Bomboloni Italian Cream Filled Donuts

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  • April 25, 2026
Breakfast

As a chef with a deep love for pastry, bomboloni the dreamy Italian cream filled donuts are my kryptonite. These golden pillows of joy are light, fluffy, and oozing with silky filling in every bite. Frying them in my kitchen always brings a warm aroma that feels like a café in Florence. Trust me, once you’ve made these from scratch, you’ll never go back to store bought donuts again.

Why I Love Making Bomboloni

  • Soft and fluffy texture thanks to the enriched dough.
  • Custom cream fillings like vanilla pastry cream, Nutella, or fruit jam.
  • Perfect for any occasion brunch, parties, or a midnight snack.
  • Classic Italian flair that impresses with every bite.

 

Step by Step Guide to Homemade Bomboloni

Ingredients

  • 2 1/4 tsp active dry yeast
  • 1/2 cup warm milk
  • 3 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 3 large eggs
  • 4 tbsp unsalted butter, softened
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • Vegetable oil, for frying
  • Powdered sugar, for dusting

Directions

  1. In a small bowl, mix the yeast with warm milk and let it sit for 5 minutes until foamy.
  2. In a large bowl, combine flour, sugar, and salt. Create a well and add yeast mix, eggs, butter, vanilla, and lemon zest.
  3. Mix until a dough forms, then knead on a floured surface for 10 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover with a towel, and let rise 1-2 hours until doubled.
  5. Punch down dough and roll to 1/2 inch thick. Cut into rounds and let rest on parchment lined tray for 30 minutes.
  6. Heat oil to 350°F (180°C) and fry donuts in small batches until golden brown on both sides
  7. Remove and drain on paper towels. Let cool slightly.
  8. Fill with cream using a piping bag and dust generously with powdered sugar.
Italian bomboloni donuts filled with pastry cream and dusted with powdered sugar
Fluffy Italian bomboloni with cream filling and powdered sugar

Chef’s Pro Tips for Flawless Bomboloni

  • Don’t overcrowd your pot this cools the oil and leads to uneven frying.
  • Make sure your dough rises in a warm, draft free area for the best puff.
  • Use a thermometer to maintain exact frying temperature (350°F is the sweet spot).
  • Fill generously nobody wants a half empty bomboloni!

Tools for Success

  • Dough hook mixer: Speeds up kneading without hand fatigue.
  • Round cutter: Use a 2.5″ cutter for perfect bomboloni size.
  • Piping bag: Essential for clean, easy filling.
  • Thermometer: A must have for oil accuracy.

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