These Italian bomboloni are soft, airy doughnuts with a golden exterior and a creamy custard filling. Lightly sweet, delicately fried, and finished with a dusting of powdered sugar, they bring classic Italian bakery flavor straight to your kitchen.
Why You’ll Love This Recipe
These bomboloni are wonderfully fluffy thanks to a rich, egg-yolk dough and a slow rise. The filling adds a smooth, creamy contrast to the tender dough, making each bite indulgent without being heavy. They are perfect for special breakfasts, dessert tables, or whenever you want a bakery-style treat made from scratch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour: 500 g
Milk, lukewarm: 250 ml
Sugar: 80 g
Butter, soft: 80 g
Egg yolks: 3 large
Fresh yeast: 20 g
or dry yeast: 7 g
Salt: 1 teaspoon
Neutral oil for frying: 1 liter
Powdered sugar for dusting: 50 g
Pastry cream for filling: 300 g
Directions
In a bowl, dissolve the yeast in the lukewarm milk along with one tablespoon of the sugar. Let it rest for about 5 minutes until slightly foamy.
In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the egg yolks, softened butter, and the yeast mixture.
Knead the dough by hand or with a mixer fitted with a dough hook for 10 to 12 minutes, until smooth, soft, and elastic.
Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise in a warm place for about 1½ hours, or until doubled in size.
Roll out the risen dough on a lightly floured surface to about 1.5 cm thickness. Cut out rounds using a cutter.
Place the dough rounds on a tray, cover lightly, and let them rest for 30 minutes.
Heat the oil to 170°C. Fry the doughnuts in batches, turning once, until evenly golden on both sides.
Remove and drain on paper towels. Let them cool slightly.
Fill each bombolone with pastry cream using a piping bag, then dust generously with powdered sugar before serving.
Servings and timing
This recipe yields 8 to 10 bomboloni, depending on cutter size.
Preparation time is about 30 minutes.
Rising time is approximately 2 hours total.
Frying time is about 15 minutes.
Total time from start to finish is around 2 hours and 45 minutes.
Variations
You can fill bomboloni with chocolate cream, vanilla custard, or hazelnut spread instead of classic pastry cream.
For a citrus note, add finely grated lemon or orange zest to the dough.
Roll freshly fried bomboloni in granulated sugar instead of powdered sugar for a traditional finish.
Storage/Reheating
Bomboloni are best enjoyed fresh on the day they are made. If needed, store unfilled doughnuts in an airtight container at room temperature for up to one day. Filled bomboloni should be refrigerated and consumed within 24 hours. Reheat unfilled doughnuts briefly in a warm oven, then fill just before serving.
FAQs
Can I use dry yeast instead of fresh yeast?
Yes, 7 grams of dry yeast can replace 20 grams of fresh yeast with excellent results.
Why is my dough too sticky?
A slightly sticky dough is normal, but if it is very wet, add a small amount of flour while kneading until manageable.
Can I bake bomboloni instead of frying?
They can be baked, but frying gives the traditional texture and flavor that defines bomboloni.
What oil is best for frying?
A neutral oil with a high smoke point, such as sunflower or vegetable oil, works best.
How do I know the oil temperature is correct?
The ideal temperature is 170°C. Too hot will brown them too fast, too cool will make them greasy.
Can I prepare the dough in advance?
Yes, the dough can be refrigerated overnight after the first rise and shaped the next day.
What pastry cream works best?
A classic vanilla pastry cream with a smooth, thick consistency is ideal for filling.
Can I freeze bomboloni?
Unfilled doughnuts can be frozen and reheated gently, but filled ones do not freeze well.
Why did my bomboloni absorb too much oil?
This usually happens if the oil temperature is too low during frying.
Are bomboloni served warm or cold?
They are traditionally served slightly warm or at room temperature for the best texture.
Conclusion
Italian bomboloni are a timeless treat that combines soft, enriched dough with creamy filling and a delicate sweetness. With simple ingredients and careful preparation, you can recreate these bakery favorites at home and enjoy a truly comforting Italian dessert.
Classic Italian bomboloni are light, fluffy doughnuts filled with creamy custard and dusted with powdered sugar. These golden treats are fried to perfection and perfect for a special breakfast or dessert.
Author:Sophia
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:2 hours 45 minutes
Yield:8 to 10 bomboloni
Category:Dessert
Method:Frying
Cuisine:Italian
Diet:Vegetarian
Ingredients
500 g all-purpose flour
250 ml lukewarm milk
80 g sugar
80 g softened butter
3 large egg yolks
20 g fresh yeast or 7 g dry yeast
1 teaspoon salt
1 liter neutral oil for frying
50 g powdered sugar (for dusting)
300 g pastry cream (for filling)
Instructions
Dissolve yeast in lukewarm milk with 1 tablespoon of sugar. Let sit for 5 minutes until foamy.
In a large bowl, mix flour, remaining sugar, and salt. Add egg yolks, softened butter, and yeast mixture.
Knead by hand or with a dough hook for 10–12 minutes until smooth and elastic.
Shape into a ball, place in a greased bowl, cover, and let rise for 1½ hours until doubled in size.
Roll dough to 1.5 cm thickness on a floured surface. Cut into rounds and place on a tray. Cover and rest for 30 minutes.
Heat oil to 170°C. Fry doughnuts in batches, turning once until golden on both sides.
Drain on paper towels and cool slightly.
Fill each with pastry cream using a piping bag. Dust with powdered sugar and serve.
Notes
For flavor variation, add citrus zest to the dough.
Use chocolate, vanilla, or hazelnut spread as alternative fillings.
Roll in granulated sugar instead of powdered sugar for a traditional touch.
Unfilled doughnuts can be stored in an airtight container for one day.
Frying at the right temperature ensures they’re not greasy.
