Authentic Italian Bomboloni alla Crema

Bomboloni alla crema are classic Italian cream-filled doughnuts that are soft, fluffy, and filled with luscious custard cream. I love how these treats are slightly crisp on the outside from frying, yet pillowy inside, making them irresistible when paired with a dusting of powdered sugar. They’re a staple in Italian bakeries, and I enjoy recreating them at home for a truly indulgent dessert or breakfast.

Why You’ll Love This Recipe

I like this recipe because it delivers authentic bakery-style bomboloni with ingredients I can easily find. The dough is rich and tender thanks to milk, butter, and eggs, and the custard filling makes each bite creamy and satisfying. I also enjoy how versatile they are I can dust them with powdered sugar, roll them in granulated sugar, or even fill them with chocolate or jam for variety.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Dough:
4 cups all-purpose flour
1/3 cup granulated sugar
25g fresh yeast (or 2 1/4 tsp dry yeast)
2 large eggs
1 pinch salt
4 oz (1 stick) unsalted butter, softened
1 cup whole milk, lukewarm

For Frying & Finishing:
Vegetable oil, for frying
Powdered sugar, for dusting

For the Filling:
Custard cream (homemade or store-bought)

Directions

1. I begin by dissolving the yeast in the lukewarm milk with a pinch of sugar, letting it sit until foamy.
2. In a large bowl, I combine the flour, remaining sugar, and salt. I add the eggs, softened butter, and yeast mixture, kneading until a soft dough forms.
3. I continue kneading the dough on a lightly floured surface until smooth and elastic, about 8–10 minutes.
4. I place the dough in a greased bowl, cover it, and let it rise until doubled in size, about 1–2 hours.
5. Once risen, I roll out the dough to about ½ inch thickness and cut out circles using a round cutter.
6. I place the circles on a floured tray, cover them lightly, and let them rise again for 30–40 minutes until puffy.
7. I heat the oil in a deep pot to 350°F (175°C) and fry the doughnuts in batches, turning them until golden brown on both sides.
8. I drain them on paper towels, then let them cool slightly.
9. Using a piping bag, I fill each bombolone with custard cream.
10. I finish by dusting with powdered sugar before serving.

Servings and Timing

This recipe makes about 12–14 bomboloni, depending on the size of the cutter. Preparation takes around 30 minutes, rising time about 2 hours, and frying and filling another 30 minutes, making the total time about 3 hours.

Variations

Sometimes I roll the bomboloni in granulated sugar instead of powdered sugar for extra texture. I also like filling them with chocolate hazelnut spread, jam, or pastry cream flavored with vanilla or lemon zest. For a festive twist, I’ve even added a splash of liqueur to the custard filling.

Storage/Reheating

I enjoy bomboloni best the day they’re made, while still soft and fresh. If I need to store them, I keep them in an airtight container at room temperature for up to 2 days. To refresh, I warm them briefly in the oven at 300°F (150°C) for a few minutes. I don’t recommend refrigerating filled bomboloni since the custard can make the dough soggy.

FAQs

Can I bake the bomboloni instead of frying?

Yes, but frying gives the most authentic texture. Baking will make them more like sweet rolls.

Can I prepare the dough ahead of time?

Yes, I often prepare the dough the night before and let it rise slowly in the refrigerator.

What type of oil is best for frying?

I usually use vegetable or canola oil because they have a neutral flavor and high smoke point.

How do I know when the oil is ready?

I test it by dropping in a small piece of dough—it should sizzle and float to the surface.

Can I freeze bomboloni?

I freeze unfilled, fried bomboloni and reheat them in the oven before filling.

How do I prevent the dough from being too dense?

I make sure to knead it well and allow enough rising time for a light, airy texture.

Can I use instant yeast instead of fresh yeast?

Yes, 2 1/4 teaspoons of dry yeast works well as a substitute.

What if I don’t have a round cutter?

I sometimes use a glass or jar rim to cut the dough.

How do I keep the custard from leaking out?

I pipe the filling carefully into the center, avoiding overfilling.

Can I make mini bomboloni?

Yes, smaller versions are great for parties and cook faster in the oil.

Conclusion

Authentic Italian bomboloni alla crema are one of my favorite indulgent treats. I love the contrast of the airy dough with the creamy custard inside and the sweetness of powdered sugar on top. Making them at home is a rewarding process, and I always enjoy the smiles they bring when I serve them fresh.

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