Welcome to the world of Bomboloni Italian Donuts! These delightful treats are a true taste of Italy, beloved for their incredibly soft, pillowy texture. Each fluffy donut is traditionally filled with a rich, creamy Italian pastry cream, creating an irresistible dessert.
Prepare to bring the authentic flavor of Italy straight to your kitchen with this satisfying recipe.
Originally, these Italian filled doughnuts, known as bomboloni, are believed to have been introduced to Tuscany in the early 18th century, with their name etymologically related to the Italian word for “bomb.”
Table of Contents
Why You’ll Love These Bomboloni
You will adore making and sharing these delectable Bomboloni Italian Donuts. They are a perfect project for any home baker.
- Authentic Italian Flavor: Experience the true taste of Italy with these traditional cream-filled donuts.
- Perfectly Soft & Airy: Each bomboloni boasts an unbelievably light, fluffy, and tender texture.
- Rich, Creamy Filling: A generous amount of homemade Italian pastry cream makes every bite divine.
- Impressive for Any Occasion: These elegant donuts are fantastic for special events or a delightful weekend treat.
- Beginner-Friendly: Our step-by-step guide makes these easier to create than you might imagine.
Ingredients
Making delicious Bomboloni Italian Donuts starts with quality ingredients. Gather everything before you begin.
For the Bomboloni Dough
- 2 cups strong bread flour (280g)
- 2 cups 00 flour or all-purpose flour (280g)
- 3 large eggs, at room temperature
- 6.5 tbsp butter, softened (90g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup lukewarm milk (120ml)
- 1/2 tsp vanilla paste, or 1 tsp vanilla extract
- 2 1/4 tsp fast action yeast (7g)
- 1 small pinch of salt
- 2-3 tbsp caster sugar or confectioners sugar, for rolling
- Sunflower or vegetable oil, for frying
For the Italian Pastry Cream (Crema Pasticciera)
- 5 egg yolks
- 2.5 cups milk (½ litre)
- ¼ cup cornstarch (30g)
- ⅓ cup sugar (70g)
- ½ tsp vanilla paste or 1 vanilla bean
- Zest of 1 lemon
Notes & Substitutions
- You have options for the flour. As explained by Virtuous Bread, 00 flour is a highly milled Italian flour that gives a very fine crumb, but a mix of strong bread flour and all-purpose flour works wonderfully too.
- Ensure your yeast is active; fast-action yeast can often go straight into dry ingredients, but check your packet.
- Always use room temperature ingredients for the dough, as this helps with proper yeast activation and a smooth rise.
- While traditional Bomboloni feature Italian pastry cream, feel free to get creative with alternative fillings like your favorite jam, hazelnut spread, or even a simple chocolate spread.
Equipment
Gathering your tools before you start makes the process smoother.
- Stand mixer with dough hook (optional): You can also knead by hand.
- Large mixing bowls
- Measuring cups and spoons
- Rolling pin
- 3.5-inch round cookie cutter or glass
- Deep pot or Dutch oven for frying
- Kitchen thermometer (essential for frying)
- Slotted spoon or spider strainer
- Baking sheets
- Parchment paper
- Piping bag with a round tip
Instructions For The Best Bomboloni Italian Donuts
Creating these delightful Bomboloni Italian Donuts is a rewarding experience. Follow these steps carefully for the best results.
How to Make the Bomboloni Dough
- Begin by preparing your yeast according to its specific instructions. Some fast-action yeasts can be mixed directly with dry ingredients, as this recipe does.
- If your yeast requires activation, use a small amount of the lukewarm milk provided in the recipe; do not add extra liquid.
- In a stand mixer bowl, combine the flours, granulated sugar, and fast-action yeast, stirring them together. Scatter the softened butter cubes evenly over the dry ingredients.
- Pour in the eggs, lukewarm milk, vanilla, and salt. Attach a dough hook to your mixer. Knead the mixture on a low speed for about 10 minutes until the dough becomes smooth, elastic, and slightly tacky.
First Rise (Bulk Fermentation)
- Lightly grease a clean large bowl with oil. Tip the kneaded dough out onto a clean, unfloured work surface.
- Briefly knead the dough 2-3 times to form a smooth ball. Transfer the dough into the greased bowl. Cover the bowl tightly with plastic wrap to prevent a skin from forming.
- Allow the dough to rise in a warm place for 2-3 hours, or until it has visibly tripled in size. This first rise develops the flavor and texture of your Bomboloni Italian Donuts.
Shape the Donuts
- Once the dough has completed its first rise, gently tip it out onto a clean work surface. Knock out the air by gently kneading it a few times back into a smooth ball.
- Flatten the dough with your hands, then use a rolling pin to roll it into a rectangle approximately ½ inch (1.5cm) thick.
- Take your 3.5-inch round cookie cutter or a glass and cut out circular donut shapes. Gather any dough scraps, re-knead them briefly, and re-roll to cut out additional donuts, minimizing waste.
Second Rise (Final Proofing)
- Line a baking sheet with parchment paper. Carefully place the cut-out donut shapes onto individual squares of parchment paper. This helps prevent sticking and makes transferring them to the hot oil easier.
- Loosely cover the donuts with plastic wrap. Let them rise for another 1-1.5 hours, or until they have nearly tripled in size and look visibly puffy. Proper proofing is key to achieving that characteristic “white ring” on your fried donuts.
Fry the Bomboloni
- While your donuts are completing their second rise, prepare the Italian pastry cream (instructions below) and allow it to cool. When the donuts are ready to fry, heat a large, deep pan or pot filled with sunflower or vegetable oil over medium heat.
- Monitor the oil with a kitchen thermometer until it reaches 170°C (337°F). Carefully drop the proofed donuts into the hot oil, using the parchment paper squares to transfer them, then quickly remove the parchment with tongs.
- Fry the donuts in small batches to avoid overcrowding the pan, allowing them to cook evenly. Fry for 2 minutes on one side, then carefully flip them over with tongs and fry for another 2 minutes until golden brown on both sides.
Roll in Sugar
- Remove the golden-brown Bomboloni Italian Donuts from the oil using a slotted spoon or spider strainer. Place them on a plate lined with kitchen paper to drain excess oil for about 2 minutes.
- While they are still warm, but not piping hot, roll them generously in caster sugar or confectioners’ sugar. The warmth helps the sugar adhere perfectly to the donut surface. Once coated, place them on a wire rack to cool completely before filling.
Make the Italian Pastry Cream
- In a large bowl, whisk together the egg yolks, sugar, vanilla paste (or scraped vanilla bean), and lemon zest until well combined and pale. Stir in the cornstarch until there are no lumps.
- In a separate saucepan, heat the milk until it is hot but not boiling. Turn off the heat and let it sit for about 1 minute. Slowly pour the hot milk into the egg yolk mixture while constantly whisking.
- This tempering process prevents the eggs from scrambling and ensures a smooth cream.
- Pour the entire mixture back into the saucepan. Heat on a low heat, stirring constantly with a whisk, until the cream thickens significantly and is very creamy. This usually takes 10-15 minutes.
- Avoid turning up the heat, as this can cause the eggs to scramble. Once very thick, remove from heat and pour into a clean bowl.
- Immediately place plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Chill the cream in the refrigerator until it is completely cool and firm.
Fill the Bomboloni
- Once the Bomboloni are completely cool and the Italian pastry cream is thoroughly chilled, you are ready to fill them. Fit a piping bag with a round tip and fill it with the cooled pastry cream.
- Take a small, sharp knife and carefully make a small incision into the side of each donut. Gently move the knife around to create a small pocket inside.
- Insert the tip of the piping bag into the incision and generously pipe the creamy filling into each donut until it feels plump and weighty.
Pro Tips & Troubleshooting
- Dough too sticky/dry: Dough texture can vary with humidity. If it’s too sticky, add a tiny bit more flour (½ tsp at a time). If it’s too dry, add a touch more lukewarm milk. The dough should be slightly tacky but manageable.
- Achieving the “white ring”: The distinctive white ring on a bomboloni comes from proper proofing and the right oil level. Ensure your donuts are well-proofed before frying and that the oil covers about half of the donut as it fries.
- Frying temperature: Always use a kitchen thermometer. If the oil is too cold, the donuts will absorb too much oil and become greasy. If it’s too hot, they will brown too quickly on the outside while remaining raw inside. Aim for 170°C (337°F).
- Overcrowding the pan: Fry in small batches, typically 3-4 donuts at a time, depending on your pot size. Overcrowding drops the oil temperature too quickly.
- Sugar not sticking: Roll your Bomboloni in sugar immediately after draining them from the hot oil. They should still be warm to the touch, as this allows the sugar to adhere properly.
Serving, Storage & Variations
Serving: These Bomboloni Italian Donuts are best enjoyed fresh and slightly warm. The soft texture and creamy filling are truly at their peak right after preparation.
Storage: If you have any unfilled Bomboloni, store them in an airtight container at room temperature for 1-2 days. Once filled, store them in an airtight container in the refrigerator for up to 1-3 days. The pastry cream contains dairy, so refrigeration is essential.
Variations: While the classic Italian pastry cream is divine, you can experiment with other delicious fillings! Try a rich Nutella, a vibrant raspberry or apricot jam, or even a light and airy ricotta cream for a different flavor profile. You can also dust them with powdered sugar instead of granulated sugar for a different finish.
Nutrition Information
Enjoying these delightful Bomboloni Italian Donuts is a wonderful treat. Here’s an estimated nutritional breakdown per serving.
| Nutrient | Amount |
|---|---|
| Calories | 424 kcal |
| Carbohydrates | 61 g |
| Protein | 12 g |
| Fat | 14 g |
| Saturated Fat | 8 g |
| Cholesterol | 181 mg |
| Sodium | 125 mg |
| Potassium | 187 mg |
| Fiber | 2 g |
| Sugar | 21 g |
| Vitamin A | 560 IU |
| Calcium | 112 mg |
| Iron | 2 mg |
Note: These values are estimates and can vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Is a stand mixer needed for these Bomboloni Italian Donuts?
No, a stand mixer makes kneading easier, but you can certainly knead the dough by hand. Expect to knead for a bit longer, around 15-20 minutes, until it’s smooth and elastic.
How do I get the distinct white ring on my Bomboloni?
The white ring comes from proper dough proofing and maintaining the correct oil level and temperature during frying. Ensure your donuts are well-risen and the oil covers about half their height as they cook.
What is the ideal frying temperature for Bomboloni?
The optimal frying temperature is 170°C (337°F). Use a kitchen thermometer to monitor the oil and maintain a consistent temperature.
Conclusion
There’s nothing quite like the magic of freshly made Bomboloni Italian Donuts. Their incredibly soft texture and rich, creamy filling make them an unforgettable treat that brings a piece of Italian charm right to your home.
Don’t be intimidated; with this step-by-step guide, you can easily create these delightful pastries. Give this recipe a try and share the joy of homemade Bomboloni with your loved ones. We’d love to hear about your experience in the comments!
Bomboloni Italian Donuts
Ingredients
Equipment
Method
- In mixer bowl, combine flours, sugar, and yeast. Add softened butter, eggs, milk, vanilla, and salt. Knead with dough hook for 10 minutes until smooth and tacky.
- Place dough in greased bowl, cover, and rise for 2–3 hours until tripled in size.
- Roll dough to 1/2 inch thick. Cut with 3.5-inch cutter. Place on parchment, cover loosely, and rise again for 1–1.5 hours until puffy.
- Heat oil to 170°C (337°F). Fry donuts 2 mins per side until golden. Drain briefly then roll in sugar while warm. Cool completely.
- Whisk egg yolks, sugar, vanilla, lemon zest, and cornstarch. Heat milk until hot, then slowly whisk into yolk mix. Return to pan, cook on low until thick, stirring constantly.
- Chill pastry cream with plastic wrap on surface. Once donuts and cream are cool, use piping bag to fill each donut through small side cut.
Nutrition
Notes
- Use a combination of bread flour and 00 flour for best texture.
- Room temperature ingredients improve dough consistency.
- Monitor oil temperature closely while frying.
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