Bomboloni alla Crema: The Italian Doughnut That’ll Ruin All Other Pastries for You

Picture this: a golden, sugar-dusted pillow of fried dough, stuffed with silky vanilla cream so good it should be illegal. Bomboloni alla crema aren’t just doughnuts—they’re a religious experience. Italians have mastered the art of turning simple ingredients into euphoria, and this recipe is no exception.

Why settle for sad, dry pastries when you can have these melt-in-your-mouth miracles? Warning: One bite and you’ll side-eye every bakery display forever. Ready to upgrade your life?

Let’s go.

What Makes This Recipe So Good

Bomboloni alla crema are the perfect balance of textures and flavors. The dough is light, airy, and slightly sweet, fried to a crisp golden exterior. Inside?

A luscious, velvety custard that oozes with every bite. Unlike American doughnuts, these aren’t cloyingly sweet—they’re elegant, rich, and impossible to stop eating. Plus, they’re surprisingly easy to make if you follow the steps.

Pro tip: Make extra. They disappear faster than your motivation on a Monday.

Ingredients

Here’s what you’ll need for the dough and filling:

• For the dough: All-purpose flour, granulated sugar, whole milk, active dry yeast, eggs, butter, salt, vanilla extract.
• For the custard filling: Whole milk, egg yolks, granulated sugar, cornstarch, vanilla bean or extract.
• For frying and finishing: Neutral oil (like vegetable or sunflower), powdered sugar.

FYI, skipping the vanilla bean for extract won’t ruin your life, but the bean does make it extra fancy.

Step-by-Step Instructions

1. Make the dough: Warm the milk slightly, dissolve the yeast and sugar in it, then mix in the eggs, flour, and salt. Knead until smooth, then incorporate the butter.

   Let it rise until doubled—patience is key.

2. Prep the custard: Heat milk with vanilla. Whisk egg yolks, sugar, and cornstarch, then slowly pour in the hot milk. Return to the stove and stir until thick.

   Chill it—nobody likes warm, runny custard.

3. Shape and fry: Roll the dough, cut into circles, and let them rise again. Fry in hot oil (350°F/175°C) until golden. Drain on paper towels.
4. Fill and dust: Pipe the chilled custard into the center of each bombolone.

   Dust with powdered sugar. Try not to eat them all at once.

Storage Instructions

Bomboloni are best eaten fresh, but if you must save them (why?), store unfilled doughnuts in an airtight container for up to 2 days. Reheat gently in the oven.

Fill them just before serving—otherwise, they’ll get soggy. The custard keeps in the fridge for 3 days. IMO, just eat them.

Life’s short.

Benefits of This Recipe

Beyond being delicious, bomboloni are versatile. Swap the custard for Nutella, jam, or lemon curd. They’re also impressive as hell—bring these to a party and watch people lose their minds.

Plus, making them at home means you control the quality. No sketchy ingredients, just pure joy.

Common Mistakes to Avoid

• Overworking the dough: Tough bomboloni are a crime. Knead just until smooth.
• Frying at the wrong temperature: Too hot = burnt outside, raw inside.

  Too cold = greasy mess. Use a thermometer.

• Filling too soon: Hot dough + cold custard = sad, deflated pastries. Let both cool properly.

Alternatives

Not feeling custard?

No problem. Try these fillings:

• Chocolate ganache: Because chocolate makes everything better.
• Fruit compote: For a tangy twist.
• Ricotta and honey: A lighter, fresher option.

You could also bake them instead of frying, but let’s be real—fried is better.

FAQs

Can I make the dough ahead?

Yes! Prepare the dough, let it rise, then refrigerate overnight.

Bring to room temperature before shaping and frying.

Why did my custard turn lumpy?

You probably didn’t whisk constantly or poured the hot milk too fast. Strain it next time to save it.

Can I freeze bomboloni?

Freeze unfried dough balls for up to a month. Thaw, let them rise, then fry.

Filled bomboloni don’t freeze well—texture goes weird.

What’s the best oil for frying?

Neutral oils like vegetable or sunflower work best. Olive oil’s flavor is too strong, and it’s expensive to waste on frying.

Final Thoughts

Bomboloni alla crema are the ultimate indulgence—crispy, creamy, and utterly addictive. They might take a little effort, but one bite and you’ll forget all about the work.

So, roll up your sleeves, channel your inner Italian nonna, and make these. Your taste buds will thank you. And if you “accidentally” eat four in one sitting?

No judgment here.