Why You’ll Love Italian Bomboloni With Cream Filling Recipe
- Soft and airy doughnuts with a tender texture.
- Rich homemade cream filling flavored with vanilla and lemon zest.
- Authentic Italian bakery-style treat made at home.
- Perfect for celebrations, brunches, or weekend baking projects.
- Easy-to-follow process with impressive results.
- Delicious when served fresh and slightly warm.
- A wonderful make-ahead dessert that can be filled before serving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Doughnuts:
- 2 cups bread flour
- 2 cups 00 flour (or all-purpose flour)
- 3 eggs
- 7 tablespoons butter, softened
- ½ cup granulated sugar
- ½ cup milk, warmed
- 1 teaspoon vanilla
- 2¼ teaspoons instant rise yeast
- 1 pinch salt
- 3 tablespoons powdered sugar
- Vegetable oil, for frying
For the Cream Filling:
- 5 egg yolks
- 2½ cups milk
- ¼ cup cornstarch
- ⅓ cup granulated sugar
- 1 teaspoon vanilla
- Zest of 1 lemon
Directions
- In a large mixing bowl, combine the bread flour, 00 flour, granulated sugar, and instant yeast.
- Add the softened butter, eggs, warmed milk, salt, and vanilla.
- Knead the dough for 5 to 10 minutes until smooth, elastic, and slightly tacky.
- Shape the dough into a ball and place it in a lightly greased bowl.
- Cover and let it rise in a warm place for 2 to 3 hours, or until tripled in size.
- Punch down the risen dough and roll it into a rectangle about ½ inch thick.
- Cut out rounds using a medium biscuit cutter.
- Transfer the dough rounds to a parchment-lined baking sheet.
- Cover loosely with plastic wrap and allow them to rise for 1 to 1½ hours, or until nearly tripled in size.
- Heat vegetable oil in a deep pot to approximately 337°F (169°C).
- Fry the doughnuts for about 2 minutes per side, or until golden brown.
- Transfer to a wire rack to drain for 1 to 2 minutes.
- Roll the warm doughnuts in powdered sugar.
For the Cream Filling:
- In a large bowl, whisk together the egg yolks, granulated sugar, vanilla, and lemon zest.
- Stir in the cornstarch until smooth.
- Heat the milk in a saucepan until warm, then remove from the heat and let sit for 1 to 2 minutes.
- Gradually add the warm milk to the egg mixture while whisking constantly.
- Return the mixture to the saucepan over low heat.
- Stir continuously for 10 to 15 minutes until thick, smooth, and creamy.
- Transfer the pastry cream to a clean bowl and press plastic wrap directly onto the surface.
- Allow the cream to cool completely.
- Using a small knife, create a pocket in the side of each doughnut.
- Transfer the cooled cream to a piping bag and fill each doughnut generously.
- Serve and enjoy.
Servings and timing
- Servings: 12 bomboloni
- Prep Time: 30 minutes
- Rise Time: 3 hours 30 minutes to 4 hours 30 minutes
- Cook Time: 4 minutes
- Cream Filling Time: 15 minutes
- Total Time: Approximately 5 hours 4 minutes
Variations
- Chocolate Cream Filling: Replace the vanilla pastry cream with chocolate pastry cream for a rich twist.
- Nutella Bomboloni: Fill the doughnuts with Nutella instead of custard.
- Jam-Filled Bomboloni: Use raspberry, strawberry, or apricot jam for a fruity version.
- Citrus Cream: Add orange zest instead of lemon zest for a different flavor profile.
- Cinnamon Sugar Coating: Toss the warm doughnuts in cinnamon sugar instead of powdered sugar.
- Coffee Pastry Cream: Add a small amount of espresso powder to the cream filling for a coffee-flavored treat.
- Vanilla Bean Bomboloni: Use real vanilla bean seeds in the pastry cream for a more intense vanilla flavor.
Storage/Reheating
Filled Bomboloni should be stored in an airtight container in the refrigerator for up to 3 days. Because of the pastry cream filling, refrigeration is necessary.
Unfilled doughnuts can be stored at room temperature for up to 2 days in an airtight container.
For best texture, allow refrigerated Bomboloni to sit at room temperature for about 20 minutes before serving.
If reheating unfilled doughnuts, warm them in a 300°F (150°C) oven for 3 to 5 minutes. Filled doughnuts are best enjoyed chilled or at room temperature rather than reheated.
FAQs
What are Bomboloni?
Bomboloni are traditional Italian doughnuts that are typically fried and filled with pastry cream, jam, chocolate, or other sweet fillings.
Can I use all-purpose flour instead of 00 flour?
Yes, all-purpose flour can be used as a substitute for 00 flour, although the texture may be slightly less tender.
Why does the dough need two rises?
The first rise develops flavor and structure, while the second rise creates the light, airy texture that makes Bomboloni so fluffy.
Can I make the pastry cream ahead of time?
Yes, the pastry cream can be prepared up to 2 days in advance and stored in the refrigerator until needed.
How do I know when the oil is the correct temperature?
Using a kitchen thermometer is the most reliable method. The oil should remain close to 337°F (169°C) for even frying.
Can I bake Bomboloni instead of frying them?
Yes, although the texture will differ. Bake at 350°F (175°C) until golden, about 12 to 15 minutes.
Why are my doughnuts greasy?
Greasy doughnuts usually result from oil that is too cool. Maintaining the correct frying temperature is important.
Can I freeze Bomboloni?
Unfilled Bomboloni freeze well for up to 2 months. Thaw completely before filling and serving.
What other fillings can I use?
You can use chocolate cream, whipped cream, fruit preserves, Nutella, or flavored pastry creams.
Can I make the dough without a stand mixer?
Absolutely. The dough can be kneaded by hand for 5 to 10 minutes until smooth and elastic.
Conclusion
Italian Bomboloni with Cream Filling are a delightful bakery-style treat that combines fluffy fried dough with a silky homemade pastry cream. Their light texture, rich filling, and delicate dusting of powdered sugar make them irresistible for any occasion. Whether enjoyed with coffee, served at brunch, or offered as a special dessert, these classic Italian doughnuts are sure to impress family and friends with their authentic flavor and beautiful presentation.
Italian Bomboloni With Cream Filling
Italian Bomboloni are light, fluffy fried doughnuts filled with a rich lemon-vanilla pastry cream and dusted with powdered sugar. A classic Italian treat perfect for dessert or special breakfasts.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Deep Fry
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 Cups Bread Flour
- 2 Cups 00 Flour (or All Purpose)
- 3 Eggs
- 7 Tablespoons butter, softened
- 1/2 Cup Granulated Sugar
- 1/2 Cup Milk, warmed
- 1 Teaspoon Vanilla
- 2 1/4 Teaspoons Instant Rise Yeast
- 1 Pinch Salt
- 3 Tablespoons Powdered Sugar
- Vegetable Oil, for frying
- 5 Egg Yolks
- 2 1/2 Cups Milk
- 1/4 Cup Cornstarch
- 1/3 Cup Granulated Sugar
- 1 Teaspoon Vanilla
- Zest of 1 Lemon
Instructions
- In a large bowl, combine the bread flour, 00 flour, sugar, and yeast. Add the softened butter, eggs, warmed milk, salt, and vanilla.
- Knead the dough for 5 to 10 minutes until smooth and elastic.
- Shape the dough into a ball, place it in a lightly greased bowl, cover, and let rise in a warm place for 2 to 3 hours or until tripled in size.
- Punch down the dough and roll it into a rectangle about 1/2 inch thick.
- Cut out doughnuts with a medium biscuit cutter. Place them on a parchment-lined baking sheet, cover, and let rise for 1 to 1 1/2 hours until nearly tripled in size.
- Heat vegetable oil in a deep pot to 337°F (169°C). Fry the doughnuts for about 2 minutes per side until golden brown.
- Drain on a wire rack for 1 to 2 minutes, then roll in powdered sugar.
- To make the cream filling, whisk together the egg yolks, sugar, vanilla, lemon zest, and cornstarch in a large bowl.
- Warm the milk in a saucepan, then gradually whisk it into the egg mixture.
- Return the mixture to the saucepan over low heat and cook, stirring constantly, for 10 to 15 minutes until thick and creamy.
- Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface, and cool completely.
- Use a small knife to create a pocket in the side of each doughnut.
- Pipe the cooled pastry cream into each doughnut and serve.
Notes
- For best results, use 00 flour for a softer texture.
- Allow the pastry cream to cool completely before filling the doughnuts.
- Store filled bomboloni in the refrigerator for up to 2 days.
- Dust with additional powdered sugar before serving if desired.
Nutrition
- Serving Size: 1 bombolone
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 105 mg
