Bomboloni alla Crema

What Are Bomboloni alla Crema?

Bomboloni alla Crema are traditional Italian donuts—soft, pillowy, deep-fried doughnuts filled with a luscious pastry cream (crema pasticcera). The name “bomboloni” comes from the Italian word bomba, meaning “bomb,” referring to their round shape and explosion of flavor. Unlike American donuts, bomboloni typically don’t have holes and are often coated in sugar and injected with filling after frying.

They’re most popular in Tuscany and throughout Italy as a breakfast pastry or street food treat, especially during festivals or at pastry shops (pasticcerie).

⭐ Why You’ll Love Bomboloni alla Crema

• ✨ Fluffy and tender dough
• 🍮 Silky vanilla pastry cream filling
• 🧂 Lightly crisp sugar coating
• 🍩 No oven required – just classic deep-frying
• 🧑‍🍳 Great for special occasions, holidays, or brunch

🍴 Recommended Kitchen Tools

• Mixing bowls
• Stand mixer (or kneading hands)
• Whisk
• Saucepan
• Pastry bag with round tip
• Candy or deep-fry thermometer
• Slotted spoon
• Cooling rack
• Piping syringe (optional for filling)

📝 Ingredients

For the Dough:

• 2 ½ cups (310g) all-purpose flour
• 2 ¼ tsp (1 packet) active dry yeast
• ¼ cup (50g) granulated sugar
• ½ tsp salt
• 2 large eggs
• 3 tbsp (40g) butter, softened
• ⅔ cup (160ml) warm milk
• Zest of 1 lemon or orange (optional, for citrus aroma)
• 1 tsp vanilla extract
• Oil for frying (sunflower or vegetable oil)

For the Pastry Cream (Crema Pasticcera):

• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar
• 4 egg yolks
• ¼ cup (30g) cornstarch
• 1 tsp vanilla bean paste or extract
• Zest of 1 lemon (optional, traditional flavor)

For Coating:

• ½ cup granulated sugar (for rolling)

🧑‍🍳 How to Make Bomboloni alla Crema

🔹 Step 1: Prepare the Dough

1. In a small bowl, mix warm milk and yeast. Let sit 5–10 minutes until foamy.
2. In a large bowl or stand mixer, combine flour, sugar, and salt.
3. Add eggs, yeast mixture, zest, and vanilla. Knead until it starts to come together.
4. Add softened butter, a little at a time, and knead until the dough is smooth and elastic (about 10 minutes).
5. Cover the bowl with a cloth or plastic wrap and let rise for 1½–2 hours until doubled.

🔹 Step 2: Shape and Second Rise

1. Turn dough onto a floured surface. Roll to about ½-inch (1.25 cm) thickness.
2. Use a round cutter (about 2.5–3 inches) to cut out circles.
3. Place on parchment-lined trays, cover lightly, and let rise another 45–60 minutes.

🔹 Step 3: Make the Pastry Cream

1. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
2. Heat milk in a saucepan with vanilla and optional zest until just simmering.
3. Slowly pour hot milk into the egg mixture while whisking.
4. Return everything to the saucepan. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
5. Transfer to a bowl, cover with plastic wrap directly touching the cream, and chill.

🔹 Step 4: Fry the Bomboloni

1. Heat oil in a deep pan to 340–350°F (170–175°C).
2. Fry donuts a few at a time, 2–3 minutes per side, until golden.
3. Remove with a slotted spoon. Drain briefly on paper towels.
4. While still warm, roll each bombolone in granulated sugar.

🔹 Step 5: Fill with Cream

1. Once donuts are cool enough to handle, use a piping bag with a long tip to inject pastry cream into each one.
2. Squeeze gently until cream begins to peek out of the hole.

💡 Tips for Success

• Don’t overheat the oil – use a thermometer for consistent frying.
• Make the pastry cream ahead of time to chill properly.
• Use bread flour for even fluffier donuts, if available.
• Don’t overstuff – a generous amount is good, but too much can cause them to burst.
• Fill while the donuts are still slightly warm, not hot.

🔄 Variations

• Chocolate Bomboloni: Fill with chocolate pastry cream or Nutella.
• Jam-Filled: Replace pastry cream with raspberry or apricot jam.
• Lemon Cream: Add lemon juice and zest to the cream for a citrusy twist.
• Baked Bomboloni: Brush with butter and bake at 375°F (190°C) for 12–15 minutes. Texture will be less airy but still good.

🧁 Make It Fit Your Diet

• Dairy-Free: Use plant-based milk and vegan butter. For the cream, use cornstarch and almond or oat milk.
• Gluten-Free: Try using a high-protein gluten-free flour blend and xanthan gum.
• Low-Sugar: Reduce sugar in dough and skip the outer sugar coating. Use a sugar-free vanilla cream.

❄️ Storage & Reheating

• Best eaten fresh, but can be stored for 1–2 days at room temperature.
• For longer storage, freeze unfilled donuts and fill after thawing and reheating.
• Reheat in a microwave for 10–15 seconds or in an oven at 300°F (150°C) for 5 minutes.

📌 Frequently Asked Questions

Q: Can I make bomboloni without a deep fryer?
A: Absolutely! Use a heavy-bottomed pot with 2–3 inches of oil and a thermometer.

Q: How do I know when the oil is hot enough?
A: Use a deep-fry thermometer, or drop a small piece of dough in—it should sizzle and rise quickly.

Q: Can I make the dough the night before?
A: Yes! Let it rise overnight in the fridge, then bring to room temperature and continue with shaping.

🎉 Conclusion: Try Bomboloni alla Crema Today!

Whether you’re craving something sweet, soft, and creamy or want to recreate a taste of Italy at home, Bomboloni alla Crema are the ultimate indulgence. With their golden fried exterior, sugar-dusted coating, and rich vanilla pastry cream, these Italian donuts are hard to resist.

Perfect for sharing (or not!), breakfast spreads, holidays, or dessert platters—give these a try and bring a little bit of Italian pastry magic into your kitchen.