Bomboloni Recipe (Italian Donuts with Cream Filling)
Feb 08, 2023, Updated Apr 23, 2024
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This Bomboloni Recipe (Italian Donuts with Cream Filling) is the kind you find in Italian bakeries- super soft, light, rolled in sugar, and filled with smooth pastry cream. This step-by-step photo recipe makes it easy for anyone to make at home!
You can fill these golden brown doughnuts with Italian Pastry Cream (Crema Pasticcera), Best Italian Pistachio Cream, Italian Chocolate Pastry Cream, Nutella, or jam. They are delicious plain as well.
Why This Recipe Works
I’ve had a lot of bombolini in my life straight from bakeries all across Italy. Everyone should make and taste the pillow-soft and crispy filled doughnuts with a heavenly cream filling at least once!
I used to feel intimidated to make donuts at home. That is why I created a step-by-step visual guide of all the steps so we can do it together! It is easy to follow and provides superior results.
These sweet treats remind me of my childhood in Italy. We walked to the bakery shop every morning, and Nonno got the newspaper while my cousin and I enjoyed freshly baked bomboloni or other delicious Italian pastries. It was our special treat!
You will also love Baked Zeppole Di San Giuseppe Recipe (Italian), Chiacchiere di Carnevale Recipe, Zeppole Recipe (Easy Italian Donuts), Torta Della Nonna Recipe, and Authentic Struffoli Recipe (Italian Honey Balls).
Table of Contents
Simple Ingredients
A super light and fluffy Italian treat made from simple ingredients you can quickly get from the grocery store or you probably already have in your pantry and refrigerator.
Donuts (Bomboloni)
- 00 flour or All-purpose flour
- Large eggs
- Butter
- Granulated sugar
- Warm Whole milk
- Vanilla extract
- Active dry yeast
- Salt
- Orange Zest or Lemon Zest, optional
- Granulated sugar or confectioners sugar for rolling doughnuts
- Sunflower oil or vegetable oil for frying
1 recipe for Pastry Cream (Italian Crema Pasticciera)
See the recipe card for quantities.
How to Make Bomboloni
How to Make the Bomboloni Donut Dough
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 after 5 minutes- try with new yeast.
Place the flour, sugar, and salt in the bowl of a stand mixer and whisk to combine.
Add the milk and yeast mixture, beaten eggs, orange zest, and vanilla. Attach a dough hook attachment to the mixer and knead until combined. Scrape down the sides and bottom of the bowl.
Scatter butter cubes over the dough mixture so it’s evenly distributed, then knead on a low speed for 10 minutes.
After 10 minutes, the dough will be smooth, elastic, and slightly sticky.
With greased hands, shape the dough into a smooth ball by kneading it 2-3 times on a clean cutting board or work surface (do not add extra flour here).
Smooth ball ready for the first rise. Place the dough in a clean, lightly oiled bowl and cover it with plastic wrap.
Let the dough rest for the first rise in a warm place without drafts for 2-3 hours or until at least doubled in size but for the best results wait until tripled in size.
Make the pastry cream, let it cool, fill the pastry bag, and store it in the refrigerator until ready.
Shaping the Bomboloni Dough
After the dough rises, transfer it onto a lightly floured and clean work surface, punch down once, and knead it a few times back into a smooth ball.
Flatten the dough with your hands, then roll it out with a rolling pin into a rectangle- about ½ inch thick.
Use a round cookie cutter or glass to cut out round doughnuts about 3.5 inches in diameter.
TIP: save the scraps for frying or re-knead them and roll them out again to cut out more doughnuts.
Place the cut-out doughnuts on a baking sheet lined with parchment
Cover them loosely with plastic wrap or a clean towel. Let the dough proof for the second rise for 1 to 1.5 hours or until it triples in size.
Frying the Bomboloni
When ready to fry, heat a large deep pan or dutch oven pot with oil until it reaches 170-175°C/340-350°F. Test with a frying thermometer. Set out a baking sheet lined with paper towels for laying the fried donuts. Prepare a bowl of sugar for rolling the donuts.
Cut the parchment paper into squares so that each doughnut is on an individual square of parchment. Try not to touch the donuts, or they might deflate after rising.
Carefully drop the doughnuts into the hot oil.
Carefully drop the doughnuts into the oil and quickly remove the parchment paper with tongs and discard.
Fry the doughnuts in batches, and don’t overcrowd the pan so they can fry evenly.
Fry the doughnuts for about 2 minutes on each side.
Remove the donuts from the oil with a slotted spoon.
Drain on paper towels for a few minutes to absorb excess oil.
Roll the doughnuts in the bowl with sugar. Leave to cool before filling.
How to Fill Bomboloni Donuts
Once the pastry cream is cooled and the donuts are rolled in sugar and cooled slightly, fill the donuts.
To fill the bomboloni, insert a small knife into the side of a doughnut and move it around to make a small incision.
Fill a piping bag with the pastry cream or desired filling option and pipe it into the hole in the donut.
Make a small swirl at the top.
Serve immediately for best results or store in plastic containers for 1-2 days if the donuts are filled with cream, store them in the refrigerator.
Variations- Filling Options
The most popular fillings for this Italian Bomboloni recipe are Italian Pastry Cream (Crema Pasticcera), Best Italian Pistachio Cream, Italian Chocolate Pastry Cream, Nutella filling, custard cream filling, chocolate-hazelnut spread, or jam.
They are deliciously enjoyed without a filling as well. You can also roll them in cinnamon sugar for additional flavor.
Equipment
How to Store
Freshly made donuts are always best eaten immediately! To store- keep them unfilled in an airtight container at room temperature for 1-2 days.
If filled, store the cream donuts in the refrigerator for a couple of days. Freezing the donuts is not recommended.
Top Tips
- Room temperature eggs and butter. This will help the dough rise faster and be more elastic.
- Activate yeast. Ensure the milk is warm enough to activate the yeast but not so warm that it kills it—a temperature of around 110°F.
- Hot oil. Maintain oil temperature around 350°F. You can lower or raise the heat to keep a stable temperature. Too low of a temperature and the doughnuts will absorb too much oil; too high and they will brown faster on the outside and stay raw in the middle. Make sure you have enough oil- about 3 inches for best results.
- Work in batches and often stir for proper cooking. Overcrowding the pot with the bomboloni can lower the oil temperature and cause them to stick together and not brown properly.
- Roll bomboloni in sugar while still warm. If you don’t do this when the doughnuts are warm, the sugar won’t stick. Wait until the bomboloni are cooled before filling them.
FAQs
The main difference between bomboloni and regular donuts is that the baking process starts with imported Italian flour and plenty of rising time for the dough. To give the bomboloni its classic Italian flavor, we add hints of either lemon or orange to the donut dough.
Zeppole is another type of Italian doughnut, but the dough is not the same as bomboloni. Zeppole dough is much more sticky and is rolled by hand before frying. The bomboloni dough is smoother and more pliable. It is rolled out on a lightly floured surface and cut with a round cookie cutter; it also has a second rise before frying.
This recipe for yeast dough bombolini or Italian donuts works best for frying. However, you can bake them for about 20 minutes in a preheated oven at 350F (180C), let them cool before filling, then sprinkle them with powdered sugar. You can also try them in the air fryer using cooking oil spray. You can also make these Easy Baked Italian Donuts.
the phonetic spelling of bombolini is- bom-bo-lo-ni. Bombolini are big and round Italian donuts with a luscious custard cream filling.
Sunflower oil works well for frying since it is lightly flavored and has a high burning point. Vegetable oil, peanut oil, or canola oil are great choices. Do not use an oil with a strong flavor or low burning point, such as olive oil.
The best way to reheat Italian donuts is by wrapping them in aluminum foil and warming them in the oven. Place them on a baking sheet and bake for about 10 minutes at 350 degrees Fahrenheit. This also works if they are frozen.
The Italian word Bomboloni translates as ‘big bombs.’ This is a perfect name for the big round-shaped doughnuts with an irresistible creamy filling! They are popular in the Emilia Romagna Region of Italy- but you can find them at your local baker or coffee bars in different parts of Italy. In the United States, they are compared to American donuts or jelly donuts.
In different regions of Italy, you can find a variety of names for these scrumptious and tempting fried dough treats.
– Bomba (una bomba) is the most common name in my region of Italy.
– Kraffen/ Krafen
– Bombolone (singular)
– Bomba alla Crema
More Italian Dessert Recipes
- BEST Authentic Sicilian Cannoli Recipe
- Italian Crumb Cake with Pistachio Cream (Sbriciolata)
- Simple Italian Apple Cake (one bowl)
- Italian Fig Cookies Recipe (Cucidati)
- Lemon Ricotta Cookies (Italian Recipe)
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Bomboloni Recipe
- Total Time: 4 hours (includes rising times)
- Yield: 10–12 large donuts 1x
Description
This Bomboloni Recipe (Italian Donuts with Cream Filling) is what you find in Italian bakeries- super soft, light, rolled in sugar, and filled with smooth pastry cream. Take a trip to Italy by enjoying these right at home.
Ingredients
Donuts (Bomboloni)
- 4 cups 00 flour or all-purpose flour (480 gr)
- 3 large eggs, beaten at room temperature
- 6 tablespoon butter, softened and cut into cubes
- 1/2 cup granulated sugar
- 1/2 cup whole milk, warmed
- 1 teaspoon vanilla extract
- 2 1/4 teaspoons active dry yeast
- 1 small pinch of salt
- Zest of 1 orange or lemon (optional, but traditional to Italian donuts)
- 1/2 cup granulated sugar or confectioners sugar for rolling doughnuts
- Sunflower or vegetable oil for frying
Pastry Cream
Other flavors to try:
Instructions
Pastry Cream
Make the pastry cream first and store it in the refrigerator for up to 24 hours.
Donuts
Make Dough
-
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 after 5 minutes- try with new yeast.
- Place the flour, sugar, and salt in the bowl of a stand mixer and whisk to combine.
- Add the milk and yeast mixture, beaten eggs, orange zest, and vanilla. Attach a dough hook attachment to the mixer and knead until combined. Scrape down the sides and bottom of the bowl.
- Scatter butter cubes over the dough mixture so it’s evenly distributed, then knead on a low speed for 10 minutes.
- After 10 minutes, the dough will be smooth, elastic, and slightly sticky. With greased hands, shape the dough into a smooth ball by kneading it 2-3 times on a clean cutting board or work surface (do not add extra flour here).
- Place the dough in a clean, lightly oiled bowl and cover it with plastic wrap. Let the dough rest for the first rise in a warm place without drafts for 2-3 hours or until triple in size.
Shape Donuts
- After the dough rises, transfer it onto a lightly floured and clean work surface, punch down once, and knead it a few times back into a smooth ball.
- Flatten the dough with your hands, then roll it out with a rolling pin into a rectangle- about ½ inch thick.
- Use a round cookie cutter or glass to cut out round doughnuts about 3.5 inches in diameter. TIP: save the scraps for frying or re-knead them and roll them out again to cut out more doughnuts.
- Place the cut-out doughnuts on a baking sheet lined with parchment and cover them loosely with plastic wrap or a clean towel. Let the dough proof for the second rise for 1 to 1.5 hours or until it triples in size.
Fry the Donuts
- When ready to fry, heat a large deep pan or dutch oven pot with oil until it reaches 170-175°C/340-350°F. Test with a frying thermometer. Set out a baking sheet lined with paper towels for laying the fried donuts. Prepare a bowl of sugar for rolling the donuts.
- Cut the parchment paper into squares so that each doughnut is on an individual square of parchment. Try not to touch the donuts, or they might deflate after rising.
- Carefully drop the doughnuts into the oil and quickly remove the parchment paper with tongs and discard. Fry the doughnuts in batches and don’t overcrowd the pan so they can fry evenly.
- Fry the doughnuts for about 2 minutes on each side.
- Remove the donuts from the oil with a slotted spoon. Drain on paper towels for a few minutes to absorb excess oil, then roll the doughnuts in the bowl with sugar. Leave to cool before filling.
Assembly
- Once the pastry cream is cooled and the donuts are rolled in sugar and cooled slightly, fill the donuts.
-
To fill the bomboloni, insert a small knife into the side of a doughnut and move it around to make a small incision.
-
Fill a piping bag with the pastry cream or desired filling option and pipe it into the hole in the donut.
-
Serve immediately for best results or store in plastic containers for 1-2 days.
Notes
Tips
- Room temperature eggs and butter. This will help the dough rise faster and be more elastic.
- Activate yeast. Ensure the milk is warm enough to activate the yeast but not so warm that it kills it—a temperature of around 110°F.
- Hot oil. Maintain oil temperature around 350°F. You can lower or raise the heat to keep a stable temperature. Too low of a temperature and the doughnuts will absorb too much oil; too high and they will brown faster on the outside and stay raw in the middle.
- Make sure you have enough oil– about 3 inches for best results.
- Work in batches and often stir for proper cooking. Overcrowding the pot with the bomboloni can lower the oil temperature and cause them to stick together and not brown properly.
- Roll bomboloni in sugar while still warm. If you don’t do this when the doughnuts are warm the sugar won’t stick. Wait until the bomboloni are cooled before filling them.
Baked Bomboloni
This yeast dough bombolini or Italian donut recipe works best for frying. However, you can bake them for about 20 minutes in a preheated oven at 350F (180C), let them cool before filling, then sprinkle them with powdered sugar. You can also try them in the air fryer using cooking oil spray. You can also make these Easy Baked Italian Donuts.
How to Store
Freshly made donuts are always best eaten immediately! To store- keep them unfilled in an airtight container at room temperature for 1-2 days.
If filled, store the cream donuts in the refrigerator for a couple of days. Freezing the donuts is not recommended.
The best way to reheat Italian donuts is by wrapping them in aluminum foil and warming them in the oven. Place them on a baking sheet and bake for about 10 minutes at 350 degrees Fahrenheit. This also works if they are frozen.
- Category: Sweet
- Method: Italian
- Cuisine: Italian
Question: Can I make the dough the day before and put it in the fridge overnight?
Hi! Yes, let it come to room temperature before using!
AWESOME
I’m the kind of baker who searches & studies several versions of a recipe before trying it. I’m glad I chose Elena version. I opted to divide the dough by 12 (~78g) and that was the perfect size for my pot. I won’t be searching for a recipe to beat this one. I will be posting pictures on IG because I’m so pleased with the results. Oh, I made her Italian cream for the filling & it’s great too. Thank you Elena. Glad I found your website “Nonna”
YAY! I am so happy you loved this recipe. I worked hard to create the most authentic version of this Italian favorite. I am in Italy and I had one fresh from the bakery. It tastes like my recipe. Maybe homemade is even better 🙂
Well I gave them a go, came out like hard rolls, with sprinkle sugar. I can’t fry because of dietary restrictions so I baked them. And they didn’t rise very well. My yeast was fresh, I used OO FLOUR and European butter. I think I will try again but have to rethink when. I bake every day, and make my own bread so I’m at a loss for what went wrong
Hi Debby, I am sorry they didn’t turn out for you. Maybe try to let them rise a bit longer in the second rise? It’s hard to tell since I didn’t see how you made them. They are delicious and I hope you try again. Yes, baking will yield to very different results with this recipe!
My dough was very thick and didn’t rise. Maybe the milk was not warm enough?Maybe I didn’t put in enough milk? Was it 1/2 cup of milk?
Hi! Check the leaving agent. This is the biggest culprit for dough not rising properly. I hope you can try again. It is an amazing recipe!
I like your recipe, personally I prefer the Krapfen (not Kraffen) from Südtirol and north of there because of the marmalade filling.
Happy you like the recipe. You can certainly fill it with jam, as suggested in the variation. Enjoy the way you prefer.
Elena, thanks for this recipe. Your bomboloni with a touch of lemon zest are the best. Soft and SO tasty. We reheated some in our airfryer (minus the pastry cream) and they were still excellent next day.
You are welcome! There is nothing like fried dough 🙂
Honestly, they are the best cream-filled homemade donuts you can make at home. I highly recommend this foolproof recipe!