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Bomboloni alla Crema Recipe Close-up of a sugar-dusted Italian bombolone doughnut cut in half, revealing a creamy vanilla custard filling inside, resting on parchment paper with a softly blurred background.

Bomboloni alla Crema

Soft, sugar-dusted Italian donuts filled with velvety vanilla cream that feel like a warm bakery hug.
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Prep Time 4 minutes
Cook Time 30 minutes
Proofing Time 3 minutes
Total Time 37 minutes
Servings: 34
Course: Dessert, Snack
Cuisine: Italian, European
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 535 ml milk whole milk preferred for richness
  • 54 g all-purpose flour sifted to avoid lumps
  • 7 egg yolks room temperature for smoother custard
  • 160 g sugar fine granulated for easy dissolving
  • 1.1 teaspoon vanilla extract pure for best flavor
  • 268 g bread flour high-protein for structure
  • 268 g Italian 00 flour or all-purpose for flexibility
  • 56 g caster sugar extra fine for tender crumb
  • 8.5 g instant yeast fast-acting for reliable rise
  • Seeds from 1 vanilla bean or vanilla extract alternative
  • Zest of 1 large lemon freshly grated for aroma
  • 2 pinches salt balances sweetness
  • 268 ml warm milk lukewarm to activate yeast safely
  • 3 large eggs lightly beaten before adding
  • 54 g unsalted butter softened for easy incorporation
  • Vegetable oil spray to prevent sticking during proofing
  • Sunflower oil neutral frying oil with high smoke point
  • Caster sugar for rolling while donuts are warm

Method
 

  1. Whip the egg yolks with sugar until thick and pale using a mixer. mix
  2. Stir vanilla into the milk until evenly scented. prep
  3. Slowly stream the milk into the yolks while mixing continuously. mix
  4. Blend in the sifted flour until the custard base is smooth. mix
  5. Cook the mixture over medium heat, whisking until it reaches a boil. cook
  6. Simmer briefly while stirring until thick and glossy. cook
  7. Cover the custard directly with plastic wrap and cool completely. finish
  8. Combine flours, sugar, yeast, vanilla, lemon zest, and salt in mixer bowl. mix
  9. Pour in warm milk and begin mixing into a shaggy dough. mix
  10. Add eggs and mix until dough starts to come together. mix
  11. Work in butter gradually until fully absorbed. mix
  12. Knead until dough is smooth, elastic, and soft. mix
  13. Cover dough and let rise until doubled in size. prep
  14. Prepare small parchment squares for resting dough rounds. prep
  15. Roll risen dough out to about 1 cm thickness. prep
  16. Cut rounds evenly and collect scraps for re-rolling. prep
  17. Proof remaining dough scraps, then repeat cutting. prep
  18. Arrange rounds on oiled parchment and cover loosely. prep
  19. Heat oil to steady frying temperature in a deep pot. prep
  20. Prepare one plate with paper towels and one with sugar. prep
  21. Lower donuts into oil using parchment, removing paper after entry. cook
  22. Drain briefly, then roll warm donuts in sugar. finish
  23. Fill a piping bag with cooled pastry cream. assemble

Nutrition

Serving: 95gCalories: 290kcalCarbohydrates: 36gProtein: 6gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 140mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 6IUVitamin C: 2mgCalcium: 6mgIron: 10mg

Notes

Golden, airy, and filled to the brim, these bomboloni are best enjoyed warm and shared generously. Each bite brings a little Italian café magic right into your kitchen.

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