Bomboloni are Italy’s answer to the perfect donut—fluffy, golden rounds of dough rolled in sugar and filled to the brim with luscious pastry cream. Popular in Italian bakeries and often enjoyed as a treat with coffee or after a meal, these sweet delights are beloved for their tender texture and creamy interiors.
Unlike traditional American donuts, bomboloni are typically filled after frying, creating that irresistible burst of filling with every bite. The dough itself is enriched with eggs and butter, resulting in a soft, pillowy texture that complements the smooth pastry cream beautifully.
Though they take a little time due to proofing and preparation, every minute is worth it. The result is a bakery-quality donut that’s both light and indulgent, perfect for special occasions or weekend baking projects. Once you master the classic vanilla cream version, the possibilities for fillings—like Nutella, lemon curd, or fruit jam—are endless.
Whether you’re recreating a memory from an Italian vacation or simply treating yourself to something sweet and luxurious, bomboloni bring a little European magic to your kitchen. Serve them fresh, dusted in sugar, and filled to perfection—they’re sure to disappear fast.
Makes: About 12 bomboloni
Prep Time: 25 minutes
Rise Time: 1 hour
Fry & Fill Time: 35 minutes
Total Time: 2 hours
Ingredients:
For the dough:
- 2 ¼ tsp active dry yeast
- 3 tbsp warm water
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ tsp salt
- 2 large eggs
- 3 tbsp softened butter
- ½ cup warm milk
- Oil, for frying
- Extra granulated sugar, for coating
For the filling:
- 1 ½ cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tsp vanilla extract
- 2 tbsp butter
Instructions:
- Make the dough: In a small bowl, dissolve the yeast in warm water and let sit until foamy, about 5–10 minutes. In a large mixing bowl, combine flour, sugar, and salt. Add in the eggs, softened butter, warm milk, and the yeast mixture. Mix and knead the dough by hand or with a dough hook until it becomes smooth and elastic, about 8–10 minutes. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
- Shape the bomboloni: Punch down the risen dough and roll it out on a floured surface to about ½-inch thickness. Use a round cookie cutter or glass to cut circles. Place them on a parchment-lined tray, cover lightly, and let them rise again for 30 minutes.
- Fry the donuts: Heat oil in a deep pan to 350°F (175°C). Fry the dough rounds in batches, turning once, until both sides are golden brown—about 2 minutes per side. Remove and drain on paper towels. While still warm, roll each bombolone in granulated sugar to coat evenly.
- Make the pastry cream: In a medium saucepan, whisk together milk, sugar, cornstarch, and egg yolks until smooth. Cook over medium heat, whisking constantly, until the mixture thickens, about 5–7 minutes. Remove from heat, stir in vanilla extract and butter, and let cool completely before using.
- Fill the bomboloni: Once both the donuts and pastry cream are cool, use a piping bag fitted with a long nozzle to inject each donut with the cream. Serve immediately for a soft filling or chill them slightly to set the cream further.
Variations:
- Nutella Bomboloni: Fill with chocolate hazelnut spread for a rich, decadent twist.
- Lemon Curd: Add a bright, zesty burst by replacing the cream with lemon curd.
- Jam-Filled: Use raspberry or strawberry preserves for a fruity, breakfast-style donut.
- Cinnamon Sugar Coating: Swap the plain sugar for cinnamon sugar for extra flavor.
Tips:
- Make sure your oil stays at a consistent 350°F for even frying.
- Don’t over-knead the dough—just enough to become smooth and elastic.
- Let the pastry cream cool fully before piping to avoid melting the interior of the donut.
- For best results, eat bomboloni the day they’re made. They’re best enjoyed fresh, warm, and soft.
- You can prepare the filling a day ahead and refrigerate it to save time on the day of frying.
With their airy texture and rich, creamy core, bomboloni are more than just donuts—they’re a sweet, indulgent experience.
