Why You’ll Love Bomboloni – Italian Doughnuts Recipe
I love this recipe because it creates bakery-quality bomboloni right at home. The dough is incredibly tender, the sugar coating adds just the right crunch, and the creamy filling makes them feel truly special. I also enjoy how these doughnuts are perfect for celebrations, slow weekends, or anytime I want to make something unforgettable.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the bomboloni dough 2 cups strong bread flour, (280g) see notes 2 cups 00 flour or all purpose flour, (280g) see notes 3 large eggs, at room temperature 6.5 tbsp butter, softened (90g) 1/2 cup granulated sugar, (100g) 1/2 cup lukewarm milk, (120ml) 1/2 tsp vanilla paste , or 1 tsp vanilla extract 2 1/4 tsp fast action yeast, (7g) 1 small pinch of salt 2-3 tbsp caster sugar or confectioners sugar, for rolling doughnuts in sunflower or vegetable oil, for frying
For the pastry cream (if using) 5 egg yolks 2.5 cups milk, (½ litre) ¼ cup cornstarch, (30g) ⅓ cup sugar, (70g) ½ tsp vanilla pasta or 1 vanilla bean Zest of 1 lemon
Directions
I start by adding the flour, sugar, and yeast to a mixer bowl and stirring them together. I scatter the butter over the flour, then pour in the eggs, lukewarm milk, vanilla, and salt. Using a dough hook, I knead the dough on low speed for about 10 minutes until it’s smooth, elastic, and slightly tacky.
I transfer the dough to a clean work surface and gently shape it into a smooth ball. I place it in a lightly greased bowl, cover it, and let it rise for 2–3 hours until tripled in size.
Once risen, I knock out the air, knead it briefly, then roll it into a rectangle about ½ inch thick. I cut out round doughnuts and place them on parchment-lined trays, covering them loosely while they proof for another 1–1.5 hours.
While the doughnuts proof, I prepare the pastry cream and let it cool completely. When ready to fry, I heat oil to 170°C/337°F and fry the doughnuts in batches for about 2 minutes per side until golden. I drain them briefly, roll them in sugar, and let them cool before filling.
To fill, I make a small incision in each doughnut and pipe in the pastry cream. I serve them fresh for the best texture and flavor.
Servings and Timing
I usually get about 10–12 large doughnuts from this recipe. Prep time takes around 3 hours, cook time about 1 hour, and total time comes to roughly 4 hours.
Variations
I like filling bomboloni with chocolate pastry cream, Nutella, or jam when I want variety. Sometimes I add orange zest to the dough for a citrus note, or roll the doughnuts in cinnamon sugar instead of plain sugar.
Storage/Reheating
I store filled bomboloni in airtight containers at room temperature for up to 1 day or in the refrigerator for 1–2 days. I prefer eating them fresh, but I let refrigerated ones come to room temperature before serving for the best texture.
FAQs
Can I make the dough ahead of time?
I sometimes prepare the dough the day before and let it rise slowly in the refrigerator overnight.
What oil works best for frying?
I prefer sunflower or vegetable oil because they have a neutral flavor and high smoke point.
Do I need a thermometer?
I always use one to keep the oil temperature steady for even frying.
Can I bake these instead of frying?
I’ve tried baking them, but frying gives the authentic texture and flavor I love.
Why are my doughnuts dense?
I’ve found that under-proofing or adding too much flour usually causes dense doughnuts.
Can I skip the filling?
I enjoy them plain and sugar-coated, though filling makes them extra special.
How full should I pipe them?
I pipe until I feel gentle resistance so they’re full without bursting.
Can I freeze bomboloni?
I freeze unfilled doughnuts and fill them after reheating for best results.
What flour combination works best?
I like the mix of strong bread flour and 00 flour for structure and softness.
Is pastry cream required?
I often use it, but any thick filling works beautifully.
Conclusion
These Bomboloni – Italian Doughnuts are one of my favorite baking projects when I want to create something truly memorable. I love their light texture, sweet coating, and creamy centers, and every batch feels like a small celebration straight from my kitchen
Soft, airy Italian bomboloni doughnuts rolled in sugar and filled with silky pastry cream, offering a light yet indulgent bakery-style treat made at home.
Ingredients
2 cups strong bread flour (280g)
2 cups 00 flour or all-purpose flour (280g)
3 large eggs, at room temperature
6.5 tablespoons butter, softened (90g)
1/2 cup granulated sugar (100g)
1/2 cup lukewarm milk (120ml)
1/2 teaspoon vanilla paste or 1 teaspoon vanilla extract
2 1/4 teaspoons fast action yeast (7g)
1 small pinch of salt
2–3 tablespoons caster or confectioners sugar, for rolling
Sunflower or vegetable oil, for frying
5 egg yolks
2.5 cups milk (500ml)
1/4 cup cornstarch (30g)
1/3 cup sugar (70g)
1/2 teaspoon vanilla paste or 1 vanilla bean
Zest of 1 lemon
Instructions
Add the flours, sugar, and yeast to a mixer bowl and mix briefly.
Add butter, eggs, milk, vanilla, and salt, then knead with a dough hook for about 10 minutes until smooth and elastic.
Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise for 2–3 hours until tripled in size.
Knock back the dough, knead briefly, and roll out to about 1/2 inch thickness.
Cut out rounds and place on parchment-lined trays. Cover loosely and proof for 1–1.5 hours.
Prepare the pastry cream and allow it to cool completely.
Heat oil to 170°C / 337°F and fry doughnuts in batches for about 2 minutes per side until golden.
Drain briefly, then roll warm doughnuts in sugar.
Once cooled, make a small hole in each doughnut and pipe in the pastry cream.
Serve fresh for best texture and flavor.
Notes
Use a thermometer to maintain proper oil temperature.
Do not overflour the dough to keep bomboloni light.
Unfilled doughnuts freeze well and can be filled after reheating.
Alternative fillings include Nutella, jam, or chocolate cream.
