Light, fluffy, and filled with luscious cream, Italian Donuts – Bomboloni are an irresistible treat that brings bakery-level indulgence right to your kitchen. Whether for breakfast, dessert, or a mid-afternoon escape, Bomboloni never disappoint.
Made from a rich, yeast-leavened dough infused with orange zest and vanilla, these pillowy donuts are fried to golden perfection, dusted in sugar, and filled with velvety pastry cream.
Star Ingredients for Italian Donuts – Bomboloni
- Milk (lukewarm 2%) – Provides moisture and warmth to activate the yeast for a soft, tender crumb.
- Active dry yeast – The backbone of the airy texture, giving the donuts their signature rise and lightness.
- Granulated sugar – Adds subtle sweetness and helps the dough brown beautifully when fried.
- Vegetable oil – Keeps the dough moist and is also used for frying to achieve that crisp golden crust.
- Large egg – Binds the dough together and enriches the flavor with its natural fats.
- Orange zest – Adds a fragrant, citrusy brightness that lifts the flavor of the dough.
- Vanilla – Infuses warmth and depth, making the Bomboloni feel luxuriously sweet.
- All-purpose flour – The foundation of the dough, giving it structure and elasticity.
- Pastry cream (for filling) – The creamy heart of each donut, customizable with your favorite flavors.
Let’s Make Bomboloni: A Quick Glimpse at the Process
Begin by activating the yeast in warm milk, then whisk in sugar, oil, egg, orange zest, and vanilla. Add flour and salt gradually, kneading until the dough is smooth and elastic.
Let the dough rise until tripled in size—about two to three hours. Roll and cut the dough into rounds, then let them rise again for an hour to become pillowy-soft.
Fry in gently heated oil until golden brown on each side. Roll the hot donuts in sugar, let them cool slightly, and then fill with your choice of cream—pastry cream, Chantilly, or even hazelnut spread.
Sweet Tips for Perfect Bomboloni Every Time
To ensure the dough rises beautifully, place it in a warm, draft-free spot—an oven with the light on works wonders. The dough should feel supple, not sticky; if needed, adjust with a little extra flour.
Maintain your oil temperature consistently between 340–350°F to avoid undercooked centers or overly dark exteriors. A candy thermometer is helpful here. For fillings, pastry cream is classic, but a coffee-flavored cream or lemon curd can take things up a notch.
Looking to bake instead of fry? You can! Just pop them into a 350°F oven for 20 minutes, then cool and dust with powdered sugar before filling.
Keeping Bomboloni Fresh: Storage Tips
Bomboloni are best enjoyed fresh, right after frying and filling. If you must store them, leave them unfilled in an airtight container at room temperature for up to two days. Once filled, refrigerate and consume within 48 hours for the best texture and taste.
Freezing is not recommended, as it affects the tender crumb and rich filling, but making the dough ahead and refrigerating overnight before the final rise can be a handy prep trick.
Bomboloni Donuts Filled with Cream
Ingredients
- 1 pinch salt
- ¾ to 1 tablespoon orange zest
- 2½ tablespoons granulated sugar
- 1¼ teaspoons active dry yeast
- 1 large egg at room temperature
- 3 tablespoons vegetable oil
- ½ teaspoon vanilla extract
- 2 cups + 2 tablespoons all-purpose flour 275 grams
- ¼ cup + 3 tablespoons lukewarm 2% milk 105 grams
- For the Filling
- 1 cup pastry cream flavor of your choice
Instructions
- In a stand mixer bowl, combine the lukewarm milk and sprinkle the yeast over it. Allow it to sit undisturbed for 5 minutes, then stir gently. Incorporate the sugar, vegetable oil, egg, orange zest, and vanilla, whisking until unified.
- Gradually add the flour along with the pinch of salt. Using the dough hook attachment, mix the dough at low speed (not exceeding speed 2) until a cohesive dough forms. Continue kneading with the machine for approximately 7 minutes, ensuring a smooth and elastic consistency.
- Transfer the dough to a clean surface and knead briefly. Shape into a ball and place into a lightly oiled bowl, turning the dough to coat all sides. Cover with plastic wrap and allow it to rise in a warm, draft-free environment until tripled in volume, roughly 2 to 3 hours.
- Once risen, deflate the dough gently and roll out to a thickness of ¼ to ⅓ inch. Use a 2½ inch (6½ cm) round cutter to shape six donuts. Arrange them on a baking sheet lined with parchment, cover again with plastic wrap, and leave to rise for an additional hour.
- Heat approximately 2 inches of vegetable oil in a medium saucepan to a steady 340–350°F (170–175°C). Maintain this temperature range while frying. Cook the doughnuts in batches, turning occasionally, for about 2–3 minutes per side until golden.
- Remove with a slotted spoon and briefly place on a paper towel-lined plate. Immediately roll the hot donuts in granulated sugar, ensuring full coverage.
- Allow the donuts to cool slightly. Using the handle of a wooden spoon, create a cavity on the side or top of each donut. Enlarge the opening gently and fill with your preferred pastry cream, chantilly, or hazelnut spread. Serve immediately for best results.
