Bomboloni con crema pasticcera: A Pressure Cooker Treat You Gonna Love
Fluffy, sweet Italian doughnuts—bomboloni—are taken to the next level with rich custard crema pasticcera and a clever pressure cooker frying method that ensures perfect texture every time.
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.
Notes
Store in an airtight container for 2 days or refrigerate up to 4 days. Freeze for longer storage, then reheat gently.