:
- 3 ½ cups (440g) all-purpose flour, plus extra for dusting
- 2 ¼ tsp (1 packet) active dry yeast
- 2/3 cup (160 ml) warm whole milk
- ¼ cup (50g) granulated sugar
- 3 large eggs
- 4 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- Pinch of salt
- Vegetable oil, for frying (I always use a neutral oil with a high smoke point like sunflower)
- Powdered sugar, for dusting
- For the Crema pastry cream:
- 2 cups whole milk
- 5 large egg yolks
- ¾ cup granulated sugar
- ⅓ cup cornstarch
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
When I make Bomboloni alla Crema, I always keep an eye on freshness, especially with eggs and milk. Quality vanilla extract makes a world of difference in the Crema pastry cream, so I usually buy a good mid-range brand rather than the super cheap stuff. You can often find great vanilla at your local grocery store or specialty shops.
Here’s a little Bomboloni alla Crema trick I learned from an Italian grandma’s cookbook: letting the dough rest a little longer than usual helps develop a springier, softer texture in these fried doughnuts with custard filling. Also, prepping your pastry cream in advance saves so much time when you’re ready to fill.
For busy families, I love to prepare the crema pastry cream a day ahead and store it in the fridge covered with plastic wrap pressed to the surface to prevent a skin from forming. And the dough? It’s freezer-friendly if you want to portion it out and save it for when a Bomboloni alla Crema craving hits unexpectedly!
Cost-wise, making these at home saves a bundle compared to buying them fresh in cafés or Italian bakeries, and it’s so rewarding. Plus, you control the ingredients—meaning less sugar and no preservatives. If you want to keep exploring, you might enjoy the Bomboloni recipe over at Cucina by Elena, which has lots of useful tips and variations.
Let’s Make This Bomboloni alla Crema Together
Okay, friend, here’s where the fun really begins. Pull up a chair, pour yourself a cup of coffee, and let me tell you how to make Bomboloni alla Crema that your family will swoon over. Don’t worry if you’re new to frying or custard filling; I’ve learned so many hard lessons so you don’t have to!
- Activate the yeast: Warm your milk to about body temperature—not hotter! Stir in the yeast and 1 tablespoon of sugar. Let it sit for 5-10 minutes until frothy. If it doesn’t foam, your yeast might be old—never fear, just start over with fresh yeast.
- Make the dough: In a large mixing bowl, combine the flour, remaining sugar, and salt. Add in the eggs, softened butter, vanilla extract, and the frothy yeast mixture. Using a wooden spoon or your stand mixer fitted with a dough hook, mix until the dough comes together.
- Knead with love: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Don’t rush this part—your Bomboloni allo Crema depend on it! I learned the hard way that under-kneading leads to dense doughnuts. If you have a mixer, use the dough hook for this step—it saves time and keeps your hands clean.
- First rise: Place the dough in a lightly greased bowl and cover with plastic wrap or a damp towel. Let it rise in a warm spot until doubled in size—usually about 1.5 hours in my kitchen. You can even let it rise in the oven with the light on for a cozy environment.
- Prep the Crema pastry cream: While the dough rises, whisk together egg yolks and sugar in a bowl until pale and creamy. In a saucepan, warm the milk just to a simmer, then slowly pour it into the yolk mixture while whisking to temper. Return everything to the saucepan, add cornstarch, and cook over medium heat, whisking constantly until thickened. Off the heat, stir in butter and vanilla extract. Cover immediately with plastic wrap pressed against the surface. Chill until ready to fill your fried doughnuts with custard filling.
- Shape the Bomboloni: Once the dough has doubled, turn it onto a floured surface and roll it out to about ¾ inch thickness. Use a round cutter (about 3 inches in diameter) to cut circles. Cover the cut dough with a tea towel and let rest for about 30 minutes—the doughnuts should puff up nicely.
- Heat the oil: Fill a heavy pot with vegetable oil to about 2 inches deep. Heat it to 350°F (175°C)—I use a candy thermometer to keep track. Remember, if the oil is too hot, the Bomboloni alla Crema will brown too fast and remain raw inside.
- Fry: Fry doughnuts in batches, about 2-3 minutes per side, until golden and puffed. Use a slotted spoon to turn them gently. As they cook, your kitchen will fill with the irresistible scent of fried doughnuts with custard filling—one of the best signals that you’re on the right track!
- Drain and cool: Transfer the fried Bomboloni onto paper towels to drain excess oil. When slightly cooled but still warm, dust generously with powdered sugar.
- Fill with crema: Using a pastry bag fitted with a small tip, fill each Bomboloni with the chilled crema pastry cream. Don’t be shy! It’s that luscious cream filling that truly brings these Italian pastries together.
If you want more detailed steps or variations, I highly recommend checking out the Bomboloni making threads and Bomboloni recipe over at Making Bombolini with The Perfect Loaf Recipe and Bomboloni Recipe (Italian Donuts with Cream Filling) – Cucina by Elena, where they share fantastic tips for handling the dough and filling. Plus, if you love cooking Italian dishes, you might also enjoy some of my other favorites like the French Toast Casserole Delicious Morning Bake—you can find the recipe right here on Delilita.
Making Bomboloni alla Crema can feel like a project, but I promise, the reward of sharing warm, homemade Italian cream-filled doughnuts with your family is worth every minute. While the Bomboloni alla Crema is frying, I usually tidy up the kitchen and prep coffee, so things are ready when the pastry cream-filled doughnuts come out hot.
How I Love to Serve This Bomboloni alla Crema
Now for my favorite part—how I serve these delightful Bomboloni alla Crema with my family, friends, and sometimes a few lucky neighbors who stop by just in time!
My family loves this Bomboloni alla Crema when I plate them alongside strong coffee or a freshly brewed tea. The warm sweetness of these Italian pastries pairs perfectly with a bitter espresso shot or even a lightly frothed cappuccino. If you’re planning to serve these at a brunch, they also go wonderfully with something savory like my Broccoli Cheddar Soup with Shells—because sometimes you want a cozy balance of sweet and hearty.
I find Bomboloni alla Crema ideal for festive occasions and casual gatherings alike. They’re perfect for birthdays, holidays, or weekend treats when everyone needs a little indulgence but nothing overwhelming. From our experience, guests always ask for this Bomboloni alla Crema recipe —it’s such a crowd-pleaser! I’ve even spotted some of my readers sharing their own spin on these fried doughnuts with custard filling in the Italian doughnuts filled with vanilla pastry cream group.
For presentation, I like to serve Bomboloni alla Crema on a large, rustic platter dusted lightly with powdered sugar and sometimes add fresh berries or a small pot of fruit preserves for an extra pop of color and flavor. If you have extra Bomboloni alla Crema left over—which rarely happens—you can rewarm them gently in a low oven for a few minutes. My household has tried some seasonal versions too, like adding a hint of citrus zest to the crema pastry cream or swapping vanilla for almond extract for a different flavor twist.
Want some ideas for what to nibble alongside your Bomboloni alla Crema? This creamy sweet doughnut pairs wonderfully with simple things like fresh fruit or a light gelato nearby for a weekend treat that’s indulgent but balanced.
Your Bomboloni alla Crema Questions Answered
You know, I get so many lovely questions about Bomboloni alla Crema from you all, and I want to share my answers here—as if we were chatting in my kitchen over coffee.
Q: How do I know if my oil is the right temperature for frying?
A: I always recommend using a kitchen thermometer to keep the oil steady at 350°F. If you don’t have one, test by dropping a small piece of dough in—if it sizzles and comes up golden in about 2 minutes, you’re good. Too fast browning means too hot; slow sinking means oil is too cool.
Q: Can I use store-bought pastry cream to fill the Bomboloni alla Crema?
A: Absolutely! While I adore making my own Crema pastry cream for flavor and freshness, many readers tell me they use store-bought custard with excellent results—especially when short on time.
Q: How should I store leftover Bomboloni alla Crema?
A: These lose their magic after about a day or two, but I keep extras in an airtight container in the fridge. To freshen them before serving, reheat gently in a low oven or toaster oven.
Q: My doughnuts soaked up too much oil; what am I doing wrong?
A: Oh, I’ve been there! Usually, the oil’s temperature is too low, causing the doughnuts to absorb more oil. Make sure your oil is hot enough before frying and don’t overcrowd the pot, which cools the oil down.
Q: Can I make Bomboloni alla Crema ahead of time?
A: You can make the dough and pastry cream a day ahead for sure. Once fried and filled, though, they’re best eaten fresh.
Q: What variations of Bomboloni alla Crema have you tried?
A: I’ve played around with fillings—from chocolate ganache to lemon curd—and everyone in the family has a favorite. My youngest loves them with a dusting of cinnamon sugar; my son prefers them dipped in raspberry jam, and my husband can’t resist that classic vanilla crema pastry cream filling.
Q: Any tips for piping the custard filling evenly?
A: Using a pastry bag with a narrow nozzle works like a charm. If you don’t have one, a small zip-top bag with a corner snipped off does the trick. Go slow so you don’t overfill and cause filling to spill out.
I also found some fabulous advice and shared stories in the Italian doughnuts filled with vanilla pastry cream Facebook group, which is great if you want even more insight from home cooks like us.
My Final Thoughts on This Bomboloni alla Crema
Bomboloni alla Crema holds a special place in my heart—not just because of their irresistible flavor but because of the memories they’ve helped make in my kitchen. Every batch tells a story of laughter, little flour messes, and the joy of sharing something handmade with the people I love.
My Bomboloni alla Crema Pro Tips:
- Always let your dough rise fully for the softest doughnuts.
- Keep your oil temperature consistent to avoid greasy Bomboloni.
- Make the crema pastry cream a day ahead—it really lets the flavors develop beautifully.
Over the years, my family and I have tried different Bomboloni alla Crema versions. My daughter loves them with a dusting of cinnamon sugar, my son prefers them dipped in raspberry jam, and my husband can’t resist that classic vanilla crema pastry cream filling.
If you’re thinking about making this your own, I say go for it. Play with flavors, share the process, and savor the moments in between. Like many recipes here on Delilita, this Bomboloni alla Crema isn’t just about food—it’s about connection, comfort, and a little Italian sweetness in everyday life.
Before you bake or fry your next batch, maybe explore more of my recipes like the Broccoli Cheddar Soup with Shells or the Authentic Crockpot Chicken Pozole Verde to round out your family meals—comfort in every bite, just like Bomboloni alla Crema.
Thanks for hanging out in my kitchen today. I can’t wait to hear your stories about making these Italian cream-filled doughnuts!
For even more inspiration on making perfect Bomboloni alla Crema, you might enjoy this Bomboloni Recipe (Italian Donuts with Cream Filling) – Cucina by Elena, or the wonderful Making Bombolini with The Perfect Loaf Recipe, and community tips shared on Italian doughnuts filled with vanilla pastry cream.
Bomboloni alla Crema
Bomboloni alla Crema are Italian cream-filled doughnuts that are soft, fluffy, and delightfully sweet, perfect for a traditional dessert or snack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Fried
- Cuisine: Italian
Ingredients
- 500g all-purpose flour
- 70g sugar
- 2 eggs
- 25g fresh yeast
- 100ml whole milk
- 50g unsalted butter, softened
- Pinch of salt
- Vegetable oil for frying
- Powdered sugar for dusting
- 250ml pastry cream (crema pasticcera)
Instructions
- In a bowl, dissolve the fresh yeast in warm milk with a teaspoon of sugar and let it activate for 10 minutes.
- In a large mixing bowl, combine the flour, sugar, and salt.
- Add the eggs, softened butter, and the activated yeast mixture to the dry ingredients. Mix until a smooth dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes until elastic and smooth.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1.5 to 2 hours, or until doubled in size.
- Roll out the dough to about 1 cm thickness and cut into circles using a cookie cutter.
- Place the dough circles on a floured tray, cover, and let rise for another 30 minutes.
- Heat vegetable oil in a deep pan to 170°C (340°F) and fry the dough circles until golden brown on both sides, about 2-3 minutes per side.
- Drain the fried Bomboloni on paper towels and let them cool slightly.
- Fill a piping bag with pastry cream and inject cream into each Bombolone through the side.
- Dust generously with powdered sugar before serving.
Notes
For an extra touch, warm the Bomboloni slightly before serving to enhance the creamy filling’s flavor.