Fried Cream-Filled Donuts or Bomboloni – Carnival is coming, and the best recipe for this celebration is definitely this one, in my opinion! The donuts are soft and fragrant and their creamy center will win you over. I know there are many recipes on the web with various amounts of flour, butter, sugar, and so on. Therefore, I’m adding mine too, what do you think? Well, if you are readers of my blog, you will surely be curious to know how I make them! Here are my Fried Cream-Filled Donuts or Bomboloni
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 3 Hours
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Italian
- Energy 351.23 (Kcal)
- Carbohydrates 57.07 (g) of which sugars 18.16 (g)
- Proteins 10.42 (g)
- Fat 10.32 (g) of which saturated 5.17 (g)of which unsaturated 4.64 (g)
- Fibers 1.87 (g)
- Sodium 38.53 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Donuts
- 3 1/2 cups All-purpose Flour
- 7 tbsp Sugar
- 3 1/2 tbsp Butter
- 0.7 oz Fresh Yeast
- 1/2 cup Milk
- to taste Lemon Zest
- to taste Vegetable Oil
- to taste Powdered Sugar
- 10.5 oz Pastry Cream (Paneangeli)
- 2 Egg Yolks
Tools
- Fryer
- 1 Work Surface
- 1 Bowl
- 1 Dish Towel
- 1 Piping Bag
Preparation of the Donuts with Cream
On a work surface, form a well with the flour and pour in the center: sugar, softened butter at room temperature, and yeast softened in a little warm water. Knead and work everything with your hands, without much force, gradually adding the 1/2 cup of milk until you obtain a nice elastic dough.
Take the ball formed and place it in a bowl, covered with a dish towel, and let it rise for about two hours in a warm place. After two hours, the dough will have almost doubled in size. Return to the work surface, sprinkle it with some flour, and roll out the entire dough into a sheet about 1/2 to 3/4 inch thick.
Now if you want to get large Cream-Filled Donuts or Bomboloni you can use a glass as a cutter, if you want them medium-small like mine, take a coffee cup. Cut as many disks as possible from the dough. We like them small, one bite equals one Donut!
Let them rise for about another hour. After this time, heat the vegetable oil for frying. When the oil is hot, start frying your disks, don’t put too many at once to avoid them sticking together. I fry three at a time in a medium-large pan so I can turn and check them easily. When they are golden, drain them from the oil and place them on a plate with absorbent paper. Here you have to pay a little attention, I use about 5 – 6 plates so they don’t stick together too much.
Now move on to preparing the pastry cream filling. I usually use Paneangeli cream, just add milk and you have a great cream. Only when the cream is cold, we can take the piping bag, pour the cream into it, and fill our beautiful Fried Cream-Filled Donuts or Bomboloni. Finally, sprinkle them with powdered sugar and serve them to your kids, family, or friends, they will disappear quickly.
Enjoy your meal!!!
These Fried Cream-Filled Donuts or Bomboloni are ideal also for the Carnival period, they are small and sweet and can replace the classic cream-filled Fritters that not everyone likes
Do you want to make homemade pastry cream? Read my recipe and let’s make it together!
Notes
If you don’t want to fry and prefer baking, on my blog you can also find the recipe for Baked Donuts with Nutella
