Bomboloni Alla Crema (Printable)
Fluffy Italian doughnuts with vanilla cream filling, ideal for breakfast or dessert.
# What You'll Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 packet (2 1/4 tsp) instant dry yeast
04 - 3/4 cup whole milk, lukewarm
05 - 1/4 cup unsalted butter, softened
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 1/2 tsp salt
09 - Zest of 1 lemon
→ Pastry Cream
10 - 2 cups whole milk
11 - 4 large egg yolks
12 - 1/2 cup granulated sugar
13 - 1/3 cup cornstarch
14 - 1 tsp vanilla extract
15 - Zest of 1/2 lemon
16 - 2 tbsp unsalted butter
→ Frying and Finishing
17 - Vegetable oil, for deep frying
18 - 1/2 cup granulated sugar, for coating
# Directions:
01 - Combine flour, sugar, yeast, and salt in a large bowl. In a separate bowl, whisk together lukewarm milk, eggs, vanilla extract, and lemon zest. Mix wet and dry ingredients, then incorporate softened butter. Knead for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1–1.5 hours until doubled in size.
02 - Heat milk with lemon zest in a saucepan until just simmering. Whisk egg yolks, sugar, and cornstarch until smooth. Gradually pour hot milk into yolk mixture while whisking constantly. Return mixture to saucepan and cook over medium heat, stirring until thickened for 2–3 minutes. Remove from heat, stir in vanilla and butter. Transfer to a bowl, cover with plastic wrap directly on surface, and refrigerate.
03 - Punch down risen dough and roll out on floured surface to 1/2-inch thickness. Cut rounds using a 2.5–3 inch cutter. Place on baking sheet, cover, and let rise for 30–40 minutes.
04 - Heat oil in deep pan to 340°F. Fry bomboloni in batches for 2–3 minutes per side until golden brown. Drain on paper towels and roll in granulated sugar while still warm.
05 - Fill piping bag with chilled pastry cream fitted with long nozzle. Poke hole in each bombolone and pipe cream generously inside.
# Expert Tips:
01 -
- These Italian doughnuts strike that perfect balance between crispy exterior and tender, airy interior
- The homemade vanilla pastry cream puts any bakery filling to shame
- They're surprisingly forgiving—even slightly imperfect shapes taste absolutely divine
02 -
- Oil temperature that's too low creates greasy, heavy doughnuts
- Overfilled bomboloni will burst—stop when you feel slight resistance while piping
- Pastry cream must be completely cold before filling or it will melt the sugar coating
03 -
- Make the pastry cream one day ahead—it firms up beautifully and pipes easier
- Keep a small bowl of ice water nearby to cool hands if oil spatters
- Leftover bomboloni can be refreshed at 180°C for 3 minutes