Bomboloni (Italian Donuts) with Vanilla Pastry Cream
Fluffy, golden pillows of joy—these classic Italian donuts are filled with silky vanilla pastry cream and coated in sugar for the ultimate treat. Whether you enjoy them for breakfast with a cappuccino or as an afternoon indulgence, Bomboloni are sure to steal your heart!
Prep Time: 20 mins (plus rising time) | Cook Time: 25 mins | Total Time: ~2 hours
Servings: About 12 Bomboloni
Ingredients
Dough:
- 2¼ tsp instant yeast
- ½ cup lukewarm milk
- 3 tbsp granulated sugar
- 2½ cups all-purpose flour
- 2 tbsp potato starch (optional, for extra fluffiness)
- ¼ tsp salt
- 3 egg yolks
- ¼ cup unsalted butter, softened
- Vegetable oil, for frying
- Sugar or powdered sugar, for coating
Pastry Cream:
- 1½ cups whole milk
- ¼ cup granulated sugar
- 3 egg yolks
- 2 tbsp cornstarch
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
Step-by-Step Instructions
1. Make the Pastry Cream (can be made ahead)
Heat the Milk:
In a small saucepan, warm the milk over medium heat until steaming—don’t let it boil!
Temper the Eggs:
In a bowl, whisk the egg yolks with sugar and cornstarch until smooth and pale. Slowly pour in the hot milk while whisking constantly to prevent curdling.
Cook Until Thick:
Return the mixture to the saucepan and cook on low heat, stirring constantly, until it thickens (about 5 minutes).
Finish & Chill:
Remove from heat, stir in the butter and vanilla. Transfer to a bowl, cover with plastic wrap (directly touching the surface), and chill until ready to use.
2. Make the Bomboloni Dough
Activate the Yeast:
In a large bowl, mix the lukewarm milk with yeast and 1 tbsp sugar. Let sit for 5–10 minutes until foamy.
Form the Dough:
Add the remaining sugar, flour, potato starch (if using), salt, egg yolks, and butter. Mix and knead until a soft, elastic dough forms—about 8–10 minutes by hand or 5 minutes with a dough hook.
Let It Rise:
Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
3. Shape & Fry the Donuts
Roll & Cut:
On a floured surface, roll the dough to about ½-inch thickness. Use a round cutter to cut out circles (2.5 to 3 inches wide). Place on a floured tray, cover loosely, and let them rise for 30 minutes.
Fry to Perfection:
Heat oil in a deep pan to 340–350°F (170–175°C). Fry the donuts in batches for about 2–3 minutes per side, until golden brown and puffed.
Coat in Sugar:
Drain on paper towels briefly, then roll them in granulated sugar while still warm.
4. Fill & Serve
Once cooled slightly, use a piping bag fitted with a narrow tip to fill each donut with the chilled pastry cream. Fill generously!
Optional Garnish: Dust with powdered sugar or serve with extra cream on the side.
Tips & Tricks
- Don’t skip the second rise—this gives you that iconic light and airy texture.
- Pastry cream too thick? Whisk in a splash of milk before piping.
- No piping bag? Use a ziplock bag with the tip snipped off!
- Want to try a twist? Fill with Nutella, lemon curd, or jam for variety.
Buon Appetito!
There’s something magical about biting into a freshly fried, cream-filled bombolone. Soft, warm, and oh-so-satisfying. Tag me if you make these—I’d love to see your golden beauties!
