Back to list

Best Easy Bomboloni alla Crema Recipe

Name: Best Easy Bomboloni alla Crema Recipe
Total time: 130 min
Yield: 90 g
Ingredients: All-purpose flour 2.5 cups; Whole milk 3 tbsp; Active dry yeast 2.25 tsp; Sugar 0.25 cup; Large eggs 2 pieces; Unsalted butter 4 tbsp; Canola oil 2 cups; Salt 0.5 tsp; Vanilla extract 1 tsp; Lemon zest 1 tsp

Fluffy Italian doughnuts oozing with warm custard cream are pure morning bliss. These beloved mediterranean pastries are a family breakfast favorite.

Cook 130 min Difficulty NORMAL 312 kcal

#mediterranean #vegetarian

Image coming soon

Ingredients

Main ingredients

All-purpose flour 2.5 cups
Whole milk 3 tbsp
Active dry yeast 2.25 tsp
Sugar 0.25 cup
Large eggs 2 pieces
Unsalted butter 4 tbsp
Canola oil 2 cups

Seasonings/Sauce

Salt 0.5 tsp
Vanilla extract 1 tsp
Lemon zest 1 tsp

Nutrition summary

Carbohydrates 39 g 50%

Protein 7 g 9%

Fat 14 g 41%

Serving size 90g

Cooking steps

1

Warm the milk until just lukewarm and dissolve the active dry yeast with 1 tablespoon of sugar. Let sit for 10 minutes until frothy.
2

In a large bowl, combine flour, remaining sugar, salt, lemon zest, and eggs. Add the proofed yeast mixture and mix until a shaggy dough forms.
3

Knead in the softened butter in increments on a lightly floured surface for 8–10 minutes until smooth and elastic. Let rise, covered, in a warm spot until doubled, about 2 hours.
4

Punch down the dough and roll out to 3/4 inch thickness. Cut rounds with a 3 inch cutter, place on parchment, cover, and proof for 30–45 minutes until puffy.
5

Heat canola oil to 340°F (medium heat, use thermometer) in a deep pot. Fry 2–3 doughnuts at a time, turning once, until golden—about 2 minutes per side. Drain on paper towels and cool slightly.
6

Once cool, fill a piping bag with vanilla pastry cream, poke a hole in each bomboloni and fill generously. Dust with sugar and serve while fresh.

Personalized Q&A

Q. What's the key ingredient in this Bomboloni alla Crema recipe?

The heart of this recipe lies in the all-purpose flour, which forms the classic fluffy doughnut base. The luscious custard cream filling, flavored with vanilla and just a touch of lemon zest, is essential for authentic Bomboloni alla Crema flavor. These elements together give the doughnuts their signature taste and aroma.

Q. How can I avoid dense or oily bomboloni?

To keep the bomboloni light and avoid excess oil absorption, ensure the yeast is properly activated for a robust dough rise. Fry at a steady 340°F—too low and doughnuts become greasy, too hot and they may burn outside and remain raw inside. Let dough rounds fully proof for a fluffy interior.

Q. What tips ensure a soft, airy texture?

Be patient with kneading to develop gluten for elasticity, and give the dough ample time to rise until doubled. This encourages the open crumb structure needed for airy bomboloni. Always cover the rounds during proofing to prevent skin formation, which can affect texture.

Q. How many calories and key nutrients are in each serving?

Each 90g serving of Bomboloni alla Crema delivers about 312 kcal, with carbohydrates contributing 39g (50%), protein 7g (9%), and fat 14g (41%). This breakdown reflects the recipe's balanced sweet dough, creamy filling, and shallow-fried finish.

Best Easy Bomboloni alla Crema Recipe

AI 영양사 앤디