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Bomboloni alla Crema: An Incredible Ultimate Recipe You Must Try

Bomboloni alla Crema: An Incredible Ultimate Recipe You Must Try
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Bomboloni alla Crema are a delightful twist on classic Italian doughnuts, perfect for any occasion. These fluffy, golden pastries are filled with a luscious cream that melts in your mouth, making them a favorite among both kids and adults. With a straightforward preparation process, you can whip up these treats for cozy family brunches or festive gatherings. Not only are they delicious, but they also provide an opportunity to experiment with different fillings and toppings, ensuring each batch is unique. Whether you enjoy them dusted with powdered sugar or drizzled with chocolate, these bomboloni will undoubtedly impress your guests and bring joy to your table.

Ingredients

Scale
  • 4 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 packet (7g) instant yeast
  • ½ teaspoon salt
  • ½ cup whole milk, warmed
  • 2 large eggs
  • ¼ cup unsalted butter, melted
  • Zest of 1 lemon (optional)
  • 2 cups whole milk for cream filling
  • ½ cup granulated sugar for cream filling
  • 4 large egg yolks for cream filling
  • ¼ cup cornstarch for cream filling
  • 2 teaspoons vanilla extract for cream filling
  • 2 tablespoons unsalted butter for cream filling
  • Vegetable oil for frying
  • Powdered sugar for dusting

Instructions

  1. In a mixing bowl, combine flour, sugar, yeast, and salt. Add warmed milk, eggs, melted butter, and optional lemon zest. Knead until smooth.
  2. Cover the dough and let it rise in a warm place until doubled in size (about 1 hour).
  3. Prepare the cream filling by heating milk and sugar until just boiling. Whisk egg yolks with cornstarch and vanilla; slowly add hot milk mixture while whisking. Return to heat until thickened and stir in butter.
  4. Punch down the risen dough and shape it into golf ball-sized pieces. Let them rise again for about 30 minutes.
  5. Heat vegetable oil in a deep pot over medium heat. Fry bomboloni until golden brown on each side (about 2-3 minutes). Drain excess oil on paper towels.
  6. Fill each bombolone with cooled cream using a piping bag and dust with powdered sugar before serving.

Nutrition

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