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Italian Cream Bomboloni Recipe

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★★★★★

4.5 from 60 reviews

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.

Ingredients

Scale

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

Find it online: https://familyfavplates.com/italian-cream-bomboloni-recipe/