Can I make Bomboloni ahead of time?

Yes! You can make the dough a day in advance and let it rise overnight in the refrigerator. The pastry cream can also be prepared ahead and stored chilled for up to 3 days.

How do I store leftover Bomboloni?

Store unfilled doughnuts in an airtight container at room temperature for 1–2 days. Filled Bomboloni should be stored in the refrigerator and eaten within 24 hours for the best texture and flavor.

Can Bomboloni be frozen?

Yes, but freeze them before filling. Let them cool completely after frying, then store in a freezer-safe bag for up to 2 months. Reheat in the oven at 350°F (175°C) for 5–8 minutes, then fill before serving.

What fillings can I use besides pastry cream?

You can try chocolate ganache, Nutella, jam (like raspberry or apricot), lemon curd, whipped mascarpone, or even vanilla pudding. Savory versions can be filled with ricotta or cream cheese for a twist!

Why are my doughnuts oily or dense?

This usually means the oil temperature was too low or the dough was under-proofed. Always fry at 350°F (175°C) and ensure the dough has risen until puffy before frying.

Can I bake Bomboloni instead of frying?

You can bake them at 375°F (190°C) for 10–12 minutes. While still tasty, they’ll have more of a bread roll texture than a traditional doughnut.

How can I get a perfect sugar coating?

Roll the Bomboloni in sugar while they’re still warm but not too hot. This helps the sugar stick evenly without melting off.

Can I make these gluten-free?

You can try a 1:1 gluten-free flour blend, but results may vary. Look for blends that include xanthan gum for elasticity.

Best Bomboloni Recipe- Italian Cream-Filled Doughnuts

Name: Bomboloni/Bombolone (Italian Cream-Filled Doughnuts) – Soft, Sweet & Irresistible!
Prep time: 25 min
Cook time: 20 min
Total time: 2 h 45 min
Yield: 12
Cuisine: Italian
Ingredients: 3 ¼ cups (400g) all-purpose flour; 1 packet (2 ¼ tsp) active dry yeast; ¼ cup (50g) granulated sugar; ½ tsp salt; ¾ cup (180ml) warm milk; 2 large eggs; 3 tbsp unsalted butter, softened; Zest of 1 lemon (optional for extra aroma); Vegetable oil, for frying; Extra sugar, for coating; 2 cups (480ml) whole milk; ½ cup (100g) granulated sugar; 4 large egg yolks; ¼ cup (30g) cornstarch; 1 tsp vanilla extract; 2 tbsp unsalted butter

Jump to Recipe

Bomboloni or Bombolone, is an Italian doughnut that you can try as a snack or as a dessert. These pillowy soft Italian doughnuts are golden on the outside and light and fluffy on the inside. You can use classic vanilla pastry cream, rich Nutella, or fruity jam as the filling. And the most interesting thing is that you can make them at home very easily and with very few simple ingredients.

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Yield: 12 Doughnuts

Bomboloni/Bombolone (Italian Cream-Filled Doughnuts) – Soft, Sweet & Irresistible!

Light, fluffy, and buttery creamy — Bomboloni are classic Italian doughnuts filled with pastry cream or jam. These golden pillows are perfect for breakfast, dessert, or anytime enjoyment.

Prep Time 25 minutes

Cook Time 20 minutes

Rising Time 2 hours

Total Time 2 hours 45 minutes

Ingredients

For the Doughnuts:

3 ¼ cups (400g) all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
¼ cup (50g) granulated sugar
½ tsp salt
¾ cup (180ml) warm milk
2 large eggs
3 tbsp unsalted butter, softened
Zest of 1 lemon (optional for extra aroma)
Vegetable oil, for frying
Extra sugar, for coating

For the Pastry Cream Filling:

2 cups (480ml) whole milk
½ cup (100g) granulated sugar
4 large egg yolks
¼ cup (30g) cornstarch
1 tsp vanilla extract
2 tbsp unsalted butter

Instructions

Make the pastry cream (can be made in advance):

In a medium saucepan, heat the milk until boiling.
In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
Gradually pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring until thickened (2-3 minutes).
Remove from heat, stir in the butter and vanilla.
Cover with plastic wrap (touching the surface) and refrigerate for at least 1 hour.

Prepare the dough:

In a large bowl or stand mixer, whisk together the warm milk and yeast. Let stand for 5-10 minutes until foamy.
Add the sugar, eggs, flour, and salt. Mix until the dough forms.
Beat for 8-10 minutes (or 5 minutes on a stand mixer).
Cover with a clean cloth and let rise in a warm place for 1-1.5 hours or until doubled in size.

Shape and Second Rise:

Roll dough out on a floured surface to about ½ inch thickness.
Cut into rounds using a 2.5-3 inch cutter.
Place on a parchment paper-lined tray. Cover and let rise again for 30-45 minutes.

Fry the Bomboloni:

Heat the oil in a deep pan to 350°F (175°C).
Fry the doughnuts in batches, 1-2 minutes per side, until golden brown.
Remove and drain on paper towels.
While still hot, roll in granulated sugar.

Fill with pastry cream:

Transfer the chilled pastry cream to a piping bag fitted with a long nozzle.
Poke a hole in the side of each doughnut and pipe the cream into the piping bag until it is slightly full and puffy.

Notes

Don't have a stand mixer? Knead the dough by hand for about 10 minutes until smooth and elastic.
Flavor variations: Try filling with chocolate ganache, Nutella, fruit jam, or lemon curd.
Crispier coating: Roll in cinnamon sugar or powdered sugar for a fun twist.
Keep fresh: Best eaten the same day. Store empty doughnuts in an airtight container for up to 2 days and fill before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 250Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 126mgSodium: 161mgCarbohydrates: 30gFiber: 1gSugar: 4gProtein: 9g

Layered Dessert Recipes

Serving Suggestions for Bomboloni

Espresso Pairing: For a true Italian café experience, serve warm Bomboloni with a shot of espresso or a creamy cappuccino.

Powdered Sugar Dusting: For extra beauty, sprinkle the tops with powdered sugar just before serving – perfect for brunch or special occasions.

Chocolate or Caramel Drizzle: Drizzle melted chocolate or salted caramel sauce over the tops for a rich, indulgent twist.

Fruit Garnish: Add a handful of fresh berries, such as raspberries or strawberries, for freshness and color contrast.

Ice Cream Pairing: Serve with a scoop of vanilla or pistachio gelato for a delicious dessert pairing.

Mini Dessert Platter: Small plates of Bomboloni as part of a dessert board with cannoli, biscuits, and panna cotta for a party.

Holiday Touch: Add festive sprinkles or edible glitter for a birthday, Christmas, or Valentine’s Day.

Brunch Spread: Include Bomboloni as part of a brunch spread made with fresh fruit, eggs, and mimosas for a beautiful breakfast table.

Sugar Free Dessert Recipes

Bomboloni FAQ

FAQs on Bomboloni Recipe

Yes! Make the dough and pastry cream a day ahead. Store the dough in the fridge and cream chilled until ready to use.

Unfilled doughnuts can be kept at room temp for 1–2 days. Filled ones should be refrigerated and eaten within 24 hours.

Yes, freeze them unfilled for up to 2 months. Reheat in the oven and fill fresh before serving.

Chocolate ganache, Nutella, fruit jams, lemon curd, mascarpone, or even whipped cream are great options!

Likely due to low oil temperature or under-proofed dough. Fry at 350°F (175°C) and let them rise well before frying.

Yes! Bake at 375°F (190°C) for 10–12 minutes. They’ll be more like soft sweet rolls, but still delicious!

Roll doughnuts in sugar while still warm (not hot) for best adherence and texture.

Yes, try a 1:1 gluten-free flour blend that includes xanthan gum for elasticity. Results may vary slightly.

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Bomboloni are more than just doughnuts – a taste of Italy in every bite. With an irresistibly soft texture, sweet coating, and delicious cream filling, these treats will wow any occasion or sweeten up a simple afternoon. Whether you make them for a special occasion or just for the cause, this recipe will bring a touch of joy and homemade warmth to your kitchen. Go ahead, have a bite – you deserve it!

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Best Bomboloni (Italian Cream-Filled Doughnuts) – Soft, Sweet & Irresistible!