Name: Bomboloni with Pastry Cream
Prep time: 25 min
Cook time: 20 min
Total time: 2 h 45 min
Cuisine: Italian
Ingredients: 3 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 1 packet (2 1/4 tsp) active dry yeast; 3/4 cup warm milk (110°F/45°C); 2 large eggs; 1/4 cup unsalted butter, softened; 1/2 tsp salt; 1 tsp vanilla extract; Zest of 1 lemon; Vegetable oil, for frying; 2 cups whole milk (for pastry cream); 1/2 cup granulated sugar (for pastry cream); 4 egg yolks; 1/4 cup cornstarch; 1 tsp vanilla extract (for pastry cream); 2 tbsp unsalted butter (for pastry cream); Powdered sugar, for dusting

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Golden, airy, and delicately filled with rich pastry cream, these Italian Bomboloni are the ultimate indulgent treat. Flavored with lemon zest and vanilla, then dusted with powdered sugar, these pillowy doughnuts are perfect for brunches, holidays, or any occasion that calls for a sweet touch of elegance.

Why You’ll Love This Recipe

Bomboloni are Italy’s answer to the filled doughnut—fluffy, lightly sweetened, and brimming with luscious cream. Their soft, yeasted dough has a subtle citrusy aroma, while the smooth pastry cream adds a luxurious contrast. Whether served warm with coffee or enjoyed as a festive dessert, these treats offer bakery-quality results at home. This recipe makes a generous batch, ideal for sharing or entertaining.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:
all-purpose flour
granulated sugar
active dry yeast
warm milk (110°F/45°C)
large eggs
unsalted butter, softened
salt
vanilla extract
lemon zest
vegetable oil for frying

For the Pastry Cream:
whole milk
granulated sugar
egg yolks
cornstarch
vanilla extract
unsalted butter

For Garnish:
powdered sugar, for dusting

directions

In a small bowl, combine the warm milk with the yeast and 1 teaspoon of sugar. Let stand for 5–10 minutes until foamy.
In a large bowl, whisk together the flour, remaining sugar, salt, and lemon zest.
Add the activated yeast mixture, eggs, softened butter, and vanilla extract. Mix until a soft dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1.5 hours, or until doubled in size.
While the dough rises, prepare the pastry cream. Heat the milk until warm but not boiling. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch.
Slowly add the warm milk to the egg mixture, whisking constantly to temper. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat, stir in the butter and vanilla extract. Let cool, then refrigerate until ready to use.
After the dough has risen, roll it out on a lightly floured surface to 1/2-inch thickness. Cut into 3-inch rounds. Cover and let rise again for 30 minutes.
Heat oil in a deep pot to 350°F (175°C). Fry bomboloni in batches, about 2 minutes per side, until golden and puffed. Drain on paper towels.
Once cool enough to handle, fill each bombolone with pastry cream using a piping bag fitted with a long nozzle.
Dust generously with powdered sugar and serve warm.

Servings and timing

Servings: 18 bomboloni
Prep Time: 25 minutes
Rising Time: 2 hours
Cooking Time: 20 minutes
Total Time: 2 hours 45 minutes
Calories per serving: 285 kcal

Variations

Jam-filled: Swap pastry cream with raspberry jam, lemon curd, or Nutella for a flavorful twist.
Baked option: For a lighter version, bake the doughnuts at 375°F (190°C) for 12–15 minutes and brush with melted butter before dusting.
Citrus variation: Use orange zest or a splash of orange blossom water for a fragrant alternative.
Flavored cream: Infuse pastry cream with espresso, chocolate, or almond extract for different flavor profiles.
Mini bomboloni: Cut smaller rounds for bite-sized versions, adjusting fry time accordingly.

storage/reheating

Bomboloni are best enjoyed fresh on the day they’re made. However, you can store them unfilled in an airtight container at room temperature for up to 1 day. Reheat in the oven at 300°F (150°C) for 5–8 minutes. Once filled, refrigerate and consume within 24 hours. Avoid freezing after filling, as the cream may separate.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight after the first rise. Let it come to room temperature before rolling and cutting.

Can I freeze bomboloni?

Freeze unfilled, fried bomboloni for up to 1 month. Reheat in the oven and fill before serving.

What oil is best for frying?

Use a neutral oil with a high smoke point like canola, vegetable, or sunflower oil.

Why didn’t my dough rise?

Ensure your yeast is active and the milk is warm, not hot. Too high a temperature can kill the yeast.

Can I use instant yeast instead of active dry?

Yes, substitute the same quantity of instant yeast and skip the blooming step. Mix it directly with the dry ingredients.

How do I avoid greasy doughnuts?

Make sure the oil is at the correct temperature. If it’s too cool, the doughnuts will absorb oil instead of cooking quickly.

What if I don’t have a piping nozzle?

Use a plastic bag with the tip cut off, but ensure a firm fit to prevent bursting during filling.

How do I get the perfect texture?

Proper kneading and adequate rise times are key. Don’t rush the process.

Can I flavor the pastry cream differently?

Yes, try adding citrus zest, a cinnamon stick during heating, or melted chocolate for a custom variation.

Is the lemon zest necessary?

It’s optional but adds a subtle brightness that enhances the dough flavor beautifully.

Conclusion

Bomboloni with Pastry Cream are a celebration of tradition and indulgence. With their golden exterior, light texture, and creamy filling, these Italian doughnuts are a joy to make and a delight to eat. Whether you’re preparing them for a special breakfast, a festive gathering, or a weekend treat, this recipe brings the warmth and comfort of classic European baking into your own kitchen.

Bomboloni with Pastry Cream

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Author: Mia
Total Time: 2 hours 45 minutes
Yield: 18 bomboloni 1x
Diet: Vegetarian

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Description

These classic Italian bomboloni are soft, golden fried doughnuts filled with luscious pastry cream and dusted with powdered sugar. With a hint of lemon zest and vanilla, they make an indulgent treat for brunch, holidays, or coffee breaks.

Instructions

In a small bowl, combine warm milk, yeast, and 1 tsp sugar. Let sit for 5–10 minutes until foamy.
In a large bowl, mix flour, sugar, salt, and lemon zest. Add activated yeast mixture, eggs, butter, and vanilla. Mix to form a soft dough.
Knead dough for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1.5 hours or until doubled.
Meanwhile, make pastry cream: Heat milk until warm. In a bowl, whisk sugar, egg yolks, and cornstarch. Gradually add warm milk while whisking.
Return mixture to the pot and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in butter and vanilla. Chill.
Once dough has risen, roll it out to 1/2-inch thickness. Cut into 3-inch circles. Cover and let rise again for 30 minutes.
Heat oil to 350°F (175°C). Fry bomboloni in batches for about 2 minutes per side until golden. Drain on paper towels.
Fill each bombolone with pastry cream using a piping bag fitted with a long nozzle.
Dust with powdered sugar and serve warm.