Name: Italian Bomboloni Recipe
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)

Jump to Recipe

If you’re looking to impress your friends, spoil your family, or simply treat yourself, let me introduce you to Bomboloni alla Crema: An Incredible Ultimate dessert that’s impossible to resist. These golden, pillowy Italian doughnuts with silky pastry cream at their core are more than just a treat; they’re a joyful experience that combines classic flavors, dreamy textures, and just the right touch of nostalgia. Whether you’re a seasoned baker or a weekend kitchen adventurer, making these at home is a pure delight, and the results will have everyone coming back for seconds. Trust me, this is one bake that deserves its “An Incredible Ultimate” reputation—try it once, and it’ll become an all-time favorite.

An Incredible Ultimate Recipe - Recipe Image

Ingredients You’ll Need

The magic of these bomboloni lies in how simple, honest ingredients come together to create a truly sensational result. Each element in the list below plays a starring role in the taste, texture, and irresistible color of this classic Italian pastry. Here’s what you’ll need to make An Incredible Ultimate bomboloni from scratch:

All-purpose flour: Provides the perfect base and creates a soft, airy doughnut crumb.
Granulated sugar: Adds balanced sweetness in both the dough and the pastry cream.
Instant yeast: Works quickly to lift the dough, giving each bombolone that signature fluffiness.
Salt: Just a touch to enhance every flavor in the dough.
Whole milk (warmed): Brings moisture and richness, essential for a supple dough and a smooth cream.
Large eggs: Add structure and a delicate, silky texture to both dough and cream.
Unsalted butter (melted): Enriches the dough, keeping it tender and full of flavor.
Zest of 1 lemon (optional): Adds brightness and Italian flair to the dough for that comforting citrus aroma.
Cornstarch: Thickens the pastry cream to just the right, spoon-coating consistency.
Vanilla extract: Balances and deepens the cream’s flavor with sweet, aromatic warmth.
Vegetable oil (for frying): Neutral oil ensures a crisp, gorgeous golden shell without affecting the taste.
Powdered sugar (for dusting): The finishing touch for a snowy, beautiful effect and extra sweetness.

How to Make Italian Bomboloni Recipe

Step 1: Make the Dough

Let’s get started by mixing together the building blocks for An Incredible Ultimate bomboloni. In a large mixing bowl, combine your flour, sugar, instant yeast, and salt, giving them a good stir to ensure everything’s distributed. In a separate bowl, whisk your warm milk with eggs, melted butter, and lemon zest (if you’re going for that vibrant Italian flavor). Gradually pour your wet ingredients into the dry, stirring until a soft but slightly sticky dough starts to form. This is where the magic begins!

Step 2: Knead the Dough

Now for the therapeutic part: kneading. Turn that dough out onto a lightly floured surface and work it for around 10 minutes. You’re aiming for a smooth, elastic dough that bounces back under your hands. Place it in a greased bowl, cover it with a damp cloth, and let it rise in a cozy, draft-free spot for about an hour or until it’s doubled in size. Watching it poof up never gets old—isn’t homemade baking the best?

Step 3: Prepare the Pastry Cream

While your dough is on its rise, let’s make the heart of our An Incredible Ultimate bomboloni: the pastry cream. Warm the milk and sugar in a saucepan until it just begins to simmer. In a separate bowl, whisk together your egg yolks and cornstarch until creamy, then slowly drizzle in the hot milk mixture, whisking constantly (slow and steady so you don’t scramble the eggs!). Pour everything back into the pan and keep stirring over medium heat until thick and luscious. Off the heat, swirl in vanilla and butter. Cool it down—it needs to be chill but still dreamy and smooth.

Step 4: Shape the Bomboloni

With the dough ready, punch it down and roll it out on a floured surface to about half an inch. Use a round cutter (three inches is ideal) to stamp out your doughnut circles. Place them on a parchment-lined tray, making sure they have room to rise again. Cover and let them puff up one more time for about 30 minutes—this second rise gives your An Incredible Ultimate bomboloni that signature cloud-like texture.

Step 5: Fry the Bomboloni

The excitement ramps up as it’s time to fry! Heat your vegetable oil to 350°F (use a thermometer for best results). Fry the dough circles in small batches, letting them sizzle to golden perfection for about 2 to 3 minutes per side. Watch them transform into irresistible, puffy rounds. Drain them on paper towels, and get ready for the best part.

Step 6: Fill the Bomboloni

Once your bomboloni are cool enough to handle but still slightly warm, fill a piping bag with that gorgeous pastry cream. Use a knife or chopstick to poke a hole in each doughnut’s side, then pipe the cream in until you feel the doughnut plump up. This creamy filling is the “wow” factor of the An Incredible Ultimate recipe—don’t hold back!

Step 7: Serve

For the final flourish, lavish your bomboloni with powdered sugar. The billowy white dusting makes these treats look (and taste) straight out of a dreamy Italian bakery. Every bite is a mix of crisp, fluffy dough and cool, creamy filling—a true An Incredible Ultimate experience!

How to Serve Italian Bomboloni Recipe

Garnishes

Take your bomboloni up a notch with some playful finishing touches. A generous cloud of powdered sugar on top is traditional, and a little lemon zest over the cream opening looks stunning. For extra indulgence, add a drizzle of melted chocolate or a dusting of cinnamon to make your An Incredible Ultimate treats a conversation piece at any table.

Side Dishes

Pairing matters! Bomboloni alla Crema shines with a simple shot of espresso or a steamy cappuccino. For an extra treat, serve alongside fresh berries or a scoop of creamy vanilla gelato. This way, your An Incredible Ultimate dessert becomes the star of a truly Italian-inspired sweet spread.

Creative Ways to Present

Why not have fun with presentation? Try stacking the bomboloni in a rustic basket lined with a pretty napkin for brunch, or arrange them as a beautiful ring on a platter dusted with powdered sugar. For parties, you could even serve them with little bowls of chocolate sauce or berry coulis for dipping—An Incredible Ultimate dessert, your way!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your bomboloni in an airtight container at room temperature for up to one day. The cream helps keep the doughnuts soft, but for the best An Incredible Ultimate experience, they’re always tastiest the day you make them.

Freezing

Want to plan ahead? You can freeze unfilled, cooked bomboloni. Once cooled, arrange them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Thaw at room temperature, warm in the oven, then fill with fresh pastry cream for a just-made An Incredible Ultimate treat whenever you like.

Reheating

To revive leftover bomboloni, pop them in a 300°F oven for about five minutes. This brings back a bit of the crispness and warmth. Just remember, cream-filled ones are best reheated gently to avoid melting the cream—you want to preserve that luscious An Incredible Ultimate texture inside.

FAQs

Can I make the dough ahead of time?

Absolutely! You can prepare the dough, let it rise once, then cover and refrigerate overnight. Next day, let it come to room temperature and resume with shaping. This makes for a stress-free morning and a fresh batch of An Incredible Ultimate bomboloni for brunch.

Is there a shortcut for the pastry cream?

If you’re short on time, a good-quality store-bought vanilla custard can substitute, but honestly, the homemade cream is what truly makes this recipe an Incredible Ultimate standout. Try making it from scratch at least once—you’ll taste the difference!

How do I avoid oily or dense bomboloni?

Make sure your oil is at the right temperature (350°F) and don’t overcrowd your fryer. Let the dough rise fully before frying; the right rise and oil temperature will ensure a perfectly light and fluffy An Incredible Ultimate result with a crisp exterior.

Can I use other fillings?

Definitely! Chocolate hazelnut spread, fruit jam, or even whipped ricotta are all delicious in place of pastry cream. Mix things up to keep your An Incredible Ultimate bomboloni fresh and fun for everyone.

What’s the best way to serve these for a crowd?

Arrange the bomboloni on a large platter, dust with plenty of powdered sugar, and let guests fill their own with pastry cream or alternative fillings using piping bags—an interactive, delicious An Incredible Ultimate centerpiece for any gathering.

Final Thoughts

If you’re ready to fall in love with homemade pastries, Bomboloni alla Crema is as rewarding as baking gets. Simple ingredients, a bit of patience, and a few joyful steps are all it takes to achieve this An Incredible Ultimate treat. Give it a try, share with someone you love, and savor every warm, creamy bite!

Italian Bomboloni Recipe

★★★★★

5.1 from 11 reviews

Author: lina
Total Time: 2 hours
Yield: Makes about 20 bomboloni 1x
Diet: Vegetarian

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Description

Bomboloni alla Crema is a delightful Italian pastry consisting of light and fluffy doughnuts filled with a luscious pastry cream. This ultimate recipe will guide you through the steps to create these irresistible treats at home.

Instructions

Make the Dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well. In a separate bowl, whisk together the warm milk, eggs, melted butter, and lemon zest. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and allow to rise in a warm place for about 1 hour or until doubled in size.
Prepare the Pastry Cream: In a saucepan, heat the milk and sugar over medium heat until simmering. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Slowly pour the hot milk mixture into the egg yolk mixture while stirring constantly. Return the mixture to the saucepan and cook, stirring continuously, until thickened. Remove from heat and stir in vanilla extract and butter. Allow it to cool.
Shape the Bomboloni: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to about ½ inch thickness. Cut out circles using a round cutter (about 3 inches in diameter). Place the circles on a parchment-lined baking sheet, cover, and let them rise for another 30 minutes.
Fry the Bomboloni: In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C). Carefully place a few dough circles in the hot oil and fry until golden brown on both sides, about 2-3 minutes per side. Use a slotted spoon to remove them and drain on paper towels.
Fill the Bomboloni: Once the bomboloni are cool enough to handle, fill a piping bag with the cooled pastry cream. Poke a hole in the side of each doughnut and squeeze to fill with cream.
Serve: Dust the filled bomboloni with powdered sugar before serving.

Notes

You can customize the filling by adding chocolate, fruit jams, or other flavored creams.
Ensure the oil is at the right temperature for frying to achieve a crispy exterior.
These bomboloni are best enjoyed fresh but can be stored in an airtight container for a day.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Frying, Baking
Cuisine: Italian