Bomboloni Alla Crema – Discover the Ultimate Recipe Now!
Bomboloni Alla Crema are Italian cream-filled doughnuts that are soft, fluffy, and deliciously sweet, perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 500g all-purpose flour
- 100g sugar
- 10g salt
- 25g fresh yeast
- 250ml milk
- 3 large eggs
- 100g unsalted butter, softened
- 1 tsp vanilla extract
- 500ml pastry cream
- Powdered sugar for dusting
Instructions
- In a bowl, dissolve the yeast in warm milk and let it sit for 10 minutes.
- In a large mixing bowl, combine flour, sugar, and salt.
- Add the yeast mixture, eggs, and vanilla extract to the dry ingredients and mix until a dough forms.
- Knead the dough for about 10 minutes until smooth and elastic.
- Add the softened butter and continue kneading until fully incorporated.
- Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
- Once risen, punch down the dough and roll it out to about 1 cm thickness.
- Cut out circles using a cookie cutter and place them on a floured surface to rise for another 30 minutes.
- Heat oil in a deep fryer to 180°C (350°F) and fry the doughnuts until golden brown on both sides.
- Remove from oil and let them drain on paper towels.
- Once cooled, fill each doughnut with pastry cream using a piping bag.
- Dust with powdered sugar before serving.
Notes
- Ensure the oil is at the right temperature to avoid greasy doughnuts.
- Pastry cream can be made ahead of time and refrigerated.
- These doughnuts are best enjoyed fresh but can be stored in an airtight container for a couple of days.
Nutrition
- Serving Size: 1 doughnut
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg