Bomboloni with Pastry Cream: Italian Doughnuts Filled with Joy

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Step-by-Step Instructions

1. Make the Dough

  1. In a bowl, dissolve yeast in warm milk with a teaspoon of sugar. Let it sit for 5–10 minutes until foamy.

  2. In a stand mixer, combine flour, sugar, eggs, softened butter, and salt. Add the yeast mixture.

  3. Knead until the dough is smooth and elastic (about 8–10 minutes).

  4. Place in a greased bowl, cover, and let rise until doubled in size (about 1–2 hours).

2. Shape and Fry

  1. Punch down the risen dough and roll it out to about 1/2 inch thick.

  2. Cut out circles with a cookie cutter or glass.

  3. Place rounds on a baking sheet, cover lightly, and let them rise again for 30–45 minutes.

  4. Heat oil to 350°F (175°C). Fry bomboloni in small batches, turning once, until golden brown (about 2–3 minutes per side).

  5. Drain on paper towels and roll in sugar while still warm.

3. Make the Pastry Cream

  1. Heat milk in a saucepan until just simmering.

  2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.

  3. Slowly pour hot milk into the yolk mixture, whisking constantly. Return to the saucepan.

  4. Cook over medium heat, whisking, until thickened. Remove from heat, stir in butter and vanilla, and let cool completely.

4. Fill the Bomboloni

  1. Transfer pastry cream to a piping bag fitted with a round tip.

  2. Poke a small hole in each bombolone and pipe cream inside until filled.

  3. Serve immediately and enjoy the burst of cream with every bite.

Tips for Success

  • Keep the oil steady: Too hot and the bomboloni will brown before cooking through; too cool and they’ll absorb oil.

  • Make ahead: Pastry cream can be prepared a day in advance and chilled.

  • Flavor variations: Try filling with chocolate ganache, lemon curd, or fruit jam for variety.

  • Best served fresh: Bomboloni taste their best within hours of frying.

Final Thoughts

Bomboloni with pastry cream are proof that some desserts are worth the effort. From the golden, sugar-coated exterior to the luscious cream hidden inside, these Italian doughnuts deliver pure indulgence in every bite. They’re festive, fun to make, and guaranteed to impress family and guests alike.

Once you’ve had a warm, cream-filled bombolone, you’ll understand why this Italian classic has captured hearts far beyond its homeland.