Have you ever tasted a dessert so light, so pillowy, that it feels like biting into a cloud? Enter Bomboloni , the Italian answer to doughnuts. These golden beauties are soft, airy, and generously filled with creamy goodness—often a rich Italian pastry cream known as crema pasticciera . If you’ve never tried making them at home, now’s your chance! This Italian bomboloni recipe is your ticket to creating bakery-worthy treats in your own kitchen.
Let’s dive into everything you need to know about crafting these irresistible Italian doughnuts, from mixing the dough to frying and filling them. Trust me, once you take your first bite, you’ll wonder how you ever lived without them.
Why You’ll Love This Recipe
Before we get started, here’s why this recipe for Italian bomboloni deserves a spot on your must-make list:
- Easy-to-follow steps : No fancy equipment required—just some basic kitchen tools and a little patience.
- Customizable fillings : Whether you’re team pastry cream, chocolate spread, or even jam, there’s something for everyone.
- Perfect for sharing (or not!) : These doughnuts are ideal for family gatherings, brunches, or just treating yourself because—you deserve it.
Ready to roll up your sleeves and get baking? Let’s go!
Ingredients You’ll Need
Here’s what you’ll need to whip up these Italian donuts (bomboloni) :
For the Dough:
- 2 cups strong bread flour (or all-purpose flour if unavailable)
- 2 cups Italian 00 flour (or more all-purpose flour)
- 3 large eggs, at room temperature
- 6.5 tablespoons softened butter
- ½ cup granulated sugar
- ½ cup lukewarm milk
- ½ teaspoon vanilla paste (or 1 teaspoon vanilla extract)
- 2 ¼ teaspoons fast-action yeast
- A pinch of salt
For Frying and Rolling:
- Sunflower or vegetable oil (for frying)
- 2-3 tablespoons caster sugar (for rolling)
For the Pastry Cream Filling (Crema Pasticciera ):
- 5 egg yolks
- 2.5 cups whole milk
- ¼ cup cornstarch
- ⅓ cup granulated sugar
- Zest of 1 lemon
- ½ teaspoon vanilla paste (or seeds from 1 vanilla bean)
Step-by-Step Instructions
1. Making the Dough
Start by combining the flours, sugar, and yeast in a mixing bowl. Scatter cubes of softened butter over the dry ingredients, then pour in the eggs, lukewarm milk, vanilla, and a pinch of salt. Mix until combined.
If using a stand mixer, attach the dough hook and knead on low speed for about 10 minutes. The dough should become smooth, elastic, and slightly tacky—but not sticky enough to cling to your fingers.
Once kneaded, shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it rise for 2-3 hours, or until it triples in size.
2. Shaping the Bomboloni
After the dough has risen, gently knock out the air and knead it briefly to reshape it into a smooth ball. Roll it out on a clean surface to about ½ inch thick. Use a round cookie cutter (about 3.5 inches in diameter) to cut out circles. Place them on parchment-lined trays, cover loosely, and let them prove again for 1-1.5 hours.
3. Preparing the Filling
While the dough rests, prepare the pastry cream. Whisk together the egg yolks, sugar, vanilla, and lemon zest in a bowl. Add the cornstarch and mix until smooth. Heat the milk in a saucepan, then slowly pour it into the egg mixture while whisking constantly to avoid scrambling the eggs. Return the mixture to the saucepan and cook over low heat, stirring continuously, until thick and creamy. Set aside to cool.
4. Frying the Doughnuts
Heat sunflower or vegetable oil in a deep pan to 170°C (338°F). Carefully lower the doughnuts into the oil (one at a time), removing the parchment paper immediately with tongs. Fry each side for about 2 minutes, or until golden brown. Drain on paper towels, then roll in sugar while still warm.
5. Filling Your Bomboloni
Once cooled, use a small knife to create an incision on the side of each doughnut. Fill a piping bag with your chosen filling (pastry cream, Nutella, jam, etc.) and pipe it generously into the center.
Tips for Perfect Bomboloni
- Flour measurement matters : If using measuring cups, spoon the flour into the cup and level it off. Too much flour can make the dough dense.
- Don’t rush the proving process : Patience is key! Letting the dough rise fully ensures those light, airy results.
- Fry in batches : Overcrowding the pan lowers the oil temperature, leading to soggy doughnuts. Take your time—it’s worth it.
- Roll while warm : Sugar sticks best when the doughnuts are freshly fried.
Bomboloni Recipe: Soft Italian Doughnuts Filled with Cream
Ingredients
For the Dough:
- 2 cups strong bread flour or all-purpose flour if unavailable
- 2 cups Italian 00 flour or more all-purpose flour
- 3 large eggs at room temperature
- 6.5 tablespoons softened butter
- ½ cup granulated sugar
- ½ cup lukewarm milk
- ½ teaspoon vanilla paste or 1 teaspoon vanilla extract
- 2 ¼ teaspoons fast-action yeast
- A pinch of salt
- For Frying and Rolling:
For Frying and Rolling:
- Sunflower or vegetable oil for frying
- 2-3 tablespoons caster sugar for rolling
For the Pastry Cream Filling (Crema Pasticciera ):
- 5 egg yolks
- 2.5 cups whole milk
- ¼ cup cornstarch
- ⅓ cup granulated sugar
- Zest of 1 lemon
- ½ teaspoon vanilla paste or seeds from 1 vanilla bean
Instructions
- Making the Dough: Start by combining the flours, sugar, and yeast in a mixing bowl. Scatter cubes of softened butter over the dry ingredients, then pour in the eggs, lukewarm milk, vanilla, and a pinch of salt. Mix until combined.
- If using a stand mixer, attach the dough hook and knead on low speed for about 10 minutes. The dough should become smooth, elastic, and slightly tacky—but not sticky enough to cling to your fingers.
- Once kneaded, shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it rise for 2-3 hours, or until it triples in size.
- Shaping the Bomboloni: After the dough has risen, gently knock out the air and knead it briefly to reshape it into a smooth ball. Roll it out on a clean surface to about ½ inch thick. Use a round cookie cutter (about 3.5 inches in diameter) to cut out circles. Place them on parchment-lined trays, cover loosely, and let them prove again for 1-1.5 hours.
- Preparing the Filling: While the dough rests, prepare the pastry cream. Whisk together the egg yolks, sugar, vanilla, and lemon zest in a bowl. Add the cornstarch and mix until smooth. Heat the milk in a saucepan, then slowly pour it into the egg mixture while whisking constantly to avoid scrambling the eggs. Return the mixture to the saucepan and cook over low heat, stirring continuously, until thick and creamy. Set aside to cool.
- Frying the Doughnuts: Heat sunflower or vegetable oil in a deep pan to 170°C (338°F). Carefully lower the doughnuts into the oil (one at a time), removing the parchment paper immediately with tongs. Fry each side for about 2 minutes, or until golden brown. Drain on paper towels, then roll in sugar while still warm.
- Filling Your Bomboloni: Once cooled, use a small knife to create an incision on the side of each doughnut. Fill a piping bag with your chosen filling (pastry cream, Nutella, jam, etc.) and pipe it generously into the center.
Notes
- Texture Tip: The dough should be slightly tacky but not sticky. Avoid adding too much flour to maintain its elasticity.
- Frying Temperature: Use a thermometer to ensure the oil stays at 170°C/338°F for perfectly golden doughnuts.
- Storage: Best eaten fresh on the same day, though unfilled doughnuts can be stored for 1-2 days. Filled doughnuts last 1-3 days in the fridge.
- Proofing: Ensure proper proofing time (2-3 hours initially, then 1-1.5 hours after shaping) for light and airy results.
Variations to Try
The beauty of Italian bomboloni recipes lies in their versatility. Here are some ideas for switching things up:
- Chocolate lovers’ dream : Swap the pastry cream for homemade Nutella or dulce de leche.
- Fruity twist : Fill with strawberry, raspberry, or apricot jam for a burst of sweetness.
- Simple indulgence : Go classic with whipped cream or custard.
Final Thoughts
There’s something magical about biting into a freshly made bombolone. The crisp exterior gives way to a soft, melt-in-your-mouth interior, followed by a luscious surprise of creamy filling. With this bomboloni Italian doughnuts recipe , you can recreate that magic anytime.
So, what are you waiting for? Gather your ingredients, preheat that oil, and let’s bring a taste of Italy into your home. And hey, if you nail this recipe, don’t forget to share your creations with us—we’d love to see how they turn out!
Looking for More Italian Recipes?
Here are some must-try recipes that bring authentic Italian flavors to your kitchen:
- Italian Meat Sauce
- Italian Love Cake
- Italian Ground Beef
- Bread Machine Italian Bread
- Italian Cream Cheese and Ricotta Cheesecake
Try these recipes and bring the taste of Italy to your table!
Tried This Recipe?
I’d love to hear how this Bomboloni Recipe turned out! Leave a comment or tag @foodiecreator on Instagram, and #foodiecreator on social media to show off your creation.
