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Bomboloni: Italian Sugar-Fried Donuts Filled with Cream Recipe

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4.1 from 2 reviews

Bomboloni are traditional Italian filled donuts known for their soft, pillowy texture and sweet, creamy fillings. This recipe guides you through making the perfect donut dough enriched with butter and eggs, fried to golden perfection, then filled with luscious Italian pastry cream or other delightful fillings like pistachio or chocolate cream. Ideal for a special breakfast, brunch, or dessert, bomboloni are irresistible treats that capture authentic Italian flavors and textures.

Ingredients

Donut Dough

  • 4 cups 00 flour or all-purpose flour (480 gr)
  • 3 large eggs (beaten at room temperature)
  • 6 tablespoons butter (softened and cut into cubes)
  • ½ cup granulated sugar
  • ½ cup whole milk (warmed)
  • 1 teaspoon vanilla extract
  • 2 ¼ teaspoons active dry yeast
  • 1 small pinch salt
  • Zest of 1 orange or lemon (optional)

For Frying and Finishing

  • Sunflower or vegetable oil for frying (enough for deep frying, about 4 cups)
  • ½ cup granulated sugar or confectioners sugar for rolling doughnuts

Fillings

  • 1 recipe Classic Italian Pastry Cream (store-bought or homemade)
  • Optional: Best Italian Pistachio Cream
  • Optional: Italian Chocolate Pastry Cream

Instructions

  1. Make the Pastry Cream: Prepare a batch of Classic Italian Pastry Cream as the filling base, and refrigerate it for up to 24 hours to allow it to fully chill and thicken.
  2. Activate the Yeast: In a small bowl, warm the milk to about 110°F (43°C) and sprinkle the active dry yeast over the surface. Let it sit for 5 minutes until it becomes bubbly and foamy, indicating the yeast is active. If it does not foam, start again with fresh yeast.
  3. Mix Dry Ingredients: In the bowl of a stand mixer, whisk together the flour, granulated sugar, and salt to evenly distribute the ingredients.
  4. Combine Wet Ingredients and Start Kneading: Add the milk and yeast mixture, beaten eggs, orange or lemon zest, and vanilla extract to the dry ingredients. Attach the dough hook and mix until the ingredients begin to form a rough dough, scrapping the sides as needed.
  5. Add Butter and Knead: Scatter softened butter cubes evenly over the dough. Knead on low speed for about 10 minutes until the dough is smooth, elastic, and slightly sticky.
  6. Shape and First Rise: Grease your hands lightly and shape the dough into a smooth ball by kneading it a few times on a clean surface without adding extra flour. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm, draft-free place for 2-3 hours or until it has tripled in size.
  7. Shape the Donuts: After the first rise, punch down the dough gently and knead it a few times to form a smooth ball. Roll out on a floured surface into a ½ inch thick rectangle. Use a 3.5-inch round cookie cutter to cut out donut rounds. Save scraps for frying or to roll again.
  8. Second Rise: Place the cut donuts on a parchment-lined baking sheet, cover loosely with plastic wrap or a clean towel, and let them proof for 1 to 1.5 hours until tripled in size again.
  9. Heat Oil and Prepare to Fry: Heat sunflower or vegetable oil in a large deep pan or Dutch oven to 170-175°C (340-350°F). Use a frying thermometer for accuracy. Prepare a baking sheet with paper towels to drain the fried donuts and place sugar in a bowl for coating.
  10. Fry Donuts: Lift each donut with its piece of parchment paper and drop it gently into the hot oil. Immediately remove the parchment with tongs to prevent it from frying. Fry in batches without overcrowding for about 2 minutes per side or until golden brown.
  11. Drain and Sugar Coat: Use a slotted spoon to remove the donuts from the oil. Drain on paper towels briefly to absorb excess oil, then roll each donut in sugar while still warm. Allow them to cool before filling.
  12. Fill the Bomboloni: Once cooled and coated, make a small incision on the side of each donut using a small knife. Fill a piping bag with chilled pastry cream and pipe filling into the hole until each donut is generously filled.
  13. Serve and Store: Serve the bomboloni immediately for best flavor and texture. Alternatively, store filled donuts in airtight plastic containers and consume within 1-2 days for freshness.

Notes

  • Ensure yeast is fresh and active for proper dough rise—discard and retry if no foam appears after activation.
  • Keep the frying oil temperature steady between 170-175°C (340-350°F) to prevent greasy or undercooked donuts.
  • Do not overcrowd the frying pan to allow even cooking and to maintain oil temperature.
  • You can substitute the pastry cream with other fillings like chocolate or pistachio cream for variety.
  • Save and re-roll dough scraps to minimize waste.
  • Serve bomboloni fresh the same day for the best texture and flavor; refrigeration can affect softness.

Find it online: https://cookedbygrace.com/bomboloni-italian-sugar-fried-donuts-filled-with-cream-recipe/