Name: Bomboloni alla Crema Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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)

Jump to Recipe· 4.9 from 30 reviews

If you’ve ever dreamed of sinking your teeth into a fluffy, sugar-dusted Italian doughnut brimming with silky vanilla pastry cream, then you’re about to fall in love with Bomboloni alla Crema. These heavenly treats combine pillowy-soft doughnuts with a rich custard filling, delivering the perfect balance of sweetness and airy texture in every bite. Whether you’re planning a cozy brunch or simply want to impress friends and family with a classic Italian pastry, Bomboloni alla Crema is the showstopping delight you need in your baking arsenal.

Bomboloni alla Crema Recipe - Recipe Image

Ingredients You’ll Need

Sometimes, the simplest ingredients are the ones that bring pure joy. Each component in Bomboloni alla Crema plays an irreplaceable part, from the milky tenderness of the dough to the velvety depth of the cream—all coming together for a dessert that’s as timeless as it is irresistible.

All-purpose flour: Gives that perfect light and airy doughnut texture while holding everything together beautifully.
Granulated sugar: Sweetens both the dough and the pastry cream, creating a touch of indulgence in every bite.
Instant yeast: The secret to making the dough rise into pillow-soft perfection.
Salt: Just a pinch balances flavors and enhances sweetness and richness.
Whole milk (warmed): Moistens the dough and cream, contributing to their tenderness and flavor.
Large eggs: Bring structure and richness to both dough and pastry cream.
Unsalted butter (melted): Adds a subtle richness and softness that sets the dough apart.
Lemon zest (optional): Offers a hint of brightness, cutting through the sweet cream for added depth.
Whole milk (for pastry cream): Results in an extra creamy, luscious filling.
Granulated sugar (for pastry cream): Sweetens the custard to just the right level.
Large egg yolks: Essential for a velvety smooth pastry cream with rich mouthfeel.
Cornstarch: Thickens the cream, giving it that signature bomboloni consistency.
Vanilla extract: Rounds out the cream with a gorgeous, fragrant aroma.
Unsalted butter (for cream): Finishes the custard with gloss and extra silkiness.
Vegetable oil (for frying): Ensures an even, golden-brown crisp on every doughnut.
Powdered sugar (for dusting): A snow-white finish that’s as delicious as it is beautiful.

How to Make Bomboloni alla Crema

Step 1: Make the Dough

Start by combining your flour, sugar, instant yeast, and salt in a large mixing bowl. In a separate bowl, whisk together the warm milk, eggs, melted butter, and that optional—but magical—lemon zest. Slowly pour the wet ingredients into the dry, mixing as you go, until a soft, shaggy dough comes together. Trust the process; this is where the foundations of your airy Bomboloni alla Crema are built.

Step 2: Knead and Let It Rise

Once your dough is mixed, transfer it onto a lightly floured surface and knead for a good 10 minutes. The trick is going until the dough is smooth and elastic, and you can feel it spring back under your hands. Pop it into a greased bowl, cover with a damp cloth, and set it somewhere warm for about an hour. When it’s doubled in size, you’ll know the magic is happening!

Step 3: Prepare the Pastry Cream

Meanwhile, bring the milk and sugar for your cream just to a simmer in a saucepan. In another bowl, whisk the egg yolks and cornstarch into a glossy, pale mixture. Slowly stream the hot milk into your eggs while whisking—no scrambled eggs here—then pour it all back into the pan. Stir continuously on gentle heat until thick and luxurious, then finish with vanilla and butter for a custard that truly defines Bomboloni alla Crema.

Step 4: Shape the Bomboloni

Take your risen dough, punch it down (so satisfying!), and roll it to a half-inch thickness on a floured surface. Use a round cutter to create those perfect circles—about 3 inches each. Arrange them on a parchment-lined tray, cover, and let them puff up again for 30 minutes. The anticipation builds, but it’s so worth it.

Step 5: Fry the Bomboloni

Heat vegetable oil in your fryer or a heavy pot to 350°F. Fry a few dough circles at a time, turning once, until deeply golden on both sides. This should take about 2-3 minutes per side. Remove with a slotted spoon and let them drain on paper towels—so golden, so inviting!

Step 6: Fill with Pastry Cream

When your bomboloni have cooled just enough, fill a piping bag with that cooled vanilla custard. Poke a hole in the side of each doughnut and pipe in your pastry cream until they’re satisfyingly plump—yes, it’s as fun as it sounds! This creamy filling is what elevates Bomboloni alla Crema from delicious doughnut to Italian icon.

Step 7: Finish and Serve

Just before serving, dust each bombolone generously with powdered sugar. The transformation is complete: fluffy, creamy, and beautifully snow-capped, they’re now officially ready for devouring.

How to Serve Bomboloni alla Crema

Garnishes

A heavy shower of powdered sugar is the classic finishing touch. If you want to go the extra mile, a hint of finely grated lemon or orange zest over the top adds a burst of color and fragrance, while a little drizzle of melted chocolate can turn your Bomboloni alla Crema into an eye-catching treat for chocolate lovers.

Side Dishes

Pairing Bomboloni alla Crema with a rich espresso, a cappuccino, or even a glass of chilled dessert wine really lets them shine. For brunch or a dessert spread, a platter of fresh berries or a bowl of homemade fruit compote introduces just enough tartness to balance out the richness of the cream-filled doughnuts.

Creative Ways to Present

For parties, stack your bomboloni artfully on a cake stand and fill in the gaps with vibrant berries or edible flowers. Individual paper wrappers add a whimsical, bakery-style feel. Or, set up a “fill-your-own” Bomboloni alla Crema bar with an assortment of creams and toppings, letting everyone indulge in their perfect bite.

Make Ahead and Storage

Storing Leftovers

If you find yourself with a few leftover Bomboloni alla Crema, simply store them in an airtight container at room temperature for up to one day—the fresher the better. They can be refrigerated for up to 2 days, but the dough may lose a bit of its fluffy magic, so try to enjoy them as soon as possible.

Freezing

For longer storage, freeze unfilled, fried bomboloni in a single layer until solid, then transfer to a zip-top bag for up to two months. When ready to serve, reheat, let cool slightly, and pipe in fresh pastry cream right before dusting with powdered sugar for best results.

Reheating

To bring day-old bomboloni back to life, a quick 5 minutes in a preheated 300°F oven will help refresh their texture. Let them cool just enough before serving, then fill with fresh cream if reheated from frozen or refrigerate them until ready to enjoy.

FAQs

Can I make Bomboloni alla Crema without a deep fryer?

Absolutely! A heavy-bottomed pot or Dutch oven works just as well—just be sure to keep a thermometer handy to monitor the oil temperature, aiming for a steady 350°F for the perfect fry.

Is it possible to make the dough a day in advance?

Yes, you can prepare the dough, let it rise, shape your bomboloni, then cover and refrigerate them overnight. Let the doughnuts come back to room temperature and puff up before frying for the same fluffy result.

Can I flavor the pastry cream differently?

Of course! While classic Bomboloni alla Crema uses vanilla, try adding espresso powder, citrus zest, or even a touch of almond extract to create your own signature twist.

How do I know when the bomboloni are perfectly fried?

They’re ready when each side turns a deep golden brown and feels light when picked up with a slotted spoon. You can always cut one open to check—it should be cooked through with no doughiness inside.

What’s the best way to fill the bomboloni neatly?

A piping bag fitted with a narrow tip works wonders. Poke a hole in the side of each doughnut, insert the tip, and gently squeeze until you feel the bomboloni puff up—a full, plump doughnut is a happy one!

Final Thoughts

If you’re searching for a bakery-worthy treat to wow your family and friends, give Bomboloni alla Crema a try. They’re a labor of love, but every bite delivers that unmistakable Italian magic. I promise, once you experience these pillowy, cream-filled delights, they’ll become a cherished recipe in your home as well!