If you’ve never had a Bombolone (plural: Bomboloni), you’re in for a treat! These fluffy Italian doughnuts are crispy on the outside, soft and airy inside, and often filled with luscious pastry cream, chocolate, or jam. Hailing from Tuscany, Bomboloni are beloved across Italy and have become popular worldwide thanks to their irresistible texture and endless filling possibilities.
In this detailed guide, you’ll discover how to make authentic homemade Bomboloni that rival those from an Italian pastry shop. From choosing the right dough to achieving the perfect fry and filling, we’ve got you covered.
🍴 What Are Bomboloni?
Bomboloni are the Italian cousins of filled doughnuts, made with an enriched yeasted dough that’s fried until golden and filled after cooking. Unlike American doughnuts, Bomboloni typically do not have a hole in the center and are generously dusted in sugar.
They’re often sold at bakeries, cafes, and beach stands across Italy—especially during holidays or festivals. The most popular fillings include crema pasticcera (Italian pastry cream), Nutella, chocolate ganache, or fruit jam.
🛠️ Recommended Tools
To make perfect Bomboloni at home, it helps to have:
- Stand mixer with dough hook (optional but helpful)
- Kitchen scale (for accurate measurement)
- Deep fryer or heavy-bottomed pot
- Candy or oil thermometer
- Slotted spoon
- Piping bag with a round tip (for filling)
- Dough cutter or sharp knife
- Baking sheet with parchment paper
🧾 Ingredients
For the Dough:
- 500g (3 ⅓ cups) all-purpose flour
- 7g (2 tsp) active dry yeast
- 70g (⅓ cup) granulated sugar
- 2 eggs, room temperature
- 200ml (¾ cup + 2 tbsp) warm milk
- 60g (¼ cup) unsalted butter, softened
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, for aroma)
- ½ tsp salt
For Frying & Coating:
- Vegetable oil (for deep frying)
- Granulated sugar, for rolling
For Filling (Pastry Cream):
- 500ml (2 cups) milk
- 4 egg yolks
- 100g (½ cup) sugar
- 40g (⅓ cup) cornstarch
- 1 tsp vanilla extract
- 30g (2 tbsp) butter
👨🍳 Preparation Steps
Step 1: Make the Dough
- In a bowl, combine warm milk and yeast. Let it sit for 10 minutes until foamy.
- In a large mixing bowl or stand mixer, combine flour, sugar, eggs, vanilla, lemon zest, and yeast mixture.
- Knead until the dough starts to come together. Add the softened butter and salt.
- Continue kneading for 8–10 minutes until smooth, elastic, and slightly tacky.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1.5–2 hours until doubled.
Step 2: Shape the Bomboloni
- Punch down the dough and roll it out to about 1.5–2 cm (½–¾ inch) thickness.
- Cut into circles using a round cutter (about 7–8 cm diameter).
- Place the rounds on a parchment-lined tray. Cover lightly and let rise again for 30–45 minutes.
Step 3: Fry to Golden Perfection
- Heat oil in a deep pan to 170–175°C (340–350°F).
- Fry 2–3 Bomboloni at a time, flipping once, until golden brown—about 2 minutes per side.
- Remove with a slotted spoon and place on paper towels to drain.
- While still warm, roll in granulated sugar.
Step 4: Make the Pastry Cream (Optional)
- Heat milk in a saucepan until warm (not boiling).
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly pour warm milk into the egg mixture while whisking.
- Return to the pan and cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in butter and vanilla. Cool completely before using.
Step 5: Fill the Bomboloni
- Transfer cooled pastry cream into a piping bag with a round tip.
- Poke a hole in each Bombolone and pipe in the filling until it feels slightly heavy.
- Serve immediately or refrigerate for later.
💡 Tips for Success
- Let the dough rise fully during both proofing stages for a light, airy texture.
- Keep oil temperature steady to avoid greasy or undercooked Bomboloni.
- Use high-quality vanilla and chocolate for the best flavor if you make variations.
- Only fill once Bomboloni are completely cooled, or the cream will melt inside.
🍫 Filling Variations
- Nutella or Chocolate Hazelnut Spread – rich and indulgent
- Jam or Raspberry Coulis – sweet and tangy
- Lemon Curd – bright and refreshing
- Mascarpone Cream – for an elegant twist
- Whipped Ganache – silky and decadent
🥶 Storage and Make-Ahead
- Bomboloni are best fresh but can be stored unfilled for up to 1 day.
- Filled Bomboloni should be refrigerated and consumed within 2 days.
- You can freeze the dough before the second rise and thaw overnight in the fridge before frying.
🔍 SEO Keywords
- Authentic Bomboloni recipe
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- How to make Bomboloni at home
- Pastry cream-filled donuts
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🎉 Conclusion
Bomboloni are a classic example of Italian pastry magic—simple ingredients transformed into a heavenly dessert. Whether you stick with the traditional custard filling or get creative with Nutella or fruit jams, these Italian cream-filled doughnuts will become a crowd favorite in your kitchen.
Perfect for brunches, special occasions, or just because—you don’t need a reason to indulge in Bomboloni. Make a batch, fill them generously, and prepare to be amazed!
Would you like a printable recipe card or video tutorial to go along with this? I can create that too!
