Bomboloni, the beloved Italian cream-filled donuts, are soft, pillowy, and satisfyingly indulgent. With a tender, lightly sweetened dough and a creamy filling that bursts out with each bite, these treats are a staple in Italian cafes and pastry shops. Making Bomboloni from scratch is a labor of love, but each step brings you closer to a delicious payoff.
In this detailed guide, we’ll go through each stage, from preparing the dough to filling the donuts, to help you achieve perfect Bomboloni at home.
Ingredients
For the Dough:
- 2 1/4 tsp active dry yeast (or one packet)
- 1/2 cup warm milk (around 110°F or 43°C)
- 1/4 cup granulated sugar
- 2 large eggs
- 3 cups all-purpose flour, plus extra for dusting
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- Zest of 1 lemon (optional for extra flavor)
- 1/4 cup unsalted butter, softened
For the Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 tsp vanilla extract or seeds from 1 vanilla bean
- 1 tbsp unsalted butter
For Frying and Topping:
- Oil for frying (vegetable or canola oil)
- 1/2 cup granulated sugar, for coating