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Delicious Homemade Bomboloni with Cream Filling Recipe

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3.8 from 8 reviews

  • Author: Sara
  • Total Time: 3 hours 50 minutes
  • Yield: 18 servings

Description

Bomboloni are Italian filled doughnuts that are irresistibly fluffy and soft, filled with a creamy vanilla pastry cream and rolled in coarse sugar. This recipe guides you through making the light yeast dough from scratch, frying the bomboloni to golden perfection, and preparing the rich custard filling. Perfect for a special breakfast or dessert treat, these delicate treats combine the crisp exterior with a luscious creamy center that melts in your mouth.

Ingredients

Dough Ingredients

  • 1 packet instant yeast
  • ¾ cup warm milk (100-110°F)
  • 3¼ cups all-purpose flour (plus up to 1 cup more as needed)
  • ¼ cup sugar
  • 1 tsp salt
  • ⅓ cup sunflower oil (or canola or other neutral oil)
  • 2 large eggs

Pastry Cream Ingredients

  • 1 cup whole milk
  • ½ cup sugar (plus more for rolling)
  • 2 tablespoons cornstarch
  • pinch of salt
  • 2 large egg yolks
  • 1½ tsp vanilla extract

Instructions

  1. Activate the yeast: Warm ¾ cup of milk to 100-110°F in a measuring cup. Sprinkle the instant yeast over the top of the warm milk and stir lightly. Let the mixture sit for 3-5 minutes until it becomes foamy, indicating the yeast is active.
  2. Make bomboloni dough: In a stand mixer bowl, whisk together 3¼ cups flour, ¼ cup sugar, and 1 tsp salt. Once yeast mixture is foamy, add it to the dry ingredients along with the 2 eggs and ⅓ cup oil. Use a fork to whisk the liquids into the flour mixture until combined.
  3. Knead the dough: Attach the dough hook and knead on low speed until the dough comes together. Increase to medium low to medium speed and knead for 7-8 minutes until smooth and elastic. Add additional flour, ¼ cup at a time, if dough is too sticky, aiming for a soft but slightly sticky texture. You may add up to 1 cup extra flour depending on moisture.
  4. Proof the dough (1st proof): Remove the dough onto a lightly floured surface and shape into a tight smooth ball. Spray the mixing bowl with release spray, place the dough back inside, and cover with plastic wrap. Let it proof for 1 to 1½ hours or until doubled in size.
  5. Make pastry cream: Heat 1 cup whole milk in a small saucepan over low heat until small bubbles form around the edges. Meanwhile, whisk together ½ cup sugar, 2 tbsp cornstarch, a pinch of salt, and 2 egg yolks in a bowl. Temper the egg mixture by slowly whisking in about ⅓ cup heated milk. Pour mixture back into the saucepan and cook on low, stirring continuously for 3-5 minutes until thickened like pudding. Remove from heat and whisk in 1½ tsp vanilla extract. Transfer to a clean bowl, cover with plastic wrap directly on the surface, and refrigerate for at least 2 hours or overnight.
  6. Shape the bomboloni: After first proofing, place dough on a lightly floured surface and roll out to ½ inch thickness. Use a 2-inch round cutter to cut out circles. Place rounds on a parchment-lined baking sheet. You should get about 18 pieces. Reroll scraps only once to avoid tough dough.
  7. Proof the bomboloni (2nd proof): Lightly cover the cut dough rounds with plastic wrap and let them proof for 30 minutes until slightly puffed.
  8. Fry the bomboloni: Heat about 2 inches of neutral oil (sunflower, canola) in a Dutch oven or deep pan to 350°F. Carefully place a few bomboloni into the hot oil without overcrowding. Fry for 3-4 minutes per batch, turning once, until golden brown on all sides. Use a slotted spoon to remove them and place on a cooling rack.
  9. Coat in sugar: While still warm, roll each bomboloni in coarse sugar, ensuring an even coating. Return them to the cooling rack to cool completely.
  10. Pipe the cream: Fill a piping bag fitted with a small round tip with chilled pastry cream. Insert the tip into the top of each bomboloni, moving it back and forth to create a cavity, then squeeze in cream until it appears at the top. Finish with a sprinkle of coarse sugar on top and serve.
  11. Optional: For lighter pastry cream, fold in some whipped topping before piping.

Notes

  • Ensure the milk for activating yeast is not too hot to avoid killing the yeast.
  • Use a kitchen thermometer to accurately gauge oil temperature for frying.
  • Do not overcrowd the pan while frying to maintain oil temperature and even browning.
  • Reroll dough scraps only once to keep bomboloni tender.
  • Pastry cream can be made a day ahead and stored covered in refrigerator.
  • Bomboloni are best enjoyed the same day but keep leftovers refrigerated and gently reheat before serving.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Italian

Find it online: https://sarabaking.com/delicious-homemade-bomboloni-with-cream-filling-recipe/