Bomboloni
These delightful Italian cream-filled bomboloni are soft, pillowy treats filled with luscious custard and dusted with sugar, perfect for any occasion.
Ingredients
For the Dough
- 300 g plain flour Soft and finely milled
- ½ tsp salt To enhance the overall flavors
- 4 tbsp caster sugar Adding just the right touch of sweetness
- 10 g fresh yeast Crumble for a beautiful rise
- 50 g butter Softened to enrich the dough
- 100 ml warm milk Aiding in dough development
- vegetable oil for frying To keep your bomboloni crispy on the outside
- 5 tbsp sugar For rolling, giving a sweet finish to the pastries
For the Custard Filling
- 100 g cream cheese Provides a rich, creamy texture
- 100 ml whole milk For heavenly custard
- 1½ tbsp sugar For sweetening the custard mixture
- 1 vanilla pod Split and scraped, imparts delightful aroma and flavor
- 1 egg yolk Adds richness to the custard
- 2 gelatin sheets Soaked to stabilize the custard
- 50 g cream cheese For that luscious filling
- 100 ml heavy cream Whipped to soft peaks for lightness
Instructions
Make the Custard
- In a medium pot, gently heat the whole milk with sugar, split vanilla seeds, and a pinch of salt, stirring until warm but not boiling.
- In a separate bowl, whisk together the egg yolk and the warm milk mixture until blended.
- Return this to the pot and simmer over low heat, stirring continuously until thickened.
- Remove from heat and stir in the soaked gelatin and cream cheese until smooth.
- Finally, fold in the whipped cream until well combined and place in the refrigerator to chill for at least 2 hours.
Prepare the Dough
- In a small bowl, dissolve the crumbled fresh yeast in the warm milk.
- In a large mixing bowl, combine the flour, salt, and caster sugar.
- Create a well in the center and pour in the yeast mixture, softened butter, and cream cheese.
- Knead the mixture for 8-10 minutes or until elastic and smooth, then cover with a damp cloth and let it rise in an oiled bowl in a warm spot for about 1 hour or until doubled in size.
Cut and Fry the Bomboloni
- After the dough has risen, roll it out on a floured surface to a thickness of about 1cm.
- Using a round cookie cutter, cut out circles of dough and place them on a floured tray.
- Allow them to rise for another 30 minutes.
- In a deep pot, heat the vegetable oil to 170°C.
- Carefully add the dough circles in batches, frying until golden brown on each side.
- Once fried, roll the bomboloni in sugar while they are still warm.
Fill with Custard
- Once the bomboloni are cooled slightly, use a piping bag fitted with a filling nozzle to inject the chilled custard into the center of each bombolone.
- Watch as they plump up with creamy goodness.
Notes
Always check the freshness of your yeast; it should be bubbly and active before use. Knead the dough until it feels smooth and elastic. Use a thermometer to monitor oil temperature to avoid greasy or burnt pastries. Chill the custard before filling.