Bomboloni Recipe: Soft Italian Doughnuts Filled with Cream
Soft and light Italian Bomboloni doughnuts rolled in sugar and filled with rich Italian pastry cream (crema pasticciera). These indulgent treats are perfect for breakfast or dessert, offering a heavenly combination of fluffy dough and creamy filling.
Ingredients
For the Dough:
- 2 cups strong bread flour or all-purpose flour if unavailable
- 2 cups Italian 00 flour or more all-purpose flour
- 3 large eggs at room temperature
- 6.5 tablespoons softened butter
- ½ cup granulated sugar
- ½ cup lukewarm milk
- ½ teaspoon vanilla paste or 1 teaspoon vanilla extract
- 2 ¼ teaspoons fast-action yeast
- A pinch of salt
- For Frying and Rolling:
For Frying and Rolling:
- Sunflower or vegetable oil for frying
- 2-3 tablespoons caster sugar for rolling
For the Pastry Cream Filling (Crema Pasticciera ):
- 5 egg yolks
- 2.5 cups whole milk
- ¼ cup cornstarch
- ⅓ cup granulated sugar
- Zest of 1 lemon
- ½ teaspoon vanilla paste or seeds from 1 vanilla bean
Instructions
- Making the Dough: Start by combining the flours, sugar, and yeast in a mixing bowl. Scatter cubes of softened butter over the dry ingredients, then pour in the eggs, lukewarm milk, vanilla, and a pinch of salt. Mix until combined.
- If using a stand mixer, attach the dough hook and knead on low speed for about 10 minutes. The dough should become smooth, elastic, and slightly tacky—but not sticky enough to cling to your fingers.
- Once kneaded, shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it rise for 2-3 hours, or until it triples in size.
- Shaping the Bomboloni: After the dough has risen, gently knock out the air and knead it briefly to reshape it into a smooth ball. Roll it out on a clean surface to about ½ inch thick. Use a round cookie cutter (about 3.5 inches in diameter) to cut out circles. Place them on parchment-lined trays, cover loosely, and let them prove again for 1-1.5 hours.
- Preparing the Filling: While the dough rests, prepare the pastry cream. Whisk together the egg yolks, sugar, vanilla, and lemon zest in a bowl. Add the cornstarch and mix until smooth. Heat the milk in a saucepan, then slowly pour it into the egg mixture while whisking constantly to avoid scrambling the eggs. Return the mixture to the saucepan and cook over low heat, stirring continuously, until thick and creamy. Set aside to cool.
- Frying the Doughnuts: Heat sunflower or vegetable oil in a deep pan to 170°C (338°F). Carefully lower the doughnuts into the oil (one at a time), removing the parchment paper immediately with tongs. Fry each side for about 2 minutes, or until golden brown. Drain on paper towels, then roll in sugar while still warm.
- Filling Your Bomboloni: Once cooled, use a small knife to create an incision on the side of each doughnut. Fill a piping bag with your chosen filling (pastry cream, Nutella, jam, etc.) and pipe it generously into the center.
Notes
- Texture Tip: The dough should be slightly tacky but not sticky. Avoid adding too much flour to maintain its elasticity.
- Frying Temperature: Use a thermometer to ensure the oil stays at 170°C/338°F for perfectly golden doughnuts.
- Storage: Best eaten fresh on the same day, though unfilled doughnuts can be stored for 1-2 days. Filled doughnuts last 1-3 days in the fridge.
- Proofing: Ensure proper proofing time (2-3 hours initially, then 1-1.5 hours after shaping) for light and airy results.