Bomboloni Recipe: Italian Filled Doughnuts With Pastry Cream

The first time I made bomboloni, I cut one open and watched warm pastry cream slump into the airy crumb like lava. That moment told me everything: this is not a “doughnut with filling.” This is a soft Italian pillow built to hold cream.

In this bomboloni recipe, I’ll show you the exact steps I use at home to get light, golden doughnuts and a smooth crema pasticcera that stays put. I’ll also flag the mistakes I made early on (hello, greasy rings and custard leaks) so you can skip the mess and go straight to that sugar-dusted bite.

What Makes Bomboloni Different From Regular Doughnuts

I still remember the surprise of the first real bombolone I ate in Italy: no hole, a thin crackle of sugar, and a center that felt almost steamed from the filling. That structure changes everything, which means you need a dough that stays light and strong.

A quick note on naming: one is a bombolone. A batch is bomboloni.

“Bomboloni are usually filled after frying, not before.” which means you keep the dough light and reduce leaks during cooking.

Bomboloni Vs. American Yeast Doughnuts

Bomboloni use an enriched yeast dough like many American doughnuts, but the shape and crumb goals differ, which means your process needs a few Italian-friendly tweaks.

Here’s the practical comparison I use when I decide what to make.

Feature	Bomboloni (Italian filled doughnuts)	American yeast doughnuts	Which means…
Shape	Round, no hole	Ring or filled rounds	More interior space for cream and a softer bite.
Exterior	Thin, even crust	Often thicker crust	Less chew and more “pillow” feel.
Finish	Tossed in sugar	Glaze or sugar	Better grip for filling and less slippery fingers.
Filling timing	Usually after frying	Often after frying (filled types)	Cleaner frying and fewer blowouts.
Texture target	Very soft, stretchy crumb	Soft but can be bready	More tender results if you proof correctly.

I aim for an internal dough temperature of 190–200°F after frying, which means the center sets without drying out. I check this with an instant-read thermometer when I test a new batch.

Choosing Your Fillings And When To Add Them

When I fill bomboloni, I fill them after frying and sugaring (or right before sugaring), which means the sugar sticks and the filling stays stable.

These are the most common options:

• Crema pasticcera (pastry cream), which means a classic Italian café result.
• Jam (apricot, raspberry), which means a bright, fruity cut through the fried dough.
• Chocolate or gianduja-style cream, which means a richer, dessert-first bite.
• Whipped cream, which means a lighter filling but a shorter shelf life.

I avoid filling hot bomboloni with dairy-based custard, which means the custard won’t melt or turn thin and runny.

If you want more old-school, nostalgic sweets for the same “sugar-and-cream” mood, I also keep a winter treat like this old-fashioned snow cream recipe in my back pocket, which means I can satisfy the craving even when I don’t want to fry.

Ingredients And Tools You’ll Need

The first time my dough finally “behaved,” I had weighed everything. The difference felt unfair. That small act, using a scale, changes the whole outcome, which means fewer guessy fixes and more consistent bomboloni.

Dough Ingredients And Why Each Matters

I use these amounts for about 10–12 bomboloni (depending on cutter size), which means a manageable home batch.

Dough (grams and volume):

• All-purpose flour: 500 g (about 4 cups spooned and leveled), which means enough gluten for structure without turning tough.
• Granulated sugar: 60 g (about 1/3 cup), which means a tender crumb and better browning.
• Fine salt: 10 g (about 1 3/4 tsp), which means the dough tastes like something, not just sweet air.
• Instant yeast: 7 g (2 1/4 tsp) or active dry yeast: 7 g, which means reliable lift when you proof correctly.
• Whole milk (warm): 240 g (1 cup at 100–110°F), which means faster yeast activity and a softer crumb.
• Eggs: 2 large (about 100 g), which means richer dough and a more elastic bite.
• Unsalted butter (soft): 75 g (about 5 Tbsp), which means tenderness and that bakery-style pull.
• Vanilla extract: 1 tsp and lemon zest: 1 tsp (optional), which means a noticeable aroma even under sugar.

I keep hydration steady and adjust with 1–2 Tbsp flour only if the dough looks like batter, which means I avoid dry, dense bomboloni.

Yeast safety note: The USDA recommends keeping perishable foods out of the “danger zone” (40–140°F) for more than 2 hours, which means you should chill pastry cream promptly and not leave filled doughnuts sitting around. See the USDA’s guidance on food safety temperatures.

Filling And Finishing Ingredients

Classic pastry cream (about 2 cups):

• Whole milk: 480 g (2 cups), which means a creamy texture that does not feel thin.
• Egg yolks: 4 large, which means a custard that sets smoothly.
• Sugar: 100 g (1/2 cup), which means balanced sweetness without tasting like pudding.
• Cornstarch: 30 g (1/4 cup), which means the cream holds inside the doughnut.
• Butter: 20 g (1 1/2 Tbsp), which means a silkier finish.
• Vanilla: 2 tsp or 1 bean, which means the filling smells like a bakery case.
• Pinch of salt, which means brighter flavor.

Finishing:

• Granulated sugar: about 1 to 1 1/2 cups, which means that classic sandy coat.

I sugar while the bomboloni are warm, which means the crystals adhere without syrup.

Essential Tools For Frying And Filling

My “non-negotiables” for clean results:

• Kitchen scale, which means repeatable dough.
• Stand mixer with dough hook (or strong arms), which means better gluten development with less mess.
• Thermometer (clip-on or instant-read), which means you can hold oil at 340–355°F.
• Heavy pot or Dutch oven, which means stable oil temperature.
• Spider strainer or slotted spoon, which means quick removal without tearing.
• Sheet pans + wire rack, which means less soggy crust.
• Piping bag + filling tip (Bismarck tip) or small knife + zip bag, which means controlled filling.

I also keep a clean towel nearby, which means I can wipe my hands before sugaring and avoid gluey clumps.

How To Make Bomboloni Dough Step By Step

The “aha” moment in bomboloni dough comes when you stretch a small piece thin enough to see light through it. Bakers call it the windowpane test. I call it proof that the dough will fry up fluffy, which means you get that signature hollow softness.

Mixing And Kneading For A Smooth, Elastic Dough

Step 1: Warm the milk.

Heat milk to 100–110°F, which means yeast activates without dying.

Step 2: Combine dry ingredients.

Mix flour, sugar, salt, and yeast in a bowl, which means even yeast distribution.

Step 3: Add wet ingredients.

Add milk, eggs, vanilla, and zest. Mix until shaggy, which means the flour hydrates.

Step 4: Knead.

Knead 8 minutes in a stand mixer on medium-low (or 12–15 minutes by hand), which means gluten forms and the dough holds gas.

Step 5: Add butter gradually.

Add soft butter in 5–6 pieces. Knead 5–7 more minutes, which means the butter emulsifies instead of smearing.

My don’t-do: I do not add extra flour early. I wait 3 minutes of kneading first, which means I avoid dry dough that fights rising.

Success cue: The dough feels tacky but not wet, and it pulls cleanly from the bowl. A windowpane stretch shows a thin membrane, which means your bomboloni will be light.

First Rise: Timing, Temperature, And Visual Cues

Step 6: Bulk ferment.

Place dough in a lightly buttered bowl. Cover and rise at 75–80°F until doubled, which means the yeast builds flavor and volume.

• Typical time in my kitchen: 75–110 minutes, which means you should watch the dough, not the clock.

Visual cue: The dough shows bubbles under the surface and holds a finger dent for 2 seconds, which means it is ready to shape.

If my kitchen is cold, I use the oven light with the door cracked. I measured 78°F on the rack with a cheap thermometer, which means I can proof reliably year-round.

Shaping, Second Rise, And Preventing Overproofing

Step 7: Roll and cut.

Roll dough to 1/2 inch thick on a lightly floured counter. Cut 3-inch rounds, which means you get a tall, plush bombolone.

Step 8: Second rise.

Place rounds on parchment squares. Cover and rise until puffy, which means they float slightly in the oil instead of sinking.

• Typical time: 35–60 minutes, which means your schedule stays flexible.

Overproof warning: If the dough collapses when you lift it, you went too far, which means the dough will absorb oil and fry unevenly.

I do one quick test: I lift a round by the parchment and jiggle it. If it wiggles like a waterbed, I fry. That silly test works, which means I stop guessing.

If you like dough projects, you may also enjoy a true old-school fry like this best ever old fashioned donut recipe, which means you can compare cake-style texture to yeast bomboloni side by side.

How To Fry Bomboloni Like A Pro

When oil hits the right temperature, the doughnuts puff and spin with confidence. When oil runs cool, they slump and drink grease. That one number decides your fate, which means the thermometer is not optional.

Oil Selection, Temperature Targets, And Setup

I use neutral oil like canola or peanut, which means clean flavor and steady performance.

Target oil temp: 345°F (I allow 340–355°F), which means the exterior browns while the center cooks through.

How much oil: I fill a Dutch oven with 2.5–3 inches, which means the bomboloni float and fry evenly.

Setup:

1. Heat oil to 345°F.
2. Set a rack over a sheet pan.
3. Put sugar in a wide bowl.

That layout keeps my hands moving in one direction, which means fewer burns and less mess.

Oil safety stat: The NFPA reports cooking is the leading cause of home fires and home fire injuries in the U.S., which means you should stay near the stove and keep a lid nearby. See the NFPA’s cooking fire safety resources: NFPA cooking safety.

Frying In Batches For Even Color And Fully Cooked Centers

Step 1: Load gently.

Lower 2–3 rounds into the oil using parchment as a sling. Remove parchment with tongs after 10 seconds, which means you do not stretch the dough.

Step 2: Fry time.

Fry 2 to 2 1/2 minutes per side, which means you build a thin, even crust.

Step 3: Control temperature.

Let oil return to 345°F between batches, which means each doughnut matches the last.

My real-life test: I fry one “sacrificial” bombolone first. If it browns in under 90 seconds, oil is too hot, which means the center may stay raw.

Draining And Sugaring For The Classic Finish

Move fried bomboloni to the rack for 30–45 seconds. Then toss in sugar while warm, which means the crystals stick without melting.

I sugar in two rounds. I do a light coat first, then a final toss after 2 minutes, which means you get full coverage without bald spots.

If you like a crisp shell that stays snappy, a glaze can help too. This donut glaze recipe that hardens gives that crackle, which means you can build a different finish when you want variety.

Classic Pastry Cream Filling (Crema Pasticcera)

Pastry cream feels like magic the first time it thickens. One minute it looks like sweet milk, and then it turns into velvet. That shift happens fast, which means you need a whisk and your full attention.

Cooking A Lump-Free, Stable Custard

Step-by-step (my method):

1. Heat milk in a saucepan until steaming and 160–170°F. Do not boil, which means you avoid a scorched milk taste.
2. Whisk yolks and sugar for 30 seconds until lighter. Add cornstarch and salt, which means the starch disperses before heat hits.
3. Temper: whisk in 1/2 cup hot milk slowly. Then add the yolk mix back to the pot, which means you prevent scrambled eggs.
4. Cook over medium heat and whisk constantly until it bubbles. Keep cooking 45–60 seconds after the first bubble, which means the starch fully gelatinizes.
5. Remove from heat. Whisk in butter and vanilla, which means a smoother finish.

Texture target: The cream should fall from the whisk in thick ribbons. It should not pour, which means it will stay inside the bomboloni.

Cornstarch needs enough heat to set. which means you should let the custard briefly boil while whisking.

Cooling, Storing, And Loading Into A Piping Bag

Step 1: Chill fast.

Spread pastry cream in a shallow dish. Press plastic wrap directly on the surface, which means no skin forms.

Cooling time: Chill at least 2 hours, which means the cream sets and pipes cleanly.

Storage: Keep chilled up to 48 hours, which means you can split work across two days.

Loading: Stir the chilled cream briefly to smooth it. Spoon into a piping bag with a filling tip, which means you avoid air pockets that cause uneven fills.

I once skipped the chill step and filled warm. The custard ran out of the seam in 10 seconds, which means I learned the hard way.

How To Fill Bomboloni Cleanly And Evenly

Filling feels like the reward. Then the first doughnut bursts and spits custard across your counter. That drama has a cause, which means you can prevent it with two small moves.

Where To Poke, How Much To Pipe, And How To Avoid Blowouts

Step 1: Choose the entry point.

I poke the side “equator,” not the top. I aim slightly downward, which means the filling spreads through the center.

Step 2: Make a clean hole.

Use a paring knife tip or skewer to create a pocket. Wiggle gently, which means you reduce tearing.

Step 3: Pipe with a stop rule.

Pipe 30–45 g filling per 3-inch bombolone (about 2–3 Tbsp). Stop when you feel resistance or see a slight bulge, which means you avoid a blowout.

Step 4: Wipe and set.

Wipe the tip between doughnuts, which means you keep the sugar coat clean.

Here’s the fill guide I use at home.

Bomboloni size	Cutter size	Filling amount	Which means…
Small	2.5 in	20–25 g	Less leak risk and easier serving for kids.
Standard	3 in	30–45 g	Classic café balance of dough to cream.
Large	3.5 in	50–60 g	More wow factor but higher blowout risk.

Alternative Fillings: Jam, Chocolate, And Whipped Cream

I rotate fillings based on time and fridge space.

• Jam: I warm jam for 10 seconds and stir. I cool it again before piping, which means it flows without soaking the crumb.
• Chocolate spread or ganache: I use a thick ganache ratio of 2:1 chocolate to cream by weight, which means it sets softly and does not run.
• Whipped cream: I whip to medium peaks and fill right before serving, which means it stays fluffy and safe.

Honest warning: Whipped cream fills collapse after 2–3 hours in my kitchen, which means I treat it as a “serve-now” option.

If you want a fruit option that keeps well, a pectin-set jam works great. This grape jelly recipe with Sure-Jell can act as a stable filling, which means you get clean piping and less seepage.

Make-Ahead, Storage, And Reheating Tips

Fresh bomboloni smell like warm butter and vanilla and fried sugar. That peak lasts a short window, which means planning matters more than perfection.

Best Timing For Frying, Filling, And Serving

This is the schedule I use when I want bomboloni at 10:00 a.m.

Time	Task	Which means…
7:00 a.m.	Mix and knead dough	You finish proofing before lunch.
8:30 a.m.	Cut and shape	Rounds stay airy.
9:15 a.m.	Heat oil and start frying	Oil hits target temp on time.
9:45 a.m.	Sugar, cool slightly	Sugar sticks and dough sets.
10:00 a.m.	Fill and serve	Best texture and cleanest filling.

If I need to split the work, I make pastry cream the night before, which means morning goes fast.

How To Store Filled Vs. Unfilled Bomboloni

Unfilled (best option):

Store at room temp in a paper bag for up to 8 hours, which means the crust stays drier.

Filled with pastry cream:

Refrigerate in a covered container for up to 24 hours, which means you reduce spoilage risk.

Reheating:

I do not microwave filled bomboloni. I warm unfilled ones in a 300°F oven for 6 minutes, which means they soften without turning rubbery.

Then I fill after warming, which means the cream stays cold and stable.

Food safety note: Refrigeration slows bacterial growth, which means you should chill custard-filled doughnuts promptly and keep them cold until serving.

Troubleshooting Common Bomboloni Problems

Every bomboloni failure leaves clues. I learned to read them like tire tracks on snow. The fix usually looks boring, which means it works.

Dense Dough, Poor Rise, Or Yeasty Flavor

Problem: Dough feels heavy and tight.

• Cause: Under-kneading or too much flour, which means weak gluten and less gas retention.
• Fix: Knead until windowpane. Weigh flour at 500 g, which means consistent hydration.

Problem: Dough barely rises.

• Cause: Milk was too hot or yeast was old, which means yeast activity drops.
• Fix: Use 100–110°F milk and fresh yeast. Aim for a rise at 75–80°F, which means steady fermentation.

Problem: Strong yeasty smell.

• Cause: Overproofing, which means yeast produces harsh flavors.
• Fix: Shorten proof times and fry when dough is puffy, not fragile.

Greasy Doughnuts, Dark Exteriors, Or Raw Centers

Problem: Greasy bomboloni.

• Cause: Oil ran cool (often below 330°F), which means the dough absorbs oil before it sets.
• Fix: Hold oil at 345°F and fry smaller batches, which means stable heat.

Problem: Dark outside, raw inside.

• Cause: Oil too hot (often over 365°F) or dough too thick, which means the crust finishes early.
• Fix: Lower heat and roll to 1/2 inch. Check center to 190–200°F, which means doneness.

Problem: Flat shape.

• Cause: Overproofing or rough handling, which means gas escapes.
• Fix: Lift with parchment and fry sooner.

Runny Pastry Cream Or Filling That Leaks

Problem: Pastry cream looks thin.

• Cause: You did not boil it briefly, which means cornstarch did not set.
• Fix: Cook 45–60 seconds after bubbling while whisking.

Problem: Cream leaks out.

• Cause: You overfilled or filled while warm, which means pressure and heat push it out.
• Fix: Chill cream 2 hours and pipe 30–45 g per doughnut.

Problem: Lumps.

• Cause: Poor tempering or uneven whisking, which means egg proteins set in bits.
• Fix: Temper slowly and whisk constantly. Strain through a fine mesh if needed, which means a smooth pipe.

A thermometer fixes most frying problems. which means you stop guessing and start repeating results.

Conclusion

When bomboloni go right, they feel almost unreal: a thin sugar shell, a soft interior, and a cool ribbon of pastry cream that stays in the center. That contrast is the whole point, which means the details, oil temperature, proof level, and chilled custard, matter more than fancy tricks.

If you make one change today, use a scale and a thermometer, which means your next batch will taste like the one you meant to make. And if a few come out imperfect, fill them anyway. Nobody complains with custard on their fingers, which means you still win.

Bomboloni Recipe FAQs

What makes this bomboloni recipe different from regular doughnut recipes?

This bomboloni recipe is built for a soft, filled “pillow” with no hole, a thin sugar crust, and plenty of interior space for cream. Bomboloni are typically filled after frying, which helps the dough stay light, prevents blowouts, and keeps the filling from leaking during cooking.

What oil temperature should I use when frying bomboloni?

For this bomboloni recipe, keep your oil around 345°F (allowing 340–355°F). If the oil runs cool, bomboloni absorb grease and feel heavy; too hot and they brown before the center cooks. Fry 2–2½ minutes per side and let oil recover between batches.

How do I know bomboloni are fully cooked inside?

A reliable cue is internal temperature: aim for 190–200°F in the center after frying. Visually, they should be evenly golden and feel light when lifted. If they brown in under 90 seconds, the oil is likely too hot and the centers may stay raw.

When should I fill bomboloni—before or after frying?

Fill bomboloni after frying (and after sugaring, or right before sugaring). Filling afterward keeps the dough lighter and reduces leaks while cooking. Also, avoid piping dairy-based custards into hot bomboloni—chill pastry cream at least 2 hours so it stays thick and stable.

How much pastry cream should I pipe into each bombolone to prevent leaks?

For a standard 3-inch bombolone, pipe about 30–45 g of pastry cream (roughly 2–3 tablespoons). Stop when you feel resistance or see a slight bulge. Overfilling is a common cause of blowouts, especially if the cream is warm or too loose.

Can I bake bomboloni instead of frying them?

Yes, you can bake them, but the result won’t match a classic bomboloni recipe: the crust will be drier and less crisp, and the “fried pillow” texture is harder to replicate. If you bake, brush with butter after baking and roll in sugar for a similar finish, then fill once cooled.