Italian Bomboloni (Cream-Filled Doughnuts)

5 from 1 vote

Italian Bomboloni (Cream-Filled Doughnuts)

Italian Bomboloni (Cream-Filled Doughnuts) are delightful, fluffy doughnuts filled with rich pastry cream. Perfect for breakfast, dessert, or a sweet treat anytime, these homemade Bomboloni bring the authentic taste of Italy right to your kitchen.

Prep Time30

Cook Time20

Rising Time2

Total Time2 50

Course: Breakfast, Brunch, Dessert

Cuisine: Italian

Servings:

Calories: 237kcal

Author: Joanna Cismaru

Ingredients

For the Dough:

4 cups all-purpose flour
¼ cup granulated sugar
2¼ teaspoons active dry yeast 1 packet
1 teaspoon salt
zest of 1 lemon or orange, optional, for added flavor
4 tablespoons unsalted butter softened
2 large eggs
1 cup warm milk about 110°F
1 teaspoon pure vanilla extract

For Frying:

Vegetable oil or sunflower oil, for deep-frying

For Coating:

1 cup granulated sugar

For the Pastry Cream Filling:

2 cups whole milk
½ cup granulated sugar
¼ cup cornstarch
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

US Customary - Metric

Instructions

Prepare the Pastry Cream:

In a medium saucepan, heat the whole milk over medium heat until it starts to simmer. Do not let it boil.
In a separate bowl, whisk together the granulated sugar and cornstarch until well combined. Add the egg yolks and whisk until the mixture is smooth and pale yellow.
Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Continue to cook for an additional 1–2 minutes to ensure the cornstarch is fully cooked.
Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until fully incorporated.
Transfer the pastry cream to a bowl. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until ready to use.

Prepare the Dough:

In a small bowl, combine the warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5–10 minutes until it becomes frothy, indicating the yeast is active.
In a large mixing bowl or the bowl of a stand mixer, combine the all-purpose flour, remaining granulated sugar, salt, and lemon or orange zest if using. Mix well to distribute the ingredients evenly.
Add the softened butter, eggs, vanilla extract, and the yeast mixture to the dry ingredients. Mix until the dough comes together. If using a stand mixer, use the dough hook attachment on medium speed.
Knead the dough for about 8–10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it's too dry, add a bit more warm milk.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 1–1.5 hours, or until doubled in size.

Shape the Bomboloni:

Punch down the risen dough to release air bubbles. On a lightly floured surface, roll out the dough to about ½-inch thickness.
Use a round cookie cutter or glass (about 2.5 inches in diameter) to cut out circles. Re-roll the scraps to cut out more circles.
Place the dough circles on a baking sheet lined with parchment paper, leaving space between them. Cover with a kitchen towel and let them rise for another 30–40 minutes, or until slightly puffed.

Fry the Bomboloni:

In a deep, heavy-bottomed pot or deep fryer, heat the oil to 350°F. Ensure there's enough oil to submerge the bomboloni completely.
Carefully place a few doughnuts into the hot oil without overcrowding. Fry each side for 2–3 minutes, or until golden brown. Use a slotted spoon to remove them from the oil.
Place the fried bomboloni on a plate lined with paper towels to drain excess oil briefly. While still warm, roll them in granulated sugar until fully coated.

Fill the Bomboloni:

Transfer the chilled pastry cream into a piping bag fitted with a long, narrow tip.
Using a skewer or the tip of the piping nozzle, poke a hole into the side or top of each bombolone. Insert the piping tip and gently squeeze to fill each doughnut with pastry cream.
Serve the bomboloni fresh and warm. They're best enjoyed on the day they're made.

Notes

Customize Your Fillings: While traditional Bomboloni are filled with pastry cream, feel free to experiment with different fillings like chocolate ganache, lemon curd, or Nutella.
Perfect Frying Temperature: Use a kitchen thermometer to maintain the oil at 350°F. This ensures your doughnuts cook evenly and achieve that perfect golden-brown color without becoming greasy.
Make Ahead Tips: You can prepare the dough up to the first rise a day in advance. Store it in the refrigerator, then let it come to room temperature and rise again before shaping and frying.

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