Name: Bomboloni alla Crema
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 tsp active dry yeast; 1 cup whole milk, warmed; 2 large eggs; 1/4 cup unsalted butter, melted; 1 tsp vanilla extract; 1 cup heavy cream; Powdered sugar for dusting

Print Recipe

There’s something magical about biting into a Bomboloni alla Crema. The soft, pillowy dough gives way to a luscious creamy filling that dances on your taste buds. cream-filled eclairs with mocha The scent of warm pastry wafts through the air, causing your mouth to water and your heart to flutter with anticipation.

I remember the first time I took a bite of this Italian delight. It was during a sunny afternoon in a quaint café in Florence, where my friends and I indulged in these heavenly treats, giggling like children while powdered sugar dusted our noses. Italian dessert-inspired cupcakes The perfect accompaniment to coffee or an indulgent dessert for any celebration, Bomboloni alla Crema will have you daydreaming about Italy with every bite. festive and fun dessert ideas.

Why You'll Love This Recipe

These fluffy Bomboloni alla Crema are surprisingly easy to make, even for beginners
The creamy filling bursts with flavor, leaving you wanting more
Their golden appearance adds elegance to any dessert table or gathering
They are perfect for breakfast, snacks, or special occasions—versatility at its best!

The first time I made Bomboloni alla Crema, my family couldn’t stop raving about how they tasted just like the ones from our favorite Italian bakery. For more inspiration, check out this Mascarpone stuffed dates recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious coffee-flavored cookies.

All-Purpose Flour: Use high-quality flour for that perfect chewy texture everyone loves.
Active Dry Yeast: Make sure it’s fresh for maximum fluffiness; expired yeast is a no-go!
Whole Milk: Opt for whole milk for richness; it contributes to the creaminess of the dough.
Butter: Always use unsalted butter; it allows better control over saltiness and enhances flavor.
Sugar: Granulated sugar sweetens the dough and balances the richness of the cream filling.
Eggs: Large eggs add moisture and structure; essential for fluffy dough.
Vanilla Extract: Pure vanilla extract elevates the flavor profile; skip imitation if you can.
Heavy Cream: This is crucial for making that luxurious cream filling—don’t skimp on it!
Powdered Sugar: For dusting once your bomboloni are fried—because who doesn’t love a little sweetness?

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Activate the Yeast: In a small bowl, combine warm milk and yeast. Let it sit until frothy—this means your yeast is alive!

Create the Dough Base: In a large mixing bowl, whisk flour and sugar together. Add melted butter, eggs, and frothy yeast mixture. Mix until combined into a shaggy dough.

Knead Until Smooth: Transfer dough onto a floured surface and knead vigorously until smooth and elastic—about 8-10 minutes should do the trick!

Let it Rise!: Place your kneaded dough in an oiled bowl and cover with plastic wrap. Allow it to rise in a warm spot until doubled in size—roughly 1-2 hours.

Shape Your Bomboloni: Once risen, punch down the dough gently and roll into small balls about 2 inches wide. Place them on parchment-lined trays while they rest again for 30 minutes.

Fry Until Golden Brown: Heat oil in a deep pot over medium heat (about 350°F or 175°C). Fry bomboloni until golden brown on both sides—remember to avoid overcrowding!

Create the Cream Filling : In another bowl, whip heavy cream until soft peaks form. Gently fold in vanilla extract and powdered sugar until fully combined for that dreamy filling.

Fill Those Bomboloni!: Once cooled slightly, use a piping bag to fill each bombolone with cream through the side—the explosion of flavor awaits!

Enjoy your homemade Bomboloni alla Crema as they transport you straight to an Italian pastry shop!

You Must Know

Bomboloni alla Crema are delightful Italian filled doughnuts that are soft, airy, and utterly scrumptious
Perfect for breakfast or dessert, these treats will impress your friends and family with their creamy filling and sugary exterior
A true indulgence you won’t want to miss!

Perfecting the Cooking Process

Start by mixing the dough ingredients until smooth, allow it to rise, then shape your bomboloni before frying them to golden perfection. Timing is key—too little time in the oil, and they’ll be doughy; too much, and they’ll burn!

Serving and storing

Add Your Touch

Feel free to swap the vanilla cream filling for chocolate or fruit jams. You can also dust with cinnamon sugar instead of regular sugar for an extra kick of flavor. Get creative; it’s your bomboloni adventure!

Storing & Reheating

Store any leftovers in an airtight container at room temperature for up to two days. If you need to reheat, pop them in a warm oven for about five minutes to regain that delightful softness.

Chef's Helpful Tips

When making Bomboloni alla Crema, ensure your oil is hot enough for frying—around 350°F
This helps achieve that perfect golden color while keeping them fluffy inside
Avoid overcrowding the pot; fry in batches for even cooking
Always let them cool slightly before adding the filling!

I remember the first time I made Bomboloni alla Crema; my friends devoured them so quickly that I barely got one! Their laughter and approval gave me the confidence to keep experimenting with different fillings.

FAQs

FAQ

What is Bomboloni alla Crema?

Bomboloni alla Crema are Italian doughnuts filled with rich pastry cream.

Can I freeze Bomboloni alla Crema?

Yes, you can freeze them after frying; just thaw before serving.

How do I make the cream filling?

To make the cream filling, combine milk, sugar, eggs, and cornstarch over heat until thickened.