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Sugar-dusted bombolone topped with crema pasticcera on parchment paper.

Bomboloni alla Crema Recipe

Soft dough, creamy filling, and a light sugar coat make Bomboloni alla Crema such a satisfying treat. Whip up a batch and taste how good homemade can be.

Course: Dessert
Cuisine: Italian
Prep Time: 4 hours
Cook Time: 30 minutes
Total Time: 4 hours 30 minutes
Servings: 28 to 32 donuts using a 7-cm (2¾-inch) cutter
Author: Recipe adapted from La mia Vita Dolce

Ingredients

Crema Pasticcera

  • 500 ml – 2 cups milk
  • 50 g – about ¼ cup flour – sifted
  • 6 egg yolks
  • 150 g – ½ cup + 2 tbsp sugar
  • 1 tsp vanilla extract

Bomboloni

  • 250 g – 2 cups bread flour
  • 250 g – 2 cups Italian “00” flour OR all-purpose flour
  • 50 g – about ¼ cup caster superfine sugar
  • 8 g – 1 packet instant yeast
  • seeds from 1 vanilla bean OR 1 tsp vanilla extract
  • zest of 1 lemon
  • pinch of salt
  • 250 ml – about 8½ oz warm milk – between 40°C and 43°C – 105°F and 110°F
  • 3 large eggs
  • 50 g – 3½ tbsp unsalted butter – cut into 4 pieces, softened
  • vegetable spray
  • sunflower oil – for frying
  • caster superfine sugar – extra, for rolling

Instructions

Crema Pasticcera

  1. Using an electric mixer, whip the egg yolks with the sugar until pale, white, and fluffy.
  2. Add the vanilla extract to the milk.
  3. Slowly pour the milk into the egg mixture while whipping continuously.
  4. Add the sifted flour and whip until smooth and well combined.
  5. Transfer the mixture to a pot, place it over the heat, and bring it to a boil.
  6. Simmer for a few minutes, stirring constantly with a whisk, until the cream thickens.
  7. Transfer the cream to a bowl and cover it with cling wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
  8. Let the cream cool completely before using it.

Bomboloni

  1. Put the flours, sugar, instant yeast, vanilla extract (or vanilla bean seeds), lemon zest, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix to combine.
  2. Pour in the warm milk and quickly knead it into the dry ingredients.
  3. Add the eggs all at once and knead until a rough ball of dough forms.
  4. Gradually add the butter, one piece at a time, fully incorporating each piece before adding the next.
  5. Knead until the dough becomes smooth and elastic (not sticky), about 10 to 15 minutes.
  6. Shape the dough into a ball, return it to the bowl, cover with plastic wrap, and leave to rise in a warm place for 1½ to 2 hours – or until doubled in volume.
  7. While the dough is proofing, cut square sheets of baking paper about 11 cm – 4.5 inches. You will use these to rest the cut dough rounds on.
  8. When the dough has doubled in volume, transfer it to a clean, floured surface.
  9. Roll the dough out to a thickness of about 1 cm – slightly less than ½ inch.
  10. Using a cookie cutter or glass, cut out rounds about 7 cm to 7½ cm – 2¾ to 3 inches in diameter, keeping the cuts as close together as possible.
  11. Gather the leftover dough, knead briefly to bring it together, return it to the bowl, cover, and leave to rise again in a warm place until doubled. This takes about ½ hour. Roll it out and cut more rounds. Continue until all the dough is used.
  12. Place the dough rounds on a deep baking tray lined with the prepared baking paper sheets sprayed lightly with vegetable oil.

  13. Cover the tray with plastic wrap and leave the rounds to rise in a warm place until doubled in volume. They should look full of air.

    Note: Rising time is about 1½ to 2 hours. A deep tray helps prevent the tops from sticking to the plastic wrap. If they stick, they may deflate when you remove them.

  14. Heat the sunflower oil in a large pot over medium heat to between 160°C and 170°C – 320°F to 340°F (keep an eye on the temperature so the oil stays steady and the bomboloni fry evenly without absorbing excess oil).
  15. Prepare two large plates. Line one with 3 to 4 layers of paper towel for draining, and dust the other with a light layer of caster sugar for rolling.
  16. Carefully transfer each bombolone into the hot oil by dipping it in with the baking paper. Remove the paper after a few seconds, then continue frying as usual. This method keeps the dough from deforming and keeps the bomboloni fluffy.
  17. Fry four to six bomboloni at a time until golden on both sides. This takes 3 to 5 minutes.
  18. Remove the bomboloni with a slotted spoon, drain on the paper towels, and immediately roll them in caster sugar until evenly coated.

To Assemble

  1. While the bomboloni are still warm, fill them with Crema Pasticcera.
  2. Transfer the Crema Pasticcera to a large pastry bag fitted with a ½ cm to 1 cm – ¼ inch to ½ inch plain round tip.
  3. Use a sharp paring knife to make a small hole in the centre of the top of each bombolone.
  4. Insert the pastry tip into the hole and pipe the cream until the bombolone feels heavy and a mound of pastry cream forms on top.
  5. Bomboloni are best enjoyed on the day they are made. Serve immediately.