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Italian Cream Bomboloni

Featured in Desserts.

Get a taste of Italy with these soft, airy Bomboloni. They're less sweet than American doughnuts and have that perfect balance of richness and texture. The dough's got eggs and butter to make it just rich enough without being heavy, and they're filled with smooth vanilla custard. While it takes time for the dough to rise a couple of times, it’s all pretty straightforward. Once fried golden and dusted with sugar, the cool cream filling makes these an irresistible snack or dessert.
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Updated on Thu, 22 May 2025 14:48:19 GMT
A bowl full of sugary doughnuts. Pin it
A bowl full of sugary doughnuts. | tasteofmoms.com

Take a bite of these cloud-soft, sugar-coated Bomboloni and enjoy a taste of authentic Italian pastry heaven. The fluffy, fermented dough breaks open to reveal smooth, creamy filling that pours out from inside – creating an amazing mix of sensations that'll make you feel like you're sitting in a small Italian bakery. I've spent years getting these traditional Italian donuts just right, tweaking my recipe after countless weekend baking sessions and learning tricks directly from small bakeshops during my travels through Florence and Rome.

I surprised my kid with these for his birthday morning instead of going with a regular cake. Watching his reaction when the vanilla-speckled filling burst out was totally worth it. Even my hard-to-impress mother-in-law couldn't help asking how I made them and said they topped the ones from her Naples childhood memories.

Key Components and Smart Shopping Guidance

  • Italian 00 Flour: This super-fine flour is a must for getting that soft texture.
  • Whole Milk: Don't substitute with anything less than full-fat for both your dough and cream filling.
  • Fresh Eggs: Make sure they're sitting at room temp before you start your dough.
  • European-Style Butter: It packs more fat which really boosts the dough's richness.
A wooden tray filled with powdered sugar doughnuts. Pin it
A wooden tray filled with powdered sugar doughnuts. | tasteofmoms.com

Step-by-Step Cooking Guide

Set Up Your Kitchen:
Keep your workspace warm (about 75°F) since yeast works best in slightly toasty conditions.
Mix Your Dough:
Using a big bowl or stand mixer with dough hook, throw together 250g Italian 00 flour, 250g strong bread flour, 80g regular sugar, and 7g instant yeast.
Let It Rise:
Form the dough into a tight ball, pop it in a lightly oiled bowl, cover it up, and let it sit somewhere warm until it grows three times bigger.
Make Your Filling:
Mix 4 egg yolks, 100g sugar, and some vanilla, then slowly add warm milk while stirring until it gets thick.
Chill The Filling:
Transfer your cream to a bowl, push plastic wrap right onto the top, and stick it in the fridge until it's totally cold.
Cut Out Your Donuts:
Roll the dough out about 1/2 inch thick and cut out round shapes.
Second Rise:
Wait for the cut donuts to puff up to twice their size.
Get Ready To Fry:
Heat oil to exactly 170°C/338°F and lay out some paper towels for draining.
Fry Them Up:
Cook each bombolone until they turn golden, about 2 minutes on each side.
Finish Them Off:
Roll the warm donuts in sugar and then push cream inside using a piping bag.

The first time I tried making bomboloni I totally failed – they came out as dense little rocks that barely rose at all. After talking with my friend who's an Italian pastry chef, I found out I'd rushed the first rising and my milk was too hot, which basically killed all the yeast.

These donuts mean more than just a tasty snack – they're a way to connect with cooking traditions and the simple happiness that comes from sharing food you've put your heart into.

A plate of powdered donuts with white powder on top. Pin it
A plate of powdered donuts with white powder on top. | tasteofmoms.com

Frequently Asked Questions

→ Can Bomboloni dough be prepped early?
Yep! Mix the dough a day in advance, pop it in the fridge overnight to rise, then let it get to room temp for 30 minutes before shaping. Let it rise again, then fry.
→ How are Bomboloni different from other doughnuts?
They're softer, not as sweet, and have a bread-like texture compared to American ones. Plus, they're filled with cream or other goodies and rolled in sugar instead of glazed.
→ Can Bomboloni be filled with something other than custard?
Totally! Try Nutella, jam, chocolate spread, or even flavored custards like coffee, pistachio, or hazelnut.
→ How can I check the oil’s temperature for frying?
You’ll need the oil at 170°C/337°F. Use a thermometer if you can. Otherwise, drop a bit of dough in—if it sizzles and floats up gently, the oil’s ready.
→ Why do my Bomboloni flatten after frying?
That could mean they weren’t proofed long enough, the oil wasn’t hot enough, or they were filled before cooling. Let them triple in size, fry at the right heat, and cool before filling to avoid this.

Italian Cream Bomboloni

Fluffy, airy Bomboloni doughnuts with a creamy custard filling and a sugar-dusted finish. These Italian favorites are an absolute hit at home!

Prep Time
180 Minutes
Cook Time
60 Minutes
Total Time
240 Minutes
By: Ashley

Category: Desserts

Difficulty: Difficult

Cuisine: Italian

Yield: 12 Servings (10-12 larger doughnuts)

Dietary: Vegetarian

Ingredients

→ Dough for Bomboloni

01 1/2 tsp vanilla paste or 1 tsp vanilla extract
02 1/2 cup warm milk (120ml)
03 2 cups 00 flour or all-purpose flour (280g)
04 6.5 tbsp soft butter (90g)
05 2 cups strong bread flour (280g)
06 3 large eggs (room temp)
07 2-3 tbsp superfine sugar or powdered sugar, to coat doughnuts
08 1/2 cup white sugar (100g)
09 1 small pinch of salt
10 Cooking oil like sunflower or vegetable, for frying
11 2 1/4 tsp instant yeast (7g)

→ Italian Crema Pasticciera (Pastry Cream)

12 1/3 cup sugar (70g)
13 1/2 tsp vanilla paste or use 1 vanilla bean instead
14 Zest from 1 lemon
15 5 egg yolks
16 1/4 cup cornstarch (30g)
17 2.5 cups milk (500ml)

Instructions

Step 01

Check your yeast package for directions. Some types can go straight into dry ingredients, like here, but others might need mixing with lukewarm liquid first. If activating it, use a bit of the warm milk and don’t add too much liquid.

Step 02

Mix yeast, sugar, and flour together in the mixer bowl. Add cubes of butter on top of the flour mixture, then mix in the eggs, vanilla, warm milk, and salt. Attach the dough hook to your mixer and knead the mixture gently for about 10 minutes on a low setting (like speed 2 for a KitchenAid). By the end, you’ll have smooth dough that’s soft and not sticky.

Step 03

On a clean surface that doesn’t need extra flour, work the dough just enough to make it smooth. Put it in an oiled bowl, cover tightly with plastic wrap, and let it rise until it’s about three times larger (takes 2-3 hours).

Step 04

Once the dough has grown, turn it out onto your surface, lightly knead it to take out the air, and form it into a smooth ball again. Roll it into a rectangle about 1/2 inch thick (1.5cm), and cut circles with a round cutter or glass, about 3.5 inches wide. Use up scraps as you like—either fry them or reuse by rolling and cutting again.

Step 05

Place your cut dough rounds onto baking parchment and loosely cover them with plastic wrap. Let them rise again until they’re roughly three times bigger. This takes about 1 hour to 1.5 hours.

Step 06

While waiting, whip up your pastry cream. Use a large bowl to mix lemon zest, egg yolks, vanilla, and sugar with a whisk until blended. Stir in the cornstarch. Heat up the milk just until it’s hot, then take it off the heat for a minute. Slowly pour it into your egg mix while whisking nonstop to prevent the eggs from cooking. Put it all back in the saucepan and cook at a low temperature, stirring often, for 10–15 minutes until it thickens nicely. Remove from heat, transfer to a clean bowl, cover the top with plastic wrap to stop a skin forming, and let it cool completely.

Step 07

Heat a pot or pan filled with about 3 inches of oil until it reaches 170°C/337°F. Cut the parchment around the doughnuts so that each one is on a small square, lift the doughnut and paper together, and gently place it into the oil. Quickly pull away the paper with tongs. Fry in smaller batches for 2 minutes per side (don’t overcrowd!), then let them sit on paper towels to cool slightly. Finally, roll the warm doughnuts in some sugar.

Step 08

To fill, use a small knife to poke a hole into each doughnut from one side. Wiggle the knife around inside to create a space for filling. Then, put your pastry cream (or whatever you choose) into a piping bag and carefully fill each doughnut. Serve fresh, or keep in a sealed container for 1-2 days.

Notes

  1. Fluffy, sugar-dusted Bomboloni filled with homemade vanilla pastry cream are something special you’ll keep wanting to eat.
  2. Spoon flour loosely into your measuring cup, tap lightly to settle, then level it for proper measurement, or grab a kitchen scale for foolproof results.
  3. Your dough should feel slightly sticky when touched but not wet. Add flour by the spoonful if you need to firm it up.
  4. Leaving the doughnuts on parchment squares makes frying much easier and ensures their shape stays nice.
  5. The oil needs to be around 3 inches deep to cook doughnuts nicely. Avoid frying too many at once so the oil temp doesn’t drop.

Tools You'll Need

  • Mixer with dough hook attachment
  • Thermometer for checking frying oil temperature
  • Pastry piping bag with a medium nozzle
  • Large circular cutter (around 3.5 inches wide)
  • Deep frying pot or pan
  • Sheets of baking parchment
  • Tongs for handling hot food
  • Absorbent paper towels

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (e.g., butter, milk)
  • Includes eggs
  • Contains wheat/gluten from flour

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 12 g
  • Total Carbohydrate: 45 g
  • Protein: 8 g