How to Make Bomboloni – Italian Cream-Filled Donuts Recipe

If you’ve never had Bomboloni, let us introduce you to what might become your favorite indulgence. Bomboloni (singular: bombolone) are Italy’s answer to the donut—a soft, pillowy pastry that’s deep-fried to golden perfection, rolled in sugar, and stuffed with rich, luscious pastry cream. Unlike American-style donuts, these are typically filled from the top, not the side, and have a luxurious chewiness that’s downright addictive.

This comprehensive guide will walk you through how to make Bomboloni from scratch, including the perfect dough, tips for frying, and a divine pastry cream filling. Whether you’re an experienced baker or just starting your homemade pastry journey, this recipe will show you how to make these Italian cream-filled donuts in your own kitchen—and make them better than any bakery.

What Are Bomboloni?

Bomboloni are traditional Italian donuts known for their soft, airy texture and sweet, creamy fillings. Their name is derived from the Italian word “bomba,” meaning bomb—fitting given their round shape and explosive flavor.

Originally from Tuscany but beloved throughout Italy, Bomboloni can be found in bakeries, cafes, and street food markets. The most common fillings include pastry cream, Nutella, jam, or even ricotta blends. Served warm and dusted with sugar, they are often enjoyed at breakfast or as an afternoon treat alongside a strong espresso or cappuccino.

Ingredients You’ll Need

Before diving into the Bomboloni recipe, make sure you have the following ingredients ready. For best results, use fresh, high-quality ingredients:

For the Dough:

• 3 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1 packet active dry yeast (about 2 1/4 teaspoons)
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup warm water
• 1/4 cup unsalted butter, melted
• Zest of 1 lemon

For the Filling:

• 1 cup pastry cream (or homemade vanilla custard)

For Frying:

• Vegetable oil, for deep-frying

For Coating:

• 1/2 cup sugar
• 1 tablespoon ground cinnamon (optional, but delicious)

These ingredients make enough for about 12 cream-filled donuts, depending on the size of your cutter.

Step-by-Step Instructions

Let’s go step by step through how to make Bomboloni. Don’t rush—patience and love make all the difference.

1. Prepare the Yeast Mixture

In a small bowl, combine the warm water, active dry yeast, and 1 tablespoon of sugar from the dough ingredients. Let it sit for about 5 minutes, until frothy. This activates the yeast and jumpstarts the rising process.

2. Make the Dough

In a large mixing bowl, combine the flour, remaining sugar, salt, and lemon zest. Mix in the eggs, milk, melted butter, vanilla extract, and the yeast mixture. Knead the dough by hand or with a stand mixer for 8-10 minutes until it becomes smooth and elastic.

3. First Rise

Place the dough in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

4. Shape the Donuts

Punch down the risen dough and transfer it to a floured surface. Roll it out to about 1/2-inch thickness. Use a 3-inch round cutter to cut circles. Arrange them on a floured baking tray and cover with a cloth. Allow them to rise for another 30-45 minutes, until puffy.

5. Fry the Bomboloni

Heat your vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully lower 2-3 donuts at a time into the hot oil. Fry for 2-3 minutes per side or until golden brown. Transfer them to a paper towel-lined plate to drain excess oil.

6. Sugar Coating

While still warm, roll the fried donuts in sugar (and cinnamon, if using). The coating sticks better while warm and adds that essential Bomboloni flavor.

7. Fill with Pastry Cream

Allow the donuts to cool slightly. Using a pastry bag fitted with a small round tip, fill each bombolone with pastry cream. Insert the tip into the top center and squeeze gently until filled.

8. Serve and Savor

Serve your Bomboloni fresh. Best eaten warm or at room temperature.

Tips for the Best Bomboloni

Want your Italian donuts to be next-level? Here are some essential tips:

• Use warm—not hot—water to activate your yeast. Too hot will kill it.
• Knead thoroughly. The dough should be elastic and smooth.
• Don’t overcrowd the fryer. This ensures even cooking.
• Drain excess oil properly. No one likes a soggy donut.
• Make your own pastry cream if you want full control over sweetness and flavor.

Why You’ll Love Bomboloni

These Italian cream-filled donuts are:

• Light and fluffy with a tender crumb.
• Golden and crispy on the outside.
• Creamy and luscious inside.
• Infused with citrus zest and vanilla.
• Better than store-bought—truly bakery-quality!

Different Fillings to Try

While vanilla pastry cream is classic, you can get creative with these tasty options:

• Chocolate ganache
• Nutella or chocolate hazelnut spread
• Lemon curd
• Fruit preserves (like raspberry or apricot)
• Mascarpone cream
• Ricotta and honey

Each variation brings a whole new twist to the Bomboloni experience.

Storing and Reheating Bomboloni

These treats are best eaten fresh, but here’s how to store leftovers:

• Store unfilled donuts in an airtight container for up to 2 days.
• Filled Bomboloni should be refrigerated and eaten within 24 hours.
• To reheat, warm in a microwave for 10-15 seconds or pop them in a low oven for 5 minutes.

Avoid freezing filled Bomboloni—the cream doesn’t thaw well.

FAQs About Bomboloni

Q1: Can I bake Bomboloni instead of frying them?
Yes, but they won’t be quite the same. Baking results in a drier texture. Frying gives Bomboloni their signature lightness and crispiness.

Q2: What’s the difference between Bomboloni and regular donuts?
Bomboloni are typically softer, filled from the top, and made with a more enriched dough compared to American donuts.

Q3: How can I make pastry cream at home?
Simple! Whisk together egg yolks, sugar, cornstarch, and milk over heat until thickened. Finish with a bit of butter and vanilla.

Q4: Can I use instant yeast instead of active dry yeast?
Yes, just skip the proofing step and add it directly to the flour.

Q5: How do I know when Bomboloni are cooked through?
They should be golden brown on both sides and sound hollow when tapped lightly.

Q6: Can I make the dough ahead of time?
Absolutely. Let it rise in the fridge overnight and proceed the next day. It actually helps develop flavor!

Q7: What oil is best for frying Bomboloni?
Use a neutral oil with a high smoke point—like vegetable, canola, or sunflower oil.

Conclusion

There you have it—the ultimate guide to making Bomboloni (Italian Cream-Filled Donuts) at home. With their golden crust, airy interior, and luscious filling, Bomboloni deliver an experience that’s both comforting and indulgent. Whether you stick to the classic pastry cream or get creative with your own twists, these donuts are guaranteed to wow family and friends.

Make them for a weekend brunch, a festive celebration, or just because you deserve a treat. After all, once you’ve had a warm, sugar-dusted Bombolone bursting with cream, you’ll understand why these Italian gems have become a global sensation.

So roll up your sleeves, gather your ingredients, and bring a little slice of Italy into your kitchen—one glorious donut at a time.

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