Light. Fluffy. Sweet. And filled with joy.
Servings: 14–16 donuts
Prep time: 2 hours (includes rising)
Cook time: 15–20 minutes
Difficulty: Intermediate
Flavor Profile: Soft & yeasty with creamy vanilla filling and sugary exterior
Backstory:
There’s something magical about biting into a soft, sugar-dusted donut and discovering a silky custard surprise in the center. These Bombolini, Italy’s answer to cream-filled donuts, are everything a cozy afternoon, a rainy Sunday, or a birthday breakfast dream should be. In Italy, they’re sold in cafes, filled with pastry cream, Nutella, jam, or ricotta.
And today, you’re not just making a donut. You’re recreating a bite of Italian comfort, one that feels like Nonna just handed it to you with a warm smile and a napkin.
Ingredients:
For the Dough:
- 2 ¼ teaspoons instant yeast (1 packet)
- ½ cup lukewarm milk (110°F or 43°C)
- 2 tablespoons granulated sugar
- 2 large eggs, room temperature
- ¼ cup unsalted butter, melted and slightly cooled
- 2 ½ cups all-purpose flour (plus more for dusting)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional but adds depth)
- Vegetable oil (for frying)
For Rolling:
- ½ cup granulated sugar
For the Filling (Vanilla Pastry Cream):
- 2 cups whole milk
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 3 large egg yolks
- 1 ½ teaspoons vanilla extract (or 1 vanilla bean, scraped)
- 2 tablespoons unsalted butter
Step-by-Step Instructions:
Step 1: Activate the Yeast
In a large mixing bowl (or stand mixer bowl), combine warm milk, sugar, and yeast. Stir and let it sit for about 5–10 minutes until frothy. This proves your yeast is alive and ready.
Tip: If nothing bubbles, your yeast may be expired or your milk too hot.
Step 2: Make the Dough
Add in eggs, melted butter, vanilla, lemon zest, and salt. Mix well. Gradually add flour one cup at a time, mixing with a wooden spoon or dough hook. The dough should be soft and slightly sticky, but not wet.
Knead:
- By hand: 10 minutes
- Stand mixer: 6–7 minutes on medium
You’re looking for a soft, smooth, elastic dough that springs back when pressed.
Step 3: First Rise
Transfer the dough to a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 to 1.5 hours or until doubled in size.
Pro tip: Let it rise in your (turned off) oven with the light on — a perfect cozy environment!
Step 4: Shape the Donuts
Once risen, punch the dough down and roll it out on a lightly floured surface to about ½-inch thickness.
Use a 3-inch round cutter (or glass) to cut circles. Reroll scraps gently if needed.
Place the rounds on a baking sheet lined with parchment and dusted with flour. Cover and let rise again for 30–45 minutes, until puffy.
Step 5: Prepare the Filling (Pastry Cream)
While donuts rise, make the filling:
- In a saucepan, heat milk on medium until just simmering.
- In a separate bowl, whisk egg yolks, sugar, and cornstarch.
- Slowly pour hot milk into the egg mixture while whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens (3–5 minutes).
- Remove from heat and stir in vanilla and butter.
- Let cool slightly, then transfer to a piping bag and refrigerate.
For extra chilliness: place plastic wrap directly on the cream surface to prevent a skin.
Step 6: Fry the Bombolini
In a deep pan or fryer, heat oil to 340–350°F (170–175°C).
Gently slide in a few donuts at a time, careful not to crowd the pan. Fry for 1–2 minutes per side or until golden brown.
Use a slotted spoon to transfer to a paper towel-lined plate.
Safety tip: Always watch your oil temperature. Too hot = burnt outside, raw inside.
Step 7: Coat in Sugar
While still warm, roll each donut in granulated sugar. The warmth helps the sugar stick perfectly.
Step 8: Fill the Donuts
Once the donuts are cool enough to handle, poke a hole in the side with a knife or chopstick.
Pipe the chilled pastry cream into each donut until it slightly oozes out.
Optional twist: Try Nutella, lemon curd, jam, or whipped ricotta instead of vanilla cream!
Fillings to Explore:
- Lemon Cream: Add 1 tbsp lemon zest to pastry cream
- Nutella Bombolini: Skip pastry cream, use pure Nutella
- Berry Jam: Raspberry or strawberry for a fruity bite
- Protein Twist: Add 1–2 scoops of unflavored or vanilla protein powder to the cream
Storage & Make-Ahead Tips:
Storing:
- Unfilled donuts stay fresh for 1–2 days in an airtight container at room temperature.
- Filled donuts should be refrigerated and eaten within 2 days.
Freezing:
- Freeze unfilled, unfried rounds after the second rise — freeze on tray, then bag.
- When ready, thaw at room temperature and fry as usual.
Tips & Troubleshooting:
| Issue | Solution |
|---|---|
| Dough not rising | Check yeast freshness and environment warmth |
| Donuts greasy | Oil too cold — maintain 340–350°F |
| Burnt outside, raw inside | Oil too hot — use thermometer |
| Flat donuts | Over-proofed or dough rolled too thin |
| Filling leaking | Donuts too hot or hole too big |
Pro Variations:
1. Brioche Bombolini
- Replace half the flour with bread flour
- Add 1 extra egg yolk for richness
2. High-Protein Version
- Replace ¼ cup flour with vanilla protein powder
- Add 1 tbsp Greek yogurt to the filling
3. Vegan Bombolini
- Replace eggs with flax eggs
- Use plant milk and vegan pastry cream
4. Mini Bombolini Bites
- Use a 1.5–2 inch cutter
- Perfect for kids or party platters
Serving Ideas:
- Serve warm with espresso or cappuccino
- Dust with cinnamon sugar for extra flair
- Drizzle melted chocolate or dip the tops in glaze
- Add a fresh strawberry slice over the filling
Emotional Hook (for sharing online):
“My Nonna used to say: ‘You can’t be sad with sugar on your fingers and cream on your lips.’ These Bombolini brought me right back to her little kitchen in Tuscany, where love was measured in scoops, not spoons. I hope they bring your family the same warm memories they gave mine.”