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Bomboloni alla Crema

Soft Italian donuts filled with rich vanilla pastry cream and rolled in sugar, straight from classic Italian bakeries.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 minutes
Servings: 12 bomboloni
Course: Breakfast, Dessert
Cuisine: Italian
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Donut Dough
  • 3 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 2.25 tsp instant yeast
  • 0.75 cup whole milk warm
  • 2 eggs large
  • 4 tbsp unsalted butter softened
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 0.5 tsp salt
Pastry Cream
  • 1 cup whole milk
  • 3 egg yolks
  • 0.25 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp butter

Equipment

  • Mixing bowls
  • Stand mixer or hand mixer
  • Saucepan
  • Thermometer
  • Piping bag

Method
 

  1. Prepare dough by mixing all ingredients and kneading until smooth.
  2. Let dough rise until doubled in size.
  3. Roll dough and cut into rounds, then proof again.
  4. Fry bomboloni in hot oil until golden on both sides.
  5. Prepare pastry cream by cooking milk, yolks, sugar, and cornstarch until thick.
  6. Cool cream completely before filling donuts.
  7. Roll donuts in sugar and fill with pastry cream.

Notes

Best enjoyed fresh the same day. Try filling variations like chocolate, pistachio, or hazelnut cream.