Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bomboloni alla Crema

Bomboloni alla Crema

Bomboloni alla Crema are authentic Italian fried doughnuts filled with rich vanilla custard. Soft, fluffy, and golden on the outside, these delightful pastries are perfect for breakfast, dessert, or a snack. Made with simple pantry ingredients and traditional techniques, this recipe guides you through every step to enjoy a creamy, indulgent treat with a true Italian flavor right at home.

  • Total Time: 2 hours 15 minutes
  • Yield: 12 bomboloni 1x

Ingredients

Scale

Dough Ingredients

  • 500g all-purpose flour
  • 250ml whole milk, warm
  • 2 large eggs
  • 75g sugar
  • 60g unsalted butter, melted
  • 7g active dry yeast (about 2 1/4 teaspoons)
  • Vegetable oil for frying

Vanilla Custard (Crema) Ingredients

  • 4 large egg yolks
  • 100g sugar
  • 30g cornstarch
  • 500ml whole milk
  • 1 teaspoon vanilla extract

Finishing

  • Powdered sugar for dusting

Instructions

  1. Prepare the Dough: Activate the yeast by stirring it into warm milk with a pinch of sugar. Let it sit until bubbly, about 5-10 minutes. In a large bowl, combine flour, sugar, eggs, melted butter, and the yeast mixture. Knead the dough until it is smooth and elastic. Cover and let it rise in a warm place until it doubles in size, approximately 1 to 1.5 hours.
  2. Make the Vanilla Custard (Crema): In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Slowly warm the milk in a saucepan over medium heat. Gradually add the warm milk to the egg mixture, whisking continuously to avoid curdling. Return the mixture to the saucepan and stir constantly until it thickens into a silky custard. Remove from heat, stir in vanilla extract, and let it cool completely in the refrigerator before using.
  3. Shape the Bomboloni: On a lightly floured surface, roll out the risen dough to about 1/2 inch thick. Use a round cutter (about 3 inches diameter) to cut circles. Place the rounds on baking sheets and let them rest for 15-20 minutes to puff up slightly.
  4. Fry Until Golden: Heat vegetable oil in a deep pot or fryer to 350-365°F (175-185°C). Fry the dough rounds in batches for 2-3 minutes on each side until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels to remove excess oil.
  5. Fill the Bomboloni: Fit a piping bag with a small nozzle and fill it with the cooled vanilla custard. Poke a small hole into the side of each bomboloni and pipe the custard filling inside carefully to avoid overfilling.
  6. Dust and Serve: Generously dust the filled bomboloni with powdered sugar. Serve warm or at room temperature and enjoy this authentic Italian treat.

Notes

  • Keep the frying oil temperature between 350-365°F for perfectly cooked, non-greasy bomboloni.
  • Allow the dough to fully rise until doubled in size – this ensures a soft and fluffy texture.
  • Cool the custard completely before filling to prevent soggy pastries.
  • Use a piping bag to fill the bomboloni neatly without mess or spillage.
  • Best enjoyed the same day for optimal freshness and texture.
  • Author: Lina
  • Prep Time: 2 hours
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bombolone
  • Calories: 280 kcal
  • Sugar: 15 g
  • Sodium: 80 mg
  • Fat: 12 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 90 mg

Keywords: Bomboloni, Italian doughnuts, custard filled doughnuts, vanilla cream donuts, Italian dessert, fried pastries