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If you’ve ever craved a dessert that’s impossibly fluffy, irresistibly creamy, and packed with sweetness, then this Cream-Filled Italian Bomboloni Recipe will soon become your new obsession. These Italian doughnuts are golden pockets of joy, freshly fried to perfection and injected with luscious pastry cream that melts in your mouth. Whether for a cozy breakfast, a festive treat, or a surprising twist to your usual dessert lineup, this recipe captures the authentic charm of Italian baking with every bite.
Ingredients You’ll Need
Getting great results with this Cream-Filled Italian Bomboloni Recipe is all about using simple, well-balanced ingredients that work harmoniously. Each component plays a crucial role, whether it’s in developing the dough’s soft texture, lending richness, or creating that vintage golden color.
- 2 cups all-purpose flour: The backbone of the dough, providing structure and tenderness when kneaded properly.
- 1/4 cup granulated sugar: Adds just the right amount of sweetness to enhance the flavor without overwhelming.
- 1/2 teaspoon salt: Balances the sweetness and brings out depth in the dough’s profile.
- 2 teaspoons instant yeast: The magic ingredient that makes the dough rise light and fluffy.
- 1/2 cup milk, warmed: Activates the yeast and gives the bomboloni a subtle creaminess inside.
- 2 large eggs: Enrich the dough, making it tender and giving a beautiful color.
- 2 tablespoons unsalted butter, melted: Adds richness and softness to every bite.
- 1 cup pastry cream (for filling): The crown jewel of the bomboloni, providing that dreamy, silky cream center.
- Oil for frying: Choose a neutral oil to give the bomboloni their perfect golden crust.
- Powdered sugar (for dusting): A sprinkle of sweetness and a touch of elegance for finishing.
How to Make Cream-Filled Italian Bomboloni Recipe
Step 1: Combine and Prepare the Dough
Start by mixing the dry ingredients—flour, sugar, salt, and instant yeast—in a large bowl. Meanwhile, whisk together the warm milk, eggs, and melted butter in a separate bowl until smooth. Pour your wet ingredients into your dry ingredients, and stir just until a sticky dough starts to form. This is the foundation for those perfectly soft bomboloni.
Step 2: Knead and Rise the Dough
Flour your work surface lightly and knead the dough for 5 to 7 minutes until it’s smooth and elastic. This kneading step is essential for developing gluten which gives your dough that perfect chew without toughness. Transfer to a greased bowl, cover with a damp cloth, and let it rest for about an hour until it doubles in size. Watching that dough rise is always such a satisfying moment!
Step 3: Shape and Second Rise
Once your dough has doubled, punch it down gently and roll it into evenly sized balls. Place them on a floured tray, cover again, and let them rise for another 30 minutes. This second rest gives the bomboloni that lightness and airiness that’s so decadent once fried.
Step 4: Fry to Golden Perfection
Heat your frying oil to 350°F (175°C) and gently drop each dough ball into the hot oil. Fry for about 2 to 3 minutes per side, turning carefully so they brown evenly. The aroma during frying is downright addictive! Remove them and drain on paper towels to soak up excess oil and cool just enough for filling.
Step 5: Fill and Dust
Here’s the grand finale: using a piping bag, inject each bombolone with that velvety pastry cream, giving you a luscious surprise with every bite. To finish, dust generously with powdered sugar to add that delicate sweetness and a picture-perfect look. Now they’re ready to devour!
How to Serve Cream-Filled Italian Bomboloni Recipe
Garnishes
A dusting of powdered sugar is classic and gorgeous, but don’t be shy about adding a touch of cinnamon or cocoa powder for a fun twist. Fresh berries on the side can also brighten the presentation, making these bomboloni feel like a special occasion treat.
Side Dishes
Pair these bomboloni with a strong espresso or a creamy cappuccino for an authentic Italian experience. They also play delightfully alongside fresh fruit salad or a scoop of gelato if you want to up the indulgence factor during dessert time.
Creative Ways to Present
Why not build a bombolone tower topped with edible flowers for a brunch centerpiece? Or arrange them in a basket with colorful napkins for a charming picnic vibe. For parties, mini versions filled with different flavored creams (think chocolate or lemon) will dazzle your guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container at room temperature for up to two days. This helps maintain their soft texture and keeps the pastry cream fresh and delightful.
Freezing
You can freeze unfilled bomboloni before frying to save time later. Wrap them tightly in plastic and freeze for up to one month. When you’re ready, thaw, fry, then fill with pastry cream just before serving for best results.
Reheating
To enjoy leftover filled bomboloni, warm them gently in a low oven or microwave for a few seconds. Avoid overheating to keep the cream from melting too much and the dough’s perfect fluffiness intact.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, you can substitute active dry yeast, but remember to dissolve it in warm milk first and let it activate for 5–10 minutes before mixing it with other ingredients. This step ensures proper rising in your Cream-Filled Italian Bomboloni Recipe.
Is pastry cream difficult to make from scratch?
Pastry cream is surprisingly simple using basic ingredients like milk, sugar, eggs, and cornstarch. Plus, making it fresh elevates this Cream-Filled Italian Bomboloni Recipe beyond any store-bought alternatives.
Can I bake these bomboloni instead of frying?
Frying is traditional and gives bomboloni their signature golden crust and fluffy interior. Baking will produce a different texture and less rich flavor, but if you prefer a lighter version, baking at 375°F until golden is an option.
How do I prevent the doughnuts from being greasy?
Ensure that your oil is at the right temperature—too low and bomboloni absorb oil and become greasy; too high and they brown too quickly outside while remaining undercooked inside. Maintain around 350°F for best results.
Can I use other fillings instead of pastry cream?
Absolutely! While pastry cream is classic, you can experiment with chocolate ganache, fruit preserves, or even whipped cream. However, the Cream-Filled Italian Bomboloni Recipe truly shines with traditional pastry cream’s silky texture.
Final Thoughts
There’s just something so comforting and celebratory about biting into a Cream-Filled Italian Bomboloni Recipe fresh from your kitchen. This recipe embraces the warmth of Italian tradition paired with a sweet, creamy surprise that will have everyone asking for seconds. Grab your ingredients, don your apron, and prepare to delight yourself and your loved ones with this unforgettable treat.
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Cream-Filled Italian Bomboloni Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious Italian doughnuts called Bomboloni, filled with rich, creamy pastry cream and dusted with powdered sugar. These fluffy, deep-fried treats are perfect for breakfast, dessert, or any indulgent occasion.
Ingredients
Dough
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons instant yeast
- 1/2 cup milk, warmed
- 2 large eggs
- 2 tablespoons unsalted butter, melted
Filling
- 1 cup pastry cream (for filling)
For Frying and Finishing
- Oil for frying (such as vegetable or canola oil)
- Powdered sugar (for dusting)
Instructions
- Combine dry ingredients: In a bowl, mix together the all-purpose flour, granulated sugar, salt, and instant yeast thoroughly to evenly distribute the leavening agents and seasoning.
- Mix wet ingredients: In a separate bowl, whisk the warm milk, eggs, and melted unsalted butter until the mixture is smooth and fully combined to create a rich liquid base.
- Form the dough: Gradually pour the wet ingredients into the dry ingredients and mix until a sticky dough forms, then transfer to a floured surface.
- Knead the dough: Knead the dough for about 5-7 minutes on a lightly floured surface until it becomes smooth, elastic, and slightly tacky but not sticky.
- First rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm area for about 1 hour, or until it doubles in size.
- Shape dough balls: After the first rise, punch down the dough gently, roll it into equal-sized balls, then place them on a baking tray to rest and undergo a second rise for 30 minutes, allowing the dough balls to puff up.
- Heat oil for frying: Heat oil in a deep pan or heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain proper temperature for even frying without absorbing excess oil.
- Fry the bomboloni: Carefully place dough balls in the hot oil, frying each side for 2-3 minutes or until golden brown and puffed, flipping as needed to ensure even cooking.
- Drain and cool: Remove the fried doughnuts with a slotted spoon, and place them on paper towels to drain excess oil. Allow them to cool slightly before filling.
- Fill with pastry cream: Using a piping bag fitted with a small nozzle, carefully inject one cup of pastry cream into the center of each bomboloni, filling them generously but without overstuffing.
- Finish and serve: Dust the cream-filled bomboloni with powdered sugar before serving. Enjoy warm or at room temperature for the best flavor and texture.
Notes
- Ensure milk is warm, not hot, to activate yeast properly.
- You can prepare pastry cream in advance or use store-bought for convenience.
- Maintain oil temperature consistently to avoid greasy or undercooked doughnuts.
- If you don’t have a piping bag, a small plastic bag with a corner snipped works well for filling.
- Consume bomboloni within a day for optimal freshness; store in an airtight container at room temperature.
