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)

Freshly made Bomboloni alla Crema, dusted with fine sugar and served on a chic ceramic plate, showcasing their golden-brown exterior and creamy filling, ready to delight any dessert enthusiast

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

  1. Prepare Pastry Cream: Make the pastry cream and allow it to cool completely.
  2. 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

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

Fill and Finish

  1. Fill the Donuts: Once cool, inject each donut with Italian Diplomatic Cream using a pastry bag.
  2. 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.

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