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Italian Bomboloni Donuts

Italian bomboloni donuts filled with pastry cream

5 from 1 vote
Italian Bomboloni Donuts are delectable treats with a rich history and a heavenly taste. These round pastries are filled with luscious pastry cream, creating a delightful combination of textures and flavors. To make them at home, you'll need a dough made from ingredients like flour, sugar, yeast, milk, eggs, and vanilla extract. The dough is rolled out, cut into rounds, filled with pastry cream, and then fried to golden perfection. Dust them with powdered sugar for that perfect finishing touch.
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CourseBaking, Bread
CuisineItalian
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Servings15 Servings
Calories200kcal

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 2/3 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Vegetable oil for frying
  • Powdered sugar for dusting

Pastry Cream Filling:

  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 3 large egg yolks
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract

Instructions

Prepare the Dough:

  • In a mixing bowl, combine the flour and sugar.
  • In a separate bowl, warm the milk slightly (about 110°F or 45°C) and add the yeast. Let it sit for about 5 minutes until it becomes frothy.
  • Add the yeast mixture, eggs, vanilla extract, and a pinch of salt to the flour-sugar mixture.
  • Mix everything until a sticky dough forms.
  • Cover the bowl with a clean cloth and let the dough rise for about 1 hour or until it has doubled in size.

Shape the Bomboloni:

  • Flour your work surface and roll out the dough to about 1/2-inch thickness.
  • Use a round cookie cutter or a glass to cut out rounds from the dough.
  • Place a small amount of pastry cream in the center of each round.
  • Fold the rounds in half, sealing the edges to form a half-moon shape with the filling inside.
  • Place the bomboloni on a baking sheet lined with parchment paper. Cover them and let them rest for about 30 minutes.

Fry the Bomboloni:

  • In a deep pot or fryer, heat vegetable oil to 350°F (180°C).
  • Carefully place the bomboloni in the hot oil, a few at a time, and fry until they are golden brown on both sides, turning them with a slotted spoon as needed.
  • Remove the bomboloni from the oil and drain them on paper towels to remove excess oil.

Dust with Powdered Sugar:

  • While the bomboloni are still warm, dust them generously with powdered sugar.

Prepare the Pastry Cream Filling:

  • In a saucepan, heat the milk over medium heat until it begins to simmer. Remove it from the heat.
  • In a separate bowl, whisk together the sugar, egg yolks, flour, and vanilla extract until it forms a smooth paste.
  • Slowly pour the hot milk into the egg mixture, whisking constantly.
  • Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens into a custard-like consistency.
  • Remove from heat and let it cool.

Fill the Bomboloni:

  • Once the bomboloni have cooled slightly, use a pastry bag or a small knife to make a small hole in the side of each donut.
  • Fill the bomboloni with the prepared pastry cream using a pastry bag or a small spoon.

Serve and Enjoy:

  • Serve the Italian Bomboloni Donuts filled with pastry cream while they are still fresh and enjoy the delightful combination of crispy exterior and creamy interior.

Notes

1. Dough Consistency:
  • When preparing the dough, it should be slightly sticky but manageable. If it's too dry, you can add a tablespoon of milk at a time until it reaches the right consistency.
2. Rising Time:
  • The dough needs ample time to rise, usually about 1 hour or until it has doubled in size. Ensure that you cover the dough with a cloth or plastic wrap to prevent it from drying out.
3. Frying Temperature:
  • Maintain the oil temperature at around 350°F (180°C) while frying. Using a thermometer is helpful to ensure consistent results.
4. Handling the Dough:
  • Be gentle when handling the dough to avoid deflating it. Use a rolling pin lightly dusted with flour to roll it out.
5. Filling Technique:
  • When filling the bomboloni, use a pastry bag with a narrow tip to inject the pastry cream into the center. Alternatively, you can use a small knife to make a hole and spoon the cream inside.
6. Pastry Cream Thickness:
  • The pastry cream should be thick enough to hold its shape when filled but still creamy and smooth. If it becomes too thick, you can thin it with a little milk.
7. Dusting with Powdered Sugar:
  • Dust the bomboloni with powdered sugar while they are still warm. This will help the sugar adhere better to the surface.
8. Serving Fresh:
  • Bomboloni are best enjoyed fresh on the day they are made. The combination of crispy exterior and creamy interior is at its peak when they are still warm.
9. Storage:
  • If you have leftovers, store them in an airtight container at room temperature for up to two days. Reheat them briefly in the oven to revive their crispiness if needed.
10. Get Creative:
  • While the classic filling is pastry cream, feel free to experiment with other fillings like chocolate ganache, fruit preserves, or lemon curd to create your unique Bomboloni variations.

Nutrition

Calories: 200kcal
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