We use cookies to help this site deliver the best possible experience.   Remove this notice.

Bomboloni alla crema Recipe

A deep fried doughnut, rolled in sugar and filled with pastry cream.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(0 vote) 0/5
Pour pieces
  • For the batter
  • Strong white bread flour : 500 g
  • Dried yeast : 10 g
  • Maldon salt : 7 g
  • Caster sugar : 40 g
  • Unsalted butter : 60 g
  • Whole egg(s) : 2 whole
  • Semi-skimmed milk : 500 ml
  • For the filling
  • Plain flour : 50 g
  • Egg yolk(s) : 6 whole
  • Caster sugar : 160 g
  • Vanilla Paste : 1 tea spoon

    In a machine use the dough hook attachment and add the flour, yeast, salt and caster sugar. Turn on to a low speed for a minute so all the dry ingredients are well mixed together. Dice the cold butter and add until fine breadcrumbs are formed. Whisk the egg and milk together and pour into the mix, gradually turn the speed of the blender to full speed and work for a few minutes. Turn off, cover with a damp cloth and rest for 10 minutes. Turn out onto a floured surface and knead for a minute or 2 before forming a ball and placing it back in the bowl. Cover again and rest for 1 hour until doubled in size. Turn back out onto the work surface and cut into 30g balls. Roll and place onto an oiled tray. Oil a long sheet of cling film and cover for the final prove.

    Deep fry at 180'C for 1 minute on each side. Remove with a slotted spoon and place on some kitchen paper to remove any excess oil

    Roll in caster sugar


    Place the milk, yolks, sugar and vanilla in a pan.
    Sift in the flour and mix well.
    Put on the stove and slowly bring the mix up to the boil.
    Transfer to a bowl and cover with cling film, making sure the cling film is touching the cream to avoid lumps.
    Leave to cool before piping into the doughnuts.

Chef's tip

«Try adding some vanilla and lemon zest to the dough mix for more depth of flavour.»

Similar recipes in this theme