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
Scale
- 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.