Italian Cream-Filled Donuts

Delve into the delightful world of Italian pastry with this authentic recipe for Bomboloni alla Crema. These Italian cream-filled donuts are not just a treat but a celebration of Italy's rich culinary traditions. Perfect for any time of the day, they offer a heavenly combination of fluffy dough and luscious cream.

Why You'll Love This Recipe

• Rich Flavor: The luxurious vanilla pastry cream filling paired with the soft, yeasty dough creates an unforgettable taste experience.
• Perfectly Textured: Achieve the ideal balance between a crispy exterior and a soft, airy interior.
• Versatile Treat: Enjoy these as a breakfast treat, dessert, or a decadent snack.

Ingredients You'll Need

For the Dough:

• Warm Milk: 200 grams (to activate the yeast)
• Sugar: 80 grams (adds sweetness to the dough)
• High-Protein Flour: 500 grams (gives structure and softness)
• Fresh or Dry Yeast: 12 grams fresh or 8 grams dry (ensures a light, airy dough)
• Medium-Sized Egg: 1 (enriches the dough)
• Melted and Cooled Butter: 50 grams (improves the dough’s texture)
• A pinch of salt (enhances flavor)

For the Italian Diplomatic Cream:

• Pastry Cream: 300 grams (rich and custard-like)
• Heavy Cream: 200 grams (whipped to stiff peaks)
• Icing Sugar: 2 tablespoons (adds sweetness)

For Coating:

• Granulated Sugar (gives a sweet, crystallized exterior)

Step-by-Step Cooking Instructions

Prepare the Dough

1. Activate the Yeast: Mix yeast with a teaspoon of sugar and warm milk. Wait for it to foam.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, salt, and remaining sugar. Create a well in the center.
3. Combine Wet Ingredients: Add the egg, melted butter, and yeast mixture. Mix and knead for about 10 minutes until smooth.
4. First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1-2 hours.

Make the Italian Diplomatic Cream

5. Prepare Pastry Cream: Make the pastry cream and allow it to cool completely.
6. Whip and Fold: Whip the heavy cream with icing sugar to peaks and gently fold into the cooled pastry cream. Refrigerate until needed.

Shape and Fry the Donuts

7. Shape the Donuts: After the first rise, roll out the dough, cut into rounds, and let rise again until puffy.
8. Fry: Heat oil to 350°F and deep fry each donut until golden. Drain on paper towels.

Fill and Finish

9. Fill the Donuts: Once cool, inject each donut with Italian Diplomatic Cream using a pastry bag.
10. Sugar Coating: Roll each filled donut in granulated sugar for a sweet finish.

Bomboloni alla Crema are more than just donuts; they are a delightful journey through Italian pastry artistry. Serve them fresh with a dusting of sugar and watch as they become the highlight of your culinary creations.