Name: Bomboloni alla Crema
Prep time: 30 min
Cook time: 20 min
Total time: 2 h
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; ½ cup granulated sugar; 1 packet (7g) instant yeast; ½ teaspoon salt; ½ cup whole milk, warmed; 2 large eggs; ¼ cup unsalted butter, melted; Zest of 1 lemon (optional); 2 cups whole milk; ½ cup granulated sugar; 4 large egg yolks; ¼ cup cornstarch; 2 teaspoons vanilla extract; 2 tablespoons unsalted butter; Vegetable oil (for frying); Powdered sugar (for dusting)

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Bomboloni alla Crema is a delicious Italian pastry filled with creamy custard that will delight your taste buds. This recipe is easy to make and is perfect for breakfast, brunch, or dessert.

Why You’ll Love This Recipe?

The combination of the fluffy dough and rich pastry cream creates a perfect balance of flavors.
With simple ingredients and minimal prep time, you can enjoy homemade bomboloni alla crema anytime.

These pastries are great for meal prep and can be enjoyed fresh or stored for later.

Ingredient Notes:

For the Dough:

All-purpose flour provides structure and texture to the pastry.

Granulated sugar adds sweetness to the dough.

Instant yeast helps the dough rise quickly.
Whole milk adds richness to the dough.

Eggs act as a binder for the dough.

Unsalted butter adds flavor and moisture.
Lemon zest (optional) gives a hint of citrus freshness.

For the Pastry Cream:

Whole milk creates a creamy base for the custard.
Granulated sugar sweetens the custard.

Egg yolks thicken the custard.

Cornstarch helps to stabilize the custard.
Vanilla extract adds flavor to the custard.

Unsalted butter makes the custard rich and smooth.

For Frying and Serving:

Vegetable oil is used for frying the bomboloni.

Powdered sugar is dusted on top of the pastries for a sweet finish.

Step-by-Step Instructions:

In a bowl, combine flour, sugar, yeast, and salt.
Mix in warm milk, eggs, melted butter, and lemon zest to form a dough.

Cover and let the dough rise until doubled in size.

Meanwhile, prepare the pastry cream by heating milk and sugar in a saucepan.
Whisk egg yolks, cornstarch, and vanilla in a bowl.

Gradually pour the hot milk mixture into the egg mixture, then return to the saucepan and cook until thickened.

Stir in butter, cover with plastic wrap, and chill.
Roll out the dough, cut into rounds, fill with pastry cream, and seal.

Fry the bomboloni until golden brown, then dust with powdered sugar.

Helpful Tips:

Ensure the milk is warm but not hot to avoid killing the yeast.
Use a thermometer to check the temperature of the milk for the pastry cream.

For a shortcut, you can use store-bought custard instead of making it from scratch.

Expert Tips for the Best Results:

Let the dough rise in a warm, draft-free place for the best texture.
Fry the bomboloni in small batches to maintain an even temperature in the oil.

Dust the pastries with powdered sugar just before serving for a fresh look.

Serving Suggestions:

Enjoy bomboloni alla crema with a cup of coffee or espresso for a delightful breakfast or dessert. Pair with fresh fruit or a dollop of whipped cream for added indulgence.

Storage and Reheating Tips:

Store leftover bomboloni in an airtight container at room temperature for up to 2 days. To reheat, place in a preheated oven at 350°F for 5-10 minutes until warm and crispy.

Frequently Asked Questions:

Can I use active dry yeast instead of instant yeast?
Yes, you can use active dry yeast, but you will need to activate it in warm water before adding it to the dough.

Can I make the pastry cream ahead of time?
Yes, you can make the pastry cream a day in advance and store it in the refrigerator until ready to use.
Can I bake the bomboloni instead of frying them?
While traditionally fried, you can bake the bomboloni at 375°F for 15-20 minutes until golden brown.

Can I freeze bomboloni alla crema?
Yes, you can freeze the unfilled bomboloni dough or the fried pastries. Thaw at room temperature and fill before serving.

Conclusion:

Indulge in the heavenly taste of bomboloni alla crema with this easy-to-follow recipe. Whether you enjoy them fresh or save them for later, these delicious pastries are sure to impress your family and friends. Try making them at home and share your feedback with us!

Bomboloni alla Crema

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Author: Emily

Prep Time: 30 mins

Cook Time: 20 mins
Total Time: 2 hours

Yield: 12 bomboloni 1x

Category: Desserts
Method: Frying

Cuisine: Italian

Diet: Vegetarian

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Description

Bomboloni alla Crema are delightful Italian fried doughnuts filled with a luscious pastry cream. These sweet treats are perfect for breakfast or dessert.

Instructions

Prepare the Dough: Combine flour, sugar, yeast, salt, milk, eggs, butter, and lemon zest to form a dough. Let it rise until doubled.
Make the Pastry Cream: Cook milk with sugar. Whisk egg yolks with cornstarch, then pour in the milk mixture. Cook until thickened, remove from heat, stir in vanilla and butter.

Assemble and Fry: Roll out dough, cut circles, fill with pastry cream, seal, and let rise. Fry until golden, then dust with powdered sugar.

Notes

You can customize the filling with different flavors like chocolate or fruit preserves.
Ensure the oil is at the right temperature to achieve a crispy exterior and a soft interior.