There’s something magical about biting into a warm, fluffy Cream-filled Bomboloni.
These delightful Italian doughnuts are not just a treat; they’re a hug in dessert form.
Whether you’re looking to impress friends at a gathering or simply want to indulge after a long day, this recipe is your go-to.
With a rich cream filling that oozes with every bite, these bomboloni are perfect for any occasion.
Trust me, once you make these, you’ll find yourself craving them again and again.
Let’s dive into this delicious adventure together!
Why You’ll Love This Cream-filled Bomboloni
These Cream-filled Bomboloni are a game changer in the dessert world.
They’re surprisingly easy to make, even for those who claim they can’t cook.
In just a little over an hour, you can whip up a batch that will have everyone asking for seconds.
The taste? Pure bliss!
With a crispy exterior and a creamy center, they’re the perfect balance of textures.
Trust me, your taste buds will thank you!
Ingredients for Cream-filled Bomboloni
To create these heavenly Cream-filled Bomboloni, you’ll need a handful of simple ingredients that come together to make magic.
All-purpose flour: The backbone of your dough, providing structure and fluffiness.
Granulated sugar: Adds sweetness and helps achieve that golden-brown crust.
Salt: A pinch enhances the flavors, balancing the sweetness.
Active dry yeast: This little powerhouse makes your dough rise, giving it that airy texture.
Whole milk: Warmed milk helps activate the yeast and adds richness to the dough.
Large eggs: They bind everything together and contribute to the bomboloni’s tender crumb.
Unsalted butter: Adds a luscious flavor and keeps the dough moist.
Vanilla extract: A splash of this elevates the flavor, making each bite irresistible.
Oil for frying: Choose a neutral oil with a high smoke point for frying to achieve that perfect crisp.
Powdered sugar: For dusting, it adds a sweet finish and a touch of elegance.
For the cream filling:
Whole milk: The base for your creamy filling, making it rich and smooth.
Egg yolks: They create a custard-like texture, adding depth to the filling.
Granulated sugar: Sweetens the filling, making it a delightful surprise inside.
Cornstarch: Helps thicken the filling, giving it that perfect creamy consistency.
Vanilla extract: Just like in the dough, it enhances the flavor of the cream.
Unsalted butter: Adds richness and a silky finish to the filling.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing.
Gather these ingredients, and you’re on your way to creating a dessert that will impress everyone!
How to Make Cream-filled Bomboloni
Making Cream-filled Bomboloni is a delightful journey that fills your kitchen with warmth and sweet aromas.
Follow these simple steps, and you’ll be on your way to creating these irresistible Italian doughnuts.
Step 1: Prepare the Yeast Mixture
Start by combining warm milk and active dry yeast in a small bowl.
Let it sit for about 5 minutes until it becomes frothy.
This step is crucial; it activates the yeast, ensuring your bomboloni rise beautifully.
Step 2: Make the Dough
In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt.
Make a well in the center and add the frothy yeast mixture, eggs, softened butter, and vanilla extract.
Mix everything until a dough forms.
It should be slightly sticky but manageable.
Step 3: Knead the Dough
Transfer the dough to a floured surface.
Knead it for about 5-7 minutes until it’s smooth and elastic.
This step develops the gluten, giving your bomboloni that perfect chewy texture.
Step 4: Let the Dough Rise
Place the kneaded dough in a greased bowl.
Cover it with a kitchen towel and let it rise in a warm place for about 1 hour.
You want it to double in size, which means it’s ready for the next step.
Step 5: Cut the Dough
Once the dough has risen, punch it down gently to release the air.
Roll it out to about 1/2 inch thickness.
Use a round cutter to cut out circles, about 2-3 inches in diameter.
Place these circles on a floured baking sheet and cover them.
Let them rise for another 30 minutes.
Step 6: Prepare the Cream Filling
While the dough is rising, it’s time to make the cream filling.
In a saucepan, heat whole milk over medium heat until it’s just simmering.
In a separate bowl, whisk together egg yolks, granulated sugar, cornstarch, and vanilla extract.
Slowly pour the hot milk into the egg mixture while whisking constantly.
Return this mixture to the saucepan and cook over medium heat, stirring until thickened, about 5 minutes.
Remove from heat and stir in unsalted butter.
Transfer to a bowl, cover with plastic wrap, and chill in the refrigerator.
Step 7: Fry the Bomboloni
In a deep pot, heat oil to 350°F.
Carefully fry the dough circles in batches until they’re golden brown, about 2-3 minutes per side.
Make sure not to overcrowd the pot; this ensures even cooking.
Step 8: Fill and Dust
Once fried, remove the bomboloni and drain them on paper towels.
Let them cool slightly before filling.
Fill a piping bag with the chilled cream filling and inject it into each bombolone.
Finally, dust them with powdered sugar before serving.
Now, you’re ready to enjoy these delightful treats!
Tips for Success
Ensure your milk is warm, not hot, to activate the yeast properly.
Don’t skip the resting times; they’re crucial for fluffy bomboloni.
Use a thermometer to check the oil temperature for perfect frying.
Experiment with different fillings like chocolate or fruit for variety.
Dust with powdered sugar just before serving for a fresh look.
Equipment Needed
Mixing bowls: A set of various sizes is handy; you can use any large bowl if needed.
Whisk: Essential for mixing; a fork can work in a pinch.
Rolling pin: For rolling out dough; a wine bottle can serve as a substitute.
Round cutter: A cookie cutter or even a glass can do the trick.
Deep pot: A heavy-bottomed pot is best; a deep skillet can also work for frying.
Variations
Chocolate-filled Bomboloni: Swap the cream filling for a rich chocolate ganache for a decadent twist.
Fruit Preserves: Use your favorite fruit preserves, like raspberry or apricot, for a fruity surprise inside.
Gluten-free Option: Substitute all-purpose flour with a gluten-free blend to accommodate dietary needs.
Spiced Bomboloni: Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor.
Maple Cream Filling: Replace vanilla with maple extract in the cream filling for a unique flavor profile.
Serving Suggestions
Pair with Coffee: A rich espresso or cappuccino complements the sweetness of the bomboloni perfectly.
Fresh Berries: Serve with a side of mixed berries for a refreshing contrast.
Presentation: Arrange on a beautiful platter and dust with powdered sugar for an elegant touch.
Ice Cream: A scoop of vanilla ice cream makes for a delightful dessert combo.
FAQs about Cream-filled Bomboloni
Can I make Cream-filled Bomboloni ahead of time?
Absolutely! You can prepare the dough and let it rise, then refrigerate it overnight. Just let it come to room temperature before frying. This way, you can enjoy fresh bomboloni without the last-minute rush.
What can I use instead of active dry yeast?
If you have instant yeast on hand, you can use that instead. Just mix it directly into the dry ingredients without needing to activate it in warm milk first. It’s a great time-saver!
How do I store leftover bomboloni?
Store any leftover Cream-filled Bomboloni in an airtight container at room temperature for up to two days. If you want to keep them longer, consider freezing them without the filling. Just thaw and fill when you’re ready to enjoy!
Can I bake the bomboloni instead of frying?
Yes, you can! For a lighter version, bake them at 375°F for about 15-20 minutes. They won’t have the same crispy exterior, but they’ll still be delicious!
What other fillings can I try?
The possibilities are endless! You can fill your bomboloni with chocolate ganache, pastry cream, or even fruit preserves. Get creative and find your favorite combination!
Final Thoughts
Creating Cream-filled Bomboloni is more than just a cooking project; it’s an experience that brings joy to your kitchen.
The aroma of frying dough and the anticipation of that first bite are simply unbeatable.
These delightful Italian doughnuts are perfect for sharing with family and friends, making any gathering feel special.
Whether you’re indulging solo or celebrating with loved ones, each bombolone is a little piece of happiness.
So roll up your sleeves, embrace the mess, and enjoy the sweet rewards of your efforts.
Trust me, once you take that first bite, you’ll be hooked!
Cream-filled Bomboloni are delicious Italian doughnuts filled with a rich cream filling, perfect for any occasion.
Ingredients
Scale
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1/2 cup whole milk, warmed
2 large eggs
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
Oil for frying
Powdered sugar for dusting
For the cream filling:
1 cup whole milk
2 large egg yolks
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
2 tablespoons unsalted butter
Instructions
In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until frothy.
In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center and add the yeast mixture, eggs, butter, and vanilla extract. Mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth.
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Once the dough has risen, punch it down and roll it out to about 1/2 inch thickness. Cut out circles using a round cutter (about 2-3 inches in diameter).
Place the circles on a floured baking sheet, cover, and let them rise for another 30 minutes.
While the dough is rising, prepare the cream filling. In a saucepan, heat the milk over medium heat until just simmering.
In a separate bowl, whisk together egg yolks, sugar, cornstarch, and vanilla. Slowly pour the hot milk into the egg mixture while whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5 minutes). Remove from heat and stir in the butter. Transfer to a bowl, cover with plastic wrap, and chill in the refrigerator until ready to use.
In a deep pot, heat oil to 350°F. Carefully fry the dough circles in batches until golden brown, about 2-3 minutes per side.
Remove and drain on paper towels. Once cooled slightly, fill a piping bag with the chilled cream filling and inject it into each bombolone.
Dust with powdered sugar before serving.
Notes
For a lighter version, you can bake the bomboloni at 375°F for about 15-20 minutes instead of frying.
You can experiment with different fillings, such as chocolate ganache or fruit preserves, for a unique twist.
