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Recreate the magic of Italian bakeries at home with these Bomboloni—light, fluffy donuts filled with rich pastry cream and dusted with sugar. Perfect for breakfast, dessert, or a sweet snack, these donuts are a delightful treat that will transport you straight to Italy!
Table of Contents | Bomboloni: Italian Cream-Filled Donuts
Why You’ll Love This Bomboloni: Italian Cream-Filled Donuts
- Light and fluffy: Perfectly tender donuts with a melt-in-your-mouth texture.
- Rich filling: A creamy, velvety pastry cream that’s irresistible.
- Fun to make: A rewarding baking project for any skill level.
- Versatile: Customize the filling or toppings to suit your taste.
Ingredients | Bomboloni: Italian Cream-Filled Donuts
For the Dough:
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm milk (110°F or 45°C)
- 2 large eggs
- ¼ cup melted unsalted butter
- ½ tsp vanilla extract
- ½ tsp salt
For the Pastry Cream Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For Dusting:
- ½ cup granulated sugar
- 1 tsp ground cinnamon (optional)
Step-by-Step Instructions | Bomboloni: Italian Cream-Filled Donuts
1. Prepare the Dough
- In a small bowl, mix warm milk and yeast. Let sit for 5-10 minutes until foamy.
- In a large bowl, combine flour, sugar, and salt. Make a well in the center and add the yeast mixture, eggs, melted butter, and vanilla. Stir until a dough forms.
2. Knead the Dough
Transfer the dough to a floured surface. Knead for 5-7 minutes until smooth and elastic.
3. First Rise
Place the dough in a greased bowl. Cover with plastic wrap or a damp cloth and let rise in a warm spot for 1 hour or until doubled in size.
4. Prepare the Pastry Cream
- In a saucepan, heat milk over medium heat until it begins to simmer.
- In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually pour hot milk into the egg mixture, whisking constantly.
- Pour the mixture back into the saucepan and cook on medium heat, stirring until thickened. Remove from heat, stir in butter and vanilla, and let cool.
5. Shape the Bomboloni
- After the dough has risen, punch it down and roll it on a floured surface to ½-inch thickness. Cut out 3-inch circles.
- Place dough circles on a floured baking sheet. Cover and let rise for another 30 minutes.
6. Fry the Donuts
- Heat oil in a deep pot or fryer to 350°F (175°C). Fry donuts in batches for 1-2 minutes per side until golden brown. Transfer to a paper towel-lined plate.
7. Fill with Pastry Cream
Once cooled, fill a piping bag with the pastry cream. Insert the tip into each bomboloni and squeeze gently to fill.
8. Dust with Sugar
In a shallow dish, mix sugar and cinnamon (if using). Roll each filled bomboloni in the sugar until well-coated.
Tips for Success | Bomboloni: Italian Cream-Filled Donuts
- Use Fresh Yeast: Ensure your yeast is active for the best rise.
- Don’t Overcrowd the Oil: Fry the donuts in batches to maintain the oil temperature.
- Cool Before Filling: Let the donuts cool slightly before piping in the pastry cream to avoid melting.
- Chill the Pastry Cream: Refrigerate the pastry cream for at least 1 hour to thicken before filling.
Variations and Add-Ons
This recipe is super versatile! Here are some fun ways to customize it:
- Chocolate Filling: Add cocoa powder to the pastry cream for a chocolate twist.
- Fruit Jam: Fill the donuts with raspberry, strawberry, or apricot jam.
- Citrus Zest: Add lemon or orange zest to the pastry cream for a bright flavor.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
Serving Suggestions | Bomboloni: Italian Cream-Filled Donuts
These Bomboloni are perfect for:
- Breakfast: Serve with a cup of coffee or cappuccino.
- Dessert: Pair with a scoop of gelato or fresh berries.
- Parties: Arrange on a platter for a stunning dessert display.
- Gifting: Package in a cute box for a homemade treat.
Storage and Reheating
- Storage: Store unfilled donuts in an airtight container at room temperature for up to 2 days. Filled donuts should be eaten the same day.
- Freezing: Freeze unfilled donuts in a single layer, then transfer to a freezer bag. Thaw at room temperature and fill before serving.
FAQs| Bomboloni: Italian Cream-Filled Donuts
Can I bake these instead of frying?
Yes, but the texture will be different. Bake at 350°F (175°C) for 10-12 minutes.
Can I use store-bought pastry cream?
Yes, but homemade pastry cream adds a special touch.
Can I make the dough ahead of time?
Yes! Prepare the dough and refrigerate overnight. Let it come to room temperature before shaping and frying.
Why This Recipe Is a Winner
These Bomboloni are the ultimate treat—light, fluffy, and filled with creamy pastry cream. They’re easy to make, customizable, and perfect for any occasion. Whether you’re serving them at a party or enjoying them as a sweet snack, they’re sure to impress.
Let’s Bake Together| Bomboloni: Italian Cream-Filled Donuts
I’d love to hear how your Bomboloni turn out! Share your results in the comments below or tag me on social media with #LivelyDish. Happy baking! 🍩✨
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