Cream Filled Bomboloni

$- 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 packet (2 1/4 teaspoons) active dry yeast - 1/2 teaspoon salt - 1/2 cup whole milk, warmed - 2 large eggs, at room temperature - 1/4 cup unsalted butter, melted - 1 cup heavy cream - 1/4 teaspoon vanilla extract - Powdered sugar for dusting - Mixing bowls - Piping bag - Round cutter - Frying pot When making cream filled bomboloni, you need a few key items. First, gather the ingredients. You will want flour, sugar, yeast, salt, milk, eggs, and butter. These are the base for your dough. Next, you need the filling. For the cream, grab heavy cream, vanilla extract, and powdered sugar. The right balance of these flavors makes the filling delightful. Finally, collect your tools. A mixing bowl helps you mix well. A piping bag is great for filling. A round cutter sizes the dough perfectly. A frying pot is essential for cooking the bomboloni evenly. Having these ingredients and tools ready makes the process smooth and fun. Trust me; you will love making these treats! {{ingredient_image_2}} In a mixing bowl, combine warm milk and yeast. Make sure the milk is warm, not hot. Let this mixture sit for about 5 minutes. You want it to become frothy and bubbly. This shows the yeast is active and ready to work. In a separate bowl, whisk together the flour, sugar, and salt. This step makes sure all the dry parts mix well. Next, add the eggs and melted butter to the yeast mixture. Stir until everything is mixed. Gradually add the dry mix to the wet mix. Keep stirring until a soft dough starts to form. Now, transfer the dough to a lightly floured surface. Knead the dough for about 8-10 minutes. You want it to become smooth and elastic. This is key for a good texture. After kneading, place the dough in a greased bowl. Cover it with a clean kitchen towel. Let it rise in a warm spot until it doubles in size. This should take about 1 to 1.5 hours. To get the best dough, knead it for 8-10 minutes. The dough should feel smooth and elastic. You know it's ready when it springs back after a gentle poke. If it sticks to your fingers, add a little more flour. Frying bomboloni needs the right oil temperature. Heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy. If the oil is too cold, the dough will soak up oil. If too hot, the outside will burn before the inside cooks. Filling bomboloni can be tricky. Use a piping bag with a filling tip for best results. Insert the tip into the side of the doughnut. Squeeze gently until you feel resistance. This ensures even filling without tearing the doughnut. If you don’t have a piping bag, a skewer works, too! Pro Tips Use Fresh Yeast: Ensure your yeast is fresh and active for the best rise. If your yeast doesn’t bubble in the milk, it’s time to get a new packet. Perfect Oil Temperature: Use a kitchen thermometer to maintain the oil temperature at 350°F (175°C). If the oil is too hot, the bomboloni will burn on the outside while remaining raw inside. Chill the Cream: Keep your mixing bowl and beaters chilled when whipping the cream. This helps achieve better volume and stability in your filling. Filling Technique: When filling the bomboloni, insert the piping tip into the side and fill until you feel resistance. This ensures each doughnut is adequately filled without bursting. {{image_4}} You can fill bomboloni with many tasty creams. Chocolate cream adds a rich flavor. Use smooth custard for a classic touch. Fruit-flavored creams bring a burst of freshness. Think strawberry or lemon! Each option gives a new twist to your dessert. Toppings can change the whole look. A simple glaze adds shine and sweetness. Try a chocolate glaze for extra indulgence. You can also use colorful sprinkles for fun. They make your bomboloni pop and look festive! Serving bomboloni can be a joy. Arrange them on a pretty platter. Dust with powdered sugar for a touch of elegance. Serve them with fresh fruit to balance sweetness. A side of warm chocolate sauce is a great dip. Get creative and make each serving special! To keep bomboloni fresh and tasty, store them in an airtight container. Place parchment paper between layers to avoid sticking. They stay best at room temperature for one to two days. If you want to keep them longer, refrigerate them for up to a week. However, refrigeration may change their texture slightly. To enjoy bomboloni warm, use the oven. Preheat your oven to 350°F (175°C). Place them on a baking sheet and warm for about 5-10 minutes. This method keeps them soft and tasty. You can also use a microwave, but only for a few seconds. Overheating may make them tough. You can freeze bomboloni for later. If they are filled, wrap each one tightly in plastic wrap. Place them in a freezer bag. They will last for up to three months. For unfilled bomboloni, freeze them the same way. When ready to eat, let them thaw in the fridge overnight. Then, reheat as described above. Bomboloni come from Italy. They are a type of doughnut filled with cream or jam. This treat has roots in Tuscany, where they were made for special occasions. They are part of Italian culture, enjoyed at festivals and family gatherings. Many people love their sweet, fluffy texture and rich filling. Yes, you can prepare some parts ahead of time. Make the dough and let it rise. After the first rise, you can shape the dough and freeze it. When you're ready to fry, just let the dough thaw and rise again. You can also make the cream filling earlier and store it in the fridge. This way, you save time on the day you plan to serve them. The best oil for frying bomboloni is vegetable oil. It has a high smoke point, which means it can get very hot without burning. This helps the bomboloni fry evenly, getting that perfect golden color. You can also use canola oil for a similar effect. Avoid oils with strong flavors, like olive oil, as they can change the taste of your bomboloni. In this article, we explored how to make delicious bomboloni from scratch. We covered ingredients, step-by-step instructions, and helpful tips. You now know the best filling options, storage methods, and frying techniques. Remember, practice makes perfect. Don't be afraid to experiment with flavors and toppings. Enjoy the process and share your tasty creations with friends and family. Happy frying!$

Delicious Italian doughnuts filled with whipped cream and dusted with powdered sugar.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 2

Course Dessert

Cuisine Italian

Servings 12

Calories 250 kcal

Ingredients

2 cups all-purpose flour
0.25 cup granulated sugar
1 packet active dry yeast (2 1/4 teaspoons)
0.5 teaspoon salt
0.5 cup whole milk, warmed
2 large eggs, at room temperature
0.25 cup unsalted butter, melted
1 cup heavy cream
0.25 teaspoon vanilla extract
to taste powdered sugar for dusting
as needed vegetable oil for frying

Instructions

In a mixing bowl, combine the warmed whole milk with the active dry yeast. Allow this mixture to sit undisturbed for around 5 minutes, until it becomes frothy and bubbly, indicating the yeast is active.
In a separate bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
To the yeast mixture, add the room temperature eggs and the melted butter. Stir until everything is thoroughly mixed. Gradually add the flour mixture to the wet ingredients, stirring until a soft dough begins to form.
Transfer the dough onto a lightly floured surface and knead for approximately 8-10 minutes, until the dough is smooth and elastic to the touch.
Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and allow it to rise in a warm environment until it doubles in size, about 1 to 1.5 hours.
While the dough rises, chill a mixing bowl in the refrigerator. Once chilled, add the heavy cream and vanilla extract, then beat on medium-high speed until soft peaks form. Set aside in the refrigerator to keep cool.
After the dough has risen, punch it down to release the air. Roll it out on a lightly floured surface to about 1/2 inch thickness. Use a round cutter (approximately 3 inches in diameter) to cut out circles.
Transfer the cut dough circles to a parchment-lined baking sheet, cover them with a towel, and allow them to rise again for about 30 minutes, until puffy.
In a deep pot, heat vegetable oil to 350°F (175°C). Carefully place the doughnuts into the hot oil in batches, frying them for about 2-3 minutes on each side or until they are golden brown. Use a slotted spoon to remove them and let them drain on paper towels.
Once the bomboloni have cooled slightly, use a piping bag fitted with a filling tip or a skewer to fill each doughnut with the whipped cream mixture.
Generously dust the filled bomboloni with powdered sugar just before serving.

Notes

Arrange the bomboloni artfully on a decorative platter, sprinkle with additional powdered sugar, and consider serving alongside a bowl of fresh fruit for a vibrant touch of color.

Keyword dessert, doughnuts, Italian pastry