These Bomboloni Italian Donuts are soft, airy, sugar-coated pillows of fried dough filled with silky Italian pastry cream. Lightly scented with orange zest and vanilla, Bomboloni Italian Donuts are a classic Italian bakery treat that feel luxurious yet comforting at the same time.
Perfect for special breakfasts, holidays, or weekend baking projects, these filled Italian donuts are worth every step.
Why You’ll Love This Recipe
- Ultra soft and fluffy texture
- Rich, creamy homemade Italian pastry cream
- Light citrus aroma from orange zest
- Authentic Italian bakery flavor
- Perfect for celebrations or weekend treats
These Bomboloni Italian Donuts are beautifully golden on the outside and creamy on the inside.
Ingredients
Dough
- ⅔ cup whole milk, warmed to 100°F (150 ml)
- 1 tablespoon yeast
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- Zest from 1 orange
- ⅓ cup granulated sugar (66g)
- 207 g 00 flour (or all-purpose flour)
- 207 g bread flour (or all-purpose flour)
- ⅓ cup unsalted butter, softened and cubed (74g)
- 1 ½ teaspoons salt
Italian Pastry Cream
- 1 ⅔ cup whole milk (365g / 354 ml)
- 3 large egg yolks
- 20 g cornstarch
- 6 tablespoons granulated sugar (75g)
- Pinch of salt
- ½–1 vanilla bean or ¾ teaspoon vanilla extract
- Zest of half an orange (optional)
For Frying & Coating
- Neutral oil for frying (about 3 inches deep)
- Granulated sugar for coating
Instructions
Make the Dough
- In a large bowl, combine warm milk, a pinch of sugar, and yeast. Let sit 5–10 minutes until foamy.
- Whisk in eggs, sugar, vanilla, and orange zest.
- Add flours and salt. Scatter cubed butter over the dough and knead until smooth, elastic, and slightly tacky. Do not add extra flour.
- Perform the windowpane test: stretch a small piece of dough; it should become thin enough to let light pass through without tearing.
- Place in a lightly oiled bowl, cover, and let rise until tripled in size (2–3 hours).
Make the Italian Pastry Cream
- Whisk egg yolks and sugar until pale. Add cornstarch and mix until smooth.
- Heat milk and vanilla in a saucepan over medium heat until small bubbles form. Do not boil.
- Slowly pour hot milk into egg mixture while whisking constantly to temper. Add salt and orange zest if using.
- Return mixture to saucepan and cook over low heat, whisking constantly for 4–6 minutes until thick enough to coat the back of a spoon.
- Strain into a bowl, cover with plastic wrap touching the surface, and refrigerate 1–2 hours until fully chilled.
Shape, Fry & Assemble the Bomboloni
- Punch down dough and knead briefly to remove air bubbles.
- Roll to ½-inch thickness. Cut into 3.5-inch circles. Re-roll scraps as needed.
- Place on parchment-lined tray and let rise 1–2 hours until tripled in size.
- Heat oil to 350°F (176°C) in a heavy pot.
- Fry 2–3 donuts at a time until golden brown on both sides.
- Remove and drain on paper towels.
- While still warm, roll in sugar and place on a rack.
- Once cooled, cut a small slit on the side.
- Whisk pastry cream smooth, transfer to piping bag, and fill each donut generously.
Serve immediately for the best texture and flavor.
Tips & Tricks
- Keep oil temperature steady at 350°F for even frying.
- Do not overcrowd the pot.
- Always strain pastry cream for extra smoothness.
- Fill just before serving for the freshest results.
- Use a thermometer for accuracy when frying.
Details
- Prep Time: 40 minutes
- Rise Time: 3–4 hours
- Cook Time: 20 minutes
- Total Time: 4–5 hours
- Yield: 10–12 Bomboloni
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Difficulty: Intermediate
- Dietary Notes: Vegetarian, Halal-friendly
Notes
- Fill with Nutella, jam, or pistachio cream for variations.
- Dust with powdered sugar instead of rolling in granulated sugar.
- Best enjoyed same day for ultimate softness.
Nutrition (Approximate per donut)
- Calories: 320 kcal
- Carbohydrates: 42g
- Protein: 6g
- Fat: 14g
FAQ
1. Can I bake Bomboloni instead of frying?
They can be baked, but frying gives the authentic texture and flavor.
2. Why didn’t my dough rise?
The yeast may be inactive or the milk was too hot.
3. Can I make the pastry cream ahead?
Yes, up to 2 days in advance.
4. How do I store them?
Refrigerate filled donuts in an airtight container.
5. Can I freeze them?
Freeze unfilled fried donuts up to 1 month.
Storage
- Room Temperature: Best eaten same day.
- Refrigerator: Store filled Bomboloni Italian Donuts for 1–3 days.
- Freezer: Freeze unfilled donuts up to 1 month.
Similar Recipes
Bomboloni Italian Donuts
Bomboloni Italian Donuts are soft fried Italian pastries.
Ingredients
Dough
- ⅔ cup whole milk warmed to 100°F (150 ml)
- 1 tablespoon yeast
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- Zest from 1 orange
- ⅓ cup granulated sugar 66g
- 207 g 00 flour or all-purpose flour
- 207 g bread flour or all-purpose flour
- ⅓ cup unsalted butter softened and cubed (74g)
- 1 ½ teaspoons salt
Italian Pastry Cream
- 1 ⅔ cup whole milk 365g / 354 ml
- 3 large egg yolks
- 20 g cornstarch
- 6 tablespoons granulated sugar 75g
- Pinch of salt
- ½ –1 vanilla bean or ¾ teaspoon vanilla extract
- Zest of half an orange optional
For Frying & Coating
- Neutral oil for frying about 3 inches deep
- Granulated sugar for coating
Instructions
Make the Dough
- In a large bowl, combine warm milk, a pinch of sugar, and yeast. Let sit 5–10 minutes until foamy.
- Whisk in eggs, sugar, vanilla, and orange zest.
- Add flours and salt. Scatter cubed butter over the dough and knead until smooth, elastic, and slightly tacky. Do not add extra flour.
- Perform the windowpane test: stretch a small piece of dough; it should become thin enough to let light pass through without tearing.
- Place in a lightly oiled bowl, cover, and let rise until tripled in size (2–3 hours).
Make the Italian Pastry Cream
- Whisk egg yolks and sugar until pale. Add cornstarch and mix until smooth.
- Heat milk and vanilla in a saucepan over medium heat until small bubbles form. Do not boil.
- Slowly pour hot milk into egg mixture while whisking constantly to temper. Add salt and orange zest if using.
- Return mixture to saucepan and cook over low heat, whisking constantly for 4–6 minutes until thick enough to coat the back of a spoon.
- Strain into a bowl, cover with plastic wrap touching the surface, and refrigerate 1–2 hours until fully chilled.
Shape, Fry & Assemble the Bomboloni
- Punch down dough and knead briefly to remove air bubbles.
- Roll to ½-inch thickness. Cut into 3.5-inch circles. Re-roll scraps as needed.
- Place on parchment-lined tray and let rise 1–2 hours until tripled in size.
- Heat oil to 350°F (176°C) in a heavy pot.
- Fry 2–3 donuts at a time until golden brown on both sides.
- Remove and drain on paper towels.
- While still warm, roll in sugar and place on a rack.
- Once cooled, cut a small slit on the side.
- Whisk pastry cream smooth, transfer to piping bag, and fill each donut generously.
- Serve immediately for the best texture and flavor.
Notes
- Fill with Nutella, jam, or pistachio cream for variations.
Conclusion
These Bomboloni Italian Donuts are soft, golden, and filled with silky pastry cream for a truly authentic Italian treat. With their fluffy interior and sweet sugar coating, they bring the charm of an Italian bakery straight into your kitchen. Once you master them, you’ll find yourself making Bomboloni Italian Donuts again and again.