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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.
Before You Start
- Activate Your Yeast Properly: Make sure your milk is warm—not hot—about 110°F. This temperature helps the yeast activate without killing it. Let the mixture sit until it becomes frothy, which shows the yeast is active and ready to work its magic.
- Measure Ingredients Accurately: Baking is a science, so using the right measurements is crucial. Use measuring cups and spoons for dry and wet ingredients to maintain the perfect balance in your dough.
- Prepare the Pastry Cream in Advance: Make the pastry cream a few hours before you plan to fill the doughnuts. This allows it to thicken and chill properly, making it easier to pipe into your Bomboloni without any mess.
- Control the Oil Temperature: Use a kitchen thermometer to keep your oil at a steady 350°F. If the oil is too hot, the doughnuts will burn on the outside while remaining raw inside. If it’s not hot enough, they can become greasy and soggy.
- Don’t Overcrowd the Fryer: Fry a few doughnuts at a time to maintain the oil temperature. Adding too many at once can lower the temperature, leading to uneven cooking. Give each Bombolone enough space to float freely in the oil.
- Let the Dough Rise Properly: Allow your dough to rise in a warm, draft-free area until it doubles in size. This step is key to achieving that light and airy texture that makes Bomboloni so irresistible.
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.
Frequently Asked Questions
How Long Do Italian Bomboloni Stay Fresh?
Italian Bomboloni are best enjoyed on the day they’re made. However, if you have leftovers, they can stay fresh for up to 2 days when stored properly.
What’s the Best Way to Store Leftover Bomboloni?
To keep your Bomboloni fresh, store them in an airtight container at room temperature. Layer them with parchment paper to prevent sticking. Avoid refrigerating, as it can make the doughnuts go stale faster.
Can I Freeze Bomboloni, and How?
Yes, you can freeze Bomboloni! Allow them to cool completely, then place each doughnut on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a zip-top freezer bag or an airtight container.
How Do I Thaw and Reheat Frozen Bomboloni?
To enjoy your frozen Bomboloni, remove the desired amount from the freezer and let them thaw at room temperature for about 30 minutes. For a warm treat, reheat them in a preheated oven at 350°F (175°C) for about 5 minutes or microwave them for 10-15 seconds until warm.
Can I Store the Pastry Cream Separately?
Absolutely! If you plan to store Bomboloni for a longer period, it’s a good idea to store the pastry cream separately. Keep the chilled pastry cream in an airtight container in the refrigerator for up to 3 days. When ready to serve, fill the doughnuts as usual.
More Delicious Donuts
Italian Bomboloni (Cream-Filled Doughnuts)
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
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.
Tips & Notes:
- 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.
- 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.
- 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.
