There’s something magical about biting into a warm, sugar-dusted bombolone and hitting that silky pastry cream center. These Italian-style donuts are a little crisp on the outside, soft and airy inside, and completely irresistible when filled with rich vanilla cream. They’re the kind of treat that turns an ordinary afternoon into something special.
The process might take a little time between kneading and rising, but I promise it’s worth every minute. Once you master the rhythm of making them, they’ll become a go-to favorite for birthdays, brunches, holidays, or just because.
Let me walk you through exactly how I make my bombolini, and how you can tweak them with your favorite fillings and flavors.
Why Bombolini Are Worth the Effort
This isn’t your average donut. Bombolini are lighter, softer, and filled after frying, which means they stay extra tender and never greasy.
Here’s what makes them special:
- The dough is rich with egg yolks and butter, giving it a soft, tender crumb
- Frying at the right temperature creates a golden shell without overbrowning
- The pastry cream is smooth, rich, and just the right level of sweet
- You control the sugar coating—granulated for crunch, powdered for elegance
- You can fill them with anything from jam to Nutella to lemon curd
They’re surprisingly versatile and always a showstopper.
Ingredients You’ll Need
For the Dough:
- 2¼ teaspoons instant yeast
- ½ cup lukewarm milk
- 3 tablespoons granulated sugar
- 2½ cups all-purpose flour
- 2 tablespoons potato starch (optional for fluffier texture)
- ¼ teaspoon salt
- 3 egg yolks
- ¼ cup unsalted butter, softened
- Vegetable oil for frying
- Sugar or powdered sugar for coating
For the Pastry Cream:
- 1½ cups whole milk
- ¼ cup granulated sugar
- 3 egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
How I Make Them Step by Step
Step 1: Make the Dough
I start by dissolving the instant yeast in warm milk with a pinch of sugar. After five minutes, it’s bubbly and ready to go.
In a mixing bowl, I combine the flour, potato starch (if using), and salt. I stir in the yeast mixture, egg yolks, and softened butter, then knead the dough until it’s soft, elastic, and just slightly tacky. This takes about 8 to 10 minutes by hand or 5 minutes with a mixer and dough hook.
I shape the dough into a ball, place it in a greased bowl, cover it, and let it rise in a warm spot until doubled in size—about 1 hour.
Step 2: Shape the Bombolini
Once the dough has risen, I roll it out into a 9×9 inch square, about ½ inch thick. I use a round cutter to cut circles, then place each one on a small square of parchment paper so they don’t stick. I cover them lightly and let them rise again for about 45 minutes, until they’re puffed and airy.
Step 3: Fry the Donuts
I heat vegetable oil in a deep pan to 320°F. Frying at this lower temperature ensures the outside doesn’t brown too fast. I fry the donuts for about 90 seconds per side, flipping once, until they’re golden and cooked through.
After frying, I drain them briefly on paper towels, then roll them in granulated or powdered sugar while still warm so it sticks.
Step 4: Make the Pastry Cream
While the dough is rising, I make the pastry cream. I heat the milk with half the sugar and vanilla until steaming. In a separate bowl, I whisk together the egg yolks, cornstarch, and remaining sugar until smooth.
To temper the eggs, I slowly pour a bit of the hot milk into the yolks while whisking, then return the mixture to the saucepan. I cook it over medium heat, whisking constantly, until it thickens. I stir in the butter, then transfer it to a bowl to cool completely in the fridge.
Step 5: Fill the Bombolini
Once both the donuts and cream are cool, I poke a hole into each donut with a knife or skewer. Using a piping bag fitted with a round tip, I pipe the pastry cream into the center until each donut feels plump.
A final dusting of powdered sugar on top and they’re ready to serve.
Tips for Perfect Bombolini
- Make sure your oil stays steady at 320°F for even frying
- Use parchment squares to help transfer donuts into the oil easily
- Let the cream cool fully before filling, or it will melt into the donut
- Don’t overcrowd the pan—fry in batches so the oil temp stays consistent
- Use a kitchen scale if you want uniform donuts and even cooking
Flavor Variations
- Swap vanilla extract for almond, orange, or hazelnut
- Add lemon zest to the pastry cream for brightness
- Fill with raspberry jam or Nutella instead of pastry cream
- Roll in cinnamon sugar for a warm, spiced twist
- Top with whipped cream and fruit for a plated dessert version
How I Like to Serve Them
I serve these bombolini fresh on the day they’re made, usually within a few hours of frying. A pot of espresso or a cappuccino on the side turns them into a full-on Italian café moment.
If I’m serving a crowd, I’ll mix up the fillings—some with pastry cream, others with jam or chocolate—to keep things interesting.
They’re also great as a brunch table centerpiece or a dessert platter alongside fruit and espresso.
FAQs From My Kitchen
Q: Can I make them ahead of time?
A: You can make the pastry cream and dough the day before. Store the dough in the fridge and let it come to room temp before shaping and frying.
Q: Can I freeze them?
A: Fried bombolini don’t freeze well, but you can freeze the unfilled dough rounds before the second rise. Thaw, let them rise, and fry fresh.
Q: Do I need a thermometer for frying?
A: It helps a lot. Keeping the oil at a steady 320°F prevents undercooked or overbrowned donuts.
Q: What can I do with leftover pastry cream?
A: Use it in fruit tarts, layer it into trifles, or enjoy it with fresh berries and whipped cream.
Why These Bombolini Are Always Worth Making
These Italian donuts may take a bit more time than your average treat, but once you bite into that pillowy dough with creamy vanilla filling, you’ll see exactly why they’re worth it. They’re the kind of dessert that impresses guests, brings back memories of European bakeries, and makes a regular day feel a little more special.
Let me know if you want to try a lemon curd version, chocolate hazelnut filling, or even a baked alternative. I’ve got you covered.
How I Make Pillowy Bombolini Filled with Vanilla Pastry Cream
Ingredients
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup milk
- 1 large egg
- 1 teaspoon active dry yeast
- 1/4 teaspoon salt
- Oil for frying
- Powdered sugar for dusting
- Vanilla pastry cream for filling
Instructions
- In a small saucepan, melt the butter over low heat. Remove from heat and stir in the milk and vanilla extract. Let it cool slightly.
- In a mixing bowl, combine the flour, sugar, yeast, and salt. Mix well.
- Add the cooled milk mixture and the egg to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Once risen, punch down the dough and roll it into small balls about the size of a golf ball.
- Heat oil in a deep pan to 350°F (175°C). Carefully add the dough balls, frying a few at a time until golden brown on all sides, about 2-3 minutes.
- Remove the bombolini from the oil and place them on a paper towel-lined plate to drain excess oil.
- Once cooled slightly, fill with vanilla pastry cream using a piping bag.
- Dust with powdered sugar before serving.
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