Bomboloni
Soft, sweet Italian filled doughnuts
Pillowy fried Italian doughnuts rolled in sugar and filled with pastry cream or chocolate, ready in about 3 hours 30 minutes including the specified rests, cooling or chilling.
One tablespoon = 15 ml; one teaspoon = 5 ml.
About Bomboloni
Bomboloni are Italy's much-loved filled doughnuts: pillowy soft, golden and rolled in sugar, with a luscious centre of vanilla pastry cream or chocolate. They are a classic in Italian bakeries and cafés, enjoyed with a morning coffee or as an afternoon treat.
The secrets are a soft, well-kneaded enriched dough, two proper proofs and frying at a steady 170-175°C so the doughnuts cook through without absorbing oil. Fill them only once both the doughnuts and the filling have cooled.
Kitchen testing has not been documented for this recipe. Cooking times are estimates and vary with the stove, cookware and batch size. Follow the doneness checks in the method.
Make it work for your kitchen
Also known as Italian doughnuts, Bombolone, Italian cream doughnuts.
Original quantities serve 12. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Bring ingredients to room temperature
Take the eggs and butter out of the fridge in advance. Room-temperature ingredients give a softer dough.
PreparationMake the fillings during the first proof
Cook the pastry cream and chocolate filling while the dough rises, so they have time to cool completely before filling.
PreparationSet up for frying
Have a thermometer, slotted spoon, a tray lined with paper towels and a bowl of caster sugar ready next to the stove.
PreparationSet up the equipment
For Bomboloni, have these tools clean and ready: Large mixing bowl; measuring cups and spoons; stand mixer (optional); saucepan; baking trays; clean kitchen towel or cling film; deep, heavy-bottomed pot or deep fryer; thermometer; slotted spoon; piping bags with round nozzles; cooling rack. Choose the cooking method before starting and use the tools for that method.
Before cooking
Step-by-step cooking method
1 Activate the yeast; add the wet ingredients
In a small bowl, mix the lukewarm milk with a little of the sugar and the yeast. Leave until frothy. In a large bowl, combine the flour, remaining sugar and salt. Add the yeast mixture, eggs and vanilla (and lemon zest, if using) to the flour. Mix until a shaggy dough forms.
2 Knead the dough; first proof
Knead by hand or with a mixer until smooth and elastic. Add the soft butter and knead until fully incorporated. Place the dough in a greased bowl, cover and leave to rise in a warm place until doubled in size.
3 Make the pastry cream; finish the cream
In a saucepan, whisk the egg yolks, sugar and cornflour. Gradually add the warm milk and cook over medium heat, stirring, until thick and bubbling, then cook for 1 minute while whisking. Remove from the heat and stir in the vanilla and butter. Transfer to a bowl, cover with cling film touching the surface and cool promptly in a shallow container, then refrigerate until completely cold. Do not leave out for more than 2 hours (1 hour above 32°C).
4 Make the chocolate filling
If using the optional chocolate filling, heat the cream until just simmering and pour it over the chopped chocolate. Leave for 2 minutes, then stir until smooth. Add the butter, cool promptly and refrigerate until thick enough to pipe.
5 Punch down the dough; second proof
Gently punch down the risen dough to release the air. Divide into 12-16 equal pieces (about 65-85 g each) and roll into smooth balls. Place on a floured tray and cover. Let the dough balls rise again for 30-40 minutes until puffy.
6 Heat the oil; fry the bomboloni
Heat the oil in a deep pot to 170-175°C. Use a thermometer for the best results. Fry a few at a time until golden brown on both sides.
7 Drain and cool; coat in sugar
Lift out with a slotted spoon and drain on paper towels. Let them cool slightly. While still warm, roll each doughnut in caster sugar until well coated.
8 Prepare the fillings; serve
Transfer the cold pastry cream and, if made, chocolate ganache to piping bags with round nozzles. Insert a piping nozzle or skewer into the side of each doughnut to make a small hole. Pipe in the pastry cream or chocolate until you feel the doughnut fill, about 1-2 tbsp each. Dust with a little extra sugar if desired. Fill only completely cooled doughnuts. Serve fresh and refrigerate filled doughnuts promptly.
Chef’s tips
- Use room-temperature ingredients for a softer dough.
- Knead until smooth and elastic for the best texture.
- Keep the oil at a steady 170-175°C.
- Fill the doughnuts only when completely cooled to prevent melting.
- Roll in sugar while still slightly warm for the perfect coating.
Common mistakes & quick fixes
- Dough too dense
- Knead longer until smooth and elastic.
- Dough not rising
- Check that the yeast is fresh and the milk is only lukewarm.
- Oil too hot
- The outside browns before the inside cooks. Keep it at 170-175°C.
- Oil too cool
- The doughnuts absorb oil. Bring it back up to temperature between batches.
- Greasy doughnuts
- Maintain the oil temperature and do not overcrowd the pot.
- Filling leaks out
- Fill only after the doughnuts and filling have cooled fully.
- Flat shape
- Ensure proper proofing time for both rises.
Variations & serving ideas
Other fillings: Fill with jam, chocolate hazelnut spread, lemon curd or pistachio cream.
Orange: Add orange zest to the dough for a citrus twist.
Cinnamon sugar: Roll in cinnamon sugar instead of plain sugar.
Mini bomboloni: Make bite-sized mini bomboloni.
Flavoured cream: Try a vanilla, coffee or hazelnut pastry cream.
Perfect result check
| Texture | Light, fluffy and airy. |
|---|---|
| Colour | Golden brown and evenly fried, well coated in fine sugar. |
| Filling | Generously filled with smooth cream. |
| Inside | Not greasy, with a perfect balance of sweetness. |
Storage & reheating
| Refrigerator (filled doughnuts) | Up to 2 days | Store cream- or ganache-filled doughnuts covered at 4°C or below. Refrigerate within 2 hours, or 1 hour above 32°C. Best on the day of making; do not store filled doughnuts at room temperature. |
|---|---|---|
| Freezer | Not recommended once filled | Filled doughnuts do not freeze well. |
| Serving | Fresh | Serve with espresso or cappuccino. |
Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Pastry cream | Medium heat | Stir constantly until thick and glossy. |
| Frying | Oil at 170-175°C | Golden brown after 2-3 minutes per side. |
Helpful answers before you cook
What is the difference between bomboloni and regular doughnuts?
Bomboloni are Italian filled doughnuts with no hole. They are fried, rolled in sugar and filled through the side with pastry cream, chocolate or jam.
What oil temperature should I fry bomboloni at?
Keep the oil at a steady 170-175°C. Hotter oil browns the outside before the centre cooks; cooler oil makes them greasy.
Can I make the pastry cream ahead?
Yes. Make it while the dough proofs, or the day before, and keep it covered in the fridge. It must be completely cool before filling.
How long do bomboloni keep?
Best on the day they are made. Keep cream- or ganache-filled doughnuts covered in the refrigerator at 4°C or below for up to 2 days; do not keep them at room temperature for more than 2 hours (1 hour above 32°C).
