If you’ve ever strolled through a café in Italy, you’ve probably caught the sweet scent of freshly fried Bomboloni alla Crema — tender, golden doughnuts filled with luscious vanilla cream.
They’re Italy’s answer to filled doughnuts, and they’re every bit as indulgent as they sound. Fluffy on the outside, creamy in the center, and dusted with powdered sugar, these treats turn any morning into a celebration.
Table of Contents
Why You’ll Love This Bomboloni alla Crema
These Italian cream-filled doughnuts are melt-in-your-mouth good — crisp on the outside, soft and rich within.
- Light, fluffy texture with a creamy vanilla filling
- Authentic Italian flavor — a bakery treat you can make at home
- Perfect for holidays, brunch, or weekend indulgence
- Easy-to-follow recipe with simple pantry ingredients
- Kid-approved and make-ahead friendly
I first tasted bomboloni in a small bakery near Florence — it was early morning, and the air smelled of espresso and warm sugar. One bite and I knew I’d be recreating it back home in Texas. My version leans traditional but approachable, like my Tiramisu Cookie Cups: comforting, creamy, and made with love.
Ingredients You’ll Need
For the Dough
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 1 packet (7g) instant yeast
- ½ teaspoon salt
- ½ cup whole milk, warmed
- 2 large eggs
- ¼ cup unsalted butter, melted
- Zest of 1 lemon (optional for fragrance)
For the Pastry Cream
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
For Frying & Serving
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Optional Add-Ons or Substitutes
- Replace vanilla with lemon or orange extract for a citrus twist
- Add espresso powder to the cream for a coffee version
- Fill with Nutella or jam for variety
- Use plant-based milk for a dairy-free alternative
- Roll in cinnamon sugar instead of plain powdered sugar
Step-by-Step Instructions
Homemade bomboloni take some patience, but every step is worth it for that bakery-quality result.
- Activate the yeast: In a small bowl, combine warm milk and yeast with a teaspoon of sugar. Let sit for 5–10 minutes until foamy.
- Mix the dough: In a large bowl, combine flour, sugar, salt, and lemon zest. Add eggs, melted butter, and yeast mixture. Stir until combined, then knead for 8–10 minutes until smooth and elastic. (Jake’s tip: The dough should be soft but not sticky.)
- First rise: Place the dough in a greased bowl, cover with a towel, and let it rise for 1½–2 hours, or until doubled in size.
- Prepare the pastry cream:
- Heat milk in a saucepan until just simmering.
- In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly pour in the warm milk while whisking. Return to the pot and cook over medium heat, stirring constantly, until thickened.
- Remove from heat, add vanilla and butter, and whisk until silky. Let cool completely.
- Shape the doughnuts: Once risen, punch down the dough and roll it to ½-inch thickness. Cut out circles using a 3-inch cutter. Place on parchment, cover, and let rise for another 30–40 minutes.
- Fry: Heat oil in a large pot to 350°F (175°C). Fry a few doughnuts at a time, turning once, until golden brown — about 1 minute per side. Remove to paper towels.
- Fill and serve: Transfer pastry cream to a piping bag fitted with a round tip. Poke a small hole in each bombolone and fill generously. Dust with powdered sugar before serving.
Quick Reminders:
- Maintain oil temperature for even frying.
- Let the pastry cream chill completely before piping.
- Don’t overcrowd the fryer — it lowers the oil temperature.
- Use fresh oil for best color and flavor.
Expert Tips for Success
Making Bomboloni alla Crema is all about getting that perfect balance — airy dough, creamy filling, and a delicate crust.
- Use high-fat butter and milk for a richer dough.
- Always test the oil with a small piece of dough before frying.
- Fill while the doughnuts are still slightly warm for the best texture.
- Add a pinch of salt to your pastry cream — it enhances sweetness.
- Dust right before serving to keep that snowy-white look.
- Freeze unfilled bomboloni and reheat in the oven for a quick treat.
For another Italian-inspired dessert that’s simple yet show-stopping, try my Cardamom Panna Cotta. It shares that same balance of creamy richness and refined sweetness.
Serving Suggestions
These cream-filled doughnuts are perfect for any sweet occasion — from breakfast to dessert.
- Serve warm with espresso or cappuccino
- Add fresh berries on the side for color
- Drizzle with melted chocolate or caramel
- Serve with whipped cream for an extra touch
- Make mini versions for parties or brunch buffets
- Pair with my French Butter Cake for a stunning dessert spread
Whether it’s a Sunday breakfast or a special occasion, Bomboloni alla Crema have that “wow” factor that turns simple moments into something memorable.
Storing and Reheating
How to Store It
- Store filled bomboloni in an airtight container in the fridge for up to 2 days.
- Unfilled doughnuts can be stored at room temperature for 1 day.
- Freeze unfilled bomboloni for up to 2 months — just thaw before filling.
How to Reheat It
- Reheat in a 300°F (150°C) oven for 5–6 minutes.
- Avoid microwaving filled bomboloni — it can cause the cream to separate.
- Sprinkle with fresh powdered sugar after reheating for a just-made look.
Nutrition (Per Serving)
- Calories: 325 kcal
- Carbohydrates: 41 g
- Protein: 6 g
- Fat: 15 g
- Saturated Fat: 8 g
- Cholesterol: 90 mg
- Sodium: 120 mg
- Fiber: 1 g
- Sugar: 17 g
- Vitamin A: 400 IU
- Calcium: 60 mg
- Iron: 1.3 mg
Each bite of Bomboloni alla Crema delivers a balance of soft, fluffy dough and smooth, custardy filling — the ultimate comfort dessert.
Frequently Asked Questions
Can I bake bomboloni instead of frying?
Yes! Bake at 350°F (175°C) for about 12–15 minutes, then brush with butter and dust with sugar.
Can I make the pastry cream ahead of time?
Absolutely — store it in the fridge for up to 3 days. Give it a quick whisk before using.
What’s the best oil for frying?
Use a neutral oil like vegetable or canola with a high smoke point.
Final Thoughts
These Bomboloni alla Crema are more than just doughnuts — they’re little pillows of happiness. Light, golden, and filled with silky vanilla cream, they’re proof that homemade indulgence doesn’t need to be complicated.
- Take your time with the dough — patience equals fluffiness.
- Fry in small batches for perfect color and texture.
- Fill generously — because no one ever complained about too much cream.
If you’re in the mood for more delicate, creamy desserts, try my Raspberry Pistachio Mousse Cakes. They pair beautifully with bomboloni for a dessert table that’s as stunning as it is delicious.
Bomboloni alla Crema
Ingredients
Equipment
Method
- In a small bowl, mix warm milk, yeast, and 1 tsp sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, combine flour, sugar, salt, and lemon zest. Add eggs, melted butter, and yeast mix. Knead 8–10 minutes until smooth and elastic.
- Place dough in greased bowl, cover, and rise 1½–2 hours until doubled.
- For pastry cream, heat milk to simmer. In another bowl, whisk yolks, sugar, and cornstarch. Temper with warm milk, then cook over medium heat until thickened. Add vanilla and butter. Cool completely.
- Roll risen dough to ½-inch thick, cut into 3-inch circles. Place on parchment, cover, and rise 30–40 minutes.
- Heat oil to 350°F (175°C). Fry doughnuts 1 minute per side until golden. Drain on paper towels.
- Fill cooled doughnuts with pastry cream using a piping bag. Dust with powdered sugar before serving.
Nutrition
Notes
- Optional variations include citrus or coffee-infused creams, chocolate filling, or cinnamon sugar coating.
- Fill while warm for best results.
