The pot lid rattles and you know dinner is almost ready.
When you set out to make Bomboloni con crema pasticcera, it feels kinda special, right? You catch that aroma of sweet dough and creamy filling mixing in the air. It gets your mouth watering even before you grab the first bite.
Working with the dough here means you gotta patience, but it’s worth every minute. As it rises, you notice how it gets soft and pillowy, ready to turn into golden fried pillows of yum.
The pressure cooker isn’t just for soups and stews. Using it right, you get a perfectly controlled heat environment with a nice valve hiss that's just right for frying these treats. This helps keep the oil temperature steady and cooks the bomboloni evenly.
Bomboloni filled with crema pasticcera bring a tender pull that almost melts in your mouth. You’ll love how the natural release of steam inside the cooker keeps things moist without getting greasy or heavy. It’s a neat way to combine traditional frying with a bit of kitchen tech.
Once you see the float valve pop up, that’s your cue to check those beauties. The broth depth, or in this case, the oil level, needs to be just right so the dough cooks through without soaking up too much oil. You’ll remember these flavors long after the last bite.
Why This Recipe Works Every Single Time
- You get steady heat thanks to your pressure cooker’s valve hiss controlling the temperature.
- Using fresh yeast makes the dough rise perfectly every batch.
- The natural release keeps the oil from overheating and burning your bomboloni.
- The dough is soft and stretchy, giving a tender pull that melts in your mouth.
- Filling them while still warm helps the crema pasticcera slide in smooth without tearing the dough.
- Coating the bomboloni with sugar right after frying sticks better when they’re hot.
- Practicing the right oil depth (broth depth) makes the frying even with no greasy spots.
Your Simple Ingredient Checklist
- 500g farina 00 (high quality flour is key here)
- 60g margarina vegetale (softened to room temp)
- 50g zucchero (sugar)
- 15g lievito di birra fresco (fresh yeast crumbled up)
- 1 uovo (egg)
- 250g latte tiepido (warm milk to help yeast)
- 1 kg crema pasticcera (custard cream filling)
- 100g zucchero for coating (granulated sugar)
- Olio di arachide for frying (lots, gotta cover the bomboloni)
- Un pizzico di scorza di limone (little lemon zest for dough flavor)
This list might look long but trust me, all these come together easy. The flour and yeast are the base, milk and egg add softness. Margarina makes the dough tender. The lemon zest perks up the flavor so it ain’t just sweet.
Then the crema pasticcera is what gives you that rich, creamy inside you remember from that Italian bakery you loved. And don’t forget plenty of peanut oil for frying — that’s what gives it the best texture.
How It All Comes Together Step by Step
Step one, you sift the farina into a big bowl. Toss in the zucchero and crumble in the lievito di birra fresco. Mixing those dry ingredients first helps get everything even.
Slowly pour in the latte tiepido while stirring to start the dough forming. Add the uovo and lemon zest next, then drop in the margarina vegetale a bit at a time. You gotta keep working it until it’s smooth and all blended.
Now scoop the dough out and shape it into a ball. Cover it with a clean kitchen towel and put it somewhere warm with no draft. The dough gotta rest and double in size. Usually, about an hour and a half does it.
Time to roll it out. Sprinkle your surface with some flour and flatten the dough to about 1.5 centimeters thick. Use a coppapasta or a drinking glass to cut out round discs. Place these on a floured cloth or parchment for another 30 minutes to puff up again.
Heat up your oil di arachide in a pot just deep enough to fry the bomboloni. Watch the float valve or just keep an eye on the oil temp so that it’s steady but not too hot — you want a soft tender pull inside, not a crunchy outside with raw dough inside.
Drop a few bomboloni into the hot oil at a time, put a lid on, and listen for that gentle valve hiss. Let them fry, flipping once they get golden brown on one side. Once done take ‘em out with a schiumarola and drain on paper towels.
While they’re still warm, toss the bomboloni in granulated zucchero so the sugar sticks good. Then use a sac a poche with a smooth tip to fill each one with that luscious crema pasticcera. The warmth makes filling easier and the inside so soft it just welcomes the cream.
Quick Tricks That Save Your Time
- Make the crema pasticcera a day ahead so it’s chilled and ready to go when you fry.
- Use your planetaria or stand mixer to knead the dough so it’s faster and easier than by hand.
- Prepare your sugar coating and filling tools before frying so you can coat and fill right away.
These little shortcuts mean you’re not waiting long between frying and filling, keeping the dough soft and the filling smooth. Using your kitchen gadgets smart like the planetaria makes the dough come together faster with less mess.
Knowing the crema pasticcera’s ready beforehand means no rushing to make it last minute. You also keep your oil temp steady by not crowding the pan — dropping just a couple at a time keeps the valve hiss nice and calm.
The Flavor Experience Waiting for You
Every bite hits you with a soft dough that’s just right — not too dense, not too airy. It’s a tender pull that kinda stretches just a bit when you bite in.
The fried outside is golden and thin, giving a little crispness without being greasy or heavy. You notice the delicate sweetness in the dough that blends just right with the filling.
The real star is the crema pasticcera inside, silky smooth and rich like a creamy dream. It’s sweet but balanced with that lemon zest hint you snuck in the dough.
When you get a bite with sugar still dusted on the outside, there’s a little snap of sugary sweetness that lingers on your tongue. It’s dang delightful and keeps you reaching for another.
Making It Last All Week Long
If you got leftovers, no worries. Store them in an airtight container at room temp for up to two days, but make sure they’re cool before closing the lid.
For longer keeping, toss the bomboloni in a single layer inside the fridge. Wrap ‘em lightly with plastic wrap. They last a solid 4 days but might lose some softness so reheat gently.
You can freeze them too. Wrap each one tightly in plastic wrap and pop in a resealable freezer bag. When you wanna eat ‘em, let thaw at room temp and warm them for a few seconds in the microwave or a quick steam in your pressure cooker on natural release.
The FAQ Section You Actually Need
Q1: Can I use dry yeast instead of fresh?
You sure can, just use about a third of the fresh yeast amount. Dry yeast usually takes a bit longer to rise, so give it extra time.
Q2: What if I don’t have peanut oil?
Olive oil doesn’t work great for frying here, but vegetable or sunflower oil can be good substitutes. Just keep an eye on oil temp to avoid burning.
Q3: Can I skip the lemon zest?
You can, the zest adds a fresh note but the bomboloni will still taste fine without it.
Q4: How do I know when the bomboloni are done frying?
They should be golden all over and float up nicely in the oil. Also listen for the valve hiss from your pressure cooker — it keeps the temp even for perfect frying.
Q5: Can I fill bomboloni with other creams?
Yeah, you can try jam, chocolate spread, or even Nutella if you want. The dough works real good with lots of fillings.
Q6: How do I get the sugar to stick better?
Make sure to toss your bomboloni in sugar while they’re hot and fresh outta the oil. That way, the sugar kinda melts a little and sticks real good.
Bomboloni con crema pasticcera: A Pressure Cooker Treat You Gonna Love
Equipment
- 1 Mixing bowl Large
- 1 Rolling pin For flattening dough
- 1 Sac a poche For filling crema
Ingredients
Main ingredients
- 500 g farina 00 high quality flour is key here
- 60 g margarina vegetale softened to room temp
- 50 g zucchero sugar
- 15 g lievito di birra fresco fresh yeast crumbled up
- 1 uovo egg
- 250 g latte tiepido warm milk to help yeast
- 1000 g crema pasticcera custard cream filling
- 100 g zucchero for coating (granulated sugar)
- olio di arachide for frying, plenty to cover the bomboloni
- 1 pizzico scorza di limone zest for dough flavor
Instructions
Instructions
- Sift the farina into a big bowl. Toss in the zucchero and crumbled yeast. Mix well.
- Pour in the warm latte while stirring, then add the uovo, lemon zest, and margarina a bit at a time. Work the dough until smooth and blended.
- Shape the dough into a ball, cover with a clean towel, and let rise in a warm place until doubled, about 90 minutes.
- Roll out the dough to 1.5 cm thick, cut into discs with a glass or cutter, and let rise again on floured surface for 30 minutes.
- Heat oil in a pot deep enough to fry. Maintain medium temperature using a pressure lid to steady the heat.
- Fry a few bomboloni at a time, flip once golden on one side. Use a lid for even cooking and listen for gentle valve hiss.
- Drain bomboloni on paper towels after frying.
- While still hot, coat bomboloni in granulated zucchero so it sticks well.
- Fill each bombolone with crema pasticcera using a sac a poche with smooth tip.
- Serve warm or store as advised to enjoy later.
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