Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 3 tbsp granulated sugar
- 1 packet active dry yeast (2 ¼ tsp)
- ¾ cup warm milk
- 2 large eggs
- ½ cup unsalted butter, melted
- Pinch of salt
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Oil for frying (vegetable or canola)
- Optional toppings: powdered sugar, cocoa powder, or melted chocolate
Instructions
- Prepare the Dough: Combine warm milk with a teaspoon of sugar and sprinkle yeast to activate. Let sit until frothy, about 5-10 minutes. In a large bowl, mix flour, remaining sugar, and salt. Add eggs, melted butter, and yeast mixture. Knead until smooth, then cover and let rise until doubled.
- Fry the Doughnuts: Heat oil to 350°F (175°C). Roll out dough to ½ inch thickness. Cut into rounds. Fry until golden, about 2-3 minutes per side. Drain on paper towels and cool slightly.
- Prepare the Cream Filling: Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Transfer to a piping bag.
- Fill the Doughnuts: Insert piping tip and pipe the cream into the center of each doughnut, avoiding overfilling.
- Serve and Garnish: Dust with powdered sugar or drizzle with melted chocolate. Serve fresh and enjoy the authentic taste of Bomboloni alla Crema.
Notes
- Ensure oil temperature is consistent for even frying.
- Use a piping bag for neat filling and avoid overfilling to prevent bursting.
- Fried doughnuts are best enjoyed fresh but can be stored in an airtight container for up to one day.
- Reheat in a warm oven or air fryer to restore their fluffiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 doughnut
- Calories: 220 kcal Kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg