Cream-Filled Bomboloni
Indulge in the delightful experience of Authentic Italian Cream-Filled Bomboloni, where tender pastry meets smooth, luscious cream in each heavenly bite.
Ingredients
For the Dough
- 300 g plain flour The foundation of our dough, creating a tender texture.
- ½ tsp salt Enhances flavor and balances sweetness.
- 4 tbsp caster sugar Adds necessary sweetness to our dough.
- 10 g fresh yeast, crumbled The secret to a perfectly fluffy rise.
- 50 g butter, softened Brings rich flavor and flaky quality.
- 100 g cream cheese (quark) Adds creaminess and tang to the dough.
- 100 ml warm milk Nourishes the yeast and enriches the dough.
For the Filling
- 100 ml whole milk For a creamy filling that melts in your mouth.
- 1½ tbsp sugar Adds sweetness to the milk.
- 1 pod vanilla, split and scraped Infuses a warm aromatic essence.
- 1 pinch salt To balance flavors.
- 1 yolk egg Enriches the custard and gives it a beautiful color.
- 2 sheets gelatin, soaked Stabilizes the cream filling for perfect consistency.
- 50 g cream cheese (quark) For a second dose of dreamy creaminess in the filling.
- 100 ml heavy cream, whipped For a fluffy, light texture in the filling.
For Frying
- Vegetable oil For frying, to achieve a crispy exterior.
- 5 tbsp sugar for rolling Coats the bomboloni in a sweet, sugary crust.
Instructions
Make the Custard
- In a pot, heat 100ml whole milk with 1½ tbsp sugar, the seeds from the split vanilla pod, and a pinch of salt. Stir gently until the sugar dissolves and the mixture is warm.
- In a separate bowl, whisk together 1 egg yolk and the warm milk mixture until well combined. Return to the heat and cook, stirring constantly, until thickened.
- Add 2 soaked gelatin sheets and 50g of cream cheese (quark), stirring until melted and smooth. Allow to cool, then fold in 100ml whipped heavy cream. Chill in the refrigerator for at least 2 hours.
Prepare the Dough
- In a small bowl, dissolve 10g of crumbled fresh yeast in 100ml warm milk for about 5 minutes until it becomes foamy.
- In a large mixing bowl, combine 300g plain flour, ½ tsp salt, and 4 tbsp caster sugar. Create a well in the center and pour in the yeast mixture, 50g softened butter, and 100g cream cheese (quark).
- Knead the dough for 8-10 minutes until smooth and elastic. Place it in an oiled bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Cut and Fry the Bomboloni
- Once the dough has risen, roll it out to about 1cm thickness and cut into circles using a cookie cutter or glass.
- Place the circles on a floured baking sheet, covering them lightly with a cloth, and let them rise for an additional 30 minutes until puffy.
- In a deep pot, heat vegetable oil to 170°C. Fry the dough circles for 2-3 minutes on each side until golden brown and fluffy.
- Once fried, immediately roll them in 5 tbsp sugar while they are still hot. Allow them to cool completely.
Fill with Custard
- Using a piping bag, fill each bombolone with custard, injecting delicious cream into the center. Your authentic Italian cream-filled bomboloni are now ready to be enjoyed!
Notes
Serve these delectable pastries at family brunch, afternoon tea, or as a celebratory dessert. Pair with fresh berries or a drizzle of chocolate sauce for added flavor.