Bomboloni alla Crema

To be truthful, Italians eat Bomboloni all year round, although Carnevale tends to bring more fried sweets to the table, so these feel especially fitting now. These doughnuts are my all-time favourite, and I love them exactly like this, filled with crema pasticcera.

There is nothing better than biting into a warm, airy, light, spongy doughnut with a sugary crust. Finding smooth, silky cream inside makes it even more satisfying.

I also enjoy the fact that they are not overly sweet. The dough has very little sugar, which works well once it is coated in superfine sugar. Doughnuts that are too sweet have never appealed to me. These stay well-balanced, so you can taste both the dough and the filling.

When I was a child, I used to buy Bomboloni at the bakery near my house after school. They felt comforting and homey, and they were always such a treat. Since I cannot find them here in Sydney, I make my own.

I first discovered this recipe in my friend Grace’s book. For those who do not know her, Grace blogs at La mia Vita Dolce and creates the most amazing Italian sweets. They are all the real deal. Her book is highly recommended and, if you enjoy Italian desserts as much as I do, it is a must-have.

When I made Grace’s Bomboloni for the first time, I was blown away by the flavour. They tasted just like the ones I loved as a child. They brought back many sweet memories with every bite, and I found it very hard to stop eating them.

I have made them many times since then, and they are always a huge hit. The doughnuts come out soft, airy, light, and the filling is simply irresistible. You need to make them understand.

Happy Carnevale, my friends, have fun and eat well.

Key Ingredients for Bomboloni

Crema Pasticcera

Egg yolks and sugar create a smooth, rich base, while flour thickens the custard, and milk keeps it light enough to pipe. The cream adds a soft contrast to the dough. Choose fresh eggs for better flavour and colour.

Milk

Warm milk supports the yeast and helps the dough rise evenly, giving a soft texture after frying. Whole milk works well here because it adds a fuller taste to the finished bomboloni.

Butter

Butter gives the dough tenderness and helps create a soft bite once fried. Use unsalted butter with a mild aroma so the lemon zest and vanilla stay at the forefront.

Find the complete list with measurements in the recipe card below.

How to Make Bomboloni alla Crema

Crema Pasticcera

Step 3: Slowly pour the milk into the egg mixture while whipping continuously.

Step 5: Transfer the mixture to a pot, place it over the heat, and bring it to a boil.

Step 7: Transfer the cream to a bowl and cover it with cling wrap, pressing the wrap directly onto the surface to prevent a skin from forming.

Step 8: Let the cream cool completely before using it.

Bomboloni

Step 1: Put the flours, sugar, instant yeast, vanilla extract (or vanilla bean seeds), lemon zest, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix to combine.

Step 2: Pour in the warm milk and quickly knead it into the dry ingredients.

Step 3: Add the eggs all at once and knead until a rough ball of dough forms.

Step 4: Gradually add the butter, one piece at a time, fully incorporating each piece before adding the next.

Step 5: Knead until the dough becomes smooth and elastic (not sticky), about 10 to 15 minutes.

Step 7: While the dough is proofing, cut square sheets of baking paper about 11 cm – 4.5 inches. You will use these to rest the cut dough rounds on.

Step 8: When the dough has doubled in volume, transfer it to a clean, floured surface.

Step 9: Roll the dough out to a thickness of about 1 cm – slightly less than ½ inch.

Step 10: Using a cookie cutter or glass, cut out rounds about 7 cm to 7½ cm – 2¾ to 3 inches in diameter, keeping the cuts as close together as possible.

Step 11: Gather the leftover dough, knead briefly to bring it together, return it to the bowl, cover, and leave to rise again in a warm place until doubled. This takes about ½ hour. Roll it out and cut more rounds. Continue until all the dough is used.

Step 12: Place the dough rounds on a deep baking tray lined with the prepared baking paper sheets sprayed lightly with vegetable oil.

Step 13: Cover the tray with plastic wrap and leave the rounds to rise in a warm place until doubled in volume. They should look full of air.

Step 14: Heat the sunflower oil in a large pot over medium heat to between 160°C and 170°C – 320°F to 340°F (keep an eye on the temperature so the oil stays steady and the bomboloni fry evenly without absorbing excess oil).

Step 15: Prepare two large plates. Line one with 3 to 4 layers of paper towel for draining, and dust the other with a light layer of caster sugar for rolling.

Step 16: Carefully transfer each bombolone into the hot oil by dipping it in with the baking paper. Remove the paper after a few seconds, then continue frying as usual. This method keeps the dough from deforming and keeps the bomboloni fluffy.

Step 17: Fry four to six bomboloni at a time until golden on both sides. This takes 3 to 5 minutes.

To Assemble

Step 1: While the bomboloni are still warm, fill them with Crema Pasticcera.

Step 2: Transfer the Crema Pasticcera to a large pastry bag fitted with a ½ cm to 1 cm – ¼ inch to ½ inch plain round tip.

Step 3: Use a sharp paring knife to make a small hole in the centre of the top of each bombolone.

Step 4: Insert the pastry tip into the hole and pipe the cream until the bombolone feels heavy and a mound of pastry cream forms on top.

Frequently Asked Questions

Extra Help from the Kitchen

Keep the Dough Bowl Warm – Place the covered bowl on a folded kitchen towel to maintain a steady temperature during the rise, especially in cooler kitchens.

Test Oil Temperature with a Small Dough Piece – Drop a tiny pinch of dough into the oil before frying. Gentle, steady bubbles confirm the oil is within the ideal range.

Use a Bench Scraper for Clean Transfers – Slide a bench scraper under each paper square to move shaped rounds without compressing the dough.

Chill the Piping Bag Briefly – Rest the filled piping bag in the fridge for 5–10 minutes to help the crema pasticcera firm up for smoother filling.

Rotate Bomboloni in the Oil Gently – Nudge each piece with chopsticks or a skimmer to prevent uneven colouring and to help the dough rise evenly in the oil.

Variations and Twists

Chantilly / Diplomat-Cream Bomboloni – Fold an equal amount of whipped cream into the cooled crema pasticcera to create a lighter filling with a softer texture.

Chocolate-Pastry-Cream Bomboloni – Mix 80–100 g – 3–3.5 oz melted dark chocolate into the warm crema pasticcera before cooling. The chocolate enriches the cream and keeps it smooth for piping.

Citrus-Zest Bomboloni – Add the zest of one extra lemon or orange to the dough or to the crema pasticcera to give a brighter aroma with a gentle citrus note.

Jam-Filled Bomboloni – Pipe 1–2 teaspoons apricot, strawberry or raspberry jam into each bombolone to create a brighter, fruit-based option with a simple finish.

Chocolate-Glazed Bomboloni – Dip the cooled, filled bomboloni into melted chocolate to create a smooth coating with a richer flavour.

Storage and Shelf Life

Store cream-filled bomboloni in an airtight container in the refrigerator and use within 3–4 days. Keep unfilled bomboloni at room temperature in an airtight container for 1–2 days and fill them only when ready to serve.

Freeze plain unfilled dough or unfilled fried bomboloni by wrapping well and storing for up to 2–3 months. Thaw dough overnight in the fridge before shaping and frying.

Thaw fried but unfilled bomboloni at room temperature before filling. Warm unfilled bomboloni in a low oven at 150°C – 300°F for a few minutes to refresh the texture before adding the crema pasticcera.