Bomboloni alla Crema
Bomboloni alla Crema are Italian fried doughnuts filled with a rich and creamy vanilla custard, perfect for a delightful dessert or snack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Fried
- Cuisine: Italian
Ingredients
Scale
- 250g all-purpose flour
- 30g sugar
- 7g active dry yeast
- 100ml warm milk
- 2 eggs
- 50g unsalted butter, softened
- Pinch of salt
- Vegetable oil for frying
- Powdered sugar for dusting
- 250ml milk (for custard)
- 3 egg yolks
- 70g sugar (for custard)
- 20g cornstarch
- 1 tsp vanilla extract
Instructions
- In a bowl, dissolve the yeast in warm milk with a teaspoon of sugar; let it activate for 10 minutes.
- Mix flour, sugar, and salt in a large bowl.
- Add the activated yeast mixture, eggs, and softened butter to the dry ingredients and knead until you get a smooth dough.
- Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
- Meanwhile, prepare the custard: heat milk in a saucepan until warm.
- In a separate bowl, whisk egg yolks, sugar, cornstarch, and vanilla extract until smooth.
- Slowly pour warm milk into the egg mixture, whisking constantly, then return the mixture to the saucepan.
- Cook over medium heat, stirring continuously until the custard thickens; remove and let cool.
- Once the dough has risen, roll it out to about 1cm thickness and cut out circles.
- Heat vegetable oil to 175°C (350°F) and fry the dough circles until golden on both sides, about 2-3 minutes per side.
- Drain on paper towels and let cool slightly.
- Fill a piping bag with custard and inject into each bombolone.
- Dust with powdered sugar and serve warm.
Notes
For an extra flavor twist, try filling the bomboloni with chocolate cream or jam instead of vanilla custard.