There’s something truly magical about biting into a warm, fluffy bombolone filled with luscious pastry cream. These Italian cream-filled doughnuts, known as Bomboloni alla Crema, are a beloved treat across Italy. Whether enjoyed with a morning espresso or as an afternoon indulgence, bomboloni are a comforting pastry that brings joy with every bite.

Originating from Tuscany, bomboloni have a long tradition of being sold in bakeries, pastry shops, and even beachside cafes. Unlike American doughnuts, they don’t have a hole in the middle; instead, they are generously stuffed with silky pastry cream, making them a truly irresistible treat.

If you’ve never made homemade bomboloni before, don’t worry! This step-by-step recipe will guide you through the process of making soft, golden doughnuts with a rich, creamy filling. The result? A bakery-quality dessert that tastes even better than store-bought ones.

Why You’ll Love This Recipe

• Incredibly soft and fluffy – The dough is light, airy, and perfectly golden when fried.
• Rich, creamy filling – The velvety custard inside takes these bomboloni to the next level.
• Fun to make – Perfect for a weekend baking project with family or friends.
• Authentic Italian treat – Enjoy a taste of Italy right at home!

Ingredients You’ll Need

For the Dough:

• 3 ½ cups (450g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 2 ¼ teaspoons (7g) active dry yeast
• ¾ cup (180ml) warm milk
• 2 tablespoons (30g) unsalted butter, softened
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 large egg

For the Pastry Cream:

• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar
• 4 large egg yolks
• ¼ cup (30g) cornstarch
• 1 teaspoon vanilla extract

For Frying & Coating:

• Vegetable oil (for frying)
• ½ cup (100g) granulated sugar (for rolling)

How to Make Italian Cream Bombs

Step 1: Prepare the Dough

Start by activating the yeast. In a small bowl, combine the warm milk, a teaspoon of sugar, and the yeast. Stir gently and let it sit for about 5–10 minutes, or until it becomes frothy. This step ensures the yeast is active and ready to work its magic on the dough.

In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center and add the egg, softened butter, vanilla extract, and the yeast mixture. Stir everything together until the dough starts to come together.

Transfer the dough to a lightly floured surface and knead for about 8–10 minutes, or until it becomes smooth and elastic. If you’re using a stand mixer, knead with a dough hook for about 5–6 minutes on medium speed.

Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 ½ to 2 hours, or until it doubles in size.

Step 2: Make the Pastry Cream

While the dough is rising, prepare the creamy filling. In a medium saucepan over medium heat, warm the milk until it starts to steam but do not let it boil.

In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent scrambling the eggs.

Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens into a smooth custard. This should take about 5–7 minutes.

Once thickened, remove from heat and stir in the vanilla extract. Transfer the pastry cream to a bowl, cover it with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely cool.

Step 3: Shape and Fry the Bomboloni

Once the dough has risen, punch it down gently and transfer it to a floured surface. Roll it out to about ½-inch (1.3 cm) thickness. Using a round cookie cutter (about 3 inches in diameter), cut out circles of dough.

Place the dough circles on a parchment-lined baking sheet, cover lightly, and let them rise again for 30–45 minutes, or until puffy.

Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry the bomboloni in batches, about 2–3 minutes per side, until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate.

While they’re still warm, roll them in granulated sugar to coat.

Step 4: Fill the Bomboloni

Transfer the cooled pastry cream to a piping bag fitted with a small round tip. Using a small knife or skewer, make a hole in the side of each bombolone. Pipe in the cream until filled.

Serve immediately and enjoy!

Helpful Tips

• Make sure your yeast is active. If the yeast doesn’t foam up when mixed with warm milk, it may be expired or the milk may have been too hot.
• Don’t overfill the bomboloni. Too much pastry cream can cause them to burst.
• Maintain the right oil temperature. If the oil is too hot, the outside will cook too fast while the inside remains doughy. If it’s too cool, the bomboloni will absorb too much oil.
• Use a thermometer for accuracy. Keeping the oil at 350°F (175°C) ensures even cooking.

Recipe Details

• Prep Time: 2 hours 30 minutes (including rising time)
• Cook Time: 15 minutes
• Total Time: 2 hours 45 minutes
• Yield: About 12 bomboloni
• Category: Dessert
• Method: Frying
• Cuisine: Italian
• Diet: Vegetarian

Notes

• Use fresh yeast if possible. While active dry yeast works well, fresh yeast gives an even better rise and flavor. If using fresh yeast, use 21g (0.75 oz) and dissolve it in warm milk before adding it to the dough.
• Don’t rush the dough rising process. The longer the dough has to rise, the softer and more flavorful your bomboloni will be.
• For extra fluffiness, use a double rise method. Some bakers swear by letting the dough rise twice—once before shaping and once after shaping—to achieve an even softer texture.
• Make the pastry cream ahead of time. This helps it fully set and makes filling the bomboloni easier. Refrigerate for up to 3 days before using.
• If the pastry cream is too thick after chilling, whisk it with a little milk to loosen it up before piping.
• Be careful not to overcrowd the pan when frying. Too many bomboloni at once can lower the oil temperature and result in greasy doughnuts.
• For a fun twist, try dusting them with powdered sugar instead of rolling them in granulated sugar.
• If you don’t have a piping bag, use a zip-top bag with the corner snipped off to fill the bomboloni.

Storage Instructions

Bomboloni are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for 1 day. If refrigerated, warm them slightly before serving. Avoid freezing filled bomboloni, but you can freeze the unfilled doughnuts for up to 1 month and fill them later.

Frequently Asked Questions

Can I bake bomboloni instead of frying?
Yes! Bake at 375°F (190°C) for about 12–15 minutes, or until golden. They won’t have the same crispy exterior but will still be delicious.

Can I make the dough in advance?
Absolutely! Let the dough rise in the refrigerator overnight. Bring it to room temperature before rolling and frying.

What other fillings can I use?
Besides pastry cream, you can fill bomboloni with chocolate ganache, jam, Nutella, or even whipped ricotta for a unique twist.

Related Recipes

If you loved these Bomboloni alla Crema, here are a few more Italian treats to try:

• Cheesecake Crescent Rolls
• Mini Lemon Cheesecakes
• Irresistible 4-Ingredient Blueberry Pie Bombs
• Baked Raspberry Donuts

Conclusion

Making Italian Cream Bombs at home is an incredibly rewarding experience. From the soft, fluffy dough to the silky pastry cream filling, every bite is pure indulgence. Whether you’re making these for a special occasion or just because, they’re sure to impress! Try them once, and they might just become a new favorite in your household.

Print