Bomboloni: Irresistible Italian Cream-Filled Donuts

Bomboloni: Irresistible Italian Cream-Filled Donuts 🍩✨

Craving the authentic taste of Italian bakeries? These soft, fluffy bomboloni, filled with rich pastry cream, will transport your taste buds straight to Italy. Perfect for a special treat or to impress your guests, these donuts are as delightful to make as they are to eat. 😋💛

Ingredients

For the Dough:

3 cups all-purpose flour
¼ cup granulated sugar
1 packet (2 ¼ tsp) active dry yeast
½ cup warm milk (110°F or 45°C) 🥛
2 large eggs 🥚
¼ cup unsalted butter, melted 🧈
½ tsp vanilla extract
½ tsp salt

For the Pastry Cream:

2 cups whole milk 🥛
½ cup granulated sugar
4 large egg yolks 🥚
¼ cup cornstarch
2 tbsp unsalted butter 🧈
1 tsp vanilla extract

For Coating:

½ cup granulated sugar
1 tsp ground cinnamon (optional)

Instructions

1. Prepare the Dough:

In a small bowl, mix warm milk with yeast and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center and add the yeast mixture, eggs, melted butter, and vanilla. Mix and knead until a soft, elastic dough forms.

2. First Rise:

Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.

3. Make the Pastry Cream:

Heat the milk in a saucepan until it begins to simmer.
In a separate bowl, whisk together egg yolks, sugar, and cornstarch. Slowly add the hot milk to the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat, stir in butter and vanilla, and cool completely.

4. Shape and Fry the Bomboloni:

After the first rise, roll out the dough on a lightly floured surface to about ½-inch thickness. Cut circles using a 3-inch cutter and place them on a parchment-lined tray. Let them rest for 30 minutes.
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the bomboloni for 1-2 minutes per side, or until golden brown. Drain on paper towels.

5. Fill and Coat:

Using a piping bag fitted with a small nozzle, fill each bomboloni with pastry cream. Roll the filled donuts in granulated sugar mixed with cinnamon (if using) while still warm.

Tips for Perfect Bomboloni

Activate the yeast properly: Ensure the milk is warm, not hot, to avoid killing the yeast.
Chill the pastry cream: Cool the cream completely before piping to ensure it holds its shape inside the donuts.
Monitor the oil temperature: Keep it consistent to achieve evenly fried bomboloni.

Common Mistakes and Solutions

1. Dough doesn’t rise:

Ensure your yeast is fresh and the milk isn’t too hot. A warm environment speeds up the rising process.

2. Pastry cream is lumpy:

Strain the cream through a fine sieve if lumps form during cooking. Stir constantly while heating to avoid this.

3. Bomboloni absorb too much oil:

Maintain the oil temperature at 350°F (175°C). Too low, and the dough will soak up excess oil.

Frequently Asked Questions

Can I bake instead of frying?
Yes, bake the bomboloni at 350°F (175°C) for 15-20 minutes. While they won’t have the same crispness, they’ll still be delicious.

How do I store bomboloni?
Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze unfilled bomboloni and thaw before filling.

Can I use other fillings?
Absolutely! Try Nutella, jam, or whipped cream for a delightful twist.