Fluffy Italian Bomboloni Filled with Pastry Cream! 🇮🇹

by

Ingredients

For the Dough:

  • 2 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 ¼ tsp active dry yeast (1 packet)
  • ½ tsp salt
  • ¾ cup warm milk (110°F/43°C)
  • 2 eggs, room temperature
  • 3 tbsp unsalted butter, softened
  • Zest of 1 lemon (optional, for extra flavor)
  • Vegetable oil (for frying)

For the Pastry Cream Filling:

  • 2 cups whole milk
  • ½ cup granulated sugar
  • 4 large egg yolks
  • ¼ cup cornstarch
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter

For Coating:

  • ½ cup granulated sugar
  • Optional: pinch of cinnamon

Instructions

  1. Make the Dough:
    In a large bowl, combine warm milk, yeast, and a teaspoon of sugar. Let sit for 5–10 minutes until foamy.
    Add the flour, remaining sugar, eggs, butter, salt, and lemon zest. Mix until a soft dough forms.
    Knead the dough for about 8–10 minutes until smooth and elastic. Cover and let rise for 1–1.5 hours or until doubled in size.
  2. Shape the Bomboloni:
    Punch down the risen dough and roll it out on a lightly floured surface to about ½-inch thick.
    Use a round cutter (about 2.5–3 inches) to cut out circles. Place them on a tray, cover, and let rise again for 30–45 minutes.
  3. Fry the Bomboloni:
    Heat vegetable oil in a deep pan to 350°F (175°C).
    Fry the dough rounds in batches for 2–3 minutes on each side or until golden brown.
    Remove and drain on paper towels, then roll in granulated sugar while warm.
  4. Prepare the Pastry Cream:
    In a saucepan, heat milk over medium heat until just simmering.
    In a separate bowl, whisk together sugar, egg yolks, and cornstarch.
    Slowly add the hot milk into the egg mixture, whisking constantly.
    Return the mixture to the saucepan and cook over medium heat, stirring, until thickened (about 2–3 minutes).
    Remove from heat, stir in vanilla and butter. Let cool completely.
  5. Fill the Bomboloni:
    Use a piping bag fitted with a small round tip to poke a hole into each bombolone and fill with pastry cream.
  6. Serve and Enjoy!
    Best enjoyed fresh and warm with a cappuccino or espresso!

Would you like a shorter version for social media or a tip section added too? 😄

Leave a Comment