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Bomboloni: Italian Cream-Filled Donuts


  • Author: Ava McKenney
  • Total Time: 2 hours 20 minutes
  • Yield: 14 Bomboloni 1x

Description

These Bomboloni, or Italian Cream-Filled Donuts, are a decadent treat perfect for any occasion. With their soft, golden dough, sugar-coated exterior, and rich creamy filling, they are irresistible and surprisingly simple to make. Whether you enjoy them as a dessert, breakfast indulgence, or snack, they’re guaranteed to impress!


Ingredients

Scale
  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar (plus more for coating)
  • 2 1/4 tsp active dry yeast (1 packet)
  • 3/4 cup warm whole milk (110°F/43°C)
  • 3 large eggs
  • 1/4 cup unsalted butter (softened)
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • Pastry cream or custard for filling
  • Vegetable oil for frying

Instructions

  1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
  2. In a large mixing bowl, combine flour, sugar, and salt. Add the eggs, yeast mixture, and softened butter, mixing until a sticky dough forms.
  3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise for 1-2 hours, or until doubled in size.
  4. Punch down the dough and roll it out to 1/2-inch thickness. Cut out circles using a 3-inch round cutter. Place them on a parchment-lined tray, cover, and let rise again for 30 minutes.
  5. Heat vegetable oil to 350°F (175°C) in a deep pot or fryer. Fry the Bomboloni in small batches for 1-2 minutes per side until golden brown. Drain on paper towels.
  6. Roll the warm Bomboloni in granulated sugar to coat. Using a piping bag with a small tip, fill each Bomboloni with pastry cream or custard. Serve immediately for the best taste!

Notes

  • For variety, try filling Bomboloni with Nutella, jam, or whipped cream.
  • Unfilled Bomboloni can be stored at room temperature for 2 days or frozen for up to 1 month.
  • Reheat Bomboloni briefly before filling for a fresh, warm texture.
  • Prep Time: 2 hours (including rising time)
  • Cook Time: 20 minutes