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“Stack of cream-filled bomboloni alla crema topped with powdered sugar, one cut open showing creamy custard filling inside.”

bomboloni alla crema

Classic Italian bomboloni alla crema — soft, golden, sugar-coated doughnuts filled with silky vanilla pastry cream. This traditional recipe yields bakery-quality results with simple ingredients, no special equipment required, and the secret touch of orange blossom water for unforgettable flavor.
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Prep Time 40 minutes
Cook Time 20 minutes
2 hours 30 minutes
Total Time 3 hours 30 minutes
Servings: 16 bomboloni
Course: Dessert, Breakfast, Brunch
Cuisine: Italian, European
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 ½ cups Bread flour - Or strong all-purpose flour
  • 2 ¼ teaspoon Active dry yeast - 1 packet
  • ¾ cup Whole milk - Warmed to 110°F
  • ¼ cup Sugar - For sweetness and yeast activation
  • 2 large Eggs - Room temperature
  • 4 tablespoon Unsalted butter - Softened
  • ½ teaspoon Fine sea salt - Balances sweetness
  • 1 teaspoon Lemon zest - Optional for aroma
  • 6 cups Vegetable or sunflower oil - For deep frying
  • ½ cup Caster sugar -For coating
  • 2 cups Whole milk - Base for pastry cream
  • 4 large Egg yolks -For richness
  • ½ cup Sugar - Sweetness
  • 3 tablespoon Cornstarch -Thickens cream
  • 1 tablespoon Butter - For silkiness
  • 1 teaspoon Vanilla extract or bean - Flavor
  • 1 strip Lemon peel - Optional
  • ½ teaspoon Orange blossom water - Nonna Maria’s secret!
  • Pinch Salt - Enhances flavor

Equipment

  • 1 Stand mixer with dough hook (Or knead by hand 15 minutes)
  • 1 Deep heavy pot or fryer (For frying at stable temperature)
  • 1 Candy thermometer (Ensures perfect frying temp (340°F))
  • 1 Rolling Pin (For shaping dough)
  • 1 3-inch round cutter (To form bomboloni)
  • 1 Spider strainer (For safe removal from oil)

Method
 

  1. Combine flour, salt, lemon zest, and eggs in mixer. Add yeast mixture and knead 8–10 min until smooth. Gradually add butter; knead 5 more min until elastic.
  2. Cover dough and let rise 90 min in warm place until doubled.
    “Unbaked doughnut dough balls dusted with flour on a parchment-lined tray, ready to rise before frying.”
  3. Roll to ¾-inch thick, cut 3-inch circles. Place on parchment-lined sheet, cover, and let rise 45–60 min until puffy.
  4. Whisk yolks, sugar, cornstarch. Heat milk with lemon peel and vanilla to steaming. Gradually whisk into yolks, return to pot, cook till thick. Stir in butter, salt, and orange blossom water. Chill completely.
  5. Heat oil to 340°F. Fry 2–3 at a time, 2–3 min per side until deep golden. Drain briefly, roll in caster sugar while warm.
  6. Once slightly cooled, poke side hole, pipe in cold crema pasticcera. Serve fresh or within 4–6 hours.

Nutrition

Serving: 81gCalories: 270kcalCarbohydrates: 30gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 110mgSodium: 85mgPotassium: 95mgFiber: 1gSugar: 10gVitamin A: 350IUCalcium: 40mgIron: 1.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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