Bomboloni alla crema, or cream bombs, are fried pastries known throughout Italy.
A traditional recipe of our pastries, they have many regional variations.
Puffy, soft and sugar-coated, they can be enjoyed empty or filled with custard or chocolate cream, perhaps even dark chocolate, or hazelnut cream.
Making cream doughnuts at home is easy, but we will have to pay some attention to the rising process.
In fact, the dough will need to rise twice, but all we will need is a little patience and organization to get incredible pastries, as good as the ones from the bar, to be enjoyed for breakfast or as a snack.
Makes about 30 Bomboloni
- 4 cups all-purpose flour
- pinch salt
- 1/3 cup granulated sugar
- 1 cup whole milk, warmed
- 1 cube fresh yeast (25g) or 1 packet instant dried yeast
- 4 oz. sweet butter, softened to room temperature
- 2 large eggs, beaten
- Vegetable oil for frying
- Custard (Crema Pasticcera)
- Powdered sugar
Combine flour, salt and sugar in mixer; make a well in the center.
Pour in the warm milk and sprinkle in the fresh (crumbled) or dried yeast.
Let stand until dissolved.
Add the butter and eggs, and knead on low until combined.
Scrape dough out onto lightly floured work surface and knead by hand until smooth and silky; about 8 minutes.
Round up dough into a smooth ball and place in a greased bowl.
Cover with a light cloth and place in a warm place to rise until doubled; about 90 minutes.
After the dough has doubled, roll out into a 14 x 12 inch rectangle on a lightly floured surface to an approximate thickness of 1/2 inch.
Using a cookie or biscuit cutter (mine was 2¼ inch), cut out rounds and let rest for 10 minutes before frying (5 minutes if your kitchen is very warm).
I could’ve gotten 30 rounds if I had spaced them better but I got 28.
The scraps can be kneaded together and rolled to make more rounds.
Heat about an inch of oil over a medium-low flame.
I’ve never measured the temperature but you don’t want the oil to be too hot otherwise the donuts will brown too fast.
Neither should it be too low or they’ll soak up too much oil.
Proceed to fry 5 or 6 at a time, depending on the size of your pan.
Allow enough space to flip the rounds over easily.
Fry on both sides until golden brown.
Drain on paper towels.
When the bomboloni are cool enough to handle, take a sharp paring knife and make about a 5/8 inch deep cut in the center (or on the side) without going all the way through.
Fill small ziploc bags with your filling of choice, snip a small corner from one end and squeeze a generous teaspoon into the center.
Place cut side up and sift powdered sugar over the top.
If you’ve got hungry sharks following your every move, watch these disappear!