Bomboloni with Pastry Cream: Italian Doughnuts Filled with Joy

Few desserts can compete with the sheer delight of biting into a pillowy doughnut, only to discover a creamy, decadent filling inside. That’s the magic of Bomboloni—Italy’s beloved filled doughnuts. Traditionally dusted with sugar and generously filled with pastry cream, Nutella, or jam, these golden pastries are a bakery favorite across Italy and now a rising star in kitchens worldwide.

When paired with silky, vanilla-scented pastry cream, bomboloni transform into an indulgent treat that’s perfect for breakfast, an afternoon pick-me-up, or a sweet ending to any meal.

What Makes Bomboloni Special?

Unlike American doughnuts, bomboloni are often lighter, airier, and slightly smaller. They don’t have a hole in the center; instead, they’re fried whole and filled after cooking. Their tender crumb comes from a yeasted dough enriched with eggs, sugar, and butter, while their sugar coating and creamy filling make them irresistibly luxurious.

Ingredients You’ll Need

For the Bomboloni Dough

• 3 1/2 cups all-purpose flour

• 1/3 cup sugar

• 1 packet (2 1/4 tsp) active dry yeast

• 3/4 cup warm milk

• 2 large eggs

• 1/4 cup unsalted butter, softened

• 1/2 tsp salt

• Oil, for frying (vegetable or canola)

• Granulated sugar, for rolling

For the Pastry Cream

• 2 cups whole milk

• 1/2 cup sugar

• 4 egg yolks

• 1/4 cup cornstarch

• 2 tbsp unsalted butter

• 1 tsp vanilla extract

Step-by-Step Instructions