Few desserts can compete with the sheer delight of biting into a pillowy doughnut, only to discover a creamy, decadent filling inside. That’s the magic of Bomboloni—Italy’s beloved filled doughnuts. Traditionally dusted with sugar and generously filled with pastry cream, Nutella, or jam, these golden pastries are a bakery favorite across Italy and now a rising star in kitchens worldwide.
When paired with silky, vanilla-scented pastry cream, bomboloni transform into an indulgent treat that’s perfect for breakfast, an afternoon pick-me-up, or a sweet ending to any meal.
What Makes Bomboloni Special?
Unlike American doughnuts, bomboloni are often lighter, airier, and slightly smaller. They don’t have a hole in the center; instead, they’re fried whole and filled after cooking. Their tender crumb comes from a yeasted dough enriched with eggs, sugar, and butter, while their sugar coating and creamy filling make them irresistibly luxurious.
Ingredients You’ll Need
For the Bomboloni Dough
-
-
3 1/2 cups all-purpose flour
-
1/3 cup sugar
-
1 packet (2 1/4 tsp) active dry yeast
-
3/4 cup warm milk
-
2 large eggs
-
-
1/4 cup unsalted butter, softened
-
1/2 tsp salt
-
Oil, for frying (vegetable or canola)
-
Granulated sugar, for rolling
For the Pastry Cream
- 2 cups whole milk
-
1/2 cup sugar
-
4 egg yolks
-
1/4 cup cornstarch
-
2 tbsp unsalted butter
-
1 tsp vanilla extract
