Print

Italian Bomboloni With Cream Filling

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Italian Bomboloni are light, fluffy fried doughnuts filled with a rich lemon-vanilla pastry cream and dusted with powdered sugar. A classic Italian treat perfect for dessert or special breakfasts.

Ingredients

  • 2 Cups Bread Flour
  • 2 Cups 00 Flour (or All Purpose)
  • 3 Eggs
  • 7 Tablespoons butter, softened
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Milk, warmed
  • 1 Teaspoon Vanilla
  • 2 1/4 Teaspoons Instant Rise Yeast
  • 1 Pinch Salt
  • 3 Tablespoons Powdered Sugar
  • Vegetable Oil, for frying
  • 5 Egg Yolks
  • 2 1/2 Cups Milk
  • 1/4 Cup Cornstarch
  • 1/3 Cup Granulated Sugar
  • 1 Teaspoon Vanilla
  • Zest of 1 Lemon

Instructions

  1. In a large bowl, combine the bread flour, 00 flour, sugar, and yeast. Add the softened butter, eggs, warmed milk, salt, and vanilla.
  2. Knead the dough for 5 to 10 minutes until smooth and elastic.
  3. Shape the dough into a ball, place it in a lightly greased bowl, cover, and let rise in a warm place for 2 to 3 hours or until tripled in size.
  4. Punch down the dough and roll it into a rectangle about 1/2 inch thick.
  5. Cut out doughnuts with a medium biscuit cutter. Place them on a parchment-lined baking sheet, cover, and let rise for 1 to 1 1/2 hours until nearly tripled in size.
  6. Heat vegetable oil in a deep pot to 337°F (169°C). Fry the doughnuts for about 2 minutes per side until golden brown.
  7. Drain on a wire rack for 1 to 2 minutes, then roll in powdered sugar.
  8. To make the cream filling, whisk together the egg yolks, sugar, vanilla, lemon zest, and cornstarch in a large bowl.
  9. Warm the milk in a saucepan, then gradually whisk it into the egg mixture.
  10. Return the mixture to the saucepan over low heat and cook, stirring constantly, for 10 to 15 minutes until thick and creamy.
  11. Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface, and cool completely.
  12. Use a small knife to create a pocket in the side of each doughnut.
  13. Pipe the cooled pastry cream into each doughnut and serve.

Notes

  • For best results, use 00 flour for a softer texture.
  • Allow the pastry cream to cool completely before filling the doughnuts.
  • Store filled bomboloni in the refrigerator for up to 2 days.
  • Dust with additional powdered sugar before serving if desired.

Nutrition

Find it online: https://yumfamilyrecipes.com/italian-bomboloni-with-cream-filling/