Italian Cream Bomboloni Recipe

Introduction

Italian Cream Bomboloni are delightful, fluffy filled doughnuts popular in Italy. These treats are soft, golden fried, and generously filled with rich cream, perfect for satisfying your sweet tooth.

Ingredients

• 2 ½ cups all-purpose flour
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup sugar
• 1 cup cream filling (pastry cream or whipped cream)
• Oil for frying
• Optional: powdered sugar for dusting

Instructions

1. Step 1: In a large bowl, combine the flour, yeast, and sugar. Add warm water or milk gradually and mix until a soft dough forms. Knead the dough for about 8–10 minutes until smooth and elastic.
2. Step 2: Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 to 2 hours, or until it doubles in size.
3. Step 3: Punch down the dough and roll it out to about ½ inch thickness. Use a round cutter to cut dough circles and place them on a parchment-lined baking sheet. Cover and let rise again for 30 minutes.
4. Step 4: Heat oil in a deep pan to 350°F (175°C). Carefully fry the dough rounds in batches until golden brown on both sides, about 2–3 minutes per side. Drain on paper towels.
5. Step 5: Once cooled slightly, use a piping bag to fill each bomboloni with the cream filling. Dust with powdered sugar if desired and serve warm.

Tips & Variations

• For a richer dough, add an egg and a tablespoon of butter during mixing.
• Try different fillings like chocolate ganache, jam, or lemon curd for variety.
• Make sure oil temperature stays consistent to avoid greasy or undercooked bomboloni.

Storage

Store filled bomboloni in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven or microwave before serving, but they are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make bomboloni without yeast?

Yeast is essential for the light, airy texture of bomboloni. Using baking powder instead will result in a different texture, more like a cake doughnut.

How do I prevent bomboloni from absorbing too much oil?

Maintain the frying oil at the correct temperature (around 350°F/175°C) and avoid overcrowding the pan. This helps the dough cook quickly and reduces greasiness.

Italian Cream Bomboloni Recipe

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Italian Cream Bomboloni are delightful, fluffy Italian doughnuts filled with a rich and smooth cream filling. These golden, fried treats are perfectly sweet and soft, making them an irresistible dessert or snack, especially popular in Italian cuisine.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 20 minutes
• Yield: 12 bomboloni 1x
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 ½ cups all-purpose flour
• 2 ¼ tsp active dry yeast (1 packet)
• ¼ cup granulated sugar
• ½ tsp salt
• ¾ cup warm milk (110°F/43°C)
• 2 large egg yolks
• 2 tbsp unsalted butter, melted
• Vegetable oil for frying

Cream Filling

• 1 cup heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Prepare the dough: In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy. In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, egg yolks, and melted butter to the dry ingredients and mix until a soft dough forms.
2. Knead and let rise: Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
3. Shape the bomboloni: Once risen, punch down the dough and roll it out to about ½ inch thickness. Use a round cutter to cut out dough circles and place them on a baking sheet lined with parchment paper. Cover them and let them rise again for 30-45 minutes until puffed.
4. Fry the bomboloni: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the dough circles in small batches, turning occasionally, until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
5. Prepare the cream filling: In a chilled bowl, whisk the heavy cream, powdered sugar, and vanilla extract until stiff peaks form to create a smooth whipped cream.
6. Fill the bomboloni: Using a piping bag fitted with a small nozzle, pierce each doughnut from the side and gently fill them with the prepared cream. Dust with powdered sugar if desired, and serve fresh.

Notes

• Ensure the oil temperature remains steady at 350°F to achieve golden, non-greasy bomboloni.
• You can substitute the cream filling with pastry cream or custard for variation.
• Consume bomboloni fresh on the day they are made for the best texture and flavor.
• If the dough feels sticky, add a little more flour, but avoid over-flouring to keep them soft.
• Let the oil cool completely before disposing or storing for safety.

Keywords: Italian cream bomboloni, fried doughnuts, cream-filled bomboloni, Italian desserts, homemade bomboloni