Description
These classic Italian bomboloni alla crema are light, fluffy, and filled with rich vanilla pastry cream. Perfect for a sweet breakfast or indulgent dessert, they’re rolled in sugar and fried to golden perfection.
Ingredients
For the dough:
3½ cups (450 g) all-purpose flour
⅓ cup (65 g) granulated sugar
2¼ tsp (7 g) active dry yeast or 25 g fresh yeast (dissolved in warm milk)
¾ cup (180 ml) warm milk
2 large eggs
4 Tbsp (55 g) unsalted butter, softened
1 tsp vanilla extract
Zest of 1 lemon (optional)
½ tsp salt
Vegetable oil, for frying
For the pastry cream:
2 cups (480 ml) whole milk
½ cup (100 g) granulated sugar
4 large egg yolks
¼ cup (30 g) cornstarch
1 tsp vanilla extract
For coating:
½ cup (100 g) granulated sugar
Instructions
Activate yeast in warm milk with a pinch of sugar until frothy (5–10 minutes).
Combine flour, sugar, salt, and lemon zest. Add eggs, vanilla, yeast mixture, and butter. Knead until smooth and elastic (10 minutes by hand or 6 by mixer).
Place in a greased bowl, cover, and let rise until doubled (1½–2 hours).
For pastry cream: Warm milk. Whisk egg yolks, sugar, and cornstarch in a bowl. Slowly add warm milk, then return to the pot and stir over medium-low until thickened. Stir in vanilla and chill.
Punch down dough, roll to 1 cm thick, cut 3-inch circles, place on parchment-lined tray, and rise again (30–45 minutes).
Heat oil to 350°F (175°C). Fry 2–3 minutes per side. Drain on paper towels.
Roll warm bomboloni in sugar.
Fill cooled bomboloni with chilled pastry cream using a piping bag.
Notes
Flavor the cream with espresso or lemon zest for a twist.
Fill with ganache or jam for variation.
Use instant yeast directly in the flour mix if preferred.
Baking is an option (375°F for 12–15 min), but frying yields better texture.
- Prep Time: 2 hours 20 minutes (includes rising)
- Cook Time: 15 minutes
- Category: Dessert, Breakfast
- Method: Frying
- Cuisine: Italian
