Bomboloni – Italian Cream-Filled Donuts

 

Bomboloni – Italian Cream-Filled Donuts

Bomboloni are soft, fluffy Italian donuts filled with silky vanilla pastry cream and coated in sugar. These bakery-style treats are light, airy, and irresistibly delicious, making them perfect for breakfast, dessert, or an afternoon coffee break.

With a rich homemade custard filling and a golden fried exterior, every bite delivers the perfect balance of sweetness and creaminess.

Flavor & Texture Highlights

• Soft and fluffy dough
• Creamy vanilla pastry filling
• Golden fried exterior
• Classic Italian bakery flavor

Jump to Section

• Why You'll Love This Recipe
• Ingredients
• Instructions
• Tips
• Storage

Why You'll Love This Recipe

• Authentic Italian-style donuts
• Rich homemade pastry cream
• Perfect for special occasions
• Bakery-quality results at home

Ingredients

For the Dough

• 500g bread flour
• 250ml lukewarm whole milk
• 70g granulated sugar
• 7g active dry yeast
• 2 large eggs, room temperature
• 75g unsalted butter, softened
• 1 tsp vanilla extract
• Pinch of salt
• Oil for frying

For the Vanilla Pastry Cream

• 500ml whole milk
• 4 egg yolks
• 120g sugar
• 40g cornstarch
• 1 tsp vanilla extract
• 25g butter

For Coating

• 1 cup granulated sugar

Instructions

Step 1: Activate the Yeast

Combine lukewarm milk, yeast, and a teaspoon of sugar. Let stand for 5–10 minutes until foamy.

Step 2: Make the Dough

In a large bowl, combine flour, remaining sugar, and salt. Add eggs, vanilla, and yeast mixture. Mix until a dough forms.

Step 3: Add Butter

Knead the dough while gradually incorporating the softened butter until smooth and elastic.

Step 4: First Rise

Place the dough in a lightly greased bowl, cover, and let rise for 1½–2 hours or until doubled in size.

Step 5: Prepare the Pastry Cream

Heat milk until warm but not boiling. In a separate bowl, whisk egg yolks, sugar, and cornstarch. Slowly add the warm milk while whisking.

Step 6: Cook the Cream

Return the mixture to the saucepan and cook over medium heat until thickened. Remove from heat and stir in vanilla and butter. Cool completely.

Step 7: Shape the Bomboloni

Roll out the dough to about 1 cm thickness. Cut circles using a round cutter and place them on a lined tray.

Step 8: Second Rise

Cover loosely and let rise for 30–45 minutes until puffy.

Step 9: Fry

Heat oil to 350°F (175°C). Fry the donuts in batches until golden brown on both sides. Drain on paper towels.

Step 10: Coat and Fill

While still warm, roll the donuts in sugar. Fill each donut with cooled pastry cream using a piping bag.

Step 11: Serve

Enjoy fresh for the best flavor and texture.

Tips for Success

• Use room-temperature eggs and butter
• Do not overheat the frying oil
• Cool pastry cream completely before filling
• Fill generously for bakery-style results

Storage

Store filled Bomboloni in the refrigerator for up to 2 days.

Unfilled donuts can be stored at room temperature for 1 day.

Best enjoyed fresh on the day they are made.

Bomboloni Recipe Card

Prep Time: 30 minutes

Rise Time: 2 hours 30 minutes

Cook Time: 20 minutes

Total Time: 3 hours 20 minutes

Servings: 12 donuts

Ingredients

• 500g bread flour
• 250ml milk
• 70g sugar
• 7g yeast
• 2 eggs
• 75g butter
• 1 tsp vanilla
• 500ml milk (for cream)
• 4 egg yolks
• 120g sugar
• 40g cornstarch

Instructions

1. Prepare and knead the dough.
2. Allow dough to rise.
3. Make the pastry cream.
4. Roll and cut dough circles.
5. Let rise again.
6. Fry until golden.
7. Coat with sugar.
8. Fill with pastry cream and serve.

Final Thoughts

These homemade Bomboloni are soft, airy, and filled with rich vanilla pastry cream. Whether served with coffee, tea, or as a special dessert, they bring the taste of an Italian bakery right into your kitchen.