Ingredients
Crema Pasticcera (Pastry Cream)
- 500 ml whole milk (about 2 cups)
- 4 large egg yolks (about 70-75 g or 2.5 oz)
- 80 g granulated sugar (⅓ cup plus 1 tablespoon)
- 30 g cornstarch (¼ cup)
- ½ organic lemon peel (2-3 wide strips)
Bomboloni Dough
- 250 g Manitoba flour or strong bread flour (about 2 cups)
- 250 g Italian “00” flour (about 2 cups)
- 200 g whole milk (¾ cup plus 1 tablespoon and 1 teaspoon, at room temperature)
- 2 large eggs (about 100 g or 3.5 oz without shells)
- 80 g granulated sugar (⅓ cup plus 1 tablespoon)
- 70 g unsalted butter (5 tablespoons, very soft but not melted)
- 5 g instant dry yeast (about 1½ teaspoons)
- 8 g fine salt (about 1¼ teaspoons)
- ½ organic lemon, finely grated zest
- 1 teaspoon vanilla extract
For Frying and Finishing
- 1.5 liters vegetable oil (about 6⅓ cups, such as peanut, sunflower, or canola oil)
- 150-200 g granulated sugar (¾–1 cup, for coating the bomboloni)
Instructions
- Make the Crema Pasticcera: Pour the milk into a saucepan and add lemon peel strips. Heat over medium-low heat until hot and steaming but not boiling, then let infuse for 5 minutes. In a separate saucepan, whisk egg yolks and sugar, add cornstarch until smooth. Remove lemon peel from milk, gradually whisk warm milk into egg mixture. Cook over medium-low heat, stirring continuously until thick and creamy. Transfer to a bowl, cover with plastic wrap directly on surface, cool to room temperature, then refrigerate until cold.
- Prepare Pastry Cream for Filling: Just before filling, whisk chilled pastry cream briefly to smooth it. Transfer cream to a piping bag fitted with a long, plain nozzle.
- Make the Bomboloni Dough: Combine Manitoba and ’00’ flours, dry yeast, sugar, and grated lemon zest in mixing bowl and stir. Add eggs and begin kneading with dough hook at medium-low speed. Gradually pour in milk as kneading continues. Knead 6–8 minutes until dough begins to come together and becomes elastic. Add salt and vanilla extract, knead 1 minute more. Add softened butter in small portions, incorporating fully before next addition. Knead additional 8–10 minutes until dough is smooth, elastic, glossy, very soft, and passes windowpane test.
- First Rise: Shape dough into a ball and place in a large, lightly buttered bowl. Cover and let rise in a warm place (24–26°C / 75–79°F) for about 2 hours or until doubled in volume.
- Shape the Bomboloni: On a floured surface, gently deflate dough and roll out to about 1.5 cm (⅝ inch) thickness, roughly rectangular. Cut out 8 cm (3 inch) rounds without twisting the cutter. You should get approximately 14 bomboloni.
- Handle Dough Scraps: Instead of re-kneading scraps, cut into small pieces, let rise until puffy, then fry and sugar coat like bomboloni for delicious treats.
- Second Rise: Place each cut bombolone on individual squares of parchment paper on a tray, spaced apart. Cover loosely and let rise for 30–60 minutes at 24–26°C (75–79°F) until visibly puffy and risen.
- Prepare for Frying: Pour vegetable oil into a deep, wide saucepan deep enough to let bomboloni float. Heat oil to 170°C (340°F), using a kitchen thermometer. Maintain temperature throughout frying.
- Fry the Bomboloni: Using parchment paper handles, gently lower bomboloni into hot oil. After a few seconds, remove parchment paper with tongs. Fry bomboloni about 30–60 seconds per side, turning once, until evenly golden with a characteristic pale ring around the center.
- Drain and Coat with Sugar: Remove bomboloni with a skimmer and drain briefly on paper towels. While still warm (not dripping oil), roll in granulated sugar to coat evenly.
- Fill the Bomboloni with Pastry Cream: Let bomboloni cool until just warm or room temperature. Use piping bag nozzle to make a small hole on side or center of each doughnut. Fill each with about 35–40 g (1¼–1½ oz) of chilled pastry cream.
- Serve: Bomboloni alla Crema are best served freshly made when the dough is soft and sugar coating is crisp. Enjoy immediately for best texture and flavor.
Notes
- Use a reliable kitchen thermometer to maintain oil temperature around 170°C (340°F) throughout frying to ensure perfect frying without soggy or burnt doughnuts.
- Do not twist the cutter when cutting dough rounds as it seals edges and inhibits proper rising.
- Cover pastry cream with plastic wrap directly on the surface to prevent skin formation while cooling.
- Allow dough to fully rise but monitor visually; warmer kitchens speed up rising times.
- Dough scraps can be fried as irregular treats instead of re-rolling for best texture and lightness.
- Fill bomboloni only when cool enough to handle, to avoid melting the cream prematurely.
- Bomboloni are best enjoyed fresh but can be stored in the refrigerator for up to 2 days; reheat lightly before serving.
- Prep Time: 1 hour 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
