Bomboloni: Italian Sugar-Coated Donuts Filled with Classic Pastry Cream Recipe

Introduction

Bomboloni are Italian doughnuts with a soft, pillowy texture and a sweet, creamy filling. These delightful treats are perfect for breakfast or an indulgent snack. Follow this recipe to make classic bomboloni filled with luscious pastry cream.

Ingredients

• 4 cups 00 flour or all-purpose flour (480 g)
• 3 large eggs (beaten at room temperature)
• 6 tablespoons butter (softened and cut into cubes)
• ½ cup granulated sugar
• ½ cup whole milk (warmed)
• 1 teaspoon vanilla extract
• 2 ¼ teaspoons active dry yeast
• 1 small pinch salt
• Zest of 1 orange or lemon (optional, but traditional to Italian donuts)
• ½ cup granulated sugar or confectioners’ sugar for rolling doughnuts
• Sunflower or vegetable oil for frying
• 1 recipe Classic Italian Pastry Cream (or Best Italian Pistachio Cream, Italian Chocolate Pastry Cream)

Instructions

1. Step 1: Make the pastry cream first and store it in the refrigerator for up to 24 hours.
2. Step 2: In a small bowl, add the warm milk and sprinkle the yeast on top; let it sit for five minutes, then mix. If the yeast does not bubble, try again with fresh yeast.
3. Step 3: In the bowl of a stand mixer, whisk together the flour, sugar, and salt.
4. Step 4: Add the milk and yeast mixture, beaten eggs, orange zest, and vanilla extract to the flour mixture. Attach a dough hook and knead until combined, scraping down the sides as needed.
5. Step 5: Scatter the butter cubes evenly over the dough and knead on low speed for 10 minutes until the dough is smooth, elastic, and slightly sticky.
6. Step 6: With greased hands, shape the dough into a smooth ball by kneading it gently on a clean surface without adding extra flour.
7. Step 7: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm, draft-free place for 2-3 hours until it triples in size.
8. Step 8: Once risen, transfer the dough to a floured surface, punch down once, and knead briefly to a smooth ball.
9. Step 9: Flatten the dough with your hands, then roll it out into a ½-inch thick rectangle.
10. Step 10: Cut out 3.5-inch diameter rounds with a cookie cutter or glass. Save scraps to reroll and cut more doughnuts.
11. Step 11: Place the doughnuts on a parchment-lined baking sheet, cover loosely, and proof for 1 to 1.5 hours until they triple in size.
12. Step 12: Heat oil in a deep pan or Dutch oven to 170-175°C (340-350°F). Prepare paper towels for draining and sugar for rolling.
13. Step 13: Place each doughnut on small parchment squares, then carefully lower into the hot oil. Remove the parchment immediately with tongs.
14. Step 14: Fry doughnuts in batches, about 2 minutes per side, until golden and cooked through.
15. Step 15: Remove doughnuts with a slotted spoon, drain on paper towels, then roll in sugar. Let cool before filling.
16. Step 16: Once cooled, make a small incision on the side of each doughnut with a knife.
17. Step 17: Fill a piping bag with pastry cream or filling of choice and pipe into each doughnut.
18. Step 18: Serve immediately for best results or store in airtight containers for 1-2 days.

Tips & Variations

• Use a stand mixer with a dough hook to make kneading easier and more consistent.
• Keep oil temperature steady for even frying and to prevent burning or undercooking.
• Try different fillings like pistachio cream or chocolate pastry cream for unique flavors.
• Save and fry leftover dough scraps as small treats to avoid waste.
• If dough feels too sticky, lightly oil your hands instead of adding extra flour to maintain dough texture.

Storage

Store filled bomboloni in airtight containers at room temperature for up to 2 days. For best texture and flavor, consume within this timeframe. Reheat briefly in a low oven if desired, but avoid microwaving as it can make the doughnuts soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough and pastry cream ahead of time?

Yes, you can prepare and refrigerate the pastry cream up to 24 hours in advance. The dough should be made fresh, but you can refrigerate it after the first rise and allow it to come to room temperature before shaping.

What if my dough doesn’t rise properly?

This usually means the yeast is inactive. Make sure to use fresh yeast and that the milk is warm but not too hot, around 100-110°F (38-43°C). If the yeast doesn’t bubble in the milk mixture after five minutes, start over with new yeast.

Bomboloni: Italian Sugar-Coated Donuts Filled with Classic Pastry Cream Recipe

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★★★★★

5 from 71 reviews

• Author: Thomas
• Total Time: 4 hours 30 minutes
• Yield: Approximately 15–20 bomboloni (depending on size) 1x

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Description

Bomboloni are classic Italian doughnuts characterized by their light, airy texture and deliciously rich fillings. These deep-fried treats are coated in sugar and traditionally filled with creamy pastry creams such as classic Italian custard, pistachio, or chocolate cream, creating a perfect balance of sweetness and indulgence. This recipe involves making a yeasted dough with milk, eggs, and butter that is doubled-risen for a tender crumb, fried to golden perfection, and then filled with luscious cream.

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Ingredients

Scale 1x2x3x

Donut Dough

• 4 cups 00 flour or all-purpose flour (480 g)
• 3 large eggs (beaten at room temperature)
• 6 tablespoons butter (softened and cut into cubes)
• ½ cup granulated sugar
• ½ cup whole milk (warmed)
• 1 teaspoon vanilla extract
• 2 ¼ teaspoons active dry yeast (one packet)
• 1 small pinch salt
• Zest of 1 orange or lemon (optional)

For Frying and Coating

• Sunflower or vegetable oil (enough for deep frying)
• ½ cup granulated sugar or confectioners’ sugar for rolling

Fillings

• 1 recipe Classic Italian Pastry Cream (prepared ahead)
• Optional: Best Italian Pistachio Cream
• Optional: Italian Chocolate Pastry Cream

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Instructions

1. Make Pastry Cream: Prepare one recipe of Classic Italian Pastry Cream following your favorite recipe and refrigerate for up to 24 hours until needed.
2. Activate Yeast: In a small bowl, add the warm milk and sprinkle the active dry yeast on top. Let it sit for 5 minutes until it becomes foamy and bubbly, indicating the yeast is active.
3. Combine Dry Ingredients: In the bowl of a stand mixer, whisk together the flour, sugar, and salt to evenly distribute.
4. Add Wet Ingredients and Mix: Add the milk-yeast mixture, beaten eggs, orange or lemon zest, and vanilla extract to the flour mixture. Attach the dough hook to the mixer and knead on low speed until the dough just comes together, scrapping the sides as needed.
5. Add Butter and Knead: Scatter softened butter cubes evenly over the dough. Knead on low speed for 10 minutes until the dough is smooth, elastic, and slightly sticky.
6. Shape and First Rise: With greased hands, shape the dough into a smooth ball by kneading briefly on a clean surface. Place it into a lightly oiled bowl, cover with plastic wrap, and let rise in a warm, draft-free place for 2 to 3 hours or until tripled in size.
7. Shape Donuts: After the first rise, punch down the dough on a lightly floured surface and knead a few times into a smooth ball. Flatten with hands, then roll out to a ½-inch (1.3 cm) thickness. Cut into 3.5-inch (9 cm) rounds with a cookie cutter or glass. Save scraps for re-rolling or frying.
8. Second Rise: Place cut doughnuts on a baking sheet lined with parchment paper, cover loosely with plastic wrap or a kitchen towel, and allow to proof for 1 to 1.5 hours until nearly tripled in size.
9. Heat Oil for Frying: Heat sunflower or vegetable oil in a large, deep pan or Dutch oven to 170-175°C (340-350°F). Use a frying thermometer for accuracy.
10. Fry Donuts: Carefully drop doughnuts in the hot oil, removing parchment paper with tongs immediately. Fry in batches to avoid overcrowding, cooking about 2 minutes per side until golden brown and cooked through.
11. Drain and Coat: Remove fried donuts with a slotted spoon and drain on paper towels to remove excess oil. While still warm, roll each doughnut in granulated or confectioners’ sugar.
12. Fill Donuts: Once cooled slightly, use a small knife to make a small hole on the side of each doughnut. Fill a piping bag with pastry cream or desired filling and pipe into the hole until filled.
13. Serve or Store: Serve bomboloni immediately for best texture and flavor. Alternatively, store in an airtight container for 1-2 days.

Notes

• Ensure your yeast is fresh and proof it properly by checking for bubbles to guarantee a good rise.
• Do not add extra flour while shaping the doughnuts to keep them tender.
• Maintain oil temperature at 170-175°C (340-350°F) for even frying and to avoid greasy donuts.
• Use a frying thermometer for precise oil temperature control to achieve perfect texture.
• Allow donuts to cool slightly before filling to prevent melting the pastry cream.
• Dough can be flavored with orange or lemon zest for a traditional Italian touch.
• Scraps from cutting can be re-rolled once to minimize waste and maximize yield.
• Bomboloni are best enjoyed fresh but can be refrigerated and gently warmed before serving.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Keywords: Bomboloni, Italian donuts, fried doughnuts, pastry cream filled donuts, classic Italian desserts