Bomboloni – Italian Cream-Filled Donuts Recipe

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Description

These Bomboloni are classic Italian cream-filled donuts that will instantly elevate your dessert game! Originating from Italy, Bomboloni are soft, fluffy, and lightly golden on the outside, with a rich and velvety cream filling inside. Each bite melts in your mouth with authentic Italian flavor. Perfect for breakfast, dessert, tea-time, or special occasions, these irresistible treats are sure to impress family and guests alike.

Ingredients

For the Dough:

  • 3 ½ cups all-purpose flour
  • 2 ¼ tsp (1 packet) active dry yeast
  • ¼ cup warm milk
  • ¼ cup sugar
  • 3 large egg yolks
  • ¼ cup unsalted butter (softened)
  • ½ cup warm milk (additional)
  • 1 tsp vanilla extract
  • ½ tsp salt
  • Oil for frying

For the Cream Filling (Pastry Cream):

  • 2 cups whole milk
  • ½ cup sugar
  • 3 egg yolks
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • 2 tbsp butter

For Coating:

  • ½ cup granulated sugar (for rolling)

Instructions

Step 1: Prepare the Dough

  1. In a bowl, dissolve yeast in warm milk. Let sit for 5–10 minutes until foamy.
  2. In a large mixing bowl, combine flour, sugar, and salt.
  3. Add egg yolks, vanilla, softened butter, yeast mixture, and remaining warm milk.
  4. Knead until smooth and elastic (about 8–10 minutes).
  5. Cover and let rise in a warm place for 1–2 hours until doubled in size.

Step 2: Shape the Donuts

  1. Roll dough to about ½-inch thickness.
  2. Cut into round circles using a cookie cutter.
  3. Place on a tray, cover lightly, and let rise again for 30–45 minutes.

Step 3: Fry the Bomboloni

  1. Heat oil to 350°F (175°C).
  2. Fry donuts 1–2 minutes per side until golden brown.
  3. Remove and drain on paper towels.
  4. Roll warm donuts in sugar.

Step 4: Make the Cream Filling

  1. Heat milk in a saucepan until warm (not boiling).
  2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
  3. Slowly pour warm milk into egg mixture while whisking.
  4. Return mixture to saucepan and cook on medium heat until thickened.
  5. Remove from heat, stir in butter and vanilla. Cool completely.

Step 5: Fill the Donuts

  1. Transfer cooled pastry cream into a piping bag.
  2. Make a small hole in each donut and pipe cream inside generously.
  3. Dust with powdered sugar if desired and serve fresh.

Tips for Perfect Bomboloni

  • Make sure the oil temperature stays consistent for even frying.
  • Do not overcrowd the pan while frying.
  • Let pastry cream cool completely before filling.
  • For variation, fill with Nutella, chocolate ganache, or fruit jam.
  • Best enjoyed fresh on the same day for ultimate softness.

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