Bomboloni Cream Donuts

The tiny pastry shop around the corner from my apartment in Florence made these every morning, and I could smell them frying from two blocks away. I started timing my walks to coincide with when they came out of the fryer, still warm and trembling with cream. After months of loyal patronage, the nonna behind the counter finally winked and showed me her technique. Now my whole apartment building knows when I am making them.

Last Christmas I made a triple batch for my familys holiday brunch and my dad actually stood by the stove waiting for each one to come out of the oil. He said they reminded him of the Italian bakery his father used to take him to on Sunday mornings. By the time I finished filling the last donut, only half were left on the platter. That is when I knew these were something special.

Ingredients

• All-purpose flour: This creates the perfect structure for holding all that cream without becoming heavy or dense
• Active dry yeast: Make sure your milk is warm but not hot or you will kill the yeast before it can work its magic
• Whole milk: The fat content here makes both the dough and the pastry cream incredibly rich
• Eggs: Room temperature eggs incorporate better into the dough for a smoother texture
• Unsalted butter: Softened butter blends perfectly into the dough for tenderness
• Vanilla extract: Do not be tempted to skip this, it is the backbone of the whole flavor profile
• Vegetable oil: You need enough oil so the donuts can float freely while frying
• Granulated sugar: Roll them in sugar while still warm so it sticks to the surface like a sweet coat
• Cornstarch: This thickens the pastry cream beautifully without making it overly starchy
• Egg yolks: The yolks create that luscious golden color and silky texture in the cream

Instructions

Mixing the dough:

Combine the flour, sugar, yeast, and salt in your stand mixer bowl, then pour in the warm milk, crack in the eggs, and add the vanilla and softened butter all at once. Let the mixer work on medium speed for about 8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl cleanly.

Letting it rise:

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and find a warm corner of your kitchen where it can rest undisturbed until it has doubled in size, which usually takes between 1 and 1.5 hours.

Shaping the rounds:

Punch down the risen dough gently, roll it out on a floured surface until it is about 3/4 inch thick, and use a 3 inch round cutter to cut as many circles as possible. Place them on parchment paper trays, cover loosely, and let them rise again for 30 to 45 minutes until puffy.

Making the pastry cream:

Heat the milk in a saucepan until it is steaming but not boiling, then whisk together the egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour the hot milk into the yolks while whisking constantly, return everything to the pot, and cook over medium heat until it thickens. Stir in the vanilla and butter, then press plastic wrap directly onto the surface and chill.

Frying to perfection:

Heat your oil to 350°F and fry 2 or 3 donuts at a time for about 2 to 3 minutes per side until they are a deep golden brown. Transfer them to paper towels and immediately roll them in granulated sugar while they are still warm enough to make the sugar stick.

Filling with cream:

Wait until the donuts have cooled completely, then poke a small hole in the side of each one with a piping tip. Fill your piping bag with the chilled pastry cream and pipe generously into each donut until you can feel it becoming slightly heavy in your hand.

Pin it

My friend Maria came over recently and we made these together while her toddler napped. We ended up covered in flour and sugar, eating half the donuts standing at the counter. She said it was the best afternoon she had had in months.

Mastering The Frying Temperature

I have learned that keeping my oil at exactly 350°F is the difference between donuts that are perfectly cooked inside and ones that are raw in the middle. If you do not have a thermometer, drop a small piece of dough in the oil first. It should sizzle immediately and rise to the surface within a few seconds.

Getting The Filling Right

The first time I made these I underfilled them and my husband said they were sad. Now I pipe until I feel resistance, which ensures that first bite gives you the perfect ratio of dough to cream. A star tip makes filling easier and more even than a plain round tip.

Make Ahead Magic

You can actually make the dough the night before and let it rise slowly in the refrigerator. The pastry cream also keeps well for two days. This means you can fry and assemble them fresh in the morning for the most impressive breakfast with minimal morning effort.

• Dust them right before serving, not the night before
• Store any leftovers in a paper bag to keep them from getting soggy
• Reheat briefly in a 300°F oven if they have been sitting too long

Pin it

There is something deeply satisfying about making something from scratch that most people only buy from bakeries. I hope these bring as much joy to your kitchen as they have to mine.

Recipe FAQs

→ What makes bomboloni different from regular donuts?

Bomboloni are Italian-style donuts characterized by their light, airy yeast dough and generous creamy filling. Unlike American glazed donuts, they're filled after frying with pastry cream and typically coated in granulated sugar rather than glaze.

→ Can I prepare the dough in advance?

Yes, the dough can be prepared ahead and refrigerated overnight after the first rise. Let it come to room temperature before rolling and shaping. The pastry cream can also be made a day in advance and stored in the refrigerator.

→ What's the best way to fill the donuts?

Use a piping bag fitted with a round tip. Poke a small hole in the side of each cooled donut and insert the tip about halfway through. Gently squeeze until you feel slight resistance, indicating the donut is filled.

→ How long do bomboloni stay fresh?

These Italian donuts are best enjoyed the same day they're made. The texture begins to soften after several hours. Store in an airtight container at room temperature for up to 24 hours.

→ Can I bake instead of fry these donuts?

While traditional bomboloni are deep-fried, you can bake them at 375°F for 12-15 minutes. Note that baked versions will have a different texture—slightly more bread-like and less crispy than fried ones.

→ What other fillings work well?

Beyond vanilla pastry cream, try chocolate custard, raspberry jam, Nutella, or lemon curd. Some variations include whipped ricotta with honey or a chocolate-hazelnut spread mixed with mascarpone.