Bomboloni Alla Crema Recipe
Bomboloni Alla Crema Recipe brings authentic Italian flavors to your kitchen.
Equipment
- Large mixing bowl
- Kitchen scale
- Stand mixer with dough hook
- Clean kitchen towels
- Deep fryer or heavy pot
- Candy thermometer
- Pastry bag with round tip
- Wire cooling rack
Ingredients
- 500 g bread flour
- 100 g sugar
- 10 g salt
- 7 g active dry yeast
- 3 large eggs
- 250 ml warm milk
- 80 g softened butter
- 500 ml whole milk
- 6 egg yolks
- 120 g sugar
- 60 g cornstarch
- 1 vanilla bean
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Warm milk to lukewarm temperature.
- Dissolve yeast in warm milk completely.
- Mix flour, sugar, and salt together.
- Add eggs to flour mixture gradually.
- Pour yeast mixture into flour bowl.
- Knead dough for 10 minutes until smooth.
- Add softened butter while kneading continuously.
- Place dough in greased bowl.
- Cover with damp towel for rising.
- Let rise for 2 hours until doubled.
- Roll dough to 2cm thickness carefully.
- Cut into 8cm circles using cutter.
- Place on floured trays for second rise.
- Cover and rise for 45 minutes.
- Heat oil to 170°C for frying.
- Fry bomboloni for 2-3 minutes each side.
- Drain on paper towels immediately.
- Make pastry cream while cooling completely.
- Fill pastry bag with cooled cream.
- Insert tip and fill each bomboloni.
- Dust with powdered sugar before serving.
Notes
- Use bread flour for better gluten development and structure.
- Keep oil temperature constant at 170°C for even cooking.
- Don't overfill bomboloni to prevent cream leakage.
- Let dough rise in warm, draft-free environment.
- Cool bomboloni completely before filling with cream.