These Italian Bomboloni, with their light, airy texture and luscious cream filling, are exactly what you need to satisfy your dessert cravings. From the first bite to the last, every moment is a celebration of authentic Italian flavors and homemade goodness.

There’s something magical about homemade doughnuts, especially when they’re filled with rich, creamy pastry. This Italian Bomboloni recipe is more than just a dessert—it’s an experience that brings people together. As you mix, knead, and fry, you’ll create not only delicious treats but also wonderful memories with those you love.

Ingredients You’ll Need

• Flour: You’ll just need plain all purpose flour here.
• Sugar: You’ll need granulated sugar to sweeten our dough and to roll the donuts through.
• Active dry yeast: If you don’t have active dry yeast, instant yeast works just as well—just mix it directly with the flour.
• Salt: Enhances the flavors of the dough.
• Zest of lemon or orange (optional): Infuses a fresh, citrusy aroma.
• Unsalted butter: I highly recommend using unsalted butter, this way you can control how much salt to add to your dough.
• Eggs: Bind the ingredients together and add moisture. For an egg-free version, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Warm milk: Activates the yeast and hydrates the dough. I recommend using whole milk but you can substitute with any milk of your choice, including plant-based options like almond or soy milk.
• Pure vanilla extract: Enhances the overall flavor. If you’re out of vanilla, almond extract makes a lovely substitute.

• Whole milk: I recommend whole milk but you can use 2% milk or a dairy-free milk like coconut milk for a different flavor.
• Granulated sugar: To sweeten the pastry cream.
• Cornstarch: Thickens the filling to the perfect consistency. Arrowroot powder works as a great alternative.
• Egg yolks: Provide richness and help thicken the pastry cream. For an egg-free version, use a bit more cornstarch and a splash of non-dairy milk.
• Unsalted butter: Adds a smooth texture to the cream.
• Pure vanilla extract: Enhances the flavor of the pastry cream.

In a medium saucepan, heat 2 cups of whole milk over medium heat until it starts to simmer. Be careful not to let it boil to avoid scorching the milk. In a separate bowl, whisk together ½ cup granulated sugar and ¼ cup cornstarch until well combined. Then, add 4 large egg yolks and continue whisking until the mixture turns smooth and pale yellow.

Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. Once combined, pour the tempered egg mixture back into the saucepan with the remaining milk.

Cook the mixture over medium heat, whisking constantly, until it thickens and begins to bubble. Continue cooking for an additional 1–2 minutes to ensure the cornstarch is fully cooked.

Remove the saucepan from the heat and stir in 2 tablespoons unsalted butter and 1 teaspoon pure vanilla extract until everything is fully incorporated.

Transfer the pastry cream to a bowl, cover it with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature. Then, refrigerate until you’re ready to use it.

Next, get your yeast ready. In a small bowl, combine 1 cup warm milk (about 110°F), 1 tablespoon granulated sugar, and 2¼ teaspoons active dry yeast (1 packet). Stir gently and let the mixture sit for 5–10 minutes until it becomes frothy.
Tip: A frothy mixture indicates that the yeast is active and ready to help your dough rise beautifully.

In a large mixing bowl or the bowl of a stand mixer, combine 4 cups all-purpose flour, ¼ cup granulated sugar, 1 teaspoon salt, and the zest of 1 lemon or orange if you’re adding that extra burst of flavor.

Add 4 tablespoons softened unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract, and the frothy yeast mixture to the dry ingredients. Mix until the dough comes together. If you’re using a stand mixer, attach the dough hook and mix on medium speed. Knead the dough for about 8–10 minutes until it becomes smooth and elastic.

Tip: If the dough feels too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a bit more warm milk to achieve the right consistency.

Once kneaded, shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for 1–1.5 hours, or until it has doubled in size.

After the dough has risen, punch it down to release any air bubbles. On a lightly floured surface, roll out the dough to about ½-inch thickness. Use a round cookie cutter or a glass (about 2.5 inches in diameter) to cut out circles. Don’t worry about leftovers—simply re-roll the scraps to cut out more circles.

Place each dough circle on separate square pieces of parchment paper on your baking sheet, leaving ample space between them to allow for expansion. Cover them with a clean kitchen towel and let them rise in a warm, draft-free area for another 30–40 minutes, or until they’re slightly puffed.

Tip: Keeping the dough on individual parchment squares prevents the doughnuts from sticking together and deflating when you fry them, ensuring they remain light and airy.

Heat vegetable oil or sunflower oil in a deep, heavy-bottomed pot or deep fryer to 350°F. Carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pot. Fry each side for 2–3 minutes, or until they turn a beautiful golden brown.

Once fried, use a slotted spoon to remove the Bomboloni from the oil and place them on a plate lined with paper towels to drain any excess oil. While they’re still warm, roll them in 1 cup granulated sugar until fully coated.

Transfer the chilled pastry cream into a piping bag fitted with a long, narrow tip. Using a skewer or the tip of the piping nozzle, poke a hole into the side or top of each Bombolone. Insert the piping tip and gently squeeze to fill each doughnut with the rich pastry cream.

More Delicious Donuts

• Boston Cream Donuts
• Krispy Kreme Donuts (Copycat)
• Peach Fritters
• Sopapillas
• Paczki (Polish Donuts)

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Italian Bomboloni (Cream-Filled Doughnuts)

Italian Bomboloni (Cream-Filled Doughnuts) are delightful, fluffy doughnuts filled with rich pastry cream. Perfect for breakfast, dessert, or a sweet treat anytime, these homemade Bomboloni bring the authentic taste of Italy right to your kitchen.

Course Breakfast, Brunch, Dessert

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rising Time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 20

Calories 237kcal

Author Joanna Cismaru

Ingredients

For the Dough:

• 4 cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ teaspoons active dry yeast 1 packet
• 1 teaspoon salt
• zest of 1 lemon or orange, optional, for added flavor
• 4 tablespoons unsalted butter softened
• 2 large eggs
• 1 cup warm milk about 110°F
• 1 teaspoon pure vanilla extract

For Frying:

• Vegetable oil or sunflower oil, for deep-frying

For Coating:

• 1 cup granulated sugar

For the Pastry Cream Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract

US Customary – Metric

Instructions

Prepare the Pastry Cream:

• In a medium saucepan, heat the whole milk over medium heat until it starts to simmer. Do not let it boil.
• In a separate bowl, whisk together the granulated sugar and cornstarch until well combined. Add the egg yolks and whisk until the mixture is smooth and pale yellow.
• Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
• Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Continue to cook for an additional 1–2 minutes to ensure the cornstarch is fully cooked.
• Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until fully incorporated.
• Transfer the pastry cream to a bowl. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until ready to use.

Prepare the Dough:

• In a small bowl, combine the warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5–10 minutes until it becomes frothy, indicating the yeast is active.
• In a large mixing bowl or the bowl of a stand mixer, combine the all-purpose flour, remaining granulated sugar, salt, and lemon or orange zest if using. Mix well to distribute the ingredients evenly.
• Add the softened butter, eggs, vanilla extract, and the yeast mixture to the dry ingredients. Mix until the dough comes together. If using a stand mixer, use the dough hook attachment on medium speed.
• Knead the dough for about 8–10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it's too dry, add a bit more warm milk.
• Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 1–1.5 hours, or until doubled in size.

Shape the Bomboloni:

• Punch down the risen dough to release air bubbles. On a lightly floured surface, roll out the dough to about ½-inch thickness.
• Use a round cookie cutter or glass (about 2.5 inches in diameter) to cut out circles. Re-roll the scraps to cut out more circles.
• Place the dough circles on a baking sheet lined with parchment paper, leaving space between them. Cover with a kitchen towel and let them rise for another 30–40 minutes, or until slightly puffed.

Fry the Bomboloni:

• In a deep, heavy-bottomed pot or deep fryer, heat the oil to 350°F. Ensure there's enough oil to submerge the bomboloni completely.
• Carefully place a few doughnuts into the hot oil without overcrowding. Fry each side for 2–3 minutes, or until golden brown. Use a slotted spoon to remove them from the oil.
• Place the fried bomboloni on a plate lined with paper towels to drain excess oil briefly. While still warm, roll them in granulated sugar until fully coated.

Fill the Bomboloni:

• Transfer the chilled pastry cream into a piping bag fitted with a long, narrow tip.
• Using a skewer or the tip of the piping nozzle, poke a hole into the side or top of each bombolone. Insert the piping tip and gently squeeze to fill each doughnut with pastry cream.
• Serve the bomboloni fresh and warm. They're best enjoyed on the day they're made.

Notes

1. Customize Your Fillings: While traditional Bomboloni are filled with pastry cream, feel free to experiment with different fillings like chocolate ganache, lemon curd, or Nutella.
2. Perfect Frying Temperature: Use a kitchen thermometer to maintain the oil at 350°F. This ensures your doughnuts cook evenly and achieve that perfect golden-brown color without becoming greasy.
3. Make Ahead Tips: You can prepare the dough up to the first rise a day in advance. Store it in the refrigerator, then let it come to room temperature and rise again before shaping and frying.

Nutrition

Serving: 1serving | Calories: 237kcal | Carbohydrates: 40g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 140mg | Potassium: 98mg | Fiber: 1g | Sugar: 19g | Vitamin A: 240IU | Vitamin C: 0.001mg | Calcium: 57mg | Iron: 1mg

The post Italian Bomboloni appeared first on Craving Home Cooked.

If you’re craving something truly indulgent, these Boston Cream Donuts are a must-try. They start with a soft, yeasty dough, fried to golden perfection, and are then filled with a smooth, rich custard that’s absolutely dreamy. Topped off with a glossy chocolate glaze, each bite is a perfect blend of creamy and crispy textures.

My All Time Favorite – Boston Cream Donuts

There’s a certain magic in the air every time I make Boston Cream Donuts—my absolute favorite kind of donut. Each piece starts with a plush, yeasty dough, delicately fried until it’s just the right shade of golden. The moment you bite into one, the rich, creamy custard filling greets you like an old friend, making each donut a little piece of heaven.

Then there’s the chocolate glaze, a true showstopper that perfectly crowns each donut. It’s silky, luscious, and when it sets, it has just the right amount of cling to the soft dough beneath. These donuts aren’t just my go-to indulgence; they promise pure joy in every bite.

For The Donuts

• Whole milk: I used 3% milk but you can substitute with a milk alternative like almond or oat milk if you need.
• Active dry yeast: If you use instant yeast, no need to wait for it to activate.
• Large eggs: These bind the dough ingredients together. If you’re out, a combination of water, oil, and baking powder can be a backup.
• Unsalted butter: Enriches the dough, making it tender. Margarine is a good alternative.
• Granulated sugar: To sweeten the dough a little bit. Honey or maple syrup are alternatives but will change the flavor.
• Salt: Enhances all the flavors.
• Flour: You’ll need all-purpose flour but you can also use bread flour which will give the donuts a chewier bite.
• Vegetable oil: I usually use sunflower oil for frying donuts. Feel free to sub with canola or peanut oil.

For The Custard Filling

• Whole Milk – Use whole milk for the best texture. If you opt to use low-fat milk or skim milk you may need to add a bit more cornstarch. 
• Vanilla – You can use vanilla extract, a vanilla pod or vanilla paste.
• Egg Yolks – They help to thicken the custard and add richness. For the best results, use room-temperature egg yolks.
• Sugar – White granulated sugar is needed to sweeten the pastry cream. 
• Cornstarch – Used to thicken the custard. Make sure to sift out any lumps.

For The Chocolate Glaze

• Heavy cream: Makes the glaze rich and decadent. Half-and-half is great for a lighter alternative.
• Semi-sweet chocolate: Crucial for a smooth glaze. Dark chocolate is an alternative for a less sweet taste.
• Corn syrup: Provides a glossy finish to the glaze. Honey is an alternative but it will change the texture.
• Vanilla extract: Adds aroma and enhances flavor in the glaze.

Prepare The Dough

Start by dissolving the yeast in warm milk in a large mixing bowl. Let it sit until it becomes foamy, which should take about 5 minutes.

Next, add in the eggs, melted butter, sugar, and salt, stirring everything until well combined. Gradually mix in the flour until the dough starts to come together. It should be soft and slightly sticky.

Knead And Let Rise

Turn the dough out onto a floured surface and knead it until smooth, which usually takes about 5-7 minutes. Place your dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place. You’re looking for it to double in size, which will take about an hour.

Cut And Shape Donuts

Once risen, roll out the dough to about ½-inch thickness on a floured surface. Use a donut cutter or a large round cookie cutter to cut out circles. Cover these dough circles with a kitchen towel and let them rise again for about 30 minutes until they puff up.

Fry The Donuts

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the donuts in batches, turning them once until both sides are golden brown, about 1 minute per side. Remove the donuts and let them cool on a wire rack.

Make The Custard Filling

While the donuts are cooling, prepare the custard. In a saucepan, whisk together milk, sugar, egg yolks, and cornstarch. Cook this mixture over medium heat, stirring constantly, until it thickens and begins to boil. Take it off the heat, stir in vanilla extract, and then cover it with plastic wrap placed directly on the surface to avoid forming a skin. Chill it in the refrigerator.

Prepare The Chocolate Glaze

For the glaze, heat the heavy cream in a small saucepan until it simmers. Remove from the heat, add the chopped chocolate, and let it sit for 1 minute. Stir until the chocolate is completely melted and the glaze is smooth. Mix in the corn syrup and vanilla extract until everything is well combined and glossy.

Assemble The Donuts

When the donuts are cool, use a small knife to make a hole in the side of each donut. Fill a piping bag fitted with a small nozzle with the custard and pipe it into each donut.

Dip the top of each filled donut into the chocolate glaze. Allow the glaze to set before serving.

Storage

Boston Cream Donuts are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the unfilled donuts for up to 2 months; just thaw and reheat slightly in the oven before filling and glazing. Unfortunately, the custard and glaze don’t freeze well, so it’s best to prepare these components fresh.

Discover More Delicious Donuts

• Krispy Kreme Donuts (Copycat)
• Cinnamon Sugar Donut Holes
• Sopapillas
• Peach Fritters
• Paczki (Polish Donuts)
• Italian Bomboloni

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Boston Cream Donuts

This Boston Cream Donuts recipe brings you the classic delight of soft, airy donuts filled with a creamy custard and topped with a rich chocolate glaze. Each bite combines the perfect mix of fluffy dough, smooth filling, and decadent topping, making these donuts a must-try for any dessert lover.

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 1 hour hour 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 2 hours hours

Servings 12

Calories 440kcal

Author Joanna Cismaru

Ingredients

For the Donuts:

• 1¼ cups whole milk warm
• 2¼ teaspoons active dry yeast 1 packet
• 2 large eggs
• 8 tablespoons unsalted butter melted, 1 stick
• ¼ cup granulated sugar
• 1 teaspoon salt
• 4 cups all-purpose flour plus more for dusting
• vegetable oil for frying

For the Custard Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• 2 large egg yolks
• ¼ cup cornstarch
• 1 teaspoon vanilla extract

For the Chocolate Glaze:

• ½ cup heavy cream
• 4 ounces semi-sweet chocolate chopped
• 2 tablespoons corn syrup
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

Make the Donuts

• In a large mixing bowl, dissolve the yeast in warm milk and let it sit until foamy, about 5 minutes.
• Add the eggs, melted butter, sugar, and salt. Mix until combined.
• Gradually add the flour, mixing until the dough comes together. It should be soft and slightly sticky.
• Knead the dough on a floured surface until smooth, about 5-7 minutes.
• Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
• Roll out the dough to ½-inch thickness on a floured surface. Cut out circles using a donut cutter or large round cookie cutter.
• Cover the cut donuts with a kitchen towel and let rise for an additional 30 minutes.
• Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
• Fry the donuts in batches until golden brown, about 1 minute per side. Remove and let cool on a wire rack.

Make the Custard Filling

• In a saucepan, whisk together milk, sugar, egg yolks, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
• Remove from heat and stir in vanilla extract. Cover with plastic wrap directly on the surface to prevent a skin from forming and chill in the refrigerator.

Make the Chocolate Glaze

• Heat the heavy cream in a small saucepan until it begins to simmer.
• Remove from heat and add the chopped chocolate, letting it sit for 1 minute. Stir until smooth.
• Stir in corn syrup and vanilla extract until the glaze is glossy.

Assemble the Donuts

• Once cooled, make a small hole in the side of each donut. Use a piping bag fitted with a small nozzle to pipe the custard filling into the donuts.
• Dip the top of each filled donut into the chocolate glaze. Let sit until the glaze sets.

Video

Notes

1. Adjust sweetness: Feel free to tweak the amount of sugar in the custard to suit your taste preferences—less for a subtler sweetness or a bit more for a richer flavor.
2. Check donut color: Keep a close eye on the donuts as they fry; they should turn a light golden brown. If they darken too quickly, lower the heat slightly.
3. Prep in stages: You can prepare the custard and even the dough ahead of time, breaking down the recipe into manageable steps over a day or two.

Nutrition

Serving: 1serving | Calories: 440kcal | Carbohydrates: 58g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 241mg | Potassium: 231mg | Fiber: 2g | Sugar: 22g | Vitamin A: 577IU | Vitamin C: 0.1mg | Calcium: 112mg | Iron: 3mg

The post Boston Cream Donuts appeared first on Craving Home Cooked.

Fried to crisp golden brown perfection, these delicious southern-style Peach Fritters are soft on the inside with bits of peach in each bite and topped with a simple peach glaze to finish! The recipe is a quick and easy family favorite perfect for Sunday mornings that comes together in under 30 minutes!

Easy Peach Fritters Recipe

Crispy fried southern-style sweet peach fritters! Need I say more?!? A little different than a donut and not quite like a fruity muffin, but almost like a cross between the two. These fritters are crispy on the outside, soft and fluffy on the inside, and full of peaches.

The recipe is made with a simple batter using basic pantry ingredients. And because canned peaches are used it doesn’t need to be peach season to make these yummy bite-sized goodies.  No fresh peaches are required. In fact, you can whip them together in under 30 minutes!

Peach fritters can be served for breakfast or brunch with a simple cup of coffee. But they can also be dressed up and served as a dessert too! Just warm them up and serve them with some creamy ice cream. Your family and friends will be delighted by the deliciousness.

Fritters

• Flour – Simple all-purpose flour is used to make the batter. 
• Baking Powder – Used as a leavening agent to make the fritters light and fluffy on the inside. 
• Salt – Enhances and balances all of the flavors.
• Sugar – A pinch of granulated white sugar adds a bit of sweetness. 
• Eggs – Work to bind the batter and create a light texture.
• Milk – I like to use whole milk but any kind of milk in your fridge will work including plant-based varieties. Buttermilk can also be used.
• Canned Peaches – You need a can of peaches in juice not syrup. During peach season you could also make delicious fresh peach fritters.

Glaze

• Powdered Sugar – Also called icing sugar it’s used to make the glaze.
• Vanilla Extract – Just a dash of vanilla elevates the flavor. 

Peach Juice – Adds a lovely touch of peach flavor to the glaze.

Making homemade fritters is really easy! All you have to do is make a simple batter and fry. Just follow these easy steps and you’ll have delicious sweet treats to share in under 30 minutes!

Make The Batter

To get started, you need to make a simple batter. To do this, whisk the flour, baking powder, salt, and sugar together in a medium bowl until there are no lumps and it’s well combined.

Next, gradually whisk in the milk along with the beaten eggs into the dry ingredients until a batter is formed. It should be thinner than a dough.  Then carefully stir in the chopped canned peaches.

Heat The Oil

With the batter made, now heat the oil to 375°F (190°C). You can use a deep fryer, heavy bottomed pan, or large Dutch oven to fry the fritters. If using a pan or Dutch oven you need to fill it with about 2 inches of oil. Also, for safety reasons, it is crucial that you keep an eye on the temperature, which you can do using a digital cooking thermometer. If the oil gets too hot you need to turn the heat down or off. It’s much easier and safer to heat it back up.

Then line a sheet pan or plate with paper towels to place the fried fritters to drain. 

Fry The Fritters

Once the oil is hot, make sure it’s at the correct temperature before you begin or the fritters will not fry properly. Then drop teaspoon size portions of the batter into the hot oil and fry them for about 5 minutes turning them once. When they are done, the fritters will be browned and crispy, but not burnt. Then remove the cooked fritters with a slotted spoon and transfer them to the paper towel-lined plate to drain and cool.

Make The Glaze

After the fritters have cooled to room temperature you can make the yummy peach glaze. Add the powdered sugar, vanilla, and 1 tablespoon of peach juice to a small bowl. Next, whisk everything together until the mixer is free of lumps and smooth. The glaze should be a pourable consistency but not like water. If needed you can add a bit more peach juice to thin it out or a bit more powdered sugar to thicken it. 

Glaze And Serve

When the peach fritters have reached room temperature, drizzle them with the glaze and then allow them to sit for about 5 minutes so that the glaze has time to set. Then serve them as is for breakfast or with a big scoop of creamy vanilla ice cream and a dollop of homemade whipped cream for dessert!

Can I Bake Them?

Yes, you can. To bake, put the peach fritter batter in a mini muffin pan sprayed with nonstick cooking spray. Then bake them at 350°F (177°C) for 12 to 14 minutes until they are golden brown on top. Yet, the outcome of baking will be more like delicious muffins and less like traditional fritters.

Can I Add Things To The Fritters?

Yes! Feel free to customize the batter by mixing in cinnamon, cardamom, nutmeg, ginger, or any spices you like. You can also fold in chopped nuts, coconut, or dried fruit when you add the peaches. Just remember you must keep the ratio of ingredients in mind in relation to the quantity of batter. 

Can I Make Gluten-Free Fritters?

Yes! This recipe can easily be made gluten-free. Yet, for the best results, I recommend using a 1-to-1 gluten-free flour with xanthan gum, which acts as the gluten replacement. And you may need to add a little more or less gluten-free flour depending on the brand.

Storage

Fridge

You can store leftover peach fritters in an airtight container or sealed bag in the fridge for up to 4 days. To reheat, put them on a sheet pan in the oven at 350°F (177°C) for about 3 to 5 minutes or until hot.

Freezer

Fritters can also be stored in the freezer once they are totally cooled off. Just put them in a sealed bag or airtight container and they will keep in the freezer for up to 3 months. To reheat from frozen, put them in the oven for about 10 to 12 minutes at 350°F (177°C). However, if you are making them ahead of time to freeze, don’t add the glaze until right before serving. 

Other Delicious Dessert Recipes to Try

• Chocolate Swiss Roll Cake
• Blueberry Biscuits
• Blueberry Lemon Rolls
• Italian Peach Cookies
• Peach Cobbler
• Basic Crepe Recipe
• Cinnamon Sugar Donut Holes
• Peach Scones

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Peach Fritters

Fried to crisp golden brown perfection, these delicious southern-style Peach Fritters are soft on the inside with bits of peach in each bite and topped with a simple peach glaze to finish! The recipe is a quick and easy family favorite perfect for Sunday mornings that comes together in under 30 minutes!

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 120kcal

Author Joanna Cismaru

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon sugar
• 2 large eggs beaten
• ⅔ cup milk
• 15 ounce canned peaches cut in small pieces, juice reserved for glaze

Glaze

• 1¼ cups powdered sugar
• ¼ teaspoon vanilla extract
• 1-2 tablespoons reserved peach juice

US Customary – Metric

Instructions

• Add the flour, baking powder, salt and sugar in a medium sized bowl and whisk to combine. Gradually whisk in the milk and beaten eggs to make a batter.
• Fold in the chopped canned peaches.
• Heat oil in a deep fryer or heavy bottomed pan to 375°F (190°C). Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, about 5 minutes. You can also use a small ice cream scoop to make it easier to drop the batter in the oil. 
• Transfer fritters to a paper towel lined bowl to cool.
• Make the glaze by combining the powdered sugar, vanilla extract and a tablespoon of the peach juice. Whisk until smooth and add more juice as needed to achieve desired pouring consistency.
• Drizzle the glaze over the cooled peach fritters and serve.

Notes

1. Recipe will yield about 36 fritters.
2. Use neutral oil. Use a vegetable oil like canola oil to fry the peach fritters so it doesn’t impact the taste. It also has a higher smoke point which is better for frying. 
3. Correct oil temperature. The oil must be hot enough before you add the batter. If it’s not, the batter will just fall apart and not hold its shape. And if it’s too hot the fritters will just burn.
4. Use a cookie scoop. Using a cookie scoop or small ice cream scoop is the easiest way to drop the batter into the hot oil. This also creates fritters that are uniform in size.
5. Temp the oil. For safety reasons and the best results, use a digital cooking thermometer to make sure that the oil is consistently around 375°F (190°C) as you fry.
6. You can store leftover peach fritters in an airtight container or sealed bag in the fridge for up to 4 days. To reheat, put them on a sheet pan in the oven at 350°F (177°C) for about 3 to 5 minutes or until hot.

Nutrition

Serving: 3fritters | Calories: 120kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 120mg | Potassium: 124mg | Fiber: 1g | Sugar: 16g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

The post Peach Fritters appeared first on Craving Home Cooked.

These delicious Sopapillas are a cross between a donut and fry bread that are served with honey and sprinkled with powdered sugar. This Sopapillas are incredibly easy to make and always a crowd favorite.

Sopapillas

The name ‘Sopapilla’ comes from an old Mosambic word which means bread soaked in oil. But I can tell you that’s an understatement when it comes to describing these amazing treats. The delicate crunchy outside, combined with a soft flavorful inside make this pastry treat an absolute delight.

• Simple Pantry Ingredients
• Easy to Make Comfort Snack
• Ready in No Time
• Always a Crowd Pleaser

I can assure you one thing, the time it takes you to make them will be just as long as the time it takes you to devour them. They are in fact, that good. With minimal effort and just some fun ingredients you have in your pantry, you get an amazing snack or even a quick weekend treat.

Ingredient Notes

• Flour – All-purpose flour is all you need.
• Water – Room temperature water will help gently knead the ingredients together.
• Baking powder – To help with the gentle rising of these fried pastries.
• Butter – Unsalted butter or salted butter will work for these sopapillas.
• Oil – Vegetable oil, canola oil, sunflower oil or any neutral oils are best to fry these sopapillas in.

How To Make Sopapillas

1. Mix the ingredients: In the bowl of your mixer add the flour baking powder, salt, butter and water. Mix on medium using the dough hook attachment until the dough is smooth and comes clean from the sides of the bowl. Shape into a ball, cover with a clean damp towel and let the dough rest for 20 minutes.
2. Prepare the dough: Roll out the dough onto a floured work surface until it’s about ⅛ to ¼ inch in thickness. Cut into 2 to 3 inch squares.
3. Heat up the oil: Add vegetable oil to a large saucepan, you’ll want about 2 inches of oil, and heat it over medium-high heat until it reaches 375°F.
4. Fry the sopapillas: Add a few pieces of dough to the hot oil, do not overcrowd and fry 30 to 60 seconds per side or until golden. Drain on paper towels. Repeat with remaining dough.
5. Ready to serve: Serve sprinkled with powdered sugar and dip in honey.

FAQ’s and Expert Tips

FAQ’s

Expert Tips

1. Make sure to place a paper towel on a plate and let the sopapillas soak any extra oil they may have after being fried.
2. If your Sopapillas don’t puff up when in the frying oil, make sure to increase the oil’s temperature and flip them on the other side.
3. Honey is not the only sweet dip you can eat these with. Strawberry jam, sweet cream cheese dip or even maple syrup are great alternatives as well!

Leftovers

Sopapillas can be kept warm in a 200°F oven for up to 1 hour. They refrigerate well and can be reheated in a 350°F oven for 10 to 15 minutes before serving.

More Delicious Recipes To Try

• Pumpkin Pancakes
• Quick And Easy Beef Stir Fry
• Candied Walnuts
• Crispy Fried Chicken
• Sugar Cookie Icing
• Parmesan Pesto Twists
• Boston Cream Donuts

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Sopapilla Recipe

These delicious Sopapillas are a cross between a donut and fry bread that are served with honey and sprinkled with powdered sugar. This Sopapillas are incredibly easy to make and always a crowd favorite.

Course Breakfast, Dessert

Cuisine Mexican

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Resting time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 30

Calories 90kcal

Author Joanna Cismaru

Ingredients

• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 4 tablespoon butter unsalted or salted, melted
• 1½ cups warm water
• vegetable oil for frying

US Customary – Metric

Instructions

• Mix the ingredients: In the bowl of your mixer add the flour baking powder, salt, butter and water. Mix on medium using the dough hook attachment until the dough is smooth and comes clean from the sides of the bowl. Shape into a ball, cover with a clean damp towel and let the dough rest for 20 minutes.
• Prepare the dough: Roll out the dough onto a floured work surface until it's about ⅛ to ¼ inch in thickness. Cut into 2 to 3 inch squares.
• Heat up the oil: Add vegetable oil to a large saucepan, you'll want about 2 inches of oil, and heat it over medium-high heat until it reaches 375°F.
• Fry the sopapillas: Add a few pieces of dough to the hot oil, do not overcrowd and fry 30 to 60 seconds per side or until golden. Drain on paper towels. Repeat with remaining dough.
• Ready to serve: Serve sprinkled with powdered sugar and dip in honey.

Notes

1. Nutritional information is per sopapillas and assumes the recipe makes 30 sopapillas.
2. Make sure to place a paper towel on a plate and let the sopapillas soak any extra oil they may have after being fried.
3. If your Sopapillas don’t puff up when in the frying oil, make sure to increase the oil’s temperature and flip them on the other side.
4. Honey is not the only sweet dip you can eat these with. Strawberry jam, sweet cream cheese dip or even maple syrup are great alternatives as well!
5. Sopapillas can be kept warm in a 200°F oven for up to 1 hour. They refrigerate well and can be reheated in a 350°F oven for 10 to 15 minutes before serving.

Nutrition

Serving: 1sopapilla | Calories: 90kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 92mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Calcium: 21mg | Iron: 1mg

The post Sopapillas appeared first on Craving Home Cooked.

Krispy Kreme Donuts are a classic for a reason. Whether you’re able to pick them up from the store yourself or dream about the days they make an appearance in your city, Jo is here to put those cravings to rest.

The original glazed yeasted donut! Is there any quite as popular, as beloved, as popularly devoured as the krispy kreme? I think not!

Now what exactly is so magical about this donut? Is it the fluffy, chewy, drool worthy tender texture? Maybe its the sinfully sweet glaze – either way your taste buds will never be the same once you’ve feasted on these little stars made from scratch.

Donuts – Yeasted Or Cake?

Super simple, a cake donut is a sweet treat that uses baking powder as it’s leavening agent rather than yeast. Whereas yeasted donuts use – you guessed it – yeast! But what makes the superior donut?

People seem to be split, some argue that raised donuts are too sweet, that you end up getting a donut that holds too much air. At the same time cake donuts are argued to be too dense and dry. Regardless what side you may find yourself on, there is no question that the krispy kreme is the quintessential raised donut, and for good reason.

Ingredients

Donuts

• Water – We want lukewarm water to help activate our yeast. Be sure to watch the temperature of your water otherwise you could kill your yeast!
• Yeast – Today we’re using dry active yeast, I’ve included a section below with details about yeast if you have any questions.
• Sugar – This sugar will both sweeten our recipe but it will also be food for our yeast to activate.
• Egg – We need only 1 large egg as a binder.
• Milk – Use any kind of milk you have on hand.
• Flour – All purpose works just fine for these little donuts.
• Salt – Every dessert recipe needs salt, just a bit to balance out all the sweetness.
• Shortening – In order to keep this recipe as authentic to the original as possible – I must insist that you use shortening! Any brand you’d prefer will give you a perfectly moist, melt in your mouth donut.
• Oil – Just some light neutral tasting vegetable oil to give us a rich donut.

Glaze

• Icing sugar – This finely ground sugar dissolves easily and is perfect for icing and glazes. Don’t be tempted by the granulated used earlier, it will give your glaze a gritty texture.
• Salt – We’ll want to season our glaze ever so slightly.
• Milk – Used sparingly to thin out the glaze if need be.
• Corn syrup – This ingredient will add some syrupy sweetness and great consistency.

How To Make Krispy Kreme Donuts

Donuts

• Prep the yeast: Add the yeast and warm water to the bowl of your mixer and lightly stir. Let it sit for 5 to 10 minutes until foamy. If your yeast doesn’t get foamy it means your donuts won’t rise.
• Combine the dough: Add in the milk, sugar, salt, eggs, shortening and 2 cups of the flour. With the mixer on low, use the dough hook attachment and mix for a couple minutes. Beat in remaining flour 1/2 cup at a time until the dough comes clean from the sides of the bowl. Should take about 5 minutes. The dough should be smooth and elastic.
• Allow to rise: Place the dough into a large greased bowl and let it rise until doubled in size in a warm, draft free environment.
• Assemble the donuts: Working with half the dough at a time, roll it to 1/2 inch thick on a floured surface. Dip your donuts cutter in flour and cut out a dozen donuts with each half of the dough. Reroll the leftover dough and cut out more donuts. Let the donuts rise until doubled in size.

Glaze

• Make the glaze: Add the corn syrup, the icing sugar and vanilla to a saucepan over medium-low heat and whisk until smooth. Remove from heat and whisk in the milk. The glaze should be thin but not watery.
• Fry the donuts: In a large Dutch oven or deep saucepan, heat the vegetable oil to 375 degrees. Fry the donuts for about 90 seconds on each side. Drain on a cooling rack until they’re all finished cooling.
• Finish the donuts: Dip donuts into the glaze while still hot.

Can I Bake My Donuts Rather Than Fry?

You sure can! If you’re not into frying or don’t have the tools necessary these will pop right up in the oven nicely.

• Once you’ve shaped your donuts, allow the dough to proof for a further 45 minutes.
• While this is happening preheat your oven to 350 F degrees. Brush your donuts with melted butter before placing in the oven
• Bake the donuts for 12 – 15 minutes until golden brown. Coat with the glaze and serve hot!

No Shortening On Hand?

If you’d prefer to go shortening free, feel free to use an equal amount of neutral vegetable oil, like canola, instead.

Having Trouble With Your Yeast?

• Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast.
• To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard.
• However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
• Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
  One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
  If after dissolving the yeast in the lukewarm water with the sugar, the yeast didn’t start to froth up, do not continue with the donuts, your dough will not rise.

Make Ahead

Sadly these little doughy morsels lose their appeal when not eaten fresh. Frying them up the day of is part of the appeal! So while I don’t recommend storing these cooked, lucky for us the uncooked dough can be stored for future use!

Fridge

You can refrigerate uncooked dough for up to 2 days if stored in an airtight container. Just be sure to take it out of the fridge and allow to come back up to temperature before frying, You never want to add cold dough to a fryer.

Freezer

Form the donuts and line them up raw on a baking sheet, place this in the freezer and once frozen through move them to an airtight container or freezer bag. Keep this in the freezer for up to 1 month. Allow it to defrost fully on the counter before frying up!

More Must Try Recipes:

• Tiramisu Recipe
• Peach Upside Down Cake
• Easy Chocolate Fudge
• Paczki (Polish Donuts)
• Baked Jelly Filled Donuts
• Cinnamon Sugar Donut Holes
• Boston Cream Donuts
• Italian Bomboloni

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Krispy Kreme Donuts

Krispy Kreme Donuts are a classic for a reason. Whether you're able to pick them up from the store yourself or dream about the days they make an appearance in your city, Jo is here to put those cravings to rest.

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rising time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 36

Calories 398kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

Donuts

• 1/2 ounce active dry yeast 2 (1/4 oz) packets
• 1/4 cup water warm, 105-115 degrees
• 1 1/2 cups milk lukewarm
• 1/2 cup sugar
• 1 teaspoon salt
• 2 large eggs
• 1/3 cup shortening
• 5 cups all-purpose flour
• 1 quart vegetable oil for frying

Glaze

• 1/2 cup light corn syrup unsalted
• 4 cups icing sugar
• 4 teaspoon vanilla extract
• 1/2 cup milk more if needed

US Customary – Metric

Instructions

• Prep the yeast: Add the yeast and warm water to the bowl of your mixer and lightly stir. Let it sit for 5 to 10 minutes until foamy. If your yeast doesn't get foamy it means your donuts won't rise.
• Combine the dough: Add in the milk, sugar, salt, eggs, shortening and 2 cups of the flour. With the mixer on low, use the dough hook attachment and mix for a couple minutes. Beat in remaining flour 1/2 cup at a time until the dough comes clean from the sides of the bowl. Should take about 5 minutes. The dough should be smooth and elastic.
• Allow to rise: Place the dough into a large greased bowl and let it rise until doubled in size in a warm, draft free environment.
• Assemble the donuts: Working with half the dough at a time, roll it to 1/2 inch thick on a floured surface. Dip your donuts cutter in flour and cut out a dozen donuts with each half of the dough. Reroll the leftover dough and cut out more donuts. Let the donuts rise until doubled in size.
  
• Make the glaze: Add the corn syrup, the icing sugar and vanilla to a saucepan over medium-low heat and whisk until smooth. Remove from heat and whisk in the milk. The glaze should be thin but not watery.
• Fry the donuts: In a large Dutch oven or deep saucepan, heat the vegetable oil to 375 degrees. Fry the donuts for about 90 seconds on each side. Drain on a cooling rack until they're all finished cooling.
• Finish the donuts: Dip donuts into the glaze while still hot.

Notes

1. You can refrigerate uncooked dough for up to 2 days if stored in an airtight container. Just be sure to take it out of the fridge and allow to come back up to temperature before frying, You never want to add cold dough to a fryer.
2. Form the donuts and line them up raw on a baking sheet, place this in the freezer and once frozen through move them to an airtight container or freezer bag. Keep this in the freezer for up to 1 month. Allow it to defrost fully on the counter before frying up!

Nutrition

Serving: 1donut | Calories: 398kcal | Carbohydrates: 34g | Protein: 3g | Fat: 29g | Saturated Fat: 22g | Cholesterol: 13mg | Sodium: 79mg | Potassium: 45mg | Fiber: 1g | Sugar: 20g | Vitamin A: 39IU | Calcium: 20mg | Iron: 1mg

The post Krispy Kreme Donuts (Copycat) appeared first on Craving Home Cooked.