Bomboloni alla crema

Total time: 4hr 30m
Preparation Time: 60m

For 12 piece

Nutritional Information

Contains 299 Kcal, 5g Protein, 30g Carbohydrates, 18g Fat


  • Dough
  • 0.5 tsp salt
  • 4 tbsp sugar
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 50 g butter, soft
  • 1 dl milk
  • 300 g white flour
  • 100 g cream quark
  • Custard
  • 1 dl milk
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 1.5 tbsp sugar
  • 1 pinch salt
  • 1 fresh egg yolks
  • 50 g cream quark
  • 2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 1 dl cream, whipped until stiff
  • To deep fry
  • oil for deep-frying
  • To fill
  • 5 tbsp sugar

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  • Dough

    Mix the flour, salt, sugar and yeast in a bowl. Add the butter, quark and milk, mix, knead into a smooth dough using the dough hook on a food processor for approx. 5 mins. Divide the dough into 12 portions, shape into buns, place on a sheet of baking paper, cover and leave to rise at room temperature for approx. 1½ hrs.
  • Custard

    In a pan, whisk the milk and all the other ingredients up to and including the egg yolk, bring to just below the boil over a medium heat, stirring constantly. Remove the pan from the heat immediately. Stir the gelatine into the hot custard, then pour the mixture through a sieve into a bowl. Leave the custard to cool, cover and chill for approx. 1 hr. until the custard is just set at the edges. Stir the custard until smooth. Carefully fold in the quark and whipped cream. Transfer the custard to a piping bag with a smooth nozzle (approx. 6 mm in diameter), chill for approx. 1 hr.
  • To deep fry

    Fill a pot to 1/3 with oil and heat it to approx. 160°C. Flatten the dough balls slightly. Using a slotted spoon, slide them into the oil in batches (bottom side up), deep-fry for approx. 2 mins. on each side. Remove and drain on paper towels.
  • To fill

    Pour the sugar into a deep dish and roll the doughnuts in the sugar. Insert a straw two-thirds of the way into the doughnuts, work the straw backwards and forwards a few times until the hole is approx. 5 mm wide. Pipe the filling into the doughnuts.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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