Description
These pillowy soft Italian donuts, known as Bomboloni, deliver an authentic taste of Italy with their brioche-like texture and creamy filling. Unlike American donuts, these yeasted treats are incredibly light and airy with a delicate buttery flavor, rolled in granulated sugar and traditionally filled with rich pastry cream, Nutella, or jam. While they take some time to prepare, the process is deeply satisfying and the results—golden, sugar-coated pastries with luscious filling—are absolutely worth the effort!
Ingredients
Scale
- 3½ cups (440g) all-purpose flour, plus more for dusting
- ¼ cup (50g) granulated sugar
- 2¼ teaspoons (1 packet) active dry yeast
- ½ teaspoon salt
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional but traditional)
- ½ cup (120ml) whole milk, lukewarm
- 6 tablespoons (85g) unsalted butter, softened and cubed
- Vegetable oil, for frying (about 2 quarts)
- 1 cup (200g) granulated sugar, for coating
- 1 teaspoon ground cinnamon (optional, for coating)
- 2 cups (480ml) whole milk, for pastry cream
- 1 vanilla bean, split lengthwise (or 2 teaspoons vanilla extract)
- 6 large egg yolks, for pastry cream
- ⅔ cup (130g) granulated sugar, for pastry cream
- ¼ cup (30g) cornstarch
- Pinch of salt
- 2 tablespoons (28g) unsalted butter, for pastry cream
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, yeast, and salt.
- In a separate bowl, whisk together eggs, vanilla extract, lemon zest (if using), and lukewarm milk.
- With the mixer on low speed, gradually pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms, about 2-3 minutes.
- Increase the speed to medium-low and add the softened butter, one piece at a time, waiting for each piece to incorporate before adding the next.
- Once all butter is incorporated, increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm place until doubled in size, about 1-1½ hours.
- While the dough rises, prepare the pastry cream. In a medium saucepan, heat milk and vanilla bean (if using) until steaming but not boiling.
- In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt until pale and thick.
- Slowly pour half the hot milk into the egg mixture, whisking constantly to prevent curdling.
- Pour the egg-milk mixture back into the remaining hot milk in the saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Continue to cook for 1-2 minutes more.
- Remove from heat, discard vanilla bean pod if using, and stir in butter until melted.
- Strain through a fine-mesh sieve into a bowl, cover with plastic wrap directly on the surface, and refrigerate until chilled and set, at least 2 hours.
- Once the dough has doubled, gently punch it down and transfer to a lightly floured surface.
- Roll the dough to approximately ½-inch thickness and use a 2½-inch round cutter to cut circles from the dough.
- Place the rounds on parchment-lined baking sheets, leaving about 2 inches between each.
- Cover loosely with plastic wrap or kitchen towels and let rise again until puffy, about 30-45 minutes.
- Fill a large, heavy-bottomed pot with about 2 inches of vegetable oil. Heat to 350°F (175°C).
- Carefully lower 3-4 dough rounds into the hot oil, being careful not to overcrowd.
- Fry for about 2 minutes per side, until golden brown, using a slotted spoon to flip them.
- Remove the fried bomboloni and place on paper towels to drain excess oil.
- While still warm, roll in sugar (mixed with cinnamon if using) to coat all sides.
- Once slightly cooled, use a small knife to make an incision on the side of each bombolone.
- Transfer your chosen filling to a piping bag fitted with a small round tip or filling tip.
- Insert the tip into the incision and gently squeeze to fill each bombolone.
- Serve as soon as possible for the best texture and flavor.
Notes
- Room temperature ingredients are crucial for proper dough development
- The lemon zest is traditional in Italian recipes and adds a subtle brightness without making the donuts taste lemony
- For perfect texture, avoid overworking the dough once the butter is incorporated
- Maintain oil temperature at 350°F (175°C) for proper frying – too cold will make greasy donuts, too hot will brown the outside before the inside cooks
- Make ahead: prepare the dough after first rise, then refrigerate overnight; let come to room temperature before shaping
- Pastry cream can be made up to 3 days ahead and kept refrigerated
- Alternative fillings: Nutella, fruit preserves, lemon curd, or whipped mascarpone with honey all work beautifully
- For baked instead of fried: brush with melted butter and bake at 375°F (190°C) for 12-15 minutes until golden brown
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert, Breakfast
- Method: Fried
- Cuisine: Italian
Nutrition
- Serving Size: per bombolone with pastry cream
- Calories: 285
- Sugar: 20g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: bomboloni, italian donuts, filled donuts, custard donuts, italian pastry, italian breakfast, homemade donuts, brioche donuts, pastry cream