Bomboloni are Italy’s gift to the doughnut world—soft, pillowy, fried yeast doughnuts filled with luscious pastry cream and dusted with powdered sugar. They’re a beloved treat in Italian bakeries and cafes, often enjoyed with a cappuccino for breakfast or as an afternoon snack.
Unlike American doughnuts, bomboloni are lighter and airier, with a delicate texture that practically melts in your mouth. Filled with silky vanilla pastry cream and dusted generously with powdered sugar, they’re absolutely irresistible. This authentic recipe will transport you straight to an Italian pasticceria.
Instructions
Make the Pastry Cream (can be made a day ahead)
In a medium saucepan, heat the milk until steaming (do not boil). In a separate bowl, whisk together the sugar, cornstarch, and salt. Whisk in the egg yolks until the mixture is smooth and pale.
Gradually whisk the hot milk into the egg mixture (tempering), then return everything to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1-2 minutes while whisking vigorously.
Remove from heat and whisk in the butter and vanilla until smooth. Pour through a fine-mesh sieve into a bowl, press plastic wrap directly onto the surface, and refrigerate until completely cold, at least 4 hours or overnight.
Activate the Yeast
In a small bowl, combine the warm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until foamy and bubbly.
Make the Dough
In a large bowl or stand mixer fitted with the dough hook, combine the flour, sugar, and salt. Add the yeast mixture, eggs, melted butter, and vanilla.
Mix on low speed until a shaggy dough forms, then knead on medium-low for 5-7 minutes until smooth, soft, and elastic. The dough should be soft and slightly tacky but not sticky.
First Rise
Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1-2 hours.
Roll and Cut
Punch down the dough and turn it out onto a lightly floured surface. Roll to about ½-inch thickness. Use a 3-inch round cutter to cut out circles. Place on a parchment-lined baking sheet, spacing about 2 inches apart. Gather scraps, re-roll, and cut additional circles.
Second Rise
Cover the cut doughnuts loosely with plastic wrap or a kitchen towel and let rise until puffy and nearly doubled, about 30-45 minutes.
Heat the Oil
In a heavy-bottomed pot or deep fryer, heat about 3 inches of oil to 350°F (175°C). Use a thermometer to maintain temperature.
Fry the Bomboloni
Carefully place 2-3 doughnuts into the hot oil (don’t overcrowd). Fry for 1-2 minutes per side, until golden brown. Use a slotted spoon or spider strainer to flip and remove. Drain on a wire rack.
Cool Slightly
Let the bomboloni cool just until you can handle them, about 5-10 minutes. They should still be warm.
Fill with Pastry Cream
Transfer the pastry cream to a piping bag fitted with a Bismarck tip (a long, narrow tip) or a round tip. Insert the tip into the side of each bombolone and gently squeeze until you feel the doughnut expand slightly. Don’t overfill—about 2-3 tablespoons per doughnut.
Dust and Serve
Generously dust the filled bomboloni with powdered sugar. Serve immediately—they’re best the day they’re made.
Pro-Tips for Bomboloni Perfection
- Use a Thermometer: Maintaining the correct oil temperature is crucial. Too cool = greasy doughnuts; too hot = burnt outside, raw inside.
- Don’t Overcrowd the Fryer: Frying too many at once drops the oil temperature. Work in small batches.
- Drain on a Rack: Paper towels trap steam and make doughnuts soggy. A wire rack keeps them crisp.
- Fill While Warm: Slightly warm doughnuts are easier to fill and the pastry cream spreads beautifully.
- Use a Real Vanilla Bean: For the pastry cream, vanilla bean adds incredible flavor and those beautiful black specks.
- Don’t Overfill: Too much cream will burst out the sides. A gentle squeeze until the doughnut expands slightly is perfect.
- Dust Generously: Bomboloni should be buried in powdered sugar—don’t be shy.
- Serve Fresh: Bomboloni are at their absolute best the day they’re made.
These Bomboloni are Italian cream-filled doughnuts—soft, pillowy, and absolutely divine.
