Description
Soft and fluffy Italian Bomboloni alla Crema filled with silky vanilla pastry cream and coated in sugar for the ultimate bakery-style treat.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 cup warm whole milk
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 large eggs
- 1/4 cup unsalted butter, softened
- 1 teaspoon salt
- Vegetable oil for frying
- 1 cup granulated sugar for coating
- 4 egg yolks
- 2 cups whole milk for cream
- 1/2 cup granulated sugar for cream
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter for cream
Instructions
- Mix warm milk, yeast, and a spoonful of sugar. Let sit for 5 minutes until foamy.
- Add flour, remaining sugar, eggs, butter, and salt. Knead until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 1/2 hours until doubled.
- Roll dough to 1/2 inch thick and cut into rounds. Let rise again for 30 minutes.
- Heat oil to 350°F and fry doughnuts for about 2 minutes per side until golden brown.
- Transfer to paper towels and coat immediately in sugar.
- For the pastry cream, whisk egg yolks, sugar, and cornstarch together.
- Heat milk separately, slowly whisk into egg mixture, then cook until thickened.
- Stir in vanilla extract and butter. Cool completely.
- Pipe pastry cream into the doughnuts and serve slightly warm.
Notes
- Do not overheat the oil or the centers may stay undercooked.
- Let the pastry cream cool fully before filling.
- Use fresh yeast for the fluffiest texture.
- Best served slightly warm.
Nutrition
- Serving Size: 1 Bombolone
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
Keywords: Authentic Italian Bomboloni alla Crema, Italian cream doughnuts, vanilla pastry cream doughnuts, homemade Bomboloni