Ingredients
For the Dough
500 g bread flour
250 ml whole milk, lukewarm
70 g granulated sugar
7 g active dry yeast
2 large eggs, room temperature
75 g unsalted butter, softened
1 tsp vanilla extract
Pinch of salt
Oil for frying
For the Vanilla Pastry Cream Filling
500 ml whole milk
4 egg yolks
120 g granulated sugar
40 g cornstarch
1 tsp vanilla extract
25 g butter
For Coating
Granulated sugar for rolling
Instruction
In a bowl, combine lukewarm milk, yeast, and a teaspoon of sugar. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour, remaining sugar, and salt.
Add eggs, vanilla extract, and the yeast mixture. Mix until a dough forms.
Gradually add softened butter and knead until the dough becomes smooth and elastic, about 10–12 minutes.
Place the dough in a greased bowl, cover, and let rise for 1–2 hours or until doubled in size.
For the pastry cream, heat milk in a saucepan until warm.
In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour the warm milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
Remove from heat, stir in vanilla extract and butter, then cool completely.
Roll the risen dough to about 1 cm thickness and cut into circles.
Place on a lined tray, cover, and let rise again for 30–45 minutes.
Heat oil to 170–175°C.
Fry the dough rounds in batches until golden brown on both sides.
Drain on paper towels and roll in granulated sugar while still warm.
Fill a piping bag with the cooled pastry cream.
Make a small hole in each bomboloni and pipe the cream inside.
Serve fresh and enjoy.
Method
Activate the yeast.
Prepare and knead the dough.
Allow the first rise.
Cook and chill the pastry cream.
Shape the dough into rounds.
Allow the second rise.
Deep-fry until golden.
Coat with sugar.
Fill with pastry cream.
Serve immediately.
Preparation
Preparation Time: 30 minutes
First Rise Time: 1–2 hours
Second Rise Time: 30–45 minutes
Cooking Time: 20 minutes
Total Time: Approximately 3 hours
Servings: 12 bomboloni
History
Bomboloni are traditional Italian doughnuts originating from Tuscany. Unlike many doughnuts, they are typically filled after frying with pastry cream, chocolate, or fruit jam. These soft, fluffy treats are commonly enjoyed as a breakfast pastry or dessert throughout Italy and have become popular worldwide.
Tips
Use room-temperature ingredients for better dough development.
Do not overheat the milk when activating the yeast.
Maintain a steady frying temperature to ensure even cooking.
Allow the pastry cream to cool completely before filling.
Fill the bomboloni just before serving for the freshest texture.
Benefits
Provides quick energy from carbohydrates.
Contains protein from eggs and milk.
Offers a satisfying and indulgent dessert option.
Homemade preparation allows control over ingredients and freshness.
Nutrition
Approximate values per bomboloni
Calories: 310
Protein: 7 g
Carbohydrates: 42 g
Fat: 12 g
Sugar: 16 g
Fiber: 1 g
Sodium: 120 mg
Conclusion
Bomboloni are irresistibly soft Italian doughnuts filled with rich vanilla pastry cream and coated in sugar. Their light texture and creamy center make them a delightful treat for special occasions, family gatherings, or whenever you crave a classic bakery-style dessert at home.