Bomboloni (singular: bombolone) are Italy’s answer to the jelly doughnut—but with a distinctly European flair. These light, fluffy donuts are typically filled with luscious pastry cream, chocolate, or jam and rolled in sugar for an irresistible treat. Popular in Tuscany and other parts of Italy, bomboloni are often enjoyed as a breakfast pastry or a sweet afternoon indulgence.
In this article, we’ll walk you through making homemade bomboloni from scratch, including the dough, filling options, frying tips, and everything you need to know to enjoy this Italian classic in your own kitchen.
Why You’ll Love This Recipe
✅ Authentic Italian flavor
✅ Light, airy dough with just the right chew
✅ Creamy, decadent filling
✅ Great for breakfast, brunch, or dessert
✅ Customizable with fillings like Nutella, jam, or lemon curd
Recommended Kitchen Tools
- Mixing bowls
- Stand mixer with dough hook (optional but helpful)
- Dough scraper or bench knife
- Rolling pin
- Pastry brush
- Thermometer (for oil temp)
- Piping bag with filling nozzle
- Slotted spoon
- Cooling rack
- Heavy-bottomed pot or deep fryer
Ingredients
For the Dough:
- 3 ½ cups (440g) all-purpose flour
- 2 ¼ tsp (1 packet) active dry yeast
- ⅓ cup (65g) granulated sugar
- ¾ cup (180ml) warm milk
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, for aroma)
- ½ tsp salt
- ¼ cup (60g) unsalted butter, softened
For Frying:
- Neutral oil (vegetable, canola, or sunflower) for deep frying
- Granulated sugar, for coating
For the Filling (Pastry Cream):
- 2 cups (480ml) whole milk
- ½ cup (100g) granulated sugar
- ¼ cup (30g) cornstarch
- 4 egg yolks
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
Alternative fillings: Nutella, lemon curd, jam, or whipped cream
Preparation
Step 1: Make the Dough
- In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl (or stand mixer), mix flour, sugar, salt, and lemon zest (if using).
- Add the yeast mixture, eggs, and vanilla extract.
- Mix until a rough dough forms. Add the softened butter and knead for 8–10 minutes, until the dough is smooth and elastic.
- Cover with a damp towel and let rise in a warm place for 1½ to 2 hours, or until doubled in size.
Step 2: Prepare the Pastry Cream Filling
- In a saucepan, heat milk over medium heat until steaming (but not boiling).
- In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 3–5 minutes).
- Remove from heat. Stir in vanilla and butter.
- Cover with plastic wrap (touching the surface) and chill completely in the fridge.
Step 3: Shape the Bomboloni
- Once the dough has risen, punch it down and turn it onto a lightly floured surface.
- Roll to about ½ inch (1.2 cm) thickness.
- Cut out circles using a 2½ to 3-inch cutter.
- Place on a parchment-lined tray, cover loosely, and let rise again for 30–45 minutes, or until puffy.
Step 4: Fry the Donuts
- Heat oil in a deep pot to 340–350°F (170–175°C).
- Fry 2–3 bomboloni at a time, 2–3 minutes per side, or until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- While still warm, roll the donuts in granulated sugar.
Step 5: Fill the Bomboloni
- Use a sharp knife to poke a hole in the side of each donut.
- Fill a piping bag fitted with a filling tip with chilled pastry cream.
- Pipe the cream generously into each donut until it feels slightly full.
- Optional: Dust with powdered sugar before serving.
Tips for Success
- Use warm—not hot—milk for activating the yeast. Too hot will kill it.
- Don’t over-knead the dough. It should be soft but not sticky.
- Letting the dough rise properly is key to fluffy bomboloni.
- Use a thermometer for frying oil to avoid greasy or raw donuts.
- Fill after cooling slightly so the pastry cream doesn’t melt or ooze out.
Recipe Variations
🍫 Chocolate Hazelnut Bomboloni
Replace the pastry cream with Nutella or a chocolate ganache.
🍓 Jam-Filled Bomboloni
Pipe in strawberry, raspberry, or apricot jam for a fruity twist.
🍋 Lemon Bomboloni
Use lemon curd or lemon-infused pastry cream for a tangy bite.
🍦 Custard-Free Option
Serve them plain or with sweetened whipped cream inside.
Make It Fit Your Diet
- Lactose-Free: Use plant-based milk and dairy-free butter in dough and filling.
- Egg-Free: Use a flax egg (1 tbsp flaxseed + 3 tbsp water) in the dough, and choose a non-egg-based filling.
- Gluten-Free: Substitute with gluten-free all-purpose flour blend (results may vary).
How to Store Bomboloni
- Room Temperature: Best eaten fresh, but you can keep them in an airtight container for up to 1 day.
- Refrigerator: Store filled donuts for up to 3 days. Reheat slightly before eating.
- Freezing: Freeze unfilled, unfried dough rounds for up to 1 month. Thaw and proof before frying.
Frequently Asked Questions
Can I bake instead of fry them?
You can, but frying gives the authentic taste and texture. If baking, brush with butter and bake at 375°F (190°C) for 10–12 minutes.
Do I have to fill them?
No, you can enjoy bomboloni plain, just rolled in sugar, or dip them in chocolate sauce or jam.
What’s the difference between Bomboloni and doughnuts?
While similar in concept, bomboloni are typically smaller, rounder, and filled from the side without a visible top hole.
Conclusion
Bomboloni are the perfect indulgence for any time of day. With their airy texture, rich filling, and sugar-dusted finish, they deliver all the pleasure of a classic donut with an Italian flair. Whether you fill them with custard, jam, or chocolate, they’re guaranteed to bring joy to every bite.
Ready to try your hand at these pillowy delights? Once you do, you’ll never go back to store-bought donuts again!
