Name: Bomboloni – Italian Cream-Filled Donuts
Prep time: 20 min
Cook time: 20 min
Total time: 2 h
Cuisine: Italian
Ingredients: 3 cups (375 g) all-purpose flour; 1/4 cup (50 g) sugar; 2 tsp active dry yeast; 3/4 cup (180 ml) warm milk; 2 large eggs; 1/4 cup (60 g) butter, softened; Oil for frying; Custard cream for filling; Powdered sugar for dusting

Soft, golden, and dusted with sugar, Bomboloni are a beloved Italian treat that brings a taste of indulgence to any moment. Fried until perfectly crisp on the outside and filled with luscious custard cream, these pillowy donuts are irresistible whether I serve them for breakfast, as a dessert, or a midday pick-me-up.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups (375 g) all-purpose flour

1/4 cup (50 g) sugar

2 tsp active dry yeast

3/4 cup (180 ml) warm milk

2 large eggs

1/4 cup (60 g) butter, softened

Oil for frying

Custard cream for filling

Powdered sugar for dusting

Directions

I start by combining the flour, sugar, and yeast in a large bowl or the bowl of a stand mixer.

Then, I pour in the warm milk and crack in the eggs, mixing until a sticky dough forms.

I add the softened butter and knead the dough for about 8–10 minutes until smooth and elastic.

After that, I cover the dough and let it rise in a warm spot for 1 to 1.5 hours, until it’s doubled in size.

Once risen, I punch down the dough, divide it into equal pieces, and shape each into a ball.

I place them on a floured surface, cover, and let them rise again for 30–45 minutes.

While they rise, I heat oil in a heavy pot or deep fryer to 350°F (175°C).

I carefully fry the dough balls in batches, turning them after 2–3 minutes or until golden brown all over.

After frying, I drain them on paper towels and let them cool just slightly.

Using a piping bag, I fill each donut with creamy custard through the side or top.

Finally, I dust them generously with powdered sugar and enjoy them warm.

Servings and timing

This recipe makes about 12 Bomboloni.

Prep Time: 20 minutes

Cooking Time: 20 minutes

Rising Time: 1 hour 45 minutes

Total Time: Approximately 2 hours

Calories: About 290 kcal per Bomboloni

Variations

I sometimes switch out the custard for chocolate cream, jam, or Nutella for a different flavor twist.

For a citrusy kick, I add a bit of lemon zest to the dough.

If I want a lighter version, I bake the donuts instead of frying them (though the texture is slightly different).

For a festive touch, I add a splash of rum or vanilla to the dough.

I even like rolling them in cinnamon sugar for a different finishing touch.

Storage/Reheating

I store leftover Bomboloni in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them and reheat in the microwave for 10–15 seconds to warm them up gently. I avoid reheating them in the oven to keep them from drying out. If they’re already filled, I make sure to keep them chilled and consume them within 2 days for the best texture and flavor.

FAQs

What is the difference between Bomboloni and regular donuts?

Bomboloni are Italian-style donuts that are typically smaller, rounder, and filled after frying. Unlike American donuts, they don’t usually have a hole in the center.

Can I make Bomboloni without a deep fryer?

Yes, I fry them in a heavy-bottomed pot on the stove. I just make sure the oil stays at a steady 350°F (175°C) using a thermometer.

Can I make the dough ahead of time?

Absolutely. I prepare the dough, let it rise once, then refrigerate it overnight. The next day, I bring it to room temperature, shape the balls, and let them rise again before frying.

Can I use store-bought custard?

Yes, if I’m short on time, I use high-quality store-bought custard. However, homemade custard gives the best flavor and texture.

Why did my donuts turn out greasy?

If the oil isn’t hot enough, the donuts can absorb too much oil while frying. I always preheat the oil to the right temperature and avoid overcrowding the pot.

Conclusion

Bomboloni are the kind of treat that turns an ordinary day into something special. They’re soft, creamy, and utterly satisfying, and I love how versatile they are with different fillings and toppings. Whether I’m making them for family brunch, a holiday treat, or just because I feel like indulging, they never disappoint.

📖 Recipe:

Bomboloni – Italian Cream-Filled Donuts

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Author: Sophia
Total Time: 2 hours
Yield: 12 Bomboloni
Diet: Vegetarian

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Description

Bomboloni are soft, golden Italian donuts filled with creamy custard and dusted with sugar. Perfect for breakfast, dessert, or a sweet snack, these fried treats are irresistibly light and fluffy with a rich, indulgent filling.