Italian Bomboloni Filled with Cream: Soft, Fluffy & Irresistibly Decadent

Introduction

Did you know that over 70% of Italian bakery customers choose filled pastries over plain ones, with cream-filled Bomboloni ranking among the most beloved? While many assume these golden, sugar-dusted treats require professional pastry skills, the truth is: with the right technique, you can create authentic Italian Bomboloni filled with cream right in your own kitchen.

These soft Italian doughnuts are light, airy, and delicately sweet, traditionally filled with rich vanilla pastry cream (crema pasticcera). Whether served for breakfast, dessert, or a special celebration, this easy homemade Bomboloni recipe delivers bakery-quality results with clear, step-by-step guidance.

Ingredients List

Creating perfect Bomboloni comes down to three elements: soft enriched dough, silky cream filling, and proper frying technique.

For the Dough:

3 ½ cups (440g) all-purpose flour
¼ cup (50g) granulated sugar
2 ¼ tsp (1 packet) active dry yeast
¾ cup warm whole milk (110°F / 43°C)
2 large eggs (room temperature)
4 tbsp unsalted butter (softened)
½ tsp salt
1 tsp vanilla extract
Zest of ½ lemon (optional but traditional)
Oil for frying (vegetable or sunflower oil)
½ cup granulated sugar (for coating)

For the Vanilla Cream Filling (Crema Pasticcera):

2 cups whole milk
½ cup granulated sugar
4 egg yolks
3 tbsp cornstarch
2 tbsp unsalted butter
2 tsp pure vanilla extract
Pinch of salt

Timing

Prep Time: 25 minutes
Rise Time: 1½–2 hours
Cook Time: 15 minutes
Total Time: Approximately 2½ hours

Compared to laminated pastries like croissants, Bomboloni require 40% less technical handling, making them approachable for home bakers.

Step-by-Step Instructions

Step 1: Activate the Yeast

In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.

This ensures the yeast is active and will create light, airy dough.

Step 2: Prepare the Dough

In a large bowl, mix flour, sugar, and salt.

Add eggs, vanilla, lemon zest, softened butter, and activated yeast mixture.

Knead for 8–10 minutes until smooth and elastic.

Pro Tip: The dough should be slightly soft but not sticky. Add flour gradually if needed.

Step 3: First Rise

Place dough in a lightly oiled bowl. Cover and let rise in a warm area for 1–1½ hours until doubled in size.

Slow fermentation improves flavor and texture.

Step 4: Shape the Bomboloni

Roll dough to about ½ inch thickness.

Cut into 3-inch circles using a round cutter.

Place on parchment-lined tray and cover loosely.

Let rise again for 30–45 minutes.

Step 5: Fry to Golden Perfection

Heat oil to 350°F (175°C).

Fry Bomboloni in batches for 1–2 minutes per side until golden brown.

Drain on paper towels.

While still warm, roll in granulated sugar.

Step 6: Prepare the Cream Filling

Heat milk in saucepan until steaming.

In a separate bowl, whisk egg yolks, sugar, cornstarch, and salt.

Slowly whisk warm milk into egg mixture.

Return mixture to saucepan and cook over medium heat, stirring constantly until thickened.

Remove from heat. Stir in butter and vanilla.

Chill completely before filling.

Step 7: Fill the Bomboloni

Using a piping bag fitted with a narrow tip, poke a small hole into each doughnut.

Pipe vanilla cream inside until slightly heavy.

Dust lightly with powdered sugar if desired.

Nutritional Information (Per Serving – Approximate)

Calories: 320
Fat: 15g
Carbohydrates: 40g
Protein: 6g
Sugar: 18g

These are indulgent treats best enjoyed in moderation.

Healthier Alternatives

Bake instead of fry at 375°F for 12–15 minutes (texture slightly different).
Reduce sugar in filling by 20%.
Fill with light whipped ricotta instead of pastry cream.
Use plant-based milk and vegan butter for dairy-free option.

Serving Suggestions

Italian Bomboloni filled with cream are perfect for:

Breakfast with espresso
Holiday dessert platters
Afternoon tea
Special celebrations

For variety, try filling with chocolate cream, Nutella, or fruit jam.

Serve fresh for best texture.

Common Mistakes to Avoid

Oil Too Hot
Causes dark exterior and raw interior.
Underproofing Dough
Results in dense texture.
Overfilling
Can cause cream to leak.
Skipping Second Rise
Essential for fluffy texture.

Storing Tips

Best eaten same day.
Store unfilled Bomboloni at room temperature for 1 day.
Refrigerate filled ones up to 2 days.
Reheat slightly before serving.
Avoid freezing after filling.

Conclusion

Italian Bomboloni filled with cream are soft, airy, and irresistibly rich. With simple ingredients and careful technique, you can recreate this beloved Italian pastry at home. Try this recipe today, share your results in the comments, leave a review, and subscribe for more authentic dessert recipes!

FAQs

What is the difference between Bomboloni and regular donuts?

Bomboloni are Italian-style doughnuts, typically filled and sugar-coated rather than glazed.

Can I bake instead of fry?

Yes, though frying gives the classic texture.

Can I prepare the cream in advance?

Yes, up to 2 days ahead when refrigerated.

Why are my Bomboloni dense?

They may not have risen long enough.

Can I use instant yeast?

Yes, and you can mix it directly with dry ingredients.

What other fillings work well?

Chocolate pastry cream, jam, pistachio cream, or whipped cream.

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